Dongrong sweet scented osmanthus and hundred fruit stuffing(dong rong gui hua bai guo xian )

Dongrong sweet scented osmanthus and hundred fruit stuffing

Introduction:

"Five kernel stuffing" is an expanded version. Use all the nuts and dried fruits at hand, change rose jam into sweet scented osmanthus jam, and combine with the fragrance of golden autumn and sweet scented osmanthus. That day, I suddenly found that there were trees full of gold and silver on both sides of the road.... I once heard that Wuren stuffing has been out. But it's just a legend. As far as you can see, it is still an immortal classic. Expand and enlarge it, change it to Guixiang, and use the flexibility of wax gourd to improve the slightly hard taste of flour... Once, the effect of Dongrong Wuren was very good, and I believe this time's Baiguo is not bad. "

Production steps:

Step 1: Materials

Step 2: bake all the nuts, chop them and pour them into a large bowl

Step 3: cut up all dried fruits and pour them into a large bowl

Step 4: add sugar

Step 5: mix well

Step 6: add sweet scented osmanthus sauce and stir well

Seventh step: pour the Baijiu into the wine.

Step 8: pour in the oil and grasp well

Step 9: add the white gourd paste

Step 10: grasp well until it can be kneaded into a ball

Materials required:

Walnut: 8g

Melon seed kernel: 25g

Black Sesame: 10g

Peanut: 50g

Almonds: 8g

Pumpkin seed: 25g

Watermelon seed: 25g

White Sesame: 30g

Wax gourd sugar: 35g

Orange cake: 18g

Raisins: 25g

Sugar cherry: 20g

Baijiu: 25 grams

Sweet scented osmanthus sauce: 20g

Sugar: 60g

Peanut oil: 25 ml

White gourd paste: 145g

Note: all kinds of nuts can be changed as you like. Nuts need to be roasted before use. If there is no white gourd paste, appropriate amount of cooked flour and cake powder can be used instead.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: sweet

Chinese PinYin : Dong Rong Gui Hua Bai Guo Xian