Osmanthus Nut Filling

Overview

It's almost the Mid-Autumn Festival, and I have no idea about mooncakes, and I'm even a bit too lazy to do so. Suddenly I found that the rose cake I used to float in front of my eyes from time to time. Suddenly it dawned on me that it could actually be changed to the osmanthus version. That bottle of osmanthus sauce had not been used for a long time. Let's dig out the old sauce and play with a modified version, and see if it will have any momentum in the future. No new tricks, just those traditional ingredients, the simplest way, just mix well. Roll them into small balls one by one and use them directly when the time comes. . . .

Tags

• homemade sauce
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• students
• cooked flour
• melon seeds
• osmanthus sauce
• peanut oil
• peanuts
• pumpkin seeds
• walnut kernels
• white sesame
• white sugar
• black sesame
• salt

Ingredients

Steps

1. 1 Ingredients: 40g osmanthus sauce, 15g peanuts, 50g cooked flour, 1g salt, 30g peanut oil, 45g white sugar, 5g black sesame seeds, 5g white sesame seeds, 10g melon seeds, 10g pumpkin seeds, 10g walnut kernels

   

2. 2 Roast and chop nuts except sesame seeds,

   

3. 3 After roasting the black and white sesame seeds, add a spoonful of cooked flour and put it into a food processor,

   

4. 4 Beat into powder.

   

5. 5 Pour all the chopped nuts into a large bowl and mix well

   

6. 6 Add sugar and mix well.

   

7. 7 Pour in the cooked flour and mix evenly.

   

8. 8 Add osmanthus sauce, mix well,

   

9. 9 Pour in peanut oil,

   

10. 10 Knead and knead until it forms a non-loose ball.

    

11. 11 Divide into 12 equal parts, roll into small balls and set aside.