How to make five-nut stuffing

There are many kinds of buns we usually see. In addition to ordinary buns, xiaolongbao, canned buns and crab roe buns, there is another kind of bun that I don’t know if you have heard of, that is the five-nut bun. The five-nut bun is a specialty pasta of Shandong. It is loved by everyone because of its loose and soft texture and endless aftertaste. It is called the five-nut bun because the main filling of the bun uses five kinds of coix seeds and other things. Below are the specific methods of making the five-nut bun filling. I hope it will be helpful for you to make five-nut buns.

Method 1

Materials

Ingredients

50g northern almonds

50g walnuts

30g sesame seeds

70g sunflower seeds

55g flour

seasoning

85g butter

90g white sugar

How to make five-nut stuffing

1. Take out the nuts that you haven’t eaten yet

2. My melon seeds are raw, so I need to fry them in a dry pan without oil or water. Use medium heat when frying the seeds, and keep turning them to avoid burning them.

3. Let the fried nuts cool down and then put them together with other nuts and crush them with a rolling pin. The other nuts are easy to crush, but the large almonds require patience and strength

4. Put the ordinary flour in a dry pan without oil or water and fry it over medium heat until the flour is cooked. Turn off the heat when the white flour turns light brown

5. Take a large bowl, mix the chopped nuts, sugar, cooked flour, and butter that has been softened at room temperature together.

6. Before wrapping the glutinous rice balls, roll the five-nut filling into small balls of equal size and set aside

Cooking Tips

1. This time I made the five-nut filling. I put walnut kernels, almonds, black sesame seeds, and melon seeds in it. I originally had peanuts at home, but unfortunately they were garlic-flavored. I was afraid that the taste would be too strange if I put them in the filling, so I didn’t let them in. Even though only four kinds of nuts are used, I still call it five-nut filling. The "five" here is not a fixed number, it can be more or less. You can make your own five-nut filling according to the nut inventory at home. Cashews, white sesame seeds, pistachios, pine nuts, and walnuts can all be put in.

2. However, it should be noted that: cooked nuts can be used directly, while raw nuts need to be fried in a dry pan or baked after unpacking. If the nuts at home have been damp, they should be baked in an oven or a dry pan without oil. Also, if you have lard at home, using it to make the filling will make it more fragrant. If the prepared five-nut filling cannot be used at once, it can be frozen for later use. It also tastes good when used to make mooncakes without wrapping them in glutinous rice balls.

Method 2

Material

500 grams of special flour, 25 grams of walnut kernels, 25 grams of peanut kernels, 10 grams of sesame seeds, 25 grams of pine nuts, 15 grams of melon seeds, appropriate amounts of osmanthus sauce, green and red silk, and yeast, and 150 grams of white sugar.

practice

(1) Mix flour with appropriate amount of water and yeast and let it ferment. Crush walnut kernels, peanut kernels, and pine nut kernels into soybean-sized pieces, and mix them with sesame seeds, melon seeds, diced pork fat, osmanthus sauce, green and red shredded pork, and sugar to make the filling.

(2) Knead the dough with sugar evenly and roll it into long strips. Make 20 dough pieces, roll them into skins, wrap them with the prepared fillings, and shape them into chrysanthemums. Steam them in a steamer over high heat for about 15 minutes until cooked. Remove from the heat and serve.

The filling should be wrapped evenly and tightly; steam over high heat.