Black Yang Su, also known asSesameFilling, a long-standing tradition, typically used forTangyuan (sweet rice balls)Filling.In addition, Black Yang Su has many other uses, such asBaozi (steamed buns)Filling, makingYearCakeFilling, etc.Next, let's take a look at the complete Black Yang Su recipe, as well as how to make delicious Black Yang Su!

Black Yang Su Tangyuan (Sweet Rice Balls)

Ingredients

Mortar and PestleGlutinous Rice Flour500g, 200g of pork lard,Sesame seeds200g.Sugar200g, granulated sugarCinnamon5g.Method

1. Separate the sesame seeds from impurities, wash them, and then cook them, grinding them into powder.

Cut the pork lard into small pieces, add sesame powder, sugar, and cinnamon, and mix and knead thoroughly to form the sesame filling.2. Take 1/5

Glutinous Rice FlourRoll into smallRoundPies, place in boiling water to cook, remove and cool.3. Mix and knead the cooked round pies with glutinous rice.

Once smooth and elastic, shape into strands and form small dough balls about 15g each, then shape the dough balls into wine cup shapes, fill them with the sesame filling, and seal the opening to create the raw tangyuan.4. Boil water in a pot, add the tangyuan, gently stir with a spoon along the pot's edge to prevent sticking, and once the tangyuan floats, cook over low heat for

1 minute, and then remove to a bowl.Black Yang Su Bao (Steamed Bun) RecipeIngredients

Flour

1000g, half a block of fresh yeast, 500g of Black Yang Su.

Method1. First, add flour, fresh yeast, and warm water, mix, and then knead into a smooth dough and let it ferment for 2 hours to form a fermented dough.

2. Take the fermented dough, knead it into a strip, and form small dough balls.

Then, form small dough balls into circular skins with a thick center and thin edges, and place the sesame filling in the center, pinch and seal the opening to create raw Black Yang Su bao.

3. Place the raw bao inSteaming

Cage, let it sit for 1-2 minutes, then place it in a boiling water pot and steam over high heat for 10-15 minutes until cooked.Black Yang Su Filling RecipeThe ratio of sesame seeds to granulated sugar is 1:1. Separate, wash, cook, and grind the sesame seeds, and mix them with granulated sugar to create the filling.

Black Yang Su Year Cake

Ingredients

Wonton Noodles

500g, 50g of Black Yang Su.

Method1. Soak the wonton noodles in cold water until they are plump, then drain and rinse a few times.2. Add the soaked noodles to an equal amount of water, and grind them together. After grinding, place them in a cloth bag to drain the moisture.

3. Grate the dried noodles, sift them through a small bamboo sieve, and then steam them until the noodles are cooked and have a jade-like color and shine.

4. Pour the cooked noodles into a stone mortar and grind until they are evenly soft and smooth.

5. Place the ground noodles on a cutting board, and rub them with your hands until they are not sticky. Then, roll the noodles into long strands, flatten them, and cut them into long strips about 4cm wide and 18cm long.

6. Roll the year cake strips into small dough balls, and cut them to create the dough balls. Then, wrap them with the sesame filling to create the finished product.

Black Yang Su Recipe

Ingredients

1 block of fermented milk, 300g of pastry dough, 100g of fatty pork.

1 egg, sesame seeds, and minced garlic to taste.

Method

1. Cut the fatty pork into small pieces.Beat the egg and mix it into a liquid.2. Knead the pastry dough, and roll it into a sheet. Place the fermented milk in the center of the sheet, and spread it evenly, then sprinkle with fatty pork and minced garlic, and finally roll the sheet into a cylindrical shape, and brush with egg liquid and sesame seeds on the surface.

3. Preheat the oven to 230°C, bake the sesame pastry for about 10 minutes, then reduce the temperature to 150°C and bake for 15 minutes until the pastry is golden brown.

4. Cut into pieces and eat.The Black Yang Su made in this way is sweet and savory, and is very delicious. You can use it as a daily snack.

Knead the dough until smooth, then shape it into a sheet.

Spread the fermented milk evenly over the dough, then sprinkle with chopped pork fat and minced garlic.

Roll the dough into a cylinder and brush with egg wash, then sprinkle with sesame seeds.

Preheat the oven to 230°C, then bake the sesame pastry for about 10 minutes.Reduce the temperature to 150°C and bake for another 15 minutes, or until the pastry is golden brown.Cut into pieces and serve.