Ingredients
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3/4 - 1
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3/4
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1/2
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2
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-
-
-
-
-
-
-
-
-
-
Directions
Zhir Ma Bao (Black Sesame Filling for Buns), This was by far the most sinful and delicious of all the bun fillings I found in China. Made from rich, crunchy black sesame seeds and rock sugar, or from black sesame tahini and fine sugar for a more paste-like consistency, this desert filling is absolutely divine in the fluffy filled bun recipe., This recipe was simple to make and tastes wonderful. I only needed about half of the water, but the thickness was perfect. Cleaning out the blender afterward was fun too–just add milk and blend for a black sesame smoothie! :), i just made this in the blender and i’m a little sad because i should have toasted the sesame seeds more in order to get the richness and aroma but i was afraid of burning it. i made this to make zhi ma tang yuan. i think if i didn’t make that personal error, this would have been perfect. also i did not have peanut oil but i put in a sesame oil blend that also contained peanut oil. i am very grateful that you posted this because it’s the only one on zaar.
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Steps
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1
Done
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Toast Sesame Seeds Very Lightly (be Careful, Black Sesame Becomes Very Bitter If Overtoasted.). |
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2
Done
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Add 1/4 Cup Sugar to the Boiling Water, Dissolve. |
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3
Done
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Combine 1/4 Cup Remaining Sugar, Sesame Seeds, and 1 Tbs Peanut Oil in a Blender or Masher. |
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4
Done
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Process or Crush to Desired Fineness It Can Be Anything from a Gritty Paste to a Smooth Filling. |
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5
Done
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Add the Hot Water and Remaining 1/4 Cup of Sugar and the Remaining 1 Tbs Oil During the Grinding Process to Adjust Sweetness, Consistency, and Smoothness to Taste. |
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6
Done
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Note: This Recipe Should Yield a Very Sesame-Flavored, Gritty Paste After 5 10 Minutes of Start-Stop Processing Without Any Extras. |
