100 克 干燥红豆
830 克 水
70 克 糖
150 克 糯米粉
50 克 粘米粉
180 克 牛奶
10 克 油
1 汤匙 糖桂花
Ingredients
100 g dried red beans
830 g water
70 g sugar
150 g glutinous rice flour
50 g rice flour
180 g milk
10 g oil
1 tbsp sugar osmanthus
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红豆 提前一夜泡发后沥干 Red beans soak overnight in advance and then drain |
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将泡水后的红豆、330克水和40克糖，烹煮，倒入碗内备用。 Boil the soaked red beans, 330 grams of water and 40 grams of sugar, and pour them into a bowl for later use. |
35 minutes | 120°C |  |
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将糯米粉、粘米粉、30克糖、牛奶和油放入主锅，搅拌。 Put glutinous rice flour, sticky rice flour, 30 grams of sugar, milk and oil into mixing bowl and stir. |
30 seconds | 0°C | 3 |
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加入煮熟的红豆，搅拌。 Add the cooked red beans and stir. |
30 seconds | 0°C | 2 |
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倒入方形保鲜盒内盖上耐热保鲜膜，将容器放入蒸锅备用。 Pour into the square crisper and cover with heat-resistant plastic wrap, and put the container in the steamer for use. |
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将500克水放入主锅，架上蒸锅，蒸煮。
Put 500 grams of water into the mixing bowl, set the steamer, and steam. |
35 minutes |  |
2 |
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放凉后取出切小块，撒上糖桂花，即可享用。 Let cool, take out and cut into small pieces, sprinkle with sweet-scented osmanthus, and enjoy. |