0:00 介紹/Introduction
0:08 綠豆沙內餡/Mung Bean Paste Filling
3:47 麻糬皮/Mochi
步驟:
1.將綠豆仁洗淨，加入水浸泡4小時（中間可換水清洗），或放入冰箱冷藏過夜。
2.再清洗一次，放入蒸籠裏蒸煮，至綠豆仁用手可以輕易捏碎的程度。
3.將綠豆仁放入攪拌容器中，打碎成細緻泥狀。
4.炒鍋中放入綠豆仁泥，將細砂糖、蜂蜜、鹽及奶油趁熱加入，攪拌均勻。
5.使用中小火拌炒，去除多餘水分，直到整個綠豆仁沙餡可以成為一個團狀即可，要有耐心，必須不停的拌炒避免內餡底部炒焦
6.將放涼的綠豆沙餡分成 10份，滾成圓形。
7.把綠豆沙餡放入冰箱冷藏。
8.將糯米粉、玉米澱粉、砂糖、鮮奶及酪梨油全部攪拌均勻。
9.將已拌好的糯米粉漿放入蒸籠裏，蒸約20分鐘左右，確定糯米粉中間沒有白色粉狀，表示已經完全蒸熟。
10.工作檯上灑一點已微波熱過的糯米粉當手粉，然後將剛剛蒸好的麻糬放在撒好手粉的檯面上，用手稍作推揉到Q彈的狀態。
11.將麻糬分成10等份，用擀麵棍成圓形。
12.包入備好的綠豆沙餡，收口收緊、滾圓，即完成一個可愛的綠豆仁麻糬。
Steps:
1. Wash the mung beans. Add water and soak for 4 hours, or put it in the refrigerator overnight.
2. After 4 hours, rewash it, put it in a steamer, and cook until the mung bean can be easily crushed by hand.
3. Put the mung bean into a mixer to make a fine puree.
4. In a frying pan, add mung bean paste, caster sugar, honey, salt, and butter. Stir well.
5. Stir-fry over medium-low heat. Remove excess water until the mung bean paste can be formed into a ball. Be patient with this part; you must continue stirring to avoid burning the bottom of the filling.
6. Divide the cooled mung bean paste into 10 portions and roll it into a round shape.
7. Put the mung bean paste in the refrigerator to chill.
8. Stir the glutinous rice flour, cornstarch, sugar, fresh milk, and avocado oil.
9. Put the mixed glutinous rice flour into the steamer and steam for about 20 minutes. Ensure there is no white powder in the middle of the glutinous rice flour.
10. Sprinkle a little microwave-heated rice flour on the work surface as hand flour, then place the freshly steamed mochi on the surface, and knead with your hands until it becomes soft.
11. Divide the mochi into 10 equal portions and roll them into round shapes with a rolling pin.
12. Wrap in the prepared mung bean paste, close it tightly, and make a round shape to complete a tasty mung bean mochi.
Shenyang Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License [ Ссылка ] Music promoted by [ Ссылка ]
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