材料 Ingredient
|  |
Note: Japanese potato starch is cooked starch.
做法:
| 1. | 草莓洗乾淨濾乾﹐挖去蒂頭。 |
| 2. | 準備好紅豆沙餡料。將之分成12份，每份搓成球狀。 |
| 3. | 將一份紅豆沙壓平，上放一顆草莓(底部向下)後將豆沙餡包住草莓。剩餘的紅豆沙餡和草莓依樣包好 |
| 4. | 將麻糬粉糊在碗裡拌好用中大火蒸20分鐘，或用微波爐微6分鐘(視微波爐瓦數自行調整時間)。 |
| 5. | 當麻糬蒸好後，用擀麵杖沾水後使力捶打10分鐘，這樣麻糬才會有彈性。 |
| 6. | 烤盤上鋪上一層片粟粉。 湯匙沾水後挖一湯匙麻糬放到烤盤裡。重複此步驟直到麻糬都已轉到烤盤裡，大約有12個麻糬糰。 |
| 7. | 雙手撒些片粟粉防沾粘。取一個麻糬糰慢慢整型成圓片，上放一份紅豆草莓餡(頭部向下)。把麻糬片從邊緣拉向中心捏緊再搓成球型。重複此步驟將麻糬糰和紅豆草莓餡包完。 |
| 8. | 將紅豆麻糬放進2"的杯子蛋糕紙，這樣比較方便食用。 |
PROCEDURE:
| 1. | Rinse, drain and hull the strawberries |
| 2. | Prepare the Filtered Red Bean Paste and divide it into 12 portions. Roll each portion into a ball. |
| 3. | Press one red bean ball into a disk then. Place one strawberry on the red bean dish, head side down. Wrap the strawberry with the red bean disk. Repeat this step for the rest of red bean paste and strawberries. |
| 4. | Prepare the mochi batter in bowl. Steam over medium-high heat for 20 minutes. You may also microwave it for 6 minutes (Adjust the time according to the wattage of your microwave.). |
| 5. | Dip a dough roller in water then use it to pound the mochi vigorously for 10 minutes so the mochi becomes elastic. |
| 6. | Spread a layer of Japanese potato starch on a baking sheet. Dip a large spoon in water, then spoon out proper amount of mochi onto the baking sheet. Repeat this step until all the mochi has been spooned out. The batter should make 12 mochi balls. |
| 7. | Spread some Japanese potato starch on your hands. Form a piece of the mochi to a round disk. Place a red bean/strawberry filling on the center of a mochi disk (strawberry end side down). Lift the edge toward the center and pinch the center tight to seal the opening. Roll the mochi between your palms to form a smooth ball. Repeat this step for the rest of the mochi and red beans/straberry filling. |
| 8. | It is easier to serve the red bean mochi in 2" paper baking cups. |
最後更新 (Last Update): 06/14/2018
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
