)
1. Pick the red beans clean
)
2. Clean mung beans
)
3. After washing with water, put it in a pressure cooker, pour in water, two little fingers higher than the beans, boil for half an hour after the water is boiled
)
4. Put the cooked beans into the food processor, add water and stir. Remember, there is no need to peel it.
)
5. Add brown sugar and stir together
)
6. If it is dry, add a little more water. Don't add too much water each time. Look, it's all blended.
)
7. Fry the vegetable oil and bean paste together. If it is not sweet enough, you can add some brown sugar.
)
8. Stir fry at this time and it's ready, there is no more water. Let cool.
)
9. Fry 50g glutinous rice flour until slightly yellow. It's cake flour.
)
10. This should be the 14th step: knead the cold dough into a smooth dough
)
11. For a 50g mold, the ratio of the skin to the filling is: 30:20
)
12. Wrap the stuffing in the skin
)
13. All wrapped
)
14. Sprinkle some cake flour in the mold beforehand, which is the glutinous rice flour that has just been fried, to prevent sticking. Put the wrapped dumplings inside
)
15. One press, one press, come out! (After reading this step, see 19)
)
16. This should be the 11th step: Pour 50g of glutinous rice flour, sticky rice flour, orange powder, white sugar, and vegetable oil in a large bowl, and stir in one direction until there are no particles.
)
17. This is the 12th step: Put a large bowl in a pot and steam for 20 minutes, and stir in one direction at about 10 minutes.
)
18. After being out of the pan, stir in one direction to form a batter and let cool thoroughly.
)
19. It's all set
)
20. Take a picture
)
21. Stinky, then put it all in the refrigerator for half an hour to an hour
)
22. Okay, you can cut it up and eat it.
)
