1. Prepare all the ingredients.
2. Prepare a larger container and pour glutinous rice flour.
3. Pour the sticky rice noodles.
4. Pour in powdered sugar.
5. Add lard.
6. Pour the barley leaves.
7. The milk is heated until the edges are bubbling, about 80 degrees Celsius, and the heated milk is poured into the powder.
8. Knead into a non-sticky dough. If the kneading is still sticky, add some glutinous rice flour and then knead, but the dough should not be too dry, otherwise the finished product will be easy to be hard and equal.
9. After kneading, divide into 10 equal portions, each about 30 grams.
10. It's all kneaded.
11. Prepare the red bean paste, about 40 grams per serving.
12. Take a small dough, round it, and flatten it in the palm of your hand.
13. Take a stuffing and put it on, slowly turn the mouth of the tiger with your left hand in a circle to close it upwards, and round it.
14. All wrapped up.
15. Put it in a steamer, put a piece of oil paper under each qingtuan, turn on high heat, and steam for about 8 minutes.
16. After being out of the pan, brush a layer of odorless cooking oil while it is hot to prevent sticking.
Tips:1. Put the oil wrapper on the fresh-keeping film immediately after steaming.
2. You can't finish eating the qingtuan for three days, put it in the refrigerator and keep it in the refrigerator, and steam it for a while while eating.
