Nutrient composition table

Nutrients (per kloc-0/00g)

Calories (calories) 23 1.42

Carbohydrate 52.40

Fat content 0.63

Protein (g) 3.5 1

Cellulose (g) 0.70

raw materials

Oriental food glutinous rice flour 60.0g.

Glutinous rice flour 25.0g.

Starch (wheat) 25.0g.

Sugar15.0g

Master Zhu matcha powder 5.0g

Drinking water 80.0g.

60.0g of bean paste

manufacturing method

Ingredients: 60g glutinous rice flour, 25g sticky rice flour and 25g dry flour.

Ingredients: 15g sugar, 5g matcha powder, 80g water, 60g bean paste stuffing.

Steps:

1. Sift and mix 50g of glutinous rice flour, sticky rice flour and corn starch, then add white sugar, matcha powder and water, and stir until uniform without particles. The final state is more like a paste. The thin fruit tastes soft, but it is difficult to operate when it is made. The thicker fruit is easier to operate, but the fruit is harder. Choose it yourself ~ but not too soft, so the fruit can't be shaped. )

2. Steam the batter in a steamer for 20 minutes. (If the batter is thin, cover it with a lid or plastic wrap to prevent steam from entering. If the batter is thick, you can leave the lid open and wet the batter after steaming. )

3. While steaming the batter, put the remaining 10g glutinous rice flour into the pot, stir-fry until it is yellow and fragrant, and make hand flour.

4. Divide the red bean paste into about 10g, and round it for later use.

5. Pour the steamed dough into the hand flour while it is hot, tear it into small balls, round it, flatten it, wrap it in bean paste and close it.