1, 225 grams of glutinous rice flour, strawberries, 30 grams of corn starch, 100 grams of bean paste, 20 grams of milk powder, 130 grams of water, 30 grams of granulated sugar, 5 grams of butter.

2. Melt the butter, add all the other crust ingredients and stir into the batter, cover with plastic wrap and steam for 15 minutes.

3. While steaming the crust, fry 100 grams of glutinous rice flour in a non-stick frying pan for dipping the surface, or put the flour directly into the pan and fry it slowly over low heat until lightly browned.

4, fresh strawberries washed and drained, remove the leaf part, steamed crust with chopsticks and mix well.

5, fresh strawberries in the center of red bean paste.

6, wrapped up, this time it is best to make sure that the placement of the strawberries correctly, cut will be more beautiful.

7, pull a small ball of steamed batter kneaded and pinched flat (the dough is very soft. But it's not sticky. If it does, wrap some cooked glutinous rice flour around the surface).

8: Put the strawberry bean paste in the center, and wrap the pastry like a bun (you don't need as many folds as a bun. The closure is as thin as possible).

9, dip the surface into some cooked glutinous rice flour and finished.