500g of dry ground glutinous rice flour, 260g of tap water, 150g of powdered sugar, the right amount of Kosta filling, the right amount of jam, the right amount of wheat crisp flakes, the right amount of grainy crisp, the right amount of fruit powder, the right amount of cracker crumbs, the right amount of red honey beans, the right amount of coconut, the right amount of fruit and vegetable powder.

2, practice:

(1) first prepare an electronic scale, put the basin on it, press zero or tare, remove the weight of the basin, and then pour the basin inside the dry grinding glutinous rice flour 500g.

(2) glutinous rice flour pour good, to glutinous rice flour inside the water, prepare 260ml of water, in three parts to add to the glutinous rice flour, every time you add the water to the hands to knead it evenly. It kneaded evenly, kneaded into the flocculent small particles, the smaller the particles of the surface of the better steamed, 500g of glutinous rice flour steamed for 10 minutes can be out of the pot, steamed when the surface should be placed on a steam cloth, and then placed in the pot to steam.

(3) after steaming the noodles out into the pot, and then wear a thicker gloves, the noodles just out of the pot on the kneading, be sure to knead the noodles, kneading the gloves when smeared with a little cooking oil (smeared with oil does not stick to the surface), kneading a minute while it is still hot, then began to add powdered sugar (no powdered sugar can be used instead of powdered sugar) is best to use powdered sugar, powdered sugar is better kneaded, 500g of glutinous rice flour should be added to the 150g powdered sugar, the 500g glutinous rice flour to add 150g of powdered sugar. 150g of powdered sugar, while hot, evenly kneaded into the surface.

(4) After the powdered sugar is kneaded, the second time to add water, the second time to add 170 grams of water, be sure to pure water (hot water), the second time to heat the water kneading made of glutinous rice fruit soft and sticky, and also not sticky teeth, if you don't like soft and sticky, with the boiler open to cool the purified water can be, here to say why to use the purified water, because the purified water does not have the alkali, the 170 grams of water kneaded into the face, kneading process, the face to the surface, the surface is not a good place, but it's a good time to use it. The process of kneading the dough will be scattered, the dough scattered do not be afraid, do not think of failure, the dough scattered is normal, as long as you keep kneading, the water kneaded into the surface, and kneaded again into a smooth dough.

(5) do not stop after kneading dough, continue to knead, knead 20 minutes to 30 minutes, this process do not be lazy, the more the surface of the more soft, the more kneading, the more powerful, if you are lazy not to knead the surface, the surface will be hard and very unpalatable, the surface of the kneading is good, the use of plastic wrap to the bread up, began to wake up, at least wake up the face of the two hours, but also wake up the surface of the night, the surface of the wake-up, with the use of kneading! two minutes you can directly pack the filling, pack the filling when the skin of the glutinous rice fruit round and flattened, directly to the filling and jam squeezed into the middle of the glutinous rice fruit skin, and then stretch the skin, wrapped together and kneaded, and then in the outside of the glutinous rice fruit, can be wrapped in crushed fragments or cracker crumbs or coconut or fruit flavored powder can be.