I remember when I first met Xian Xianxian, I was in Suzhou. I loved dessert, but I grew up in a small town in the northeast. I only looked at the Taiwanese desserts online. Therefore, when I saw the sign of Xianxianxian on the road leading to the hotel on the first night in Suzhou, I was so excited that I couldn’t say it. I still remember that I chose a No. 4 round at the time, and I was surprised to be a god. Later, the city also opened up fresh celestials. When I first went there, I felt that it was less than that eaten in Suzhou. I don’t know if it was a unified reduction or how. After eating it, it has not been much. Moreover, the price of a bowl of about 30 yuan is really a little expensive. After that, more and more dessert shops and tea shops have gradually gone. Some time ago, I visited the supermarket and saw the tapioca powder. I decided to do it myself in an instant. I found out that it was not difficult to make a round, and the amount I made was too big, and the taste was good. I had a big bowl on the mother and praised it. Three colors of soft soft micro-Q, soft and sweet red bean soup base, two large pieces of sweet potato and steamed bread, poured with thick almond dew, so colorful colors and taste, really feels arrogant, colorful Spring is coming! Spring tea is fragrant, spring flowers are charming, spring rain is blurred, but I only wish to enjoy this bowl of spring ~~
After washing the red beans, add some water to soak for 2 hours.
Put it in an electric pressure cooker, select beans, stew, and press the start button.
Steamed taro, sweet potato and purple potato, and place the purple potato in the steamer below to avoid mixing.
After steaming, the outer skins were respectively removed, and 250 g each was placed in a small pot and extruded into a mud.
The cassava flour, water-milled glutinous rice flour, and powdered sugar are all divided into three portions and placed in a pot.
The dough is smooth and smooth, and the purple potato dough is relatively dry and not sticky. It is necessary to add some water several times. Buckle a large basin or wrap the plastic wrap to isolate the air for about half an hour.
Cut the preserved taro and sweet potato into pieces for later use.
Knead a large piece on the knead dough, knead it into a strip.
Cut into small pieces and repeat until all the dough is cut into small pieces. Sprinkle some water-milled glutinous rice flour to avoid sticking.
The sweet potato dough is also treated in steps 8-9.
The purple potato dough is also treated in steps 8-9. The good rounds are set to about 80g, and the rest are bagged and frozen.
Boil some water in the skillet, dip into the round and sweet potato round, cook for about two minutes, float on the water and cook for about another minute.
After the fish is taken out, cool the water and drain it.
Then, the purple potato is rounded into boiling water, and the same is cooked and then drained with cold water.
Add the red bean soup to the white sugar and stir well.
Take some red bean soup into the bowl, then put in some three-color circles, put the red potato pieces, taro pieces, red kidney beans on the surface, and pour the almond dew to eat.
1. The ratio of red adzuki bean to water is about 1:3.5, so the stewed red bean soup is not too thick, just good. 2. When the dough is mixed, the steamed bread and sweet potato contain water, so you can mix it into dough without adding water. But the purple potato is dry, you need to add some water, add it according to your actual situation, and you can knead it. Just fine. 3. When the purple potato dough is smashed, you should pay attention to not be too hard and easy to disperse. 4. According to the amount of materials used, more rounds are made. According to the amount of food you want to eat at one time, you can make two or three bowls of finished products with the amount of 80g each. The rest of the bags are frozen and eaten with the food. The amount of red bean soup will be left, so you can drink it directly.