陳皮紅豆年糕 Dried Tangerine Peel Red Bean Pudding

本來是農曆年過節大家高興的日子，但這一年的開始是被一個“新型冠狀病毒”給破壞了氣氛，全中國包括香港和澳門的人民都要躲在家中渡過假期，以免感染病毒。。。我閒置家中便找找食譜，做個中式糕點吧！ 在網上看了這個鄧味, 便跟著做啦，但我改了少許材料。。。


材料：1個／闊6*長15*深5釐米 糕盤

A部：
80克                     紅豆 
200克                   陳皮
500克                   水  
200克                   蔗糖              


B部：
350-400克            紅豆水
120克                   糯米粉 
40克                     木薯粉               
40克                     澄面

煮法：熱水蒸共45分鍾


程序：
1)  將A部大火煮至滾後，轉至小火煮30分鐘，用蓋蓋住燜30分鐘後，將紅豆和水分別篩出放在兩個碗中，待用；

2）把B部所有材料放在一個大碗中攪拌均勻，然後過篩，待用；

3）先把糕盤掃油，方便以後容易脫模；將煮好的紅豆均勻放入糕盤底，然後把攪拌好大粉漿倒進糕盤，除去泡沫；熱水蒸45分鍾或牙籤插入糕並沒有粉粒，這就完成了;0

4) 放涼後可切片吃，或放雪櫃待硬煎來吃啊！享用:)

It was originally a happy day for the Lunar New Year, but the beginning of the year was disrupted by a "new coronavirus". People in China, including Hong Kong and Macau, had to spend their holidays at home to avoid being infected with the virus. . . When I'm idle at home, I'm looking for a recipe and make a Chinese pastry! After reading this Haozhuyi on the Internet, I followed suit, but I changed some ingredients. . .
Utensil: 1 pc/ width 6 * length 15 * depth 5cm Part A: 80 g red beans 200 g dried tangerine peel 500 g water 200 g sucrose Part B: 350-400 g red bean water 120 g glutinous rice flour 40 g tapioca flour 40 g wheat starch Cooking method: steam for 45 minutes Procedure: 1) Boil part A over high heat, turn to low heat and simmer for 30 minutes, cover with lid for 30 minutes, sieve red beans and water into two bowls and set aside; 2) Put all the ingredients Part B in a large bowl and stir well, then sieve and set aside; 3) Sweep the cake pan first to make it easier to remove the mold later. Put the cooked red beans evenly on the bottom of the cake pan, then pour the mixture into the cake pan and remove foam; steam for 45 minutes or insert a toothpick the cake has no slub, and this is done; 0 4) Can be eaten sliced ​​after cooling, or put in the refrigerator for cooling down, then pan fried! Enjoy :)