自製草莓大福

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使用市售甜紅豆沙和微波爐製作的麵團，這些大福可以保持柔軟有嚼勁數小時！它們是春季聚會的完美甜點。

自製草莓大福

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烹飪時間

30 分鐘

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Masumi Kitajima

Artist

Masumi Kitajima

Vegetable Chef & Specialist At her Tokyo-based cooking studio, "Weekend Citron," she celebrates the natural flavors of seasonal produce. Through her classes, she inspires others to appreciate the beauty of vegetables and the joy of a good meal. Thanks to her signature style—combining colorful table decor with clever vegetable techniques—she is a sought-after partner for major food brands, leading numerous product and recipe development projects. She also stays busy as a writer, consultant, and guest instructor. She holds the prestigious "Vegetable Sommelier Pro" certification in Japan. Weekend Citron’s philosophy is simple: "Healthy and Fun!" The classes focus on creating dishes that are as beautiful as they are nutritious. Known for her approachable take on global flavors and ingenious seasonal recipes, her studio is fully booked, welcoming a constant stream of students.

個人資料

食材

份量 6

原始食譜（1倍）可製作 6 份

調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。

0.5cup 糯米粉 (白玉粉)
0.5tbsp 糖
180ml 細膩紅豆沙 (紅豆沙（細滑型）)
6 草莓
0.5cup 水
玉米澱粉 (用於防黏，適量)

步驟

1
將紅豆沙分成6等份（每份30克），揉成球形。將每個壓扁成直徑約7-8公分的圓形，在中間放一顆草莓，用豆沙將其包裹起來。草莓尖端露出來也沒關係。
2
在可微波的碗中，將糯米粉和糖混合。逐漸加入水，攪拌至混合物順滑無顆粒。
3
用保鮮膜蓋住，用500W微波爐加熱2分鐘。取出後用刮刀用力攪拌，如同揉麵一樣。
4
再次蓋上，用500W微波爐再加熱2分鐘。用刮刀充分攪拌，直到麵團變得有光澤且半透明。
5
最後再蓋上，用微波爐再加熱1分鐘。麵團現在已經準備好了。
6
在托盤上撒上大量玉米澱粉，將熱麵團放在上面。用麵團刮刀（台式刮刀）將其分成6等份。
7
當麵團稍微冷卻但仍然溫熱時，將一塊麵團拉伸覆蓋在步驟1中包好草莓的豆沙球上。在手上塗抹玉米澱粉以防黏連，將麵團向下拉伸並在底部捏緊封口。
8
享用吧！

食譜ID

975

小提示與備注

・攪拌麵團時要用力，直到它變得有光澤。
・組裝時麵團非常黏，所以要快速操作，同時保持雙手和台面充分塗抹玉米澱粉。

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Artist

Masumi Kitajima

Vegetable Chef & Specialist At her Tokyo-based cooking studio, "Weekend Citron," she celebrates the natural flavors of seasonal produce. Through her classes, she inspires others to appreciate the beauty of vegetables and the joy of a good meal. Thanks to her signature style—combining colorful table decor with clever vegetable techniques—she is a sought-after partner for major food brands, leading numerous product and recipe development projects. She also stays busy as a writer, consultant, and guest instructor. She holds the prestigious "Vegetable Sommelier Pro" certification in Japan. Weekend Citron’s philosophy is simple: "Healthy and Fun!" The classes focus on creating dishes that are as beautiful as they are nutritious. Known for her approachable take on global flavors and ingenious seasonal recipes, her studio is fully booked, welcoming a constant stream of students.

個人資料