自制草莓大福

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使用市售甜红豆沙和微波炉制作的面团，这些大福可以保持柔软有嚼劲数小时！它们是春季聚会的完美甜点。

自制草莓大福

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烹饪时间

30 分钟

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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.

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食材

份量 6

原始食谱（1倍）可制作 6 份

调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。

0.5cup 糯米粉 (白玉粉)
0.5tbsp 糖
180ml 细腻红豆沙 (红豆沙（细滑型）)
6 草莓
0.5cup 水
玉米淀粉 (用于防粘，适量)

步骤

1
将红豆沙分成6等份（每份30克），揉成球形。将每个压扁成直径约7-8厘米的圆形，在中间放一颗草莓，用豆沙将其包裹起来。草莓尖端露出来也没关系。
2
在可微波的碗中，将糯米粉和糖混合。逐渐加入水，搅拌至混合物顺滑无颗粒。
3
用保鲜膜盖住，用500W微波炉加热2分钟。取出后用刮刀用力搅拌，如同揉面一样。
4
再次盖上，用500W微波炉再加热2分钟。用刮刀充分搅拌，直到面团变得有光泽且半透明。
5
最后再盖上，用微波炉再加热1分钟。面团现在已经准备好了。
6
在托盘上撒上大量玉米淀粉，将热面团放在上面。用面团刮刀（台式刮刀）将其分成6等份。
7
当面团稍微冷却但仍然温热时，将一块面团拉伸覆盖在步骤1中包好草莓的豆沙球上。在手上涂抹玉米淀粉以防粘连，将面团向下拉伸并在底部捏紧封口。
8
享用吧！

食谱ID

975

小贴士与备注

・搅拌面团时要用力，直到它变得有光泽。
・组装时面团非常粘，所以要快速操作，同时保持双手和台面充分涂抹玉米淀粉。

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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.

个人资料