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红豆洗净,用足量的水泡过夜
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红豆连同浸泡的水倒入汤锅内煮到沸腾
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沥干(此步骤为去除涩水)
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沥干的红豆,再加入200ml的水,蒸煮两次到熟透,然后再次沥干水分
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红豆,糖倒进汤锅内,中火边煮边以筷子搅拌
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煮5分钟后,熄火放凉就是蜜红豆
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准备铜锣烧材料(酱油是帮助上色)
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蛋.糖.米酒.牛奶和酱油拌匀,加入筛过的面粉和泡打粉
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搅拌到滑顺没颗粒,用保鲜膜包好放冰箱待用
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准备平底锅,舀一大匙面糊到锅上,等面糊表面开始冒泡,轻轻以锅铲翻开,检查上色状态,依喜欢的颜色深浅调整翻面的时间
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翻面再煎半分钟即可
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以手掌鼓鼓中空的方式,为铜锣烧整型包入馅料
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一次就上手喔~