help me 翻譯呢段野 thanks!!!!－dvhtlbz的部落格

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help me 翻譯呢段野 thanks!!!!

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pls help me to 翻譯呢段野 thanks!!! 日式草餅材料: 糯米粉 225克砂糖 110克椰汁 200毫草餅粉 1 茶匙或食用色素(綠色) 適量升花奶 200毫升栗粉半杯豆沙適量 PS:草餅粉可在日式超市買到做法: 1. 將栗粉用白鑊炒熟作糕粉備用。 2. 將糯米粉、草餅粉及砂糖置於盆內，加入已混和的椰汁及花奶，慢慢地拌勻，切勿攪至起粒，再加入色素，將混合物放在蒸盆內，蓋上錫紙蒸 45 分鐘至熟透。 3. 趁熱把已蒸好的粉糰略搓，將之分成若干份，輾薄再釀入豆沙，搓成圓形。 4. 把做好的草餅面沾上糕粉即可!

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Japanese Mochi Ingredients: 225 g Glutinous rice powder 110 g Sugar 200 mL Coconut milk 1 tsp Mochi powder (or just enough food coloring to make cakes green) 200 ML Evaporated milk 1/2 Cup Cornstarch Some Bean paste P.S. You can find mochi powder at Japanese Supermarkets. Directions: 1. Stir fry the corn starch in a heated wok until cooked for dusting later. 2. Put the glutinous rice powder, mochi powder, and sugar in a steaming pan. Mix the coconut milk and evaporated milk and then pour into the pan. Slowly fold the mixture to avoid bubbles, until mixed thoroughly. Add the coloring (if used). Cover the pan with aluminum foil and steam for 45 minutes or until cooked. 3. Knead the cooked dough while it is still hot. Separate into equal pieces and thin them into disks. Spoon in a little bean paste. Then roll into small balls. 4. Roll the mochi balls over the cooked corn starch prepared in Step 1.

其他解答:

日式草餅材料: 糯米粉 225克砂糖 110克椰汁 200毫草餅粉 1 茶匙或食用色素(綠色) 適量升花奶 200毫升栗粉半杯豆沙適量 PS:草餅粉可在日式超市買到做法: 1. 將栗粉用白鑊炒熟作糕粉備用。 2. 將糯米粉、草餅粉及砂糖置於盆內，加入已混和的椰汁及花奶，慢慢地拌勻，切勿攪至起粒，再加入色素，將混合物放在蒸盆內，蓋上錫紙蒸 45 分鐘至熟透。 3. 趁熱把已蒸好的粉糰略搓，將之分成若干份，輾薄再釀入豆沙，搓成圓形。 4. 把做好的草餅面沾上糕粉即可! Japanese Mochi Ingredients: 225 g Glutinous rice powder 110 g Sugar 200 mL Coconut milk 1 tsp Mochi powder (or just enough food coloring to make cakes green) 200 ML Evaporated milk 1/2 Cup Cornstarch Some Bean paste P.S. You can find mochi powder at Japanese Supermarkets. Directions: 1. Stir fry the corn starch in a heated wok until cooked for dusting later. 2. Put the glutinous rice powder, mochi powder, and sugar in a steaming pan. Mix the coconut milk and evaporated milk and then pour into the pan. Slowly fold the mixture to avoid bubbles, until mixed thoroughly. Add the coloring (if used). Cover the pan with aluminum foil and steam for 45 minutes or until cooked. 3. Knead the cooked dough while it is still hot. Separate into equal pieces and thin them into disks. Spoon in a little bean paste. Then roll into small balls. 4. Roll the mochi balls over the cooked corn starch prepared in Step 1.|||||Japanese-style grass cake material: The glutinous rice flour 225 gram hard sugar 110 gram coconut tree juice 200 long and fine hair grass cake powder 1 teaspoon or the food coloring (green) right amount rises flowered milk 200 milliliter chestnut powder half cup of kidney bean paste right amount PS: The grass cake powder may buy the procedure in the Japanese-style supermarket: 1. Makes the cake powder ripe Li Fen with Bai Huochao spare. 2. The glutinous rice flour, the grass cake powder and the hard sugar put in the trough, joins already the coconut tree juice and the flowered milk which mixes, slowly mixes evenly, is sure not to stir to has the grain, joins the pigment again, places the mixture steams in the trough, covers the tin foil to steam 45 minutes thoroughly ripe. 3. Has steamed the good fried glutinous rice cake to rub slightly before it's too late, will divide into certain thinly, the milling ferments into the kidney bean paste again, will rub the circular. 4. The grass cake surface which completes stains the cake powder then!|||||Japanese Mochi Ingredients: 225 g Glutinous rice powder 110 g Sugar 200 mL Coconut milk 1 tsp Mochi powder (or just enough food coloring to make cakes green) 200 ML Evaporated milk 1/2 Cup Cornstarch Some Bean paste P.S. You can find mochi powder at Japanese Supermarkets. Directions: 1. Stir fry the corn starch in a heated wok until cooked for dusting later. 2. Put the glutinous rice powder, mochi powder, and sugar in a steaming pan. Mix the coconut milk and evaporated milk and then pour into the pan. Slowly fold the mixture to avoid bubbles, until mixed thoroughly. Add the coloring (if used). Cover the pan with aluminum foil and steam for 45 minutes or until cooked. 3. Knead the cooked dough while it is still hot. Separate into equal pieces and thin them into disks. Spoon in a little bean paste. Then roll into small balls. 4. Roll the mochi balls over the cooked corn starch prepared in Step 1. http://en.wikipedia. org/wiki/Mochi7638E7481407D16B