古早味客家喜板🔥软糯有弹性，却带一点黏，有一股淡淡的米香味，非常好吃😋‼️Ancient Hakka Hee Pan 🔥 Soft, glutinous and delicious 😋‼ ️

古早味客家喜板🔥软糯有弹性，却带一点黏，有一股淡淡的米香味，非常好吃😋‼️ 材料：150克普通面粉、130克糯米粉、80克糖、3克酵母、200毫升清水、3勺玉米油、2滴红色素、香蕉叶 1）把150克普通面粉、130克糯米粉、80克糖、3克酵母、200毫升清水搅拌均匀，再加入3勺玉米油把面团揉光滑 2）再把面团分成2份，一份加两滴红色素揉成粉色备用 3）把香蕉叶洗干净抹干，切成8厘米左右的圆形 4）手里抹上一层玉米油，再把面团捏30克左右，放在香蕉叶上压平就好了；白色也重复动作做完 5）把面团放入蒸笼里，醒发20分钟 6）然后水滚关中火，把蒸笼摆上蒸12分钟 7）后再熄火，开个小缝让它冷却5分钟就完成了❤️ Ancient Hakka Hee Pan 🔥 Soft, glutinous and elastic, but a little sticky, with a light rice fragrance, very delicious 😋‼ ️ Ingredients: 150 grams of plain flour, 130 grams of glutinous rice flour, 80 grams of sugar, 3 grams of yeast, 200 ml of water, 3 tablespoons of corn oil, 2 drops of red food colouring, banana leaves 1) Mix 150 grams of plain flour, 130 grams of glutinous rice flour, 80 grams of sugar, 3 grams of yeast, and 200 ml of water, then add 3 tablespoons of corn oil to smooth the dough 2) Divide the dough into 2 parts, add two drops of red colouring to one part and knead it into pink for later use 3) Wash and dry the banana leaves, cut them into rounds of about 8 cm 4) Put a layer of corn oil on your hands, knead about 30 grams of dough, put it on the banana leaves and flatten it; the white also repeats the action to finish 5) Put the dough into the steamer and ferment for 20 minutes 6) Then boil the water and turn to the medium heat, put the steamer on pan and steam for 12 minutes 7) Turn off the heat, open a small slit and let it cool for 5 minutes and it's done ❤️