夏日的午后，廚房窗臺上的陽光燙得人發暈。我掀開鍋蓋，紅豆香混著水汽“噗”地竄出來。紅豆這玩意兒啊，真是刻在中國人骨子里的甜——清熱解毒、健脾益胃，夏天悶得渾身黏糊時來一碗，比奶茶店的冰飲還管用！

今天，分享兩種零失敗紅豆甜品，從熬煮到成品，全程手把手教你。糯嘰嘰的口感，清甜的豆香，保管你端上桌就被搶光！

做甜品前，先搞定這罐萬能蜜紅豆！

食材：

紅豆300g、冰糖80g、清水800ml

做法：

1.紅豆淘洗兩遍，加水泡一夜。

2.丟進電飯鍋，加冰糖、清水，煮飯鍵按下去。

3.大概40分鐘以后，開蓋，豆子一捻就酥爛卻不破皮，盛出晾涼，冷藏備用。

甜品1：冰爽紅豆沙小丸子

這碗可是糖水店的銷冠！細膩豆沙裹著Q彈糯米團，吸溜一口暑氣全消～

食材：

蜜紅豆200g、糯米粉100g、溫水90g、冰糖30g、清水800ml。

詳細步驟：

1. 蜜紅豆、清水入鍋，大火煮沸。轉小火咕嘟20分鐘，拿勺子壓一壓。撒冰糖攪化，關火晾著。

2.糯米粉加溫水，筷子攪成絮，再上手揉。揪小塊掌心搓圓，撒干粉防粘。水開下丸子，浮起來就撈進冰水！瞬間變彈牙。

3.碗底墊冰塊，澆紅豆沙，丟進丸子！一勺挖下去——豆沙綿密，丸子糯得能拉絲，冰得舌尖打戰太過癮！

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甜品2：爆漿紅豆烤年糕

食材：

蜜紅豆100g、糯米粉150g、牛奶135g、雞蛋1個、玉米油25g、細砂糖25g、泡打粉3g。

關鍵步驟：

1.雞蛋和糖攪勻，倒牛奶和玉米油乳化，篩入糯米粉和泡打粉，Z字形攪拌到順滑。

2.面糊倒一半進模具，鋪層蜜紅豆，再蓋剩余面糊。

3.烤箱190℃預熱后，中下層烤35分鐘，滿屋飄香時，取出。

4.切開，外皮酥得掉渣，內里熱乎軟糯，紅豆甜漿漫出來…配綠茶絕了！

生活就像熬紅豆，得慢火細煨才出香。這兩道甜品，一道冰沁，一道暖糯，卻都藏著紅豆最本真的溫柔。所謂幸福，不過是一碗手作甜品的溫度。