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Dinner: Steamed white sugar sponge cake ( Bak Tong Gou ) 白糖糕
Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below: 材料: 1. 200 ml 水 = 6.76 fl oz 2. 75 克糖 = 2.6 oz 3. 100 克先濾粘米粉 = 3.5 oz 4. 3/4 茶匙乾發子 做: pot 放入200 ml 水, 75 克糖和 100 克粘米粉拌勻. 我的爐有9 個熱度 起初中火 (5 度) 煮 2 分不停拌勻, 2 分後改低些 ( 3 度) 煮4 分不停拌勻, 4 分後改 ( 1 度) 拌1 分, 關火. 留意會結硬塊, 離火拌鬆 (溶) 後再回已關火熱爐上拌 3 分不停拌勻, 見像杏仁糊狀態杰和拌器留痕線, 濾過一次, 沒有粒, 攤凍. 2 分後 3/4 茶匙乾發子加入 1 湯匙暖水拌勻, 蓋面 10 分鍾. 10 分後用膠板把乾發子料倒入已將近凍粉料拌勻, 放保鮮紙蓋面待發 6 小時, ( 放在溫室不要有陽光晒的地方). 如天氣冷多 1至 2 小時 6 小時後, 蒸盆放油紙和攃油底和邊, 倒入粉料在蒸盆, 蓋布在蒸蓋下, 大火蒸 20 分, 用竹簽試熟否. 取出攤凍後才切, 刀攃些油才切, 會粘刀. 蒸籠 size: 8" x 6" H Ingredients: 1. 200 ml water = 6.76 fl oz 2. 75 gram white sugar = 2.6 oz 3. 100 gram rice flour, sieved = 3.5 oz 4. 3/4 tsp dry yeast, add 1 tbsp warm water Steamer basket: size: 8" x 6" H
Ingredients
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Instructions
See video for instructions
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Nutrition Facts
Serving Size: 0
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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