白糖糕/米發糕(倫教糕) Pak Tong Kou/ Chinese Sugar Rice Cake
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- Опубліковано 5 вер 2024
- "我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" #白糖糕
#米發糕
#倫教糕
#Pak Tong Kou
#Chinese Sugar Rice Cake
白糖糕或稱為倫教糕是米漿糕點裏歷史悠久的中國傳統小吃。在家自製白糖糕沒有想像中難。只要掌握到發酵時間，做出來就清甜丶彈牙爽口丶白米清香,切面呈漂亮的幼絲和蜂窩。制作白糖糕非常簡單方便 ,做白糖糕最主要是粘米粉、糖,水，和酵母,4樣材料.
材料A：
250克 粘米粉
230ml 清水
(拌勻至沒有粉粒備用。)
材料B：
160克 幼糖
280ml 水
2片斑斕葉
(煮成糖水,放涼至30度左右)
做法：
1.將材料B(糖水)加入A(米漿)裏在拌均勻，然後過濾.
2.加入1湯匙的酵母,讓面糊發酵2-3小時。
3.發酵好後,加入半湯匙油拌勻
4.把7x7寸模,塗上油後預熱5分鐘，將面糊攪拌一下才倒入，以大火蒸30 分鐘。
6.蒸好了，悶2分鐘再開蓋
7.等糕冷後,切塊享用。
8.可以加點食用色素點綴 （紅，黃，青）
小貼士:
1.最好是用純米磨的或泰國水磨粘米粉,成份不要有粟米的,那麼白糖糕就不會粘粘了
2.蒸的時候,可以用蒸籠蓋著,或者用錫紙包著模，那麼倒汗水就不會滴在糕上
3.白糖糕是要在常溫享用的，如剛蒸起太熱會有發酵的味道，放涼後便會消失。
4.白糖糕可在常溫保存兩天，請盡快食用。
Pak Tong Kou/ Chinese Sugar Rice Cake (Lunjiao Cake)
White sugar cake is a traditional Chinese snack with a long history in rice milk cakes. Making sugar cake at home is not as difficult as you might think. As long as the fermentation time is mastered, it will be sweet, springy and refreshing, white rice is fragrant, and the cut surface is beautiful silk and honeycomb. Making sugar cake is very simple and convenient. The main ingredients for making sugar cake are rice flour, sugar, water, and yeast.
Material A:
250g rice flour
230ml water
(Mix well until there are no powder particles.)
Material B:
160g sugar
280ml water
2 colorful leaves
(Boil into sugar water, let cool to about 30 degrees)
practice:
1. Add material B (sugar ) to A (rice milk) and mix well, then filter.
2. Add 1 tablespoon of yeast and let the batter ferment for 2-3 hours.
3. After fermentation, add half a tablespoon of oil and mix well
4. Coat the 7x7 inch mold with oil and preheat for 5 minutes. Stir the batter before pour it in, and steam it on high heat for 30 minutes.
6. After steaming, let it sit for 2 minutes before opening the lid
7. After the cake is cold, cut into pieces and enjoy.
8. You can add some food coloring to decorate (red, yellow, blue)
Tips:
1. It is best to use pure rice or Thai water to grind sticky rice noodles. The ingredients should not contain corn, so the white sugar cake will not be sticky.
2. When steaming, you can cover it with a steamer or wrap the mold with tin foil, so that the sweat will not drip on the cake
3. White sugar cake is to be enjoyed at room temperature. If it is just steamed and too hot, it will have a fermented taste, and it will disappear after cooling.
4. White sugar cake can be stored at room temperature for two days, please eat as soon as possible.
Thank you so much for all your yummy recipes. I have tried a few of them already esp the Nyonya kuehs and love them. Pls keep up the good work. Your place of work looks calm cool and cozy.
五顏六色的發糕❤️❤️❤️❤️❤️❤️❤️
非常漂亮又好吃👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
酵母和糖放太好了。
谢谢你我做成功了。🤗
恭喜♥️🥰👍
Never thot of drawing colourful stripes. V interesting n so pretty! Thank you for sharing.
I notice the vertical honeycomb pattern is similar to bika ambon.
How will subsituting sugar syrup with coconut milk n sugar syrup affect this recipe? Will vertical honeycomb strands still appear?
What do you think,
Chef?
Your pak tong go really resembles bika ambon.
Thanks! 4:52
Great 🥰
😁
请问可以用non stick tray蒸吗?
老师，请问一汤匙酵母是多少重量？🙏🙏
请问水可以用椰水代替吗
您好，这款做了两次超级成功🌷谢谢🌷想问一下您会做一款有那种椰花酒的白糖糕吗？
会做哦，这个款椰花酒的以后可以安排☺️
@@shadajie.kitchen 太棒了！先谢谢啦🌷期待期待🌹
O
😊18
9 @@tyingng1206
Can we use 🍋 juice??
cannot
Mau i know which rice flour u use. I use blended rice flour of erawan brand. After put 230ml water to thr flour,it dry very fas b4 i could mix it. Anywhere i do wrong.
My experience told me the batter cannot be too watery or too sticky either. So based on the host's batter presentation of its texture u add or reduce the water you add to ur rice flour will do. Dun add too much water at the very beginning. Add water slowly until you roughly get the stickiness of the batter the host showed .U most likely will succeed.
可以用班兰水做吗？
可以
清水可換椰水吗
没试过。
Kepada Mah YC dan Kong Kong.. Kamu tak mahu bubuh colour pun boleh, bubuh colour lebih cantik, memang Huat kueh ini paling wangi dan harum, mata kamu sudah sepek ,dan fikiran kamu berdua saperti orang Asli atau orang Sakai di Sabah dan Sarawak !
可以用保鲜纸吗
你是说发酵的时候，用保鲜纸盖着，对吗？是可以的哦
@@shadajie.kitchen 不是，是要拿去蒸时
不需要哦
我蒸出来冷却之后表面会裂是什么原因呢
是不是吹到风而干裂呢
不加颜色不行吗？看了怪怪的
加了顏色像祭神壇，看了心裡不舒服。
请问可以把230ml的水换去班兰汁吗？