白糖糕 / 伦教糕详细做法 | 失败原因和成功心得分享 | White Sugar Sponge Cake / Steamed Rice Cake Recipe [我的爱心食谱]
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- Опубліковано 11 лип 2024
- 这期跟你分享一款蒸制的古早味白糖糕,也叫伦教糕。跟马来糕一样在中国广东是常见的传统糕点,同样需要用酵母发酵。不同之处就是这款糕点的发酵气孔吃起来Q弹爽口不粘牙,富有韧性折时不容易断裂。味道有米的清甜香味,发酵时间适当就不会发酸。反之喜欢带酸味的可延长发酵时间即可。
我本身对于白糖糕没有什么特殊情怀,觉得吃起来爽口不粘牙且有米清香的传统糕点。但它却是很多人心目中的古早味或者怀旧的好滋味。如果你喜欢这食谱就请把它分享出去哦~
#我的爱心食谱 #甜品 #糕点 #食谱 #白糖
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📃文字食谱
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🖨️ 打印这食谱或调整食谱的份量 :
bit.ly/3pSTKQw
🔪 准备时间 :2小时20分钟
🍲 烹饪时间 :25分钟
🍽️ 食谱份量 :150克 粘米粉
🛠️ 模具 : 7吋不锈钢盘
🌱食材
- 150克 沾米粉 shope.ee/40CkY7uZAm
- 285克 清水
- 75克 白糖
- 0.5茶匙 耐高糖酵母 shope.ee/gblUXF2H
- 5克 玉米油
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In this issue, I will share with you a Chinese white sugar sponge cake (Bai Tang Gao), also called Lunjiao cake. Like Steamed Malay Cake, it is a common traditional cake in Guangdong, China. And it also needs to be fermented with yeast. The difference is that the fermentation pores of this pastry taste bouncy and chewy, not sticky and it is elastic and not easy to break when folded. The taste has the sweet aroma of rice, and the fermentation time is appropriate so that it will not become sour. On the contrary, if you like a sour taste, you can extend the fermentation time.
I don't have any special feelings for steamed rice cake. I think it tastes chewy, non-sticky, and has a rice fragrance. But it is the old taste or the good taste of nostalgia in the minds of many people. If you like this recipe, please share it with your family and friends~
#MyLovelyRecipes #dessert #recipe #ricecake #steamedcake
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📃Text Recipe
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🖨️ Print This Recipe or Adjust Serving Size :
bit.ly/44KOXiV
🔪 Preparation time: 2 hours and 20 minutes
🍲 Cooking time: 25 minutes
🍽️ Serving size: 150g rice flour
🛠️ Mold: 7-inch stainless steel pan
🌱INGREDIENTS
- 150g Rice Flour shope.ee/40CkY7uZAm
- 285g Water
- 75g White Sugar
- 0.5 tsp High Sugar Yeast shope.ee/gblUXF2H
- 5g corn Oil
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🎼 Music by @OrangeHead
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⏲时间表 Schedule
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0:00 开场简介 Intro
0:20 出外取经 Visit the Old Stall
1:21 开始制作 Start Making
4:33 心得分享 Tips Sharing
6:19 视吃 Tasting
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📷 Videography Equipment
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Sony ZV-E10 Camera
shope.ee/20RgAsnHo9
Sigma 18-50mm Lens
shope.ee/9zTxheCKmK
Boya BY-BM3032 Microphone
shp.ee/vkkqb6r
Andoer Mini Tabletop Tripod
shp.ee/i3bsmjr
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❤ Follow Us
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Website : www.mylovelyrecipes.com/
Vlog Channel : / @xiaoyenahseng
Facebook : / my.lovelyrecipes
Instagram : / my.lovelyrecipes - Навчання та стиль
🖨 打印这食谱或调整食谱的份量 :
bit.ly/3pSTKQw
🖨 Print This Recipe or Adjust Serving Size :
bit.ly/44KOXiV
白糖糕是一種看似簡單,但很考巧工夫的糕點。認真謝謝分享!
粉丝要求的一定会全力以赴😁❤️🙏 谢谢支持哦
好食!我以前跟其他人做法會帶酸味,現在跟你做法沒酸味很清甜爽謝謝你👍👍👍👍👍👍
高兴您喜欢呢😁❤️谢谢回来给好评和支持
非常感谢! 成功了🎉!!!
太开心啦,谢谢你回来分享成功的喜悦😁❤️🙏
刚买了材料,打算跟着小雁的食谱做
祝你制作大成功👍👍
这档的白糖糕很好吃😋
他们卖好多年了,真的很好吃😁
一試便成功了!非常感謝你🙏
很高兴你试了回来给好评哦♥️☺️🙏 替你开心一试就成功!
從外面買回來的白糖糕總帶股酸味,以致很多人都誤以為白糖糕的味道就只能是那樣的。但我發現依你方法做出來的白糖糕充滿米香,味道清甜,完全沒有酸味,非常好吃!❤👍
很高兴你喜欢😊😊❤️
谢分享心得❤ 我第一次做还可以,后来连续好几次做都鄱车了😓 白糖糕真的很欺人做吔!… 😆😤😆😤😓 加油💪加油⛽️
发酵都很看个别情况,会有时好时坏的好像天气这样。你可以试试我们的做法哦😁
跟你的食谱绝不翻车😊 很喜欢你的视频 加油哦 你们很棒🥰🥰
很高兴得到你的喜欢❤️也谢谢你的支持!😘
Lebuh cintra 白糖糕,每到penang必吃 - 但未必买得到😭。。以前阿贤有访问过,他们是用现磨米浆做的(现在就不知道了)。
最喜欢小雁分享的小心得,让我少走许多冤枉路啊啊啊😂😂
这档白糖糕真的很好吃,迟一点去就卖完了。现在应该还是用现磨米浆做。很高兴你的支持和喜欢😘😘😊
@@XiaoYen.AhSeng 💞💞
👍👍👍
😁🙏❤️
想學用米磨做白糖糕,某品牌粘米粉放涼後表面會烈開。 米槳可以做好多好甜點,例如砵仔糕。
不同牌子的粘米粉用不同品质的米制成的,呈现出来的效果也有差异的哦!反应好的话,我们会安排多一些米浆食谱😊
太棒了!请问用蔗糖吗?谢谢您的分享啊❤
你好,可以的。不过做出来的糕就不白哦
Looks delicious....
Can I use coconuts milk instead of water.?
thanks. 😊
I never tried, but I think it should be ok.😊
槟城就这档的比较好吃了 不过偶尔也会输水准
May I know why my rice cake become a bit wet the next day?What brand of rice flour did you use? Thank you
May I know where you store it? I use Jati rice flour, mentioned in the video.
@@XiaoYen.AhSeng I store in plastic container with q lid and put on the table overnight. I also use Jati brand. Tq
We used the same brand and the same method but don't have the situation you mentioned. I don't know what happened.
想請教一下我蒸出來的白糖糕為什麼中間會硬?謝謝
你好,有几个可能导致这个问题因素哦。
1. 发酵不够
2. 模具太深
3. 火候不够
@@XiaoYen.AhSeng 謝謝回覆
Hi what is the brand of yeast? Thank you.
Hi, it's angel brand shope.ee/gblUXF2H
Thank you!
promo sm ✋
华文字被遮住了
修改了😊