白糖糕~独家经典制作方法~White Sugar Rice Cake (Bai Tang Gao)
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- Опубліковано 10 вер 2024
- 独家经典~白糖糕~的食谱和独特制作方法分享。美丽蜂窝状的成品，口感独特有別于傳統，超好吃，Q彈中带软，清爽的口感，不扎实。盖好不吹风到第二天口感一样好吃.
这道食谱的做法的目的是把一小部份的粘米粉先煮到半生熟糊状而已，足够支撑或防止未受热或烫的粘米粉垫在底部即可，尽量不要把粘米粉全部烫到半生熟之后才下鍋蒸~如传统方式，请想象或比较，米煮到半生熟后，休息一两个小时后再继续第二次煮到熟和或用新鲜的米一直煮到熟为此的口感分别，那一个会比较Q弹和爽口呢？
White Sugar Rice Cake (Bai Tang Gao),with this unique deviated off traditional method ,you're not only will be rewarded with a beautiful honeycomb-like inner texture easily, but also enjoy with deliciously soft, spongy and refreshing taste. Cover and keep it properly to preserve moistness, until the next day its tastes almost as good as freshly steamed.
The purpose of this recipe is to cook a very small portion of the rice flour until it's half-cooked or mushy, enough to support or prevent unheated fresh rice flour from piling at the bottom, not like the traditional method which turn all the rice flour into half-cooked or mushy. Please imagine or compare differentiate between the 2 scenario, 1. after the rice is half-cooked, then let it rest for an hour or two and then continue to cook again for the second time until it's cooked or 2. use fresh rice to cook all the way until it's done or cooked. Are there any different in tastes? Which one will be more springy and refreshing?
Ingredients食材料：
200g rice flour (100 %) 200克粘米粉 (100%粘米粉)
400 ml water 400毫升水
100g castor sugar 100克细砂糖
1 tsp cooking oil 1茶匙食用油
For Activating Yeast 用于激活酵母：
1 tsp yeast 1茶匙酵母
1 tsp castor sugar 1 茶匙细砂糖
50 ml lukewarm water 50毫升溫水
pan size 18cm x 5.8cm
蒸盘尺寸18厘米 x 5.8厘米
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Strictly are not allowed to download, share or any reproduction for business purposes without permission. Legal action will be taken.
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#ZhenKitchen
#白糖糕
#WhiteSugarRiceCake
#BaiTangGao
Finally found the right recipe for the sugar rice cake. I’ve tried so many recipes and this is the first time it came out perfect.
Wow, so nice white sugar rice cake !!
Thnkyou!
My late dad used to buy this for our bfst during the weekend..memories!
Have been waiting for your new video, Zhen Kitchen 🤩🤩 my parents love bai tang gao
Yummy food dear mam 👌👏👍💖😋😋😋😋
Hi, wish to ask, when steam, do we need to cover the dough to prevent water drip on it? I tried it last week. Failed.😢 It doesnt raise up n bcome 松软.. Tq.
请问如果加了油就直接蒸会有什么不同？
Nice cooking Ms.
R U from PRC. ?
Whts a good brand of rice flour for this recipe pls
Erawan Brand of Thailand, 100% rice flour. Thanks🙏
@@zhenkitchen你的白糖糕是最成功的成品状态。可以拍个粉袋牌子吗？谢谢！
@@ChongJoonLian Erawan 三象牌水磨粘米粉～要买成份：大米100%
请问如果要多做，材料是不是加倍。酵母也一样加倍对吗
比如400g 的粘米粉
對的
谢谢回复
发酵两个小时会有酸味吗？
不会的。