蔥花蝦米腸粉/ 零失敗粉漿比例😍/蒸好即食或煎香來吃都得! 口感軟滑⭐️Cheong Fun with Dried Shrimp and Green Onions (ENG SUB )

今天與大家分享如何做蔥花蝦米腸粉,
是我最喜歡的。 它的口感軟滑, 配上很香的蝦米、蔥花, 簡直食不停口, 我會與大家分享比較好的粉漿比例, 可以做到軟滑的腸粉。大家可試試是否您喜歡的口感!
I will introduce how to make Cheong Fun with Dried Shrimp and Green Onions today. It's my favourite food.
It has a soft and smooth texture, together with fragrant dried shrimps and green onions. So Delicous! I’ve finally settled on a batter ratio that works very well in producing soft, smooth Cheung Fun. You can try it to see if you like the taste!
材料：（可做8條腸粉）
Ingredients: （ For 8 Rolls）
粘米粉 Rice flour 90g
澄麵Wheat Flour 24g
木薯粉 Tapioca flour 8g
鷹粟粉 Corn Starch X1 TBSP
蝦米Dried Shrimp Meat 35g
蔥花 Chopped Spring Onion 30g
蝦米水 160毫升 +室溫水 200毫升= 合共水360ML
The Dried Shrimp water 160 ML + Water 200 ML = Total: Water 360 ML
#豬腸粉 #腸粉 #早餐食譜 #蝦米
#dimsum #點心 #點心食譜
#簡易食譜 #自家製 #香港情懷
#tomatomaskitchen