桂花芡實糕 | Gorgon cake with Golden Sweet Osmanthus Fragran

芡實是蘇州“雞頭米”的學稱，之前在中國杭州吃過用它做的芡實糕，口味清香，搭配龍井綠茶是非常可口的下午茶組合。之前在超市買到幹芡實果，這是第二次試做，如果有更好研磨機器，應該可以做出口感更細膩的蒸糕，非常推薦您能有機會吃到這個增蒸糕。
如果您喜歡這個視頻，請幫忙點贊轉發推薦，也歡迎【訂閱】這個的頻道，我會努力分享更多好吃的烘培給大家，您的鼓勵是我繼續的動力。
Qian Shi is the scientific term for "chicken head rice" in Suzhou. I got chance to eat Qian Shi (Gorgon) Cake in Hangzhou, China before, and it tastes special. It is a very delicious afternoon tea combination with Longjing green tea and Gorgon Cake. I bought dried gorgon fruit in the supermarket, and this is the second time to make it. If there is a better grinding machine, it should be able to make steamed cake with a more delicate export. It is highly recommended that you have the opportunity to eat this steamed cake in China.
If you don’t like it, please don’t give a thumb down or bad review, please..... :/. welcome to [SUBSCRIBE] my channel. I will try to share more delicious baking to everyone. Your encouragement is very important for me.
★ 配料準備 | Ingredients
研磨芡實粉 | Gorgon solid powder 210g
粘米粉 | Rice flour 270g
糯米粉 | Glutinous rice flour170g
糖 | Sugar 100g
水 | Water 210ml
PS：上面配料可按比例酌情調整PS: The above ingredients can be adjusted according to the proportion
幹芡實浸泡一晚後研磨為粉末
The dried gorgon fruit is soaked overnight and grind into powder
紅豆沙 | Red bean paste 50g
撒上幹桂花味道更清香
Sprinkle with dried osmanthus fragrans to taste more fragrant
★ Steam ｜ 蒸製
大火蒸至30分鐘
Steam for 30 mins
感謝觀看，喜歡拜託幫忙點贊和訂閱
Thanks for watching, a thumb up is appreciated

[@junyap2736]

三种粉比例可随意加减吗？

[@junyap2736]

我刚刚试做，三粉各100g,白糖30g,枣泥50g,水大约130ml,我筛的很仔细，蒸三十分钟,可是出来口感很粘。。一点都不松软。。请问哪里出问题？

[@ianlovebaking4641]

您好，口感粘应该是糯米粉多了或粘米粉少了，你可是试着调整这两个比例，应该会有不同。

[@junyap2736]

@@ianlovebaking4641 请问我可以试着芡实粉100，粘米粉100，糯米粉50，红糖50吗？

[@junyap2736]

我蒸的时候有盖保鲜膜，请问这是不是导致有干粉的原因？

[@ianlovebaking4641]

干粉是只在表面吗？如果是表面应该是保鲜膜导致的。下次可以试试不用保鲜膜，我做过两次都没使用保鲜膜