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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