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白糖糕 White Sugar Sponge Cake │ 倫教糕 │ 沒酸味 │ 清甜爽滑 │ 蜂窩狀 │ 沒泡打粉 │ 傳統小食 [Eng sub]
IG:
/ ohhhkatrina
Fb page:
/ katyingkwan
這次又做傳統小吃, 大概是一個外婆級的小食了. 00後有吃過嗎?
這次的食譜沒酸味, 沒泡打粉!! 容易做又超好吃!! 一個下午茶不小心把整盤白糖糕吃完了
Traditional snack again this time. It should be a grandma level snack.
Super delicious!! I finished a whole dish of it for just an afternoon tea!
材料 Ingredients
沾米粉 - 140g - Rice flour
水 - 300g - Water (包括開酵母的水/include the water for the yeast)
酵母 - 3g - Yeast
糖 - 90g - Sugar
油 - 1/2 tsp - Oil
Пікірлер: 143
0:19 ingredients 1:33 half cook batter 1:53 water 1 TBSP + yeast 3 gr stir 2:02 pour yeast into batter still warm at 37 C 2:30 proof batter in oven at 35 C 3:53 steam 20 - 25 minutes
Thank you! Your recipe is so simple and works for me perfectly!!
@katyingkwan
3 жыл бұрын
Thank you!! 😄😄
我今天做了,真的easy,不甜,没酸味,松软,好吃。谢谢你
@katyingkwan
2 жыл бұрын
謝謝你!! 😄😄
The Best recipe I have seen so far. Easy and yummy. Thanks a lot !
@katyingkwan
3 жыл бұрын
Thank you!! 😄😄
我喜欢这个视頻,因为Kat不但告诉你该怎么做,还告诉你为什么这么做。
@katyingkwan
3 жыл бұрын
多謝支持!!
剛跟你所教的方法製作了,第一次巳很成功,沒有酸味,像商店買一樣,謝謝!
@katyingkwan
3 жыл бұрын
謝謝支持呀!! 😄😄
Great recipe!! It worked out really well!! Thank you!!!
@katyingkwan
3 жыл бұрын
Thank you for using my recipe!! 😄😄
@ccfishy7483
3 жыл бұрын
@@katyingkwan 你可以做芒果西米露嗎?
謝謝分享!教煮懷舊嘅白糖糕,依家係香港都唔係好多舖頭有得買,我都好耐冇食過😋😋你好勁呀👍👍期待你的新片🦾🦾下一條片應該係出外拍片💪💪支持你
@katyingkwan
3 жыл бұрын
多謝支持!! 😄😄 係呀, 下一條係澳洲片
@ahwanwong9458
2 жыл бұрын
h,
Yummy Yummy Cindy thank you for sharing
oh i really like the little story telling about the origins of the sugar cake 2:50
@katyingkwan
3 жыл бұрын
Thank you very much!! 😄😄
謝謝你,的分享方法,我制作成功,味道適當⭐️⭐️⭐️⭐️⭐️👍🏻👍🏻👍🏻👏👏👏
@katyingkwan
3 жыл бұрын
謝謝支持!! 😄😄
多謝分享,照你的食譜做,終於成功了。👍👍👍
@katyingkwan
3 жыл бұрын
多謝支持!! 😄😄
Your 白糖糕 looks delicious and yummy and very clear instructions. I can't wait to make it later tonight after I had my dinner.
@katyingkwan
3 жыл бұрын
Thanks a lot!! Hope u enjoy my recipe! 😄😄
@johnchou5384
3 жыл бұрын
@@katyingkwan Thank you so much for the wonderful recipe. I finally made it today and it came out just like the one that we get from the Chinese bakery shop. In fact I think yours is even better. Next I am going to follow your instructions to make one of my all-time favorite Chinese pastry 酥皮蛋撻.
多謝上傳.在香港小時候家貧,多是母親動手做小食,現在墨爾本食肆多, 少在家做小食了.
@katyingkwan
3 жыл бұрын
多謝支持!! 我也是買不到才要自己做來吃呀😄😄
Very clear instructions! Good👍🏻
@katyingkwan
3 жыл бұрын
Thank you!! 😄😄
Thank you very much. I think I have found the perfect recipe. Can't wait to try. ❤️
@katyingkwan
3 жыл бұрын
Thank you very much!! 😄😄
我煮個米漿時煮耐左,煮到好杰,所以過左篩先落酵母水 蒸完出嚟放左一晚酒味都好濃,請問有咩方法可以冇咁強酒味?
@katyingkwan
3 жыл бұрын
可以試下, 第一次凍左之後, 再蒸熱多次, 再放凍先食. 咁做嘅話我整果D差唔多冇哂酒味, 其實每加熱一次, 酒味就會揮發一次 其實你將個粉漿發酵得比較耐?發酵時間都會影響酒味呀 :)
白糖糕水直接用甜洒釀發酵,細緻綿密又鬆軟,且酒香濃郁。
@EllenEngie
3 жыл бұрын
我也喜欢用甜酒釀,有米香又不會發酸,不過要發酵最少12個小時才蒸。
@keemun23
2 жыл бұрын
方便提供下酒釀的比例嗎?是加米還是加水的部分?
@user-ly8dp2lx3p
2 жыл бұрын
@@keemun23 甜酒釀連米粒和汁水一起打成甜酒釀漿状,可加少量水,再與大米粉拌匀,一般與米粉比例為1:1,具體的要看實際情況而定,再加減調整比例。
@keemun23
2 жыл бұрын
感謝!再請問下發酵時間也是跟樓上一樣要12小時嗎?還有這樣米粉還需要加糖嗎?
@user-ly8dp2lx3p
2 жыл бұрын
@@keemun23 可加少許糖,一般發酵l0小時左右。
簡單易理解,一次成功,感謝分享
@katyingkwan
2 жыл бұрын
多謝支持!! 😄😄
Salam kenal dari Negeri Belanda Aku senang sekali kalau video resep dapat aku terjemahkan dalam bahasa Indonesia Tentu tidak lupa aku Aktifkan Lonceng & Jempol SANGAT terima kasih untuk video resep ini ❤🎉
This recepi works very very well !
@katyingkwan
3 жыл бұрын
Thx for trying mu recipe!! 😄😄
多謝你嘅分享,我跟你整咗,好正。
@katyingkwan
3 жыл бұрын
多謝多謝!! 😄😄
EXCELLENT THANKS SHARING WILL TRY YOUR RECIPE
@katyingkwan
2 жыл бұрын
Thank you!! 😄😄
Thanks! 多謝 白糖糕 介紹~!
@katyingkwan
3 жыл бұрын
多謝支持!! 😄
@winghoichiu5957
3 жыл бұрын
~~~?係香港既係香港
Hi Kat, may I know how big is your bowl? What is the diameter?
@katyingkwan
Жыл бұрын
The diameter of the container for steaming the cake is 21.5cm
第二年糕差些失敗,糖水多粉不夠,試加粉成功了
整得好靚! 墨爾本應該無人賣懷舊小食,妳開返間實旺場! 😋我超級喜愛白糖糕! 反而西米糕麻麻地😃
@katyingkwan
3 жыл бұрын
係呀, melb好難買呢d懷舊小食呀
@ericpon5315
3 жыл бұрын
@@katyingkwan 同新年D椰汁黃金糕整法係唔係差唔多? 新年整比親友咪開心死🤩
@katyingkwan
3 жыл бұрын
唔太一樣呀,黃金糕會複雜d呀
@EllenEngie
3 жыл бұрын
多年前我在墨爾本華人餐馆吃点心有白糖糕.
好片
@katyingkwan
3 жыл бұрын
多謝支持!! 😄😄
我第一次年糕萝拔糕都成功,比街外好吃,白糖糕第一糕失敗,準備第二次跟你,酵母多些要酒昋及酸味、你也試一下
@katyingkwan
2 жыл бұрын
酵母太多會有好大陣酵母味架, 做食譜的時候有試過. 不過如果你接受到果陣味都可以, 個個人口味唔同
thankyou ,I like it
@katyingkwan
3 жыл бұрын
Thank you!! 😄😄
請問做好室溫可以保存多長時間?若冷藏後需蒸多久?回蒸後也需要放涼再吃嗎?謝謝!
@katyingkwan
2 жыл бұрын
這糕糖分比較高, 最好放雪櫃. 翻熱的話熱水下鍋10分鐘就好. 再翻熱後不用放涼都可以吃
Thanks for sharing 😋👍!
😝😝好正呀~
@katyingkwan
3 жыл бұрын
多謝多謝!! 😄😄
Thank you for sharing, I made it yesterday and it came out perfect 🥰
@katyingkwan
3 жыл бұрын
Thank you for using my recipe!! 😄😄
我照着你的食谱做,第一次就成功了,家人都说好吃😋 谢谢你 只是有个问题,如果火开得越大,表面就会裂得越开 越美吗?
@katyingkwan
3 жыл бұрын
謝謝支持!! 😄😄 火開越大, 糕裡的洞會越大的. 但小心鍋會乾水
Can you make brown sugar recipe?
Hallo ms Kat.. Recioi kamu bagus dan lengkap, hairan ya ingredient yang kamu tulis mengapah rakam video lari bergitu cepat.. Take note jika hendak rakam video, step by step untuk Pelajar yg baru di You Tube.. Mengapah bahasa tidak muncul semasa kamu membuat White Sugar Sponge Cake.. Ok.. Gd job. !
hi 请问你的盘子大概几cm?如果我用不沾的8寸模还是戚风6寸活底模比较好?用普通盘子好像很薄hehe
@katyingkwan
2 жыл бұрын
6寸太小了, 太厚不好吃
Thanks
Do I need to heat up the mould first before pouring in the batter? Can I cool the cake in the mould or steaming rack to prevent condensation.tq
@katyingkwan
3 жыл бұрын
Dont need to heat the mould first. Can just cool the cake in the mould. This cake doesnt really absorb so much water like the wheat flour cake after it is cooked. :)
@catherinelau8264
3 жыл бұрын
@@katyingkwan thank you
轉用brown sugar 可以嗎?
@katyingkwan
3 жыл бұрын
Brown sugar甜度沒有白糖的高, 而且brown sugar有一種獨特的味道. 可能Brown sugar的用量要多一點, 或混著用, 直接在這個食譜代替白糖可能不太行
请问您煮多久,因为我每次都是不能捉摸它的程度多谢。感谢分享。
@katyingkwan
3 жыл бұрын
煮粉漿的時間嗎? 我一般先用小火煮一直攪拌, 火的大小是煮可能2-3分鐘, 就要離火一次, 均勻結塊後, 再重複, 也要10-15分鐘, 我這樣子應該算快, 沒耐性最小火慢慢煮. 如果想完全避免結塊, 就要再小火一點, 再久一點了
@madelinekew3647
3 жыл бұрын
@@katyingkwan 非常感谢您的分享,我试这方法。感谢
请问白糖糕可以放多久呢?我今天做明天才吃可以吗?
@katyingkwan
3 жыл бұрын
白糖糕不能放太久, 不超過一兩天比較好. 今天做明天吃可以的, 要放雪櫃呀. 吃的時候要再翻熱
姐姐,冇酸味你做乜鬼倫教糕啊?
@EllenEngie
3 жыл бұрын
古早味的白糖糕是有酸味,不過很多人都不喜爱,现在的白糖糕是米香甜Q.
@teresachor1422
2 жыл бұрын
有酸味好吃
看到白糖糕,讓我想起了衝上雲霄第一部,好懷念,還是一會再去回顧一遍吧.加油🥳
@katyingkwan
3 жыл бұрын
衝上雲霄有提到白糖糕?haha, 沒什麼印象呀😂😂
@danielzero200
3 жыл бұрын
@@katyingkwan 第幾集忘了,主要就是講Sam老豆,研究新菜譜,Sam又遇到啓德機場買白糖糕的街坊送機,巧合下介紹給老豆.Sam受傷後的劇情咯,很後面了.我看港產時裝劇,主要還是比較注意街食或是特色餐飲,吃貨屬性,沒辦法.
@katyingkwan
3 жыл бұрын
記得那麼清楚, 厲害呀!
@danielzero200
3 жыл бұрын
@@katyingkwan 品味經典就像是在悠閑的午後慢慢品嘗陳年的紅茶,每一口都有不同的滋味.也似在寂靜的午夜,開一瓶存放已久的紅酒,誘惑的香氣,伴隨著入口的微澀,帶來冰爽與一絲甘甜.品味經典就像品味曾經的懷念,縂留一絲甜蜜在心間.
@katyingkwan
3 жыл бұрын
@@danielzero200 好詩意呀. 我覺得, 這些食品也是一種傳統的文化, 其實有點慢慢消失的傾向, 所以要多點人懂得做, 傳承下去呀 :)
謝謝你的指導,不過蒸出來的白糖糕有點黃黃的顏色,是什麼問題呢?謝謝。
@katyingkwan
2 жыл бұрын
會不會有酵母味? 可能因為量酵母的時候量太多了, 因為酵母很輕, 難量, 我是用0.1g的榜來量的.
@robinkwong8828
2 жыл бұрын
@@katyingkwan 明白,再試試看,謝謝。
恕我問個無知的問題,白糖糕一定要用白糖嗎?材料中的白砂糖可以用黃糖或紅糖代替嗎?
@katyingkwan
3 жыл бұрын
叫白糖糕應該要用白糖嘅, 但用黃糖代替理論上可以. 不過紅糖唔一定得, 因為紅糖甜度比較低, 而且有陣紅糖味. 用紅糖的話, 呢個食譜未必啱用呀
@chongasa8154
3 жыл бұрын
@@katyingkwan 謝謝回覆
不次牙不用蛋,非常好
Hello Ms Kwan, thank you for your rice cake recipe. Don’t know if you are aware that on the screen, both the Chinese and English Subtitles are overlapping each other, therefore followers who do understand Chinese are unable to follow your recipe when they cannot read the English subtitles. Could you please correct the problem so your viewers can read both the subtitles clearly to follow your recipe. Thank you.
@katyingkwan
3 жыл бұрын
Thanks for your support!! Um.. I cant see the issue from my end with different devices. U might turn off all subtitles from youtube as the video itself has both english and chinese subtitles. Or u might choose the youtube generated English subtitles only from the setting. :)
Sub title will be nice too
@katyingkwan
Жыл бұрын
I think there's cc english subtitles? Is it not showing?
请问我的酵母很少泡发不起
@katyingkwan
3 жыл бұрын
食譜的分量是可以發得起的, 如果發不起, 可能是室溫太低; 或是粉漿沒放到30多度就加酵母, 燙死酵母了;也可能是酵母過期了, 也會發不起.
其實帶酸味的,才是真正發酵,它富含乳酸菌。
@johnnyrambo8569
3 жыл бұрын
kzread.info/dash/bejne/faFkmqqFo8nFlKQ.html
美颜度有点过,导致看不出粉浆泡泡。。 3:18
酵母新買,發唔起,七個鈡了,味有酒味带酸,是正宗,結果心急放炉頭细火搅又怕酵母死离火,唔等了蒸完,味甜一流正宗,底有少絲其他似糯米……
@anata8462
2 жыл бұрын
最好用耐高糖酵母
請問加的油用甚麼油比較好?
@katyingkwan
2 жыл бұрын
最好用米糠油, 味道比較配合糕點, 沒有的話, 一般菜油也可以
@xmr.1144
2 жыл бұрын
@@katyingkwan 謝謝妳🙂
Perempuan cantik, kueh pun cantik ya.. Good job.. thank u. !
@katyingkwan
2 жыл бұрын
Thank you!
刚刚想起…妳就出片……😌
@katyingkwan
3 жыл бұрын
Haha, 係呀, 一般都係星期二出片. 多謝支持!! 😄
什麼原因發唔起?你爽快所以睇你,如失敗請你食?
@katyingkwan
2 жыл бұрын
酵母份量秤晤準, 或者發酵溫度太低, 酵母發酵最佳溫度係約30度, 所以最穩陣係用焗爐, 調30 度發酵
@teresachor1422
2 жыл бұрын
再試,再失敗又係你食……哈哈!
@katyingkwan
2 жыл бұрын
@@teresachor1422 係發晤起? 定係酵母味太重? 包酵母係咪開左好耐? 又或者就快過期?
为什么我蒸出來的很重的酵母味?
@katyingkwan
3 жыл бұрын
可能是這兩個原因: - 酵母的份量沒量準. 酵母太輕了, 很難量, 由其是放到乾粉上量就更不準了, 所以最後會量多. 量的時候建議單獨量酵母, 有一個好一點的秤比較好, 或是量的時候把酵母放到秤的中正間, 會準一點 - 白糖糕第一次蒸熟後要放涼才好吃, 放涼的時候怪味會蒸發掉 :)
@carolyee8254
3 жыл бұрын
@@katyingkwan l
你無話落幾多酵母?只用一湯匙水開它……
@katyingkwan
2 жыл бұрын
材料 Ingredients: 沾米粉 - 140g - Rice flour 水 - 300g - Water (包括開酵母的水/include the water for the yeast) 酵母 - 3g - Yeast 糖 - 90g - Sugar 油 - 1/2 tsp - Oil 酵母其實有d難秤架, 因為酵母自身好輕, 最好秤多幾次, 或用一個可秤0.1g嘅磅
@teresachor1422
2 жыл бұрын
謝謝!再試……
Kansas
ok 喔
@katyingkwan
3 жыл бұрын
謝謝!! 😄😄
有酸味才正宗
@katyingkwan
2 жыл бұрын
我也吃很多外面有酸味的白糖糕, 全是發酵過度而導致的. 你可以問問一些老師傅
@teresachor1422
2 жыл бұрын
OK謝謝!
l