古早味白糖糕食谱|Traditional Pak Tong Gou Steamed Rice Cake Recipe|鱼翅纹, Shark fin Lines 免烤食谱No Bake Recipe
Тәжірибелік нұсқаулар және стиль
♦脆皮曼煎糕食谱Crispy Manchang Kuih / Peanut Pancake/Apam Balik Recipe: • [ENG SUB]脆皮曼煎糕食谱|免烤食谱 ...
♦古早味传统厚软曼煎糕|Traditional Thick Peanut Pancake/Apam Balik Kacang/Manchang Kuih • 古早味传统厚软曼煎糕/面煎粿食谱|Tradi...
♦糕点食谱Kuih Recipe: • Kuih Recipe 糕点食谱
♦免烤食谱 No Bake Recipe: • No Bake Dessert Recipe...
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
一起来做小时常吃的古早味“白糖糕”。面糊制作过程采用了班兰入味糖水来以半烫面方式让粘米粉2-3分熟，这样可以让面糊蒸时不容易分层/沉淀，而且油预先加在面粉(而不加在最后)，这样可以让面粉包裹油，不容易水油分离。大火蒸出来，彻底凉透切开，切面满满鱼翅纹，横切面蜂窝气孔满满，暄软厚弹的白糖糕，微微酸甜味加上淡淡班兰香，蓬松却不黏牙，甜而不腻~古早味又回来了。
收藏方式：做好吃口感最佳，彻底放凉收密封容器室温1天，收普通冰箱3天。冷吃/吃前解冻煎热/蒸热一下。
Let's make traditional "Pak Tong Gou" a.k.a. Steamed Rice Cake, that we always eat since young. During the batter making process, pandan infused sugar syrup is used to half-cook rice flour for 20-30% cooked, so that batter is not easy to layer/precipitate when steaming, also oil is added to flour in advance (not added at the end), so that oil can be coated with flour, wont easily caused oil water separation. Steamed over high heat, cooled thoroughly and cut open, the cut surface is full of shark fin lines, cross-section is full of honeycomb pores. Pak Tong Gou is soft and thick, with tiny bit sour and sweet taste, with touch of pandan fragrance. Fluffy but not sticky, sweet but not greasy~ Ancient nostalgic taste is back.
Storage method: Best texture eaten once freshly made. Let cool completely and store in airtight container at room temperature for 1 day. Chill in normal fridge up to 3days. Serve cold/thaw panfried/resteam before eating.
♦Ingredients食材 =8’inch Round Pan圆模具 (H高: 1.5’inch) =
=Sugar Syrup糖水 (300ml)=
340ml Hot Water 热水
170g Caster Sugar 细砂糖
7pcs Pandan Leaves 班兰叶
=Batter 面糊=
250g Rice Flour 粘米粉
40g Cornstarch 玉米淀粉
0.5g Salt 盐
9g Vegetable Oil 植物油
230ml Water 水
6g Instant Dry Yeast
7g Caster Sugar 细砂糖
50ml Lukewarm Water(below 40C) 微温水(40C以下)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#古早味 #白糖糕 #PakTongGou #SteamedRiceCake #鱼翅纹 #SharkfinLines #免烤食谱#No Bake Recipe
#FluffySoft #HoneycombSpongy
Пікірлер: 54
老师 你的时光机真厉害，一瞬间就把我带回几十年前 😂
@iwen777
Жыл бұрын
哈哈哈，好可爱的留言。趁这个时光机在这个年代时，赶快做来回忆吃哦
@msc8843
Жыл бұрын
@@iwen777 必须的，今早我已经把视频发给78岁的母亲，妈妈做的味道确实不一样，有古早味。谢谢老师的分享！
@iwen777
Жыл бұрын
@@msc8843哈哈，很好，做了拍照来看哦
@mttok4036
8 ай бұрын
？？？ 😊
@serenet2496
5 ай бұрын
煮久一点糖才会化爆浆，先拿1粒尝试😊看。
無可懈擊的配方！讚！
照着你的方法 真的成功了。谢谢
感谢老师教的很详细，第一次做就成功了! QQ的 👍
多謝分享❤
童年的回忆❤❤❤
@iwen777
Жыл бұрын
是咯 满满回忆，赶快尝试做哦
谢谢老师分享Q弹又充满蜂窝状的白糖糕！ 👍
@iwen777
Жыл бұрын
不客气，尝试做哦
@user-jw3fh1py7c
10 ай бұрын
@@iwen7771:←:.1「1.茗😅
👍👍👍👍👍⭐🌟⭐🌟⭐💐💖🙏💪😋🤤😘😍😘👌 Terima kasih telah berbagi 🤗🤗🤗 secantik yang bikin 🤭🤭🤭
@iwen777
Жыл бұрын
Terima kasih juga, Cuba buat ya dan ambil foto
好好吃🤤
@iwen777
Жыл бұрын
谢谢你，尝试做哦
There are no subtitles from when you are talking. So I couldn’t understand what you were saying. I just hope it tastes like what I remember years ago going to Chinatown with my dad. I just remembered being light, with a sour smell in the little shiny on top. I will let you know if that is the same with your recipe. Because the other recipes on KZread does not add cornstarch and I know cornstarch make cakes a lot lighter.
Спасибо большое десерт , традиционного рисового пирога на пару, выглядит очень Вкусно , ! 👍👍 非常感谢甜点，传统的蒸年糕，看起来很好吃，！👍👍
@geoklangoh1709
Жыл бұрын
👍👍👍
@iwen777
Жыл бұрын
不客气，尝试做哦
Do you sell your cake or your other baking? If yes, can order? ☺️
请问可以耐多久？
👍👍👍
@iwen777
Жыл бұрын
谢谢你，尝试做哦
老师，请问是不是每次切一次之前都必须要把刀抹上油呢？
请问我的发酵了接近3个小时，表面的泡泡不多，可以蒸了吗。还是继续发酵呢？
no baking powder needed?
May l ask don’t need to stir before steaming the cake thanks for your recipe
@iwen777
Жыл бұрын
Yes I didn't stir, need to retain the bubbles
新鲜蒸出来是不应该有酸味的是吗？有其他视频说发面后再放油，我今天就是后放油，造成蒸出来没有鱼刺纹，也没有空洞，结实的那种，看了这个视频才知道这就是问题所在。
老师，请问哪里买班蓝叶？在美国哪个店能有买？不放可以吗？
@iwen777
Жыл бұрын
不放也可以哦，少点香味
如果没有斑兰叶也可以吗？
@iwen777
Жыл бұрын
也是可以的，少一点点香而已
我想请问你的汤水都全加进糊吗？如果糖水没放斑兰叶，还需要煮10分钟吗？然后也只称出300毫升而已是吗？
@iwen777
Жыл бұрын
没放班兰叶，只煮至糖融化即可， 只需要300ml
@shirleysu7134
Жыл бұрын
@@iwen777 好的，谢谢
Pak Tong Gou Sugar Syrup (300ml) 7 pcs pandan leaves 340ml hot water 170g sugar Batter 250g rice flour 40g cornflour 0.5g salt 9g oil 230ml water Yeast Mix 50ml warm water below 40C 6g instant yeast 7g sugar
@sharon2278
Жыл бұрын
Sorry typo water to batter should be 230ml.
@iwen777
Жыл бұрын
I have written ingredients list in description box below
请问：玉米淀粉就是玉米粉吗？谢谢赐教！
@merika206
4 ай бұрын
Yes it is.
Like
@iwen777
Жыл бұрын
Thanks alot, hope you can try
@fangying1770
Жыл бұрын
老师教的很详细，第一次做就成功了🎉
@iwen777
Жыл бұрын
@@fangying1770好厉害呀，做了拍照来看哦
跟着做,蒸出的和你的不一样.😂
用水34O毫升煮糖17O克. -- 共51O克左右、你只用糖水3OO克倒入粉浆中、剩余的糖水扔掉吗?你开酵母是另用温水5O的、不解!!!
@merika206
4 ай бұрын
You only need 300 mls of the simple syrup (sugar water) to add to your flour mixture. The 50g of water to the yeast is just plain warm water. That is to proof the yeast. You add the sugar to the yeast. That is to see if your yeast is fine. Yeast loves sugar.
Pls translate in English
魚翊糕