我按照你的食谱，试做真的有酒香味特别好吃！ 谢谢你:-)

Thank you for sharing...this is the most easy Pak Tong Kuo (white sponge cake ) I have seen and try...😁

好彩有你无私奉献秘方，坊间有多好嘢因为唔舍得公开而失传，多谢嗮你的无私👍

Thank you so much 🥰 I will try to make it

非常非常好的配方，周日在家做过了，不够吃。强烈推荐！准备下周日再做一次。 太容易了。 我把在锅子里加热的过程改为隔水加热，因为电炉很难控制火力。

@dorothyli4945

2 жыл бұрын

请问你，放了几个小时会硬吗？

@sandhj8178

2 жыл бұрын

@@dorothyli4945 会的。可是在微波炉叮几秒，立刻软了 和刚做一样好吃。目前这款还是全家最爱。

這是我做過的最好的白糖糕，其他的recipe，沒有放粟粉和略煮的都不好吃。

非常棒！

Good recipe ! Thanks !

thank you for sharing your wonderful Rice Sponge cake. this is a good recipe.

这是全网唯一一个成功的，完全是儿时记忆中的味道的白糖糕 ，现在的大酒楼饮茶也吃不到这味道了，非常感谢分享！

@survivalblue7450

4 жыл бұрын

那就不要孤寒来个赞吧！

謝謝分享！

非常成功，我昨晚上做的非常好吃，谢谢你的配方

@yinchunho1190

3 жыл бұрын

英国色白糖糕

@miuyee2898

3 жыл бұрын

我在伦敦几拾年了，没有见过有白糖糕卖呢

@miuyee2898

3 жыл бұрын

英国哪里有白糖糕卖阿？请告知万分感谢！

I will try your recipe

谢谢分享，试做了，味道很好。

我今天试了，90克糖是不是太甜了？其它一切OK😄谢谢分享赐予！

沒有木薯粉可以用其他粉代替嗎?

睇见都流晒口水了！一定要学识整！因为我好想吃！😋😋😋

@survivalblue7450

4 жыл бұрын

那就不要孤寒来个赞吧！

0:20 ingredients 2:01 cook batter at Low heat 3:10 cool down batter to 40 C & add 2-3 tsp yeast .3:16 resrt it on a bowl of warm water do first proof 1 hour & stir 4:20 pour batter into oiled pan do second proof 1- 2 hour & no stir. steam at medium heat 12 minutes. Thanks recipe

@mayyee8672

Жыл бұрын

By CT 😮 by the g

@ngocyencuocsongmy1880

Жыл бұрын

@@mayyee8672 0:55 ingredients

谢谢，跟着你的recipe 做了，太好吃了，终于成功了，之前跟着别的videoclip 做，全部都不行，还是你的最好

@survivalblue7450

4 жыл бұрын

那就不要孤寒来个赞吧！

thank you for your recipe, I've been looking for one that is a small serving. I hope it turns out. Right now it's fermenting. I'll let you know how it turns out,

@myngocgoldsong

2 жыл бұрын

How’d it turn out? 🧐😹

1:14 rice flour + tapioca starch

太棒了👏我娃奶蛋麵全過敏，太高興看到您的食譜🍽

tq will try.

边个同你买？

Tq.👍

Is this little chewy?

配方很好，做出来很q弹很好吃

@survivalblue7450

4 жыл бұрын

那就不要孤寒来个赞吧！

好

I made this not twice but multiple times already.. Yeast is new and tested.. Same with rice flour.. My only problem is, when steaming, it is not rising.. Taste is absolutely perfect.. But it is not rising at all. Anybody tell me what is the problem? I followed exactly the whole procedure.. Always failed.

Thank you so much for the English explication ..I love this amazing recipe....😋

@survivalblue7450

4 жыл бұрын

So give a like .

謝謝分享！ 看了視頻之後，好想馬上自己動手。 請問：速酵粉在香港可以買到嗎？

@diy7638

4 жыл бұрын

可以， 並且任何酵母都可以使用.

What is the secret ingredient do it won’t have a yeasty smell after steaming?

@diy7638

3 жыл бұрын

Just need to reduce the amount of yeast, and ferment it a bit longer. The rice pudding should give off a wine smell, instead of the smell of yeast.

一定跟你所說再做

我留意到你的蒸锅非常好，在哪里买的？

@diy7638

3 жыл бұрын

這只是一個28吋的鐵鍋， 加上一個28吋的蒸架。蒸架在香港購買，只需二十多元。 一次過可蒸八個大包!

謝謝分享！:DD

Why can’t you stir batter? I think I would let batter sit for 2 hours, then stir then pour in the greased pan to bring it to steam. I think this way there will be more holes in the cake.

Super👌

喜歡食譜，背景音楽恐怖。 粘米粉 100克 Tapioca Starch 30 克 糖 90 克 水 240 克 Instant yeast 2-3 teaspoon

👍👍

請問加木薯粉，糕凍左會否 變硬只適合熱食？，及食起來冇咁脆口爽滑？？

@diy7638

3 жыл бұрын

是的，加入了木薯粉會使糕變得有彈性，但如不放入雪櫃，第二天還是軟滑及有彈性的，但一定要蓋好。熱食反而没有彈性。

@chanmiss3728

3 жыл бұрын

@@diy7638 ❤️

請問蒸後上層和底層之間有空格是什麼原因？

@diy7638

4 жыл бұрын

如果空格是很多很密的話便是正常. 但是如果只出現一個大空格的話, 主要原因是材料攪拌不均勻所至.

Whats the reason of middle layer was hard after cooked.

@diy7638

3 жыл бұрын

It is probably that it was either heated insufficiently in the first place, that the mixture was too thin. When it is too thin, the layers separate and you get a hard layer at the bottom after steaming. It is similar with baking a cake and you get a hard layer due to over mixing.

@leepehchern

3 жыл бұрын

點心麵包DIY tq. The hard layer was middle layer

@dawayan

3 жыл бұрын

I got the results the same way, it’s like a tikoy

請問乾酵母同速成烤母有冇分別？

@diy7638

4 жыл бұрын

速成酵母無須預先加水發酵便可直接使用, 所以比較方便快速. 但事實上, 任何酵母都可以使用.

影片清析度不好 白鍋加上白粉液 看不出來 但材料簡單 我會試試

第二次发酵一定要至少一个小时吗？我不要太酸

@diy7638

3 жыл бұрын

冬天時令發酵需要較長的時間, 一個小時的發酵並不會令白糖糕變酸， 要發過夜才會變很酸。

👍👍👍🌹🌹🌹

片中話 "開始見到有糊狀即可停火", 但我個糊好杰, 過濾時要係咁搞係咁搞, 用左一小時先過濾完, 但見段片好流質, 請問點樣做好D ?

@diy7638

2 жыл бұрын

主要係用最小的火，並且看見結焦的時候便離開火攪，攪完混合之後又用小火煮， 很快便會造成流質狀。

@ctschan2349

2 жыл бұрын

@@diy7638 十分謝謝，下次再試過！

味道酸了！可能第二次發得太耐了🤦🏻‍♀️哈哈

But I noticed you put in a.lot of yeast for 100gm of rice flour...3 teaspoon ..

@diy7638

4 жыл бұрын

In hot weather, you can reduce the yeast to just 2t, and shorten the fermenting time, otherwise it turns sour more quickly.

@dawayan

3 жыл бұрын

It came out flat I followed all the procedures and recipe not good

多謝分享,如果用普通酵母,應用何歩驟?

@diy7638

3 жыл бұрын

由於是使用較長的時間發酵的緣故, 普通酵母跟快速酵母做法一樣, 做的時間也一樣.

请问我第二次发酵后糕体膨胀的挺好的，但是蒸完后糕体下陷而且发酸。请师傅解释一下哪里需要改进，谢谢！

@diy7638

4 жыл бұрын

由於這個月份天氣熱, 所以發酵太久的話會導致中間的孔太多太大(the structure will become weak and collapse), 並且粉糊會變酸成酒.下次再做的時候可以減少酵母的份量, 並且當妳看見表面佈滿很多小孔便可以蒸了. 白糖糕是所有蒸類小吃最難做的點心, 吃起來要甜, 並要帶有小小的酸味才完美.

@clairewan3148

4 жыл бұрын

點心麵包DIY 谢谢指点。

@survivalblue7450

4 жыл бұрын

@@clairewan3148 那就不要孤寒来个赞吧！

我岩岩試整 第二次發酵我發左個半鍾 唔知係咪因為咁而搞到勁酸🤢 但個質感好食 好軟身 第二次發酵應該要幾耐？

@diy7638

4 жыл бұрын

發酵後變太酸的話, 是可能溫度太高了! 當你發現表面有很多泡泡的時候便可以蒸了, 但是, 白糖糕只有甜味而沒有酸味, 又美中不足😄

@yuetling3416

4 жыл бұрын

點心麵包DIY 因為我放左落蒸籠入面發 （冇開制） 時間由個半鍾減少至幾多？ 就咁放係室溫發就可以？🙏🏻

@diy7638

4 жыл бұрын

在近日接近夏天(及秋天)的天氣, 在室温發便可以了.

请问老师没有木薯粉可以放澄面或绿豆淀粉吗？

@diy7638

4 жыл бұрын

是的, 假若沒有木薯粉的話可以加上同樣份量的澄面. 它們的作用是增強麵糊的煙韌性( Elastic). 綠豆粉的筋性並不強所以很少用到. 木薯粉比澄麵更加煙韌, 也更加便宜.

@survivalblue7450

4 жыл бұрын

那就不要孤寒来个赞吧！

點解唔講嘢？背景音樂好似去了教堂

要酒香並帶酸味請問怎做?

Too much instant yeast in 100 g flour

@ChongJoonLian

2 жыл бұрын

I thought so, 6g yeast is too much to just 100g rice flour!

請問凍水是室溫還是雪過的冰水？

@diy7638

4 жыл бұрын

溫室水便可以了😅

请问把粉糊放在那50度的温水要一直保持那个温度嘛？谢谢啊

@diy7638

4 жыл бұрын

無須保持五十度的溫度, 只要在室溫20c 以上進行發酵便行了. 持續的高溫發酵會使到麵糊很快變酸及很快發出酒味. 但是高溫發酵做出來的泡泡/ 小孔比較大及好看.

@rubylulung2483

3 жыл бұрын

點心麵包DIY 那麼如果天氣熱是否不用於在50度溫水上發酵？因為我不喜歡酸～

请问2-3匙酵母大概是多少克？

@diy7638

4 жыл бұрын

大約是 6g. 夏天做大概需要兩2茶匙, 寒冷天氣可以略加.

@garffeyrose5508

4 жыл бұрын

@@diy7638 謝謝！

好看

你好 想問一下二次發酵後要唔要攪下佢先攞去蒸呀？

@diy7638

3 жыл бұрын

在第二次發酵時，或在蒸之前千祈唔好去攪佢， 因為會破壞裏面嗰啲氣孔及層次而影響口感。 裏面嗰啲氣孔越大越好.

@idalinachan9110

3 жыл бұрын

@@diy7638 謝謝

can't very clear, cause the video is very blurred and foggy

有几十年没吃过这东西了

教學簡單,教材明確,但音樂却不是很收受

您选择的音乐非常烦人（我已关闭了音量）。 有白色粉末的白色碗与有白色铁锅的白色小铲有有白色桌的。摄影有点挑战，是吗？

I tried it, it raised after 2 hours resting but when I steam it it goes flat

@diy7638

4 жыл бұрын

This rice cakes are one of the most difficult of all steam cakes, as it involves fermenting and getting the correct texture. How good it tastes also depends largely on the type of rice flour you used. If the cakes goes flat after steaming, there are a few factors you can look at, the first one is the texture, it must feels like the milkshake, not too thin or too thick, in both cases, you won't get a tall and raised cakes. The other factors are fermenting too long in these hot weather, which creates too much froths on top and they will collapse after steaming.

@leafster1337

3 жыл бұрын

maybe the steaming intensity was off

@dawayan

3 жыл бұрын

Same thing that happened to me sane ingredients, same procedure, the result was flat and chewy, I was so embarrassed they laugh at me

音乐有点恐怖的感觉 不适合

太慢了 快进

大家只看不赞？还要comment??

@brandontheminecrafter

4 жыл бұрын

中国特色啊！

@feifeiwong5737

4 жыл бұрын

@@brandontheminecrafter 😐

放进50度的水发酵时需要盖上盖子吗？

@diy7638

4 жыл бұрын

蓋上蓋子可以保持溫度的持久, 所以比較好, 也會發得更快.

@sookman9121

4 жыл бұрын

@@diy7638 那水需要一直保持着50度吗？温度降了要再加温直到1个小时的时间发酵完毕吗？

@diy7638

4 жыл бұрын

如果在寒冷的溫度發酵, 最好是要保持溫水的度數. 如果你在今個月份發酵, 由於天氣熱, 所以不用再加熱水了. 假若你用一個透明膠盒來發白糖糕的話, 你可以在底部及四方八面都看見有大孔小孔的出現.

@sookman9121

4 жыл бұрын

好的！谢谢你！😁

@survivalblue7450

4 жыл бұрын

@@sookman9121 那就不要孤寒来个赞吧！

You’ve got some creepy music there.

@diy7638

3 жыл бұрын

Yeah, originally it was a soft Chinese music, then KZread says it has copyright, and then has to pick another one, which is creepy, you are right!

这视频太伤眼睛了

I tried.. Why no holes inside? What did I do wrongly?

@diy7638

4 жыл бұрын

If you don't get any holes inside, it is normally due to the yeast not being active. This types of Cakes depends mostly on how active the yeast is. Also, the yeast can be killed if you added it too soon, or when the ingredients is too hot.

@kriskhoo

4 жыл бұрын

@@diy7638 ah ic.. Tq for the explanations.. I will definitely try again..

@survivalblue7450

4 жыл бұрын

@@kriskhoo so like it, give a like

@kriskhoo

4 жыл бұрын

@@survivalblue7450 well I still couldn't get it right after 5x trying.. Not sure why..

@milinlim5211

3 жыл бұрын

@@kriskhoo I have tried at least 10 times and still have not got it right. One of the most difficult steam sponge cake.

請问您在2:00 的时候把粉漿加热,可否请教加热的作用是什麼? 感謝指導!

@diy7638

3 жыл бұрын

加熱的作用是把水份與粉充份混合,以致蒸出來的白糖糕口感達到一致。

@lenas7419

3 жыл бұрын

@@diy7638 Thank you so much for your time and reply.

这不是中国的米糕吗 怎么是英国制造🤔

@EllenEngie

3 жыл бұрын

白糖糕=倫敎糕。不是倫敦糕😄

@menzhenlee6971

3 жыл бұрын

@@EllenEngie 白糖糕不等于伦教糕。伦教糕是不用酵母发酵的，是直接用沾米粉浆发酵的，口感爽，味道有点酸。由于伦教糕的制作工艺繁复，技术要求高，发酵的时间又比较长，现在很多人就用白糖糕来假冒伦教糕。口感爽、味道有点酸才是正宗的伦教糕。（广东顺德人）。