懷舊白糖糕（食谱）
A材料
250克 粘米粉
250毫升 清水
1大匙 白砂糖
1小匙 酵母
1小匙 泡打粉
B材料
250毫升 热开水
120克 白砂糖
首先將把B材料熱開水煮開再倒入糖混合慢慢搅拌糖融化待用，然後把A材料粘米粉，清水，白砂糖，酵母，泡打粉全部混合攪拌均勻至幼滑無顆粒狀靜至發酵1小時，發酵1小时左右成双倍大的粉浆表面会往下沉後才加入已預先待冷至30度的糖水搅拌均匀把粉浆過篩，然後把粉漿再一次的發酵30分後，再一次攪拌均勻倒入提前已預熱的9寸抹上油的糕盤裡，中火蒸至30分鐘後取出在表面抹上油，待冷後才可切件並享用，謝謝
White Sugar Sponge Cake (recipe)
A material
250g rice flour
250ml water
1 tbsp white sugar
1 tsp yeast
1 tsp baking powder
B material
250ml hot water
120 g white sugar
First, boil the hot boiled water of B material, then pour the sugar and mix slowly. The sugar is melted and set aside. Then, mix material A with rice flour, water, white sugar, yeast, and baking powder and mix well until it is smooth and non-grainy. Ferment for 1 hour, and ferment for about 1 hour. The surface of the double-sized slurry will sink before adding the syrup that has been cooled to 30 degrees in advance. Stir it evenly. Sift the slurry, and then ferment the slurry again for 30 minutes. After that, stir again and pour it into the preheated 9-inch oiled pastry pan. After steaming on medium heat for 30 minutes, take it out and apply oil on the surface. Cut into pieces and enjoy after it is cold. Thank you