白糖糕~独家经典制作方法~White Sugar Rice Cake (Bai Tang Gao) скачать в хорошем качестве

白糖糕~独家经典制作方法~White Sugar Rice Cake (Bai Tang Gao)

独家经典~白糖糕~的食谱和独特制作方法分享。美丽蜂窝状的成品，口感独特有別于傳統，超好吃，Q彈中带软，清爽的口感，不扎实。盖好不吹风到第二天口感一样好吃. 这道食谱的做法的目的是把一小部份的粘米粉先煮到半生熟糊状而已，足够支撑或防止未受热或烫的粘米粉垫在底部即可，尽量不要把粘米粉全部烫到半生熟之后才下鍋蒸~如传统方式，请想象或比较，米煮到半生熟后，休息一两个小时后再继续第二次煮到熟和或用新鲜的米一直煮到熟为此的口感分别，那一个会比较Q弹和爽口呢？ White Sugar Rice Cake (Bai Tang Gao),with this unique deviated off traditional method ,you're not only will be rewarded with a beautiful honeycomb-like inner texture easily, but also enjoy with deliciously soft, spongy and refreshing taste. Cover and keep it properly to preserve moistness, until the next day its tastes almost as good as freshly steamed. The purpose of this recipe is to cook a very small portion of the rice flour until it's half-cooked or mushy, enough to support or prevent unheated fresh rice flour from piling at the bottom, not like the traditional method which turn all the rice flour into half-cooked or mushy. Please imagine or compare differentiate between the 2 scenario, 1. after the rice is half-cooked, then let it rest for an hour or two and then continue to cook again for the second time until it's cooked or 2. use fresh rice to cook all the way until it's done or cooked. Are there any different in tastes? Which one will be more springy and refreshing? Ingredients食材料： 200g rice flour (100 %) 200克粘米粉 (100%粘米粉) 400 ml water 400毫升水 100g castor sugar 100克细砂糖 1 tsp cooking oil 1茶匙食用油 For Activating Yeast 用于激活酵母： 1 tsp yeast 1茶匙酵母 1 tsp castor sugar 1 茶匙细砂糖 50 ml lukewarm water 50毫升溫水 pan size 18cm x 5.8cm 蒸盘尺寸18厘米 x 5.8厘米 This video belongs to its creator, which is the owner of Zhen Kitchen. Strictly are not allowed to download, share or any reproduction for business purposes without permission. Legal action will be taken. 本视频属于原创作者，Zhen Kitchen珍厨房 所擁有的产物及资产 严禁用于任何未经许可的商业用途 对于任何侵权者，将会采取法律行动 #ZhenKitchen #白糖糕 #WhiteSugarRiceCake #BaiTangGao