白糖糕White Sugar Sponge Cake

  • Prep Time
    1 Day
  • Cook Time
    40 Mins
  • Type
  • View
    394

传统的白糖糕,做法其实不难,但也必须注意很多细节,否则蒸出来的糕点不会有蜂巢的效果。白糖糕过程中的制作时间拿捏要对,发酵的时间与蒸煮的时间是影响白糖糕口感关键点,有明显蜂窝组织的口感才是最好吃的哦。

Ingredients

材料A

Ingredients A

材料B

Ingredients B

材料C

Ingredients C

    Directions

    Step 1

    达拜做法Fermented Rice Paste (dabai) Method: 冷白饭1碗加入1粒甜酒饼压碎,再加入½汤匙糖和热水1汤匙拌匀,置放2天即成。Take 1 bowl of cooked white rice and crush 1 piece of sweet wine biscuit into it. Add ½ tbsp sugar and 1 tablespoon of hot water, mix well, and let it sit for 2 days to ferment.

    Step 2

    将材料A拌匀成粉浆备用。Mix ingredients A until well combined to make a batter. Set aside.

    Step 3

    煮溶材料B,冲入做法(1)的粉浆中拌匀,待凉。Dissolve ingredients B in water and pour it into the batter from step 1. Stir well and let it cool.

    Step 4

    加入材料C达拜,混合均匀后置放8小时。Add fermented rice paste (dabai) from ingredients C and mix until well incorporated. Let it sit for 8 hours.

    Step 5

    取一个8寸的蒸模,擦上少许油,过滤倒入做法(3)的粉浆,用中火蒸约30分钟即成。Take an 8-inch steaming mold and lightly grease it. Pour the mixture from step 3 into the mold. Steam over medium heat for about 30 minutes.

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