芝麻核桃猪油糕B lack sesame seeds & Walnuts Chee Yau Gou

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    90

Ingredients

材料A

Ingredients A

馅料(混合均匀)

Filling (mix well)

    Directions

    猪油糕的做法相当简单,唯一需求就是耐心,尤其在揉面团这块,得多付出几分力气,揉得越久、口感就越Q弹,只要顺利做到煎猪油糕那个部份,锅中飘出来的,已分不清是干果馅焦香味或是猪油独特的甘香味了, 这猪油糕要趁热吃。

    Step 1

    将所有馅料预先拌匀,然后盖上保鲜膜,放入雪柜冷藏,备用。Mix all the fillings in advance, then cover with plastic wrap and refrigerate for later use.

    Step 2

    将黄糖加入热水内,拌至溶解,待凉备用;将糯米粉和粘米粉混合均匀,备用。Add brown sugar into hot water stir until dissolved, set aside; mix glutinous rice flour and rice flour evenly, set aside.

    Step 3

    将所有作法1的材料混合均匀后,加入1汤匙猪油揉成面团,备用。Mix all the ingredients of method 1, add 1 tbsp lard and knead into dough, set aside.

    Step 4

    将作法2的面团铺平放入蒸锅,水滚后上锅蒸30分钟,即可取出,降温备用。Flatten the dough from method 2 and put in the steamer. After the water is boiling, steam it for 30 minutes then take it out for later use.

    Step 5

    将已降温的糯米面团取出,涂上少许手油,将面团揉至表面光滑,桌面涂上油,然后擀开成2公分左右厚的面皮。Take out the cooled dough, apply a little hand oil and knead the dough until the surface is smooth, coat the table with lard then roll out to a thickness of about 2cm.

    Step 6

    均匀撒上馅料,然后将糯米面团卷起,并将收口捏紧滚圆以防露馅,接着切成约2-2.5公分厚度,备用。Sprinkle the filling evenly, roll up the dough and pinch the end tightly then cut into 2-2.5cm thick, set aside.

    Step 7

    猪油下锅,将做法6的猪油糕煎至2面金黄微焦,即可上锅,趁热享用。Put the lard into the pan, fry the Chee Yau Gou from method 6 until both sides turn to golden brown and slightly charred. Serve hot.

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