杭菊枸子发糕Chrysanthemum Wolf Berries Huat Kueh
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材料 ：
低筋面粉 240克
黄糖 50克
双倍发粉 15克
菊花茶 260克
枸杞子 30克
做法 ：
1.需用200克菊花茶把黄糖煮至溶解。（图1）
2.加入已筛过的低筋面粉、双陪发粉及枸杞子，混合均匀 。（图2-3）
3.加入剩余60克菊花茶，搅拌均匀。（图4-5）
4.把混合材料倒入杯子中，大火蒸20分钟即可。（图6-7）
INGREDIENTS :
240g superfine flour, 50g brown sugar, 15g double action baking powder, 260g Pokka chrysanthemum tea, 30g wolf berries
METHOD :
1.Boil 200g of chrysanthemum tea to dissolve brown sugar, keep the balance of 60g chrysanthemum tea. (pic 1)
2.Add in sifted superfine flour, double action baking powder and wolf berries to mix into batter. (pic 2-3)
3.Pour in remaining chrysanthemum tea, mixes well. (pic 4-5)
4.Pour batter into cups, steam in high heat for 20 minutes, done. (pic 6-7)
