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Tony | 26th Jan 2010, 12:39 AM | 通之回憶-Tony Memories | (4762 Reads)


上個周末, onion2014.gif image by tonytsang_emotion因為我同太太都病病地(傷風), 所以邊到都無去, 我見係屋企無咩做, 所以咪學吓人整啲港式小吃囉, 試缽仔糕又試蔥油餅, 咁今日先出缽仔糕同大家分享吓點整

onion2046.gif image by tonytsang_emotion食譜我係跟獨角仙嘅食譜整嘅, 個url係: http://hk.myblog.yahoo.com/kin-4430/article?mid=842, 好多人都係跟佢整架

我整o左2次, 你見我個缽仔糕都有少少凹啦, 係唔係, onion2015.gif image by tonytsang_emotion因為我用電蒸爐, 火力唔夠熱呀, 其實哩個民間小吃, 要整得好, 我覺得都唔係容易

onion2069.gif image by tonytsang_emotion記得幾樣重點, 第一, 糖水要夠滾, 先好撞啲粉漿, 第二, 蒸時火力, 熱力要夠, 越快蒸熟越好

講真, 我都係整左2次, onion2064.gif image by tonytsang_emotion唔算得好成功, 但都ok好味嘅, 大家要試的話, 記得睇我啲貼士, 希望可以幫到大家啦



Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 6 people |  Calories 熱量: 850 (Estimated/ 估計)

食譜來自獨角仙:
http://hk.myblog.yahoo.com/kin-4430/article?mid=842
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 粘米粉100克 (100g of rice flour)
tonytsang and kareny recipy
2- 澄麵22克 (22g wheat starch)
tonytsang and kareny recipy
3- 馬蹄粉10克 (10g of waterchestnut starch)
tonytsang and kareny recipy
4- 蔗片糖95克 (95g of raw slab sugar)
tonytsang and kareny recipy
5- 凍水125 毫升 (125ml of water)
tonytsang and kareny recipy
6- 熱水300 毫升 (300ml of hot water)
tonytsang and kareny recipy
7- 紅豆120克, 浸軟 (120g of red bean, soaked)
tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 浸軟紅豆後, 先用中火煲15-20分鐘或至腍, 同時, 將粘米粉, 澄麵, 馬蹄粉過篩隔好, 一面加入凍水一面攪勻成杰粉漿, 紅豆隔好水備用
tonytsang and kareny recipy
2- 熱水和片糖大火煲成糖水, 於最滾時, 快速撞入粉漿, 好好攪勻(圖2), 將粉漿注入6個小碗, 放入蒸籠蓋頂大火蒸2分鐘, 再將紅豆平均加入6個小碗中, 再蓋頂大火蒸20分鐘, 取出待涼後, 用叉挑出即成

tonytsang and kareny recipy
1- Boil the red bean over medium heat for 15-20 minutes or until soft.  Drain it well and put it aside.  Mix the rice flour, wheat starch and waterchestnut starch with the cold water.  Mix it well.
tonytsang and kareny recipy
2-  Boil the hot water and raw slab sugar until disolved.  Stir into the mixture and mix it well (fig.2).  Add the mixture evenly into 6 small bowls.  Cover and steam it over high heat for 2 minutes.  Add the red bean evenly in each bowls.  Cover and steam again for 20 minutes.  Take it out and let it cool down.  Remove it from the bowl by using a fork.  Serve it in cold.
 

貼士 Tips
1- 糖水必須要大滾才可撞入粉漿, 撞後必須要徹底攪勻及不停攪伴, 直到蒸籠熱透, 才可停手, 將粉漿注入碗中去蒸, 否則粉漿靜止太久, 粉就分解沉沒, 蒸時就會出現凹陷, 上軟下硬的情況
tonytsang and kareny recipy
2- 紅豆中途加入碗中才可以防止所有紅豆沉底  
tonytsang and kareny recipy
3- 蒸籠必要要夠熱才可, 否則熱力不夠的話, 粉未能快速成形就分解沉沒, 蒸時就會出現凹陷, 上軟下硬的情況
tonytsang and kareny recipy
4- 紅豆越多, 片糖就要越多, 因為紅豆會中和甜味, 相反, 如果你不喜歡太多紅豆, 減少了紅豆的份量, 就要減少片糖的粉量
tonytsang and kareny recipy
5- 紅豆不一定要浸過夜才會腍, 只要將紅豆用滾水先浸5分鐘, 再大火煲10分鐘, 熄火, 蓋頂焗15分鐘就會腍, 如果突然想吃的話, 這個方法真的很方便
tonytsang and kareny recipy
1- Sugar mixtures must be boiling to maxium before stir into the starch mixture.  Stir the mixture after mixing together until the steamer is hot enough.  Do not let the mixture sit too long or the starches will separate from each other and a hole will be create in each pudding during steaming.
tonytsang and kareny recipy
2- Stir in the red bean after steam the mixtures for 2 minutes can let red bean spread evenly in the pudding.
tonytsang and kareny recipy

3- Make sure the steamer can generate the heat well.  If the heat is not enough, the starches will separate from each other and a hole will be create in each pudding during steaming.

tonytsang and kareny recipy
4- More red bean you add, more sugar you have to add.  Red bean will reduce the sweetness.  If you put less red bean, then you have to reduce the portion of sugar as well
tonytsang and kareny recipy
5- Red beans usually needs to soak overnight.  However, if you want to soften it within an hour, you can soak the red bean into a boiling water for 5 minutes.  Then boil it over high heat for 10 minutes.  Turn off the heat.  Cover and simmer it for 15 minutes.  This method is really useful if you want to use the red bean without a plan.

聽聞 Rumors
1- 我覺得煙韌度仍然不足, 我下次會試試用25克粟粉或糯米粉, 去取替25克粘米粉 (75克粘米粉 + 25克粟粉)tonytsang and kareny recipy


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