I am putting the translation of the ingredients here. The original poster posted a translation, but he used Google Translate which didn't translate everything correctly: 450 grams of rice flour （粘米粉） 50 grams of wheat starch （澄面） 250 grams of sugar （白糖） 900 grams of water（水） 8 grams of yeast（酵母） one egg white（蛋清 / 蛋白）
Hi Anna, that would be more involved. I would suggest just to look for instruction from other videos. I guess it would be rude for me to suggest other videos from this video, so let me just suggest you to search for "chinese white sugar cakes," and you should find similar recipes.
@@DMichigan Hi DMichigan , thank you very much for the reply. To me, this is the best of more than 50 recipes i searched. I tried many recipes and tasted it at many places . This one is very special , the cake is lightweight, translucent and the way to make is traditional ,except the yeast . Actually , I should not suggest you to translate it , i did not mean that , just some details about the temperature i am not sure . The first is that i add the white egg into the mixture of sugar and water when it warm or cool or cold . The second is when to pour the mixture of the flour, water and suger into the one stirred thicker in the pan . The last is the steam with high , medium or low heat . I really appreciate your help one more time and very glad and excited to try it after many years of looking for the best of this traditional cake . Thank you again .
伦教糕配方 粘米粉450克 澄面50克 糖250克 水900克 酵母8克 鸡蛋清一只 This is Google Translated： Lunjiao cake recipe 450 grams of sticky rice noodles, 50 grams of noodles, 250 grams of sugar. 900 grams of water 8 grams of yeast, one egg white
The first one (450 gr) is rice flour (NOT sticky rice flour and NOT rice starch); the second one (50 gr) is wheat starch. Both can be found in Chinese grocery stores. If you cannot find wheat starch, you can substitute it with tapioca starch, and it will still work.
@@DMichigan much appreciated. i have both the rice flour and wheat starch. did he let it ferment for 30 minutes or an hour? if it's that short of time, it may not have the aroma that i remember.
He had 30 minutes of first fermentation in lukewarm water, then after pouring to the pans, he let them ferment again for 10-20 minutes. Fermentation times are usually just a guide. It depends on your room temperature or water bath if you use water bath. On your original question, yes this is bok tong gau (that is Cantonese pronunciation of "white sugar cake"). The words are in the title too in Chinese.
多謝分享！做了幾十個不同的做法，這是最正宗，效果和街買的一樣！🤭
祝贺！祝贺！
😊😊好正
试做成功了，照食谱做了1/3的份量，多谢老當家的分享
👍👍👍你是好样的！
1/3量是多少😂😂数学不好
@@xiaobingyang6425 专家研究证明数学不好的人95%都是上等吃货。
最强的教煮白糖糕視頻。
谢谢！
I am putting the translation of the ingredients here. The original poster posted a translation, but he used Google Translate which didn't translate everything correctly:
450 grams of rice flour （粘米粉）
50 grams of wheat starch （澄面）
250 grams of sugar （白糖）
900 grams of water（水）
8 grams of yeast（酵母）
one egg white（蛋清 / 蛋白）
谢谢你！👍👍👍
不客气！
Thank you so much . May you translate the direction also , please . Thanks
Hi Anna, that would be more involved. I would suggest just to look for instruction from other videos. I guess it would be rude for me to suggest other videos from this video, so let me just suggest you to search for "chinese white sugar cakes," and you should find similar recipes.
@@DMichigan Hi DMichigan , thank you very much for the reply. To me, this is the best of more than 50 recipes i searched. I tried many recipes and tasted it at many places . This one is very special , the cake is lightweight, translucent and the way to make is traditional ,except the yeast . Actually , I should not suggest you to translate it , i did not mean that , just some details about the temperature i am not sure . The first is that i add the white egg into the mixture of sugar and water when it warm or cool or cold . The second is when to pour the mixture of the flour, water and suger into the one stirred thicker in the pan . The last is the steam with high , medium or low heat . I really appreciate your help one more time and very glad and excited to try it after many years of looking for the best of this traditional cake . Thank you again .
我以前跟的做法是生粉糊直接发酵，当时也算成功了。原来还可以半生粉糊发酵，改天试试😊
谢谢你的信任。
好清楚，谢谢分享，明天试整。以前在家去茶楼饮茶中意点伦教糕
预祝制作成功！
@@岭南老当家 好啊，多谢
好多谢你教我煮白糖糍，简直就是同以前小时候吃的一模一样，好好吃
能制作成功就好，祝贺您！
昨日跟你半瞓的食譜整咗一個。一揭開蒸籠蓋就開心到笑出嚟，因為實在太鬆軟和脹卜卜😋👍放涼後切一件來食…太好食了😋！好似細個食過的口感一樣！多謝你分享這麼好的食譜哦！🙏
我試過其他食譜都失敗，或者放涼後就變硬冇咁鬆軟⋯真不好食！
非常好👍，做糕点一定要用称称材料。并按步骤顺序完成，一定能成功！祝贺您！
你好 , 多謝分享倫教糕做法。
借此請教有関行山餅 , 四邑文化大扺相同 , 開平在清明祭祖會做一種軟餅 , 有雞映餡 材料是鴨蛋和白糖 , 雞映二字恰和kaya同音 , 獨欠椰汁,(因南方無椰子) , 另我們會說先人過世是去賣咸鴨蛋 , 所以清明祭祖用鮮鸭蛋做馅 , 星馬咖椰是否源於此 ？ 椰子代表有爺有子 , 合符飲食文化 , 祈希赐覆 🙇🏻♀️🙇🏻♀️🙇🏻♀️
👍👍👍学习了，谢谢！
我今天也做了1/3的量非常成功 下次可以做你这个量了 哈哈
👍👍👍
EXCELLENT
THANKS FOR SHARING
WILL TRY YOUR RECIPE
谢谢！
这个有难度。
WOo nice
谢谢！
好正呀
谢谢！
細個唔知呢d叫咩名，淨係知佢叫 行山糍(行山即拜山意思)因為每逢拜山先會見到呢種糍
是台山人独特的叫法（为它起的名字）‘
請問老當家有沒有做過茶泡啊 ? 唔該!!!
没有做，还请你详细介绍，谢谢！
👍👏
👍👍👍
Thank 👍🏻👍🏻👍🏻✅✅✅
谢谢！
Can you give formula by English ! Thank you so much!
说不过来。
請問如果將占米粉換成大米 (自己浸泡磨米漿)，那麼幹米粒重量是否都是 450gr? 謝謝您!
你重看之前的回复，有回答此问题。👌
師傅您好我今天照您的方式做但是蒸好出爐的糕很乾和㪚開請賜教我做錯什麼步驟？
可能糕太厚，未蒸熟，各家的炉头火力大小有区别，你适当增加蒸糕5分钟左右。或者分成两盘来蒸。伦教糕要薄才爽口，祝你成功！
请问，您用2/3的米浆加热成糊状，还是1/3的米浆加热成糊状?广东话听得不是很明白。谢谢
不用，米浆分开两份主要是预防煮半生熟浆时不好掌握生熟程度而用来补救的。
為什麼沒有份量呢，看去非常完美。
有的，从头到尾再细心看。不要心急。
Please help me translate the recipe in English 🙏🙏🙏 thank you so much
吾放蛋白可以吗？没放登面全粘米粉有咩分别
蛋白在此作用较小，可以不放。全粘米粉百分可以，
请问师傅！用粘米打粉，份量用水糖点用发啊？
我们只是面向大众，大家能在超市中买材料就可以制作，如用粘米磨浆的配方：白糖1.2斤，上等大米1斤，清水1.3斤，糕种4两，蛋白五分之一只。
@@岭南老当家 看到了。謝謝您!
您好。我按照比例做了兩次但不成功，我蒸出來的糕好實和有粉味道（澄麵味），請問是否酵母問題？謝謝解答。
如果蒸熟的糕很实，有可能是粉浆太热，把酵母给热死了。另外，倒入糕盘的粉浆不要太厚，约3厘米以内。
@@岭南老当家 謝謝您。請問用甜酵母或淡酵母？甜和淡有差別嗎？
你是做点心，糕点的，我在台山时只叫它白糖糕。你用的吃才和工具可能在北美。
👍👍👍对的，在纽约。
請問你蒸盤的高度和寛度是多少吋，謝謝！
其实蒸伦教糕不宜太厚，2-3厘米厚度是最好食、最爽甜的，照片是为了视觉效果。
失敗了。氣泡不是垂直的，而是像發糕立體的。偏酸。是發太久嗎？
发酵时间过长
@@岭南老当家 謝謝。有空再嘗試
请问什么放蛋白
增加糕体的爽度和晶莹。亦可不加。
可以出来做生意多谢分享
谢谢指点！
这样刮不粘煲还能要吗？😂
可以吖，又不是用铁镬铲。
@@岭南老当家最好都系唔好咁刮
👍
谢谢！
为什么你不用加泡打粉的？
不用也能达到效果，也就不需要加太多的助发材料了。
@@岭南老当家 但是按照你的食谱做出来的粉浆不像你视频里那么稀，而且我放在热水里发酵了一个小时都没看见有泡泡，不知道什么原因
@@岭南老当家 事实证明没有泡打粉是失败的，用你的配方蒸出来的就是松糕一样的东西，建议想跟这个食谱来做的朋友最好份量减半先试试会否成功，要不然就像我一样最后浪费那么多材料
为老当家点赞！如果能把配方放在说明栏里就更方便了。
截屏保留👌
为什么一定要生熟桨？
对的。
因为粘米粉和澄面粉都没有面筋，所以不能起筋，如果用水调一调，一下子就会水粉分离，粉会沉淀，所以要一部分煮了，使它胀起来，再加入生粉时就不会沉淀。如果全部都煮熟，那又会太浓稠而不好操作。
is this the same as bok tong gau? this looks great. could someone translate the recipe in english?
伦教糕配方
粘米粉450克 澄面50克 糖250克 水900克
酵母8克 鸡蛋清一只
This is Google Translated：
Lunjiao cake recipe
450 grams of sticky rice noodles, 50 grams of noodles, 250 grams of sugar. 900 grams of water
8 grams of yeast, one egg white
@@岭南老当家 that can't be noodles. It has to be flour. There is sticky rice flour and rice flour in this cake?
The first one (450 gr) is rice flour (NOT sticky rice flour and NOT rice starch); the second one (50 gr) is wheat starch. Both can be found in Chinese grocery stores. If you cannot find wheat starch, you can substitute it with tapioca starch, and it will still work.
@@DMichigan much appreciated. i have both the rice flour and wheat starch. did he let it ferment for 30 minutes or an hour? if it's that short of time, it may not have the aroma that i remember.
He had 30 minutes of first fermentation in lukewarm water, then after pouring to the pans, he let them ferment again for 10-20 minutes. Fermentation times are usually just a guide. It depends on your room temperature or water bath if you use water bath.
On your original question, yes this is bok tong gau (that is Cantonese pronunciation of "white sugar cake"). The words are in the title too in Chinese.
576
Please speak English
你找一个会广东话的朋友帮你翻译。
How to teach cake making is not sincere 😔😭
谢谢！
又叫做屎糕 又叫做七糕
你见多识广！
👍🏻
谢谢！
👍
谢谢你！👍👍👍