{ENG SUB} ★白糖糕 一 懷舊小食 ★ | Chinese Steamed White Sugar Cake
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- Опубликовано: 8 сен 2024
- 張媽媽白糖糕 ,又名倫教糕,懷舊小食,大家集體回憶一番。 記得like我的Video同訂閱我的頻道呀! 如喜歡的話,請分享給朋友家人。謝謝。
MamaCheung's Chinese Steamed Cake, a traditional street snack. I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
#張媽媽 #白糖糕 #chinesefood
訂閱追蹤最新影片:goo.gl/6n9DuQ #逢星期四有新片
更多懷舊小吃食譜影片:goo.gl/smqTmM
✤✤⬇︎⬇︎往下有材料份量⬇︎⬇︎✤✤
⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄
【砵仔糕】做法: • {ENG SUB} ★砵仔糕 一 簡單做法 ...
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材料 Ingredients:
一百五十克粘米粉 150g Rice flour
三百毫升清水 300ml water
九十克砂糖 90g sugar
兩湯匙清水用來開四份三茶匙即溶酵母 2tbsp water to mix with 3/4tsp active dry yeast
四份三茶匙發粉 3/4tsp baking powder
半茶匙菜油 1/2tsp vegetable oil
食譜/Recipe: mamacheungcooks...
多謝張媽媽分享,我要學整,本人順德人都唔識整,喜愛食甜品
你好👋順德人家鄕小食😁👍謝謝支持❤️
謝謝张媽媽! 第一次做,成功了。從未想過可以自己做。你的示範精簡清楚,容易follow. 冇酸味,好彈牙。我用了coconut oil. 下次我會試用黑蔗糖. Thanks again!
謝謝支持 Winnie!希望你都試試我其他食譜
請問150克粘米粉,用多少克酵母及發粉?謝謝
I m so happy that my first attempt to make the steamed White Sugar Cake is successful. Thanks to Mama Cheong for your guidance. 👍😋
Hello 👋 Thank you for your support 😊👍💕
@@mamacheung f
睇左好幾次,今日終於試左!好成功!好開心可以自己發白糖糕喇!多謝張媽媽既教導!
太好了!謝謝支持。請試試我記得食譜, Joanne!:)
Joanne Lau 請問150克粘米粉,用多少克酵母及發粉?謝謝
白糖糕真的很好吃,張媽媽真叻叻,。
你好!多謝支持和收看!😊
Thanks for the recipe! I need to try this one day! memories of my grandfather who always bought this from the wet market. That's how I came to know of this.
Please try it one day, I hope you like it! :)
@@mamacheung !
Thanks for making the recipe video. That's my favorite childhood snack. Thank you Mama Cheung
Hi ! Thank you for watching ! please try to make !😊
白糖靚...張媽媽仲加靚.....一定會學整....Thank you Mama Cheung!!。。。。。。
好呀!
白糖糕,很久沒吃了,真是兒時回憶,試試看做,食在安心,謝了。
你好!多謝支持和收看!😊
Thank you for making english subtitles. Will try your recipe soon! 😊👍
Hello 👋 thank you for your support and watching 😊👍💕
按照你的配方做了,好成功,多谢张妈妈
好好!請都試試我其他食譜!:)
張媽媽廚房Mama Cheu
白糖糕,是我的最爱!😋😋😋
故人来似是 謝謝支持!做些試試吖!祝新年健康快樂😊👍💕🎉
配方太好啦,中意! 多谢张妈妈既无私奉献!
謝謝支持。希望大家喜歡
Home made is best! Like what you said Mama Cheung - 食得安心又放心! ☺️❤️✌🏼️
你好!是呀!食得安心又放心,試試做啦!多謝收看!.😊
張媽媽妳好…
終於看到了張媽媽做白糖糕了…棒棒噠!我最喜歡吃的~
好!請試試 Christine
Mama Cheung
有个问题想问张妈妈…白糖糕可不可以加红糖??
christine yap 你好!對不起,現在才答覆,是可以的,如果想顔色不會太深,可以兩種糖各半。😊
christine ya
christine ya粵曲表演
好像很好吃、我來試試做一下看看會不會跟老師做的一樣。
酵母粉可以放在雪柜保全的。thanks
谢谢张妈妈讲得很详细!我第一次做白糖糕成功
太好了!:)
在外國好想念白糖糕的味道
原來唔係想象中今難
謝謝教學🙌🏻🙌🏻☺️
你好!對,在外國想吃白糖糕真難'自己識做任何時候都可以,多謝支持和收看!😊
張媽媽教材,簡而清,好欣賞。
你好👋謝謝你的讚賞和支持👍😊❤️
Dear mamacheung, the chinese steamed white cake is easy to follow, unlike other teachers. I frequently love to try, thank you. Happy New Year.2017
Thank you Jenny for your support. Happy 2017
谢谢张妈妈!我有两个小疑问
为什么要专门用糖来发酵酵母?
如果保持30度温度发酵是不是一个小时就可以发酵成功?
我之前做了白糖糕直接放入酵母只需要一个小时(放久了就会发酸),味道也很好,只不过没有明显柱状。
Jenny Wong 一入‘
多謝張媽媽!教得很詳細很清晰!
你好👋謝謝支持😊👍💕
現在成功的做出張媽媽的白糖糕了。感恩妳!
你好👋你成功做到,我就開心了,謝謝支持😊👍💕
我用一半粉漿加左班蘭粉,蒸之前再打一個圈,有兩隻色,好靚好軟熟!
很美啊!
白糖糕係我至愛,多謝分享
你好!不用客氣,請試試!多謝收看😊
The mount of yeast and water for yeast wrote in receipe didn't look the same as amount when she makes it.
張媽媽,我跟住你食譜整,成功左了,好有成功感!^^
好好啊!請試試我其他食譜!:)
白糖糕~我的最愛!thank you Mama Cheung
你好!不用客氣,多謝收看!😊
多謝張媽媽,我好喜歡吃白糖糕,但用盡方法,做到多次失敗,無論如何我都會再試...
njoekfonghtc1121 你好!勵力可加,努力💪🏼一定成功的😊👍
多謝哦!我會加油😎
加油👍
試過咁多個食譜~都係張媽媽呢個食譜最成功!
不過發嘅時間應該可以唔洗咁長
因為加咗泡打粉,同埋太耐會酸
If you can keep the 發酵 (fermentation) temperature to around 76-78F degrees, you can cut down on the time. Mama Cheung suggest 6 to 10 hours depending on the season. I did it in 2 hours. There was no yellow color or sour taste. Those are signs of over proofing.
張媽媽您好,這個白糖糕看起來真的很棒,它跟台灣的黑糖糕很像。
試做了,好成功,多謝張媽媽食譜
你好👋叻叻👍謝謝支持😊💕
Thanks .
You are welcome! Hope you like it
给张妈妈点赞 👍👍👍
Thanks dear
Hello 👋 you are welcome and thank you for your support 👍😊❤️
Mama Cheung you are amazing. This is one of my favorite childhood food. Thank you for teaching us this. Love you
Yeung Nick Hello 👋 Thank you for your support 😊👍💕
厲害!現在好的白糖糕好難找,大多數都微酸
謝謝你的支持和讚賞。請試試
chaosKTW
Mama Cheung
chaosKTW
张妈妈,好仲意你介绍小吃啊。。今晚试做,白糖糕,等明天蒸!😎
好啊!希望你喜歡!
Good
Thanks. Please try my recipe!
張媽媽好勁呀~!
你好!多謝讚賞!請試試做。😊
Tq for sharing.
Thanks for watching! Please try out the recipe and share it to your family and friends! :)
好怀念的街边小吃 多谢你
Loooove this stuff! Thank you for sharing!!
Hi ! you are welcome ! Thank you for watching !😊
I remember the taest is little sour, I have not eating it for so many years... I want to buy it next time go to San Francisco Chinatown. I miss all kinds of real Chinese food...好上吃阿!!!😋😋😋
Thanks for watching and I hope you will give this a try at home. Don't forget to subscribe and click on the notification button for my latest release alerts :)
Deby Ferguson I h
A
S
Hi Mama Cheung, thank you for all your delicious recipes and videos! I hope you get this message. My white sugar cake is very wet and sticky. May I know which step did I do wrongly? Thank you for your advise.
I tried this a few times already, not very successful. Is there a difference in time when using normal steaming method or bamboo basket? My bak tong gou doesn't seem to rise very well.
you are not alone.. I tried 6x already.. It came out wet and sticky and brown...
好喜欢你的視频, 請问粉漿与糖水混合後要把它放在炉子上加热的是什庅作用, 另外2tbsp水mix with yeast, 請问这个水是包括在 前面所提及 300cc 的水嗎?或是另外的2tbsp 的水?非常謝謝你的回覆.我会持续関注你的美好的視频.
多謝 。好 !
多謝支持
Dear mama cheung do I need cold water to rise the yeast? I am using instant dry yeast.
Temperature is critical to start the yeast. Try 105 to 110 degree F. I did my research. If you deviate too much you may fail. I learned it the hard way.
Don't use yeast which are close to used by date. Don't take the chance.
你的白糖糕食谱真是一流我试做好多的食谱都不理想,今天做了你的食谱非常成功,好开心,咸恩。
你好👋你滿意我開心😃可以試試我其他食譜啊!謝謝支持👍💕
請問150克粘米粉,用多少克酵母及發粉?謝謝
Sylvia Luo 你好👋酵母和發粉各3克,謝謝支持😊👍💕
Love to watch your cooking show and like your colorful floral shirt that you’re wearing in this video!
Thanks very much for your support! :)
多谢晒啊张妈妈😘,好挂住儿时的味道,我住海外,有钱都难买,我依家终于可以自己做囉😅,听日就去买粘米粉✌
你好 Linda。希望你喜歡我的食譜!
Mama Cheung 我星期日,已经试整过啦,几好食👍
linda cheung a
linda cheung
linda cheung i
感謝!平常在街市看到白糖糕放在竹簍上覺得有點髒!現在自己弄就安心得多啦!
另外可以教整芝麻卷嗎?
你好!自己識做好好多,甜度可以隨自己喜歡!芝麻卷遲些會做,多謝提議和收看!😊
looks authentic!
Thanks.Please try out my recipe!:)
好棒👍,简单易做!
謝謝!請試試
Thank you so much, mama Cheung for teaching us how to make something good for health!
Chan Mon Anrie You are welcome! Thank you for watching and support 😊
你個節目我超級中意啊,我好鐘意食白糖糕啊。不過想請問一下,酵母同埋發粉都有發酵膨脹作用,唔知道可唔可以唔加發粉呢?因為覺得發粉系化學添加劑
謝謝Niki Liang。發粉可以中和酵母酸味
I love your channel Mama Cheung
Jennifer Vo Thank you for support 😊
謝謝張媽媽,用你的方法做,發得好靚。成功!
你好👋叻叻👍👍謝謝支持😊💕
I had made this today and it is successful... only set back is the taste of yeast too strong... what should i do to reduce the yeast taste? Put the mixture to ferment longer?
今天照妳教的学做好吃,学做白糖糕主要是母亲生前的最爱,6月26日是親爱的娘做对年也是合炉。所以先学做。感谢妳的教程,張媽媽!
你好👋真是孝順!願你母親早登極樂!謝謝支持😊💕
請問150克粘米粉,用多少克酵母及發粉?謝謝
張媽媽你做的白糖糕好靚呀 !我都好鍾意整嚟食,謝謝分享^^
你好!多謝讚賞和支持!😊
呢种叫豆皮糕,我细个时经常食,好好食,好食过旦糕。
謝謝
張妈妈老師分享教導有方圆。感谢敬恩
張媽媽我今日整咗,應該發得太久,有酸味同洒味,同埋有d粉嘅”行行”哋味,想問吓點樣可以有”行”味,我包粉今日買今日整!
If you can keep the 發酵 (fermentation) temperature to around 76-78F degrees, you can cut down on the time. Mama Cheung suggest 6 to 10 hours depending on the season. I did it in 2 hours. There was no yellow color or sour taste. Those are signs of over proofing.
简单好做 不错。
謝謝。請試試!:)
May I know why wouldn't my bai tang gao cook even after 30min of steaming? Also why is it turning brown?
我做出來的白糖糕,有兩個問題。1。 白糖糕有些地方好似唔夠熟( 糕裏面有兩種白色,好似有啲地方未熟 ) 於是我繼續蒸, 但雖然不斷加長蒸的時間 ,糕始終裏面都係兩種白色,吃起來好像有啲地方未熟 2。 白糖糕放在雪櫃內儲存,第二天馬上表面就出了許多水,糕變咗好濕,請問什麼地方做錯了,怎樣改善? 希望張媽媽指點。 多謝!
hi, i love all your recipes, thanks a lot
Thanks for your support, please share my channel to other foodies! :)
流口水呢!
請試試我的做法, Alice!
Hi mama Cheung, after steam for 25min, my cake is sticky. I steam another 10min, still sticky. Can advise any step that I do wrongly? Tq
張媽媽,你好,為什麼我做出來的白糖糕會酸味好重呢?是什麼出错呢,還有好大洒味
Wun Chun Ngan 你好👋可能發過頭了,所以做白糖糕,發酵的時間很重要,再看看影片,掌握重點,再接再厲,自古成功在嘗試啊!😄💕
If you can keep the 發酵 (fermentation) temperature to around 76-78F degrees, you can cut down on the time. Mama Cheung suggest 6 to 10 hours depending on the season. I did it in 2 hours. There was no yellow color or sour taste. Those are signs of over proofing.
Thanks for sharing your recipe with me and my friend Sabrina yan this is going to be great for Chinese New Year
Thanks
Thanks
You are welcome
明白了,下次再試,謝謝。
想問為何我加粉入150ml水的時候 那麼黏稠 不像妳的那麼水
Carol L 你好!不要煑太久,見到粉漿有少少杰便要熄火.祝新年快樂🎉🎊!😊
My favorite!!!
Please try making some at home. I hope you like it
Hey, Mrs Cheung. I would like to ask if it is possible to skip baking powder in this recipe?
very good
thanks very much, please try my recipe at home!
試咗, 真係好彈好好味呀! 多謝!
你好👋謝謝支持😊👍💕
Hi 张妈妈,how much instant dry yeast shall I use? Thanks
Is your yeast and baking soda tablespoon or teaspoon. The subtitle says tsp but it looks more than 3/4 teaspoons each.
Thanks for the recipe! Can I just substitute the brown slab candy (peen tong) for the white sugar to make wong tong go?
好成功多謝🙏張媽媽
你好👋叻叻👍👍謝謝支持😊💕
超爱这个
joyjoyoo 謝謝,有空試試,多謝收看😊
你好,除了用粘米粉,如加少许木薯粉或邓面,可以吗?如果发酵时间不够,会怎样?我做了N次都不成功,不是中间空心,就是底部很硬,没有洞洞,是什么原因呢?我这里是Malaysia,d大概要用多少时间发酵?不是看到面糊有泡沫就可以了吗?张妈妈,下次可以教授如何做萝卜粄(菜粿)吗?无言感激🙏🙏
oh! thank u so much mama cheung😍
Thanks for your support, Lotus!
多谢
Vanli Wong 不用客氣!謝謝支持和收看😊
Turned out good!
Anita Tsui Thank you very much 😊👍💕
Thank you mama cheung😊
150克粘米粉用150毫升水開,非常黏稠,並不像視頻中所示範的粉漿那麼薄,一倒到糖水𥚃無論怎樣攪,也會結塊,大大小小很多很多,用篩根本隔不了,怎麼辦呢?
你好!有無熄火才倒入粉漿呢?你要跟著一步步做,才可以,或者可以隔著水將粉漿煑濃稠都可以,試試啦!我做到,你都可以的!多謝收看!.😊
+Mama Cheung 好的,會再試試,謝謝張媽媽:)
nn .
pxuzyzyuip
Thank you very much
Did you use 3/4 instant or active dry yeast? Your video is different from descriptipn below
謝謝分享😊
这个配方好成功。好吃。谢谢。
谢谢妳。
你好👋不用氣!謝謝支持👍😊💕
张妈妈 粘米粉是糯米粉吗? 发酵粉只找到了膏状的行不行(颜色好像差不多)? 另外想说 张妈妈你做的点心真的都好诱人哦
shandy kyu 你好!粘米粉是用大米磿成的即是日常用來煮飯的米,糯米粉是用來煑糯米飯,湯圓,黏性軟重,所以要分清楚用,否則出來的較果會非常差異的,酵母粉和發粉,超級市場都可以找到,如想試做,一步一步跟著做,不會很難的,請試試做啦!多謝收看!😊
張媽媽請教下,我買的是幹酵母,也是像你這種方法做嗎?用水及糖攪勻後加入乾酵母發酵起泡?
多谢张妈妈
How come my turned yellow and does not stay in white? It taste and look good but it turn yellow after 25 minutes steaming
我都試做先
好呀!請試試!
Donut