做酒酿米发糕，学会这些技巧，绵软香甜不粘牙，比馒头更好吃

[@user-ly8dp2lx3p]

謝謝分享！👍

[@weimiaofeng]

最后的操作有点不明白，把发酵好的米糕放入蒸笼醒发二十分钟后，是再取出蒸笼等待蒸笼里的水烧开后再重新放入蒸笼吧

[@googleanny5128]

直接买的大米做的米粉可以吗？

[@jennylin8398]

Very good ❤

[@titosarmiento8333]

English please the ingredients thanks.what you put in 3:50 salt or baking soda?

[@user-bl7fs1fi7o]

2:40 edible alkali

[@user-bl7fs1fi7o]

3:50 sugar

[@titosarmiento8333]

​@@user-bl7fs1fi7othanks for reply

[@sheawphingbeh2604]

Why need to chop? Normal cutting cannot? You said is soft right?

[@kissa867]

因为米糕很软会粘刀，天下武功唯快不破，一刀砍下去米糕还没反应过来粘不了刀也来不及变形🫠😂

[@AnotherWorld_DeepRest]

cuz it’s sticky 😂

[@user-bl7fs1fi7o]

hahaha

[@jasminewong4135]

看來很硬，要那麼用力去劈。

[@AnotherWorld_DeepRest]

粘啊
l

[@user-xg8zr1mp9m]

其實是黏的口感！！

[@titiponphalakong7028]

I try to make it, but is not same

[@liumeima4312]

你肯定没有用到米酒，醪糟。起发酵作用的

[@titiponphalakong7028]

How can i do

[@user-bl7fs1fi7o]

Because there is a material that cannot be bought in your country