@@daveheel so that why the food is good taste😆. It need take long time to get successful. You can go to apply a job in this store then they teach you if you really want to learn. Work with learning
Those looks like previous used buckets from processed food those containers usually can take high temperature liquid, most restaurants use them for stock and soup storing
@@milinlim5211 thank you. i've tried many recipes and none of the cakes turned out the way they should. yeast, wine yeast/no yeast, rice, rice flour. disappointed in the results both in texture, taste, and looks. i'm still searching.
@@daveheel haha, same here. Mine is not as translucent and white. How many hours do you ferment? I tried a recipe with 3/4 cups rice flour to 1/4 cup tapioca flour. The texture was softer but I still can't achieve the sour taste. Too much fermentation and the whole thing turns brown on steaming.
@@milinlim5211 i had similar results. one recipe called for 7 or 8 hours. some for days because of the wine yeast. i made so many batches with different recipes. ending up throwing most down the disposal. had to stop so i wouldn't lose my sanity. the translucency and whiteness can be tough to achieve along with the tangy punch and correct bubbleness.
![【懷舊】白糖糕 | ＄10可以做6件？[Eng Sub]](http://i.ytimg.com/vi/xskj6tOcPl4/mqdefault.jpg)
![【懷舊】白糖糕 | ＄10可以做6件？[Eng Sub]](/img/tr.png)
係非常之好食, 而家想起都流口水, 祗不過太近街市, 隔離就係豬肉檔, 夏天又太多烏蠅"樓", 又無乜點保護啲食物, 唔係點衛生, 有次食咗佢嘅糕點, 肚痾咗成日, 之後唔敢再買黎食,
Very very nice snacks & very nice video! 👍🏻👍🏻
白色的砵仔糕
我太麻和阿爺上世紀初就是在廣州賣泮塘馬蹄粉。
Thanks 🔷🔷
坤記糕點自從出咗名就變質而且份量越来越細但價錢像跳飛機－樣三級跳，我幾年前已經不再買它的糕了
It looks very very good
最好食的白糖糕同马蹄糕都系阿婆整的 食唔翻了
呢啲懷舊小食賣少見少TT TT
@@TVB 其实我系江门同广州仲见到 唔算太少唔算太多 但是三藩市就真系罕见
howardFL 但三藩市唔係多五邑人咩？
第一個是深水埗北河街生隆餅店.
比紅豆糕感動到
Can you show us how you make yeast for your sponge rice cake?
請問地址
每次食白糖糕都係有少少酸
發酵問題，輕微嘅話系OK嘅
钵仔糕都少见了。
好食既更加少見TT TT
啲嘢好好吃呀
批到白雪雪
入黎淨系睇林永淘都夠
🤗🤗🤗
why does he remove the water from the rice paste? and they don't show if he used yeast to make the white sugar cake.
NO yeast at all, nature ways, he said that
@@maggiefutong3866 thanks. it's difficult to make it the sour dough way. i tried and all the recipes online haven't worked.
@@daveheel so that why the food is good taste😆. It need take long time to get successful. You can go to apply a job in this store then they teach you if you really want to learn. Work with learning
He actually added hot water into a plastic container when making 马蹄糕. Is that safe (for consumption)? Sorry for being paranoid.. 😳😬😞😅
Lu Ah that’s exactly my thought 🤭
Those looks like previous used buckets from processed food those containers usually can take high temperature liquid, most restaurants use them for stock and soup storing
@@Janice9431 Same here
其實坤記啲白糖糕唔係幾好食又細件,有時行過深水埗有間粥店,啲白糖糕重好味
白糖糕 請問地址！下次返香港去你講的深水埗粥店吃！在三藩市十多年前已經找不到好食白糖糕了！
白糖
係唔係涼茶鋪隔離個間粥店
@@kamleungchrung5131 好似叫深記,下次經過要影返張相
白糖真係一般
但紅豆糕好正😛😛
但依家太貴了
地址在那？可提供？
我之前去買過D白糖糕食，酸嘅唔好食
林泳淘個砵仔糕吸引D
流口水
鉢仔糕完全冇見過有得賣了
呢三种都好吃，想吃啊
傳統中式糕點真心好正！小編最中意食白糖糕😍😍😍
did he add yeast to the bok tong gau? if he did, i wonder what kind? how much sugar did he add? i couldn't make out the cantonese there.
Oh i am not sure
He said 3 parts rice starch to 2 parts sugar water. But no details on how much sugar to water. I am also searching for info on this.
@@milinlim5211 thank you. i've tried many recipes and none of the cakes turned out the way they should. yeast, wine yeast/no yeast, rice, rice flour. disappointed in the results both in texture, taste, and looks. i'm still searching.
@@daveheel haha, same here. Mine is not as translucent and white. How many hours do you ferment? I tried a recipe with 3/4 cups rice flour to 1/4 cup tapioca flour. The texture was softer but I still can't achieve the sour taste. Too much fermentation and the whole thing turns brown on steaming.
@@milinlim5211 i had similar results. one recipe called for 7 or 8 hours. some for days because of the wine yeast. i made so many batches with different recipes. ending up throwing most down the disposal. had to stop so i wouldn't lose my sanity. the translucency and whiteness can be tough to achieve along with the tangy punch and correct bubbleness.
can someone please tell me who that girl is ? thank you
林泳淘
想問有朋友知第一同第二間地點啊？謝謝^^
樓下留言有熱心網友提供左地址出嚟啦！！
比較中意食黃糖糕
啊婆吾洗食就咁聞就知好食 好似食香咁
唔叫一盘 叫一底
一底係比較傳統嘅粵語，經過3代演化後一底一盆其實冇分得太清
wow
我睇完呢段片過左幾日特登去試白糖糕，我真係幾失望，有酸咪的，反而有次經過元朗無意間食到間無酸味的真係好食。
Ly M 坤記依家又細件又貴
可唔可以講下係邊間🤤
Ly M 好像是应该有滴酸味的啵 是不是
+1
深水埗北河街個間夏天好多蒼蠅. 又係街市, 而所有的糕都無遮無掩, 有次買了食之後, 肚漏到整天出不了門, 所以從此之後唔敢同佢買.
請問能否告知鋪位地址。
樓下網友留言有講XD
個個師傅企喺林泳陶則隔離，都硬晒呔！
地址？
第二間店 喺紅磡
超好食㗎
小編都想食呀！
@@TVB 唔該给 詳細地址
第一間 生隆餅家 深水埗北河街68號地下
第二間 信興隆食品 土瓜灣馬頭圍道182-186F號地下
第三間 坤記糕品專家 深水埗福華街115-117號北河商場地下10號舖
利申深水埗街坊，第三間唔推薦..白糖糕我見好多食評話唔酸，但係食過兩次（一次幾年前一次上星期），都係好酸唔煙韌好濕，馬拉糕就幾好食好煙韌少少乾，缽仔糕太霖，其他糕唔記得啦。整體平均評價，每舊預先獨立膠袋包裝唔環保，tvb次次影落去啲糕好似好大舊，其實實物好細舊，平均差唔多10蚊一舊，以深水埗物價黎講性價比好低。
其實切馬蹄同洗呢d嘢可以押d亜嬸做時薪制。
記者着件生怪怪哋