[懷舊砵仔糕🍮]童年味道?仲記唔記得??Red beans pudding 🫘
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- Опубликовано: 7 сен 2024
- 約10個材料:
A)
粘米粉110g
木薯粉20g
水130g
B)
片糖45g
黑糖45g
水250
C)
紅豆/黑豆
油少許
做法:
1. 將A材料拌勻至冇粉粒
2. B材料煮滾
3. 要襯熱將A + B拌勻「煮好熱糖水立刻倒到粉漿拌勻」
4. 用少許油抹模具防粘
5. 放適量紅豆
6. 拌勻粉漿再倒麵糊
7. 中火蒸約12-14分鐘 待涼點才吃 口感更佳
貼士:
1. 每次倒漿都要拌勻
以免有粉沉底
2. 如果隔天食天氣凍 可番蒸幾分鐘 令口感回軟
3. 喜歡更煙靭可以木薯粉調整多一點
4. 因片糖較淺色
#葉廚房懷舊砵仔 #香港美食 #英國生活日常 #新手食譜 #炸物 #easyrecipes #lifeinuk 糕
#童年回憶
#親子入廚
#新手入煮
#簡易食譜分享
#英國生活入廚篇
10 Red beans pudding
Ingredients:
A)
110g rice flour
20g tapioca flour
130g water
B)
45g rock sugar
45g brown sugar
250g water
C)
Red beans / black beans
A little oil
Instructions:
1. Mix ingredients A until no lumps remain.
2. Boil ingredients B until dissolved.
3. When hot, combine A and B, pouring the hot syrup into the flour mixture immediately.
4. Grease the mold with a little oil to prevent sticking.
5. Add an appropriate amount of red beans.
6. Mix the flour mixture thoroughly and pour over the red beans.
7. Steam over medium heat for about 12-14 minutes. Let cool before consuming for a better texture.
Tips:
1. Stir the mixture thoroughly each time to prevent flour settling at the bottom.
2. If eating the next day in cold weather, steam for a few minutes to regain softness.
3. Adjust tapioca flour for a chewier texture.
4. Use both brown and rock sugar for a lighter color.
5. Canned black beans can be used instead of red beans for convenience.
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