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零失敗斑蘭椰汁千層糕
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- Опубликовано: 20 дек 2020
- 材料: 椰汁 - 400ml
粘米粉 - 40g
木薯粉 - 300g
白砂糖 - 240g
清水 - 360g
斑蘭膏 - 適量
1. 將清水煮滾熄火加入白砂糖煮熔放涼
2. 把粘米粉及木薯粉拌勻
3. 把放涼的糖水加入粘米粉及木薯粉中
4. 加入椰汁拌勻
5. 過篩 (最少3次)
6. 將粉漿分成兩等份,其中一份加入斑蘭膏拌勻
7. 蒸盆掃上一層食油, 將斑蘭粉漿及白色粉漿逐層蒸熟及加入, 每層蒸約3分鐘 (視乎蒸盆厚薄大細)
8. 最後徹底放涼再切件
粘40g
木300g
水360g
糖240g
椰400g
如果掉轉用篩隔住將粉分三次倒入糖水中就應該唔會變得一嚿嚿咁難攪拌, 最後再將糊過篩就perfect.
☺️👍都可以姐，多謝你嘅意見
☺️👍又可以姐，多謝你意見🙏🏻
Good
应该要用球形打蛋器来搅匀是不是会好些呢？
打蛋器不適合用，因為不是用來發泡。
打蛋器不能把粉粒溶掉
把聲似梁嘉琪
沒有粘米粉，改用糯米粉可以嗎？
粘米粉比較廷身較適合做糕點，而糯米粉可能太黏或較軟身😊
@@jasminetsang0112 謝謝解答
this is Indonesian layer cake (lapis)
U ALSO DID NOT MENTION THAT U NEED TO STEAM IT FOR A FURTHER 10 MINS AFTER THE LAST LAYER
I will pay more attention to my future video, thank you for reminding ☺️
Lol.. but is good to try! Thanls fpr u recipe!!!
nice! is there a reason you use 木薯粉 instead of 马蹄粉?
Tapioca starch is easier to melt/whisk/mix and handle. Most important the final product taste more chewy 😊
@@jasminetsang0112 ok! I'll try that.
@@jasminetsang0112loop
I HOPE U DIDNT PUT THAT HAIR INTO THE SWEET!!
Don’t worry, I didn’t 😊 I have 2 long hair cats and they like sticking to me☺️
English subtitles please
Ingredients:
Coconut Milk-400ml
Rice Flour-40g
Tapioca Starch-300g
White sugar-240g
Water-360g
Pandan Extract - a few drops (depending how deep the colour you prefer)
Steps:
1. Bring the water to boil, then turn off the heat, melt with sugar and let it cool down
2. Mix the rice flour and tapioca starch well
3. Put the sweet water and coconut milk into the flour mix and whisk well
4. Sift the well mixed batter (at least 3 times)
5. Divide the batter into two equal portion, add pandan extract into one of the portion and mix well
6. Wipe a thin layer of cooking oil in the steaming bowl, steam the pandan batter and white batter layer by layer for about 3 minutes each(depending on the thickness of the steaming bowl)
7. Let cool thoroughly and then cut into pieces
@@jasminetsang0112 8