軟糕/糕仔 Soft cake roll /Ko Wa

2020-10-19 08:13| 发布者: admin8| 查看: 43| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

軟糕/糕仔 Soft cake roll /Ko Wa

#軟糕
#糕仔
#九皇誕

#素食小糕點

這是一款軟糯香甜的軟糕，我們這裏是叫 “糕仔”Ko Wa （福建話），在檳城，一般上都是九皇誕的時候，才能看到這款糕的蹤影。它是一種米制素食小糕點。
這個食譜，糕粉做的比較柔軟，非常好吃，就是外面賣的一樣，由於外面賣的一般上都很甜，所以我就調整了甜度，所以這食譜是不會太甜的。

餡料方面我用的是花生和紅豆的，如果你不喜歡餡料的，可以添加一些色素，直接卷起即可。

軟糕/糕仔

Soft cake roll /Ko Wa

材料：
300g糕粉(熟糯米粉/koh fun）
200g白糖
300ml 水
2片斑斕葉
60ml 玉米油
少許青色素

餡料：
花生餡料
70g 花生碎
35g 細砂糖
1/4 茶匙細鹽
2湯匙糕粉
3湯匙水
將全部材料拌勻

100g 現成的紅豆餡料

做法：
1.先將300ml 水+ 200g白糖，加入2片斑斕葉，煮溶，糖水放置待冷（必須等待完全冷卻）
2.300g糕粉過篩，慢慢加入冷卻的糖水，加入60ml油，搓勻成團
3.將粉團分爲兩份，一份加上少許的青色素，一份保留白色
4.兩份麵糰，包上保鮮膜，休面20分鐘
5.麵糰搟成長條形薄片、太長的，把它切成兩段，中間放入內餡（花生內陷搓成長條型）
6.內陷需要埔緊實些，把它粘緊起來封口處必須壓緊實些
7.撒些糕粉，把它搓一下，再切成小件即可。。。

*水不要一次過加完，以免面團太濕太粘手【軟度看個人】
*要密封才會耐軟

This is a soft, glutinous and sweet soft cake. Our name here is Ko Wa (Hokkien). In Penang, it is usually the Nine Emperor Gods birthday that you can see this cake. It is a small rice-based vegetarian pastry.

Soft cake roll /Ko Wa

material:
300g cooked glutinous rice flour/koh fun)
200g sugar
300ml water
Pandan leaves
60ml corn oil
A little green pigment

Filling:
Peanut filling
70g chopped peanuts
35g caster sugar
1/4 teaspoon fine salt
1 tbsp cooked glutinous rice
3 tbsp water
(Mix all the ingredients well）

100g ready-made red bean filling

practice:
1. First add 300ml water + 200g sugar, add pandan leaves, boil to dissolve, and put the sugar water to cool (must wait for complete cooling)
2. 300g cooked glutinous rice flour is sieved, slowly add the cooled sugar water, add 60ml oil, knead evenly
3. Divide the dough into two parts, add a little cyan pigment to one part, and keep the white color in one part
4. Two pieces of dough, wrap in plastic wrap, rest for 20 minutes
5. Knead the dough into long strips and thin slices, if it is too long, cut it into two pieces and put the filling in the middle (the peanuts are indented and rolled into a strip)
6. The indentation needs to be firmer, and the seal must be firmer to close it up.
7. Sprinkle some cooked glutinous rice flour, rub it, and then cut into small pieces. . .

*Do not add the water at once, so as to avoid the dough is too wet and sticky [softness depends on the individual]
*It needs to be sealed to resist softness
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