白糖糕/米發糕(倫教糕) Pak Tong Kou/ Chinese Sugar Rice Cake

2020-10-3 05:46| 发布者: admin8| 查看: 31| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

白糖糕/米發糕(倫教糕) Pak Tong Kou/ Chinese Sugar Rice Cake

#白糖糕
#米發糕
#倫教糕

#Pak Tong Kou
#Chinese Sugar Rice Cake

白糖糕或稱為倫教糕是米漿糕點裏歷史悠久的中國傳統小吃。在家自製白糖糕沒有想像中難。只要掌握到發酵時間，做出來就清甜丶彈牙爽口丶白米清香,切面呈漂亮的幼絲和蜂窩。制作白糖糕非常簡單方便 ,做白糖糕最主要是粘米粉、糖,水，和酵母,4樣材料.

材料A：
250克粘米粉
230ml 清水
(拌勻至沒有粉粒備用。)

材料B：
160克幼糖
280ml 水
2片斑斕葉
(煮成糖水,放涼至30度左右)

做法：
1.將材料B(糖水)加入A(米漿)裏在拌均勻，然後過濾.
2.加入1湯匙的酵母,讓面糊發酵2-3小時。
3.發酵好後,加入半湯匙油拌勻
4.把7x7寸模,塗上油後預熱5分鐘，將面糊攪拌一下才倒入，以大火蒸30 分鐘。
6.蒸好了，悶2分鐘再開蓋
7.等糕冷後,切塊享用。
8.可以加點食用色素點綴（紅，黃，青）

小貼士:
1.最好是用純米磨的或泰國水磨粘米粉,成份不要有粟米的,那麼白糖糕就不會粘粘了
2.蒸的時候,可以用蒸籠蓋著,或者用錫紙包著模，那麼倒汗水就不會滴在糕上
3.白糖糕是要在常溫享用的，如剛蒸起太熱會有發酵的味道，放涼後便會消失。
4.白糖糕可在常溫保存兩天，請盡快食用。

Pak Tong Kou/ Chinese Sugar Rice Cake (Lunjiao Cake)

White sugar cake is a traditional Chinese snack with a long history in rice milk cakes. Making sugar cake at home is not as difficult as you might think. As long as the fermentation time is mastered, it will be sweet, springy and refreshing, white rice is fragrant, and the cut surface is beautiful silk and honeycomb. Making sugar cake is very simple and convenient. The main ingredients for making sugar cake are rice flour, sugar, water, and yeast.

Material A:
250g rice flour
230ml water
(Mix well until there are no powder particles.)

Material B:
160g sugar
280ml water
2 colorful leaves
(Boil into sugar water, let cool to about 30 degrees)

practice:
1. Add material B (sugar ) to A (rice milk) and mix well, then filter.
2. Add 1 tablespoon of yeast and let the batter ferment for 2-3 hours.
3. After fermentation, add half a tablespoon of oil and mix well
4. Coat the 7x7 inch mold with oil and preheat for 5 minutes. Stir the batter before pour it in, and steam it on high heat for 30 minutes.
6. After steaming, let it sit for 2 minutes before opening the lid
7. After the cake is cold, cut into pieces and enjoy.
8. You can add some food coloring to decorate (red, yellow, blue)

Tips:
1. It is best to use pure rice or Thai water to grind sticky rice noodles. The ingredients should not contain corn, so the white sugar cake will not be sticky.
2. When steaming, you can cover it with a steamer or wrap the mold with tin foil, so that the sweat will not drip on the cake
3. White sugar cake is to be enjoyed at room temperature. If it is just steamed and too hot, it will have a fermented taste, and it will disappear after cooling.
4. White sugar cake can be stored at room temperature for two days, please eat as soon as possible.
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