兩個中式小甜點 - 綠豆糕, 白糖糕

兩個中式小甜點

綠豆糕

50顆的量

皮:
500克 去殼綠豆,
150克 素油
100克麥芽糖
300克白糖

餡: 買的棗泥, 500g, 分成50粒球

中東店買的模子, 不夠光滑, 有點破像.

做法:
綠豆泡水過夜, 第二天瀝幹, 蒸熟透, 進炒鍋用油, 白糖, 麥芽糖炒幹成泥, 綠豆沙.

模子裏放一點皮捏平, 放一粒棗泥, 再加點皮, 壓平壓緊, 就用力敲出來就好了, 密封在冰箱裏, 隨時可食. 冰過後更好吃.











白糖糕:

以前做過的:

http://blog.wenxuecity.com/myblog/27022/200810/371.html

這次做法有點不同:

原料：
2 1/8 cup 粘米粉 (200克)
1/2 cup 糖 (130克)
2 cup 水 (410克) - 開水boiling water
1 Tbsp Canola Oil

2 tsp yeast (幹酵母) + 1 tsp sugar + 1TB cornstarch + 3TB warm water, mix and sit for 5 min

先把米粉和糖混合好, 把開水到入, 攪勻, 等到溫度在35F時加入起泡的酵母水, 倒入抹了油的盤裏, 室溫發酵1.5小時, 大火蒸20 分種.

我多加了一小勺的酵母粉, 就有點發酵的酸味.

[suezi-q]

回複whohh的評論:
yes, it's about half a bag.

Try this method:
http://blog.wenxuecity.com/myblog/27022/200810/371.html

I thought the second one is easier.

[whohh]

But how much is 200g? is it half a bag?
thanks for your reply. I will try again.

[suezi-q]

回複whohh的評論:

Did you add boiling water into your sugar and rice flour mixture? If it is still running, just heat it up either in microwave or on stovetop to make sure the mixture is like drinkable yogurt consistency. Do not add more flour. Also, it has to raise for 1.5 hour, the mixture will double and bubbly. Good luck!

[whohh]

白糖糕 is using 21/8 cup of powder. Is it one bag (16oz) from the Chinese Market? I thought 200 g is only half bag, but it was not a paste. so I added the full bag. It didn't come out as sweet as I expected. Will try again.Thanks for your post.
Happy New Year

[ldad]

回複suezi-q的評論:多謝！

[suezi-q]

回複ldad的評論:
酵母密封放凍箱可保存幾年。米漿可以加熱成米糊再用，別倒了。

[ldad]

回複suezi-q的評論:哦，我以為是涼開水。下次再試。另外酵母會過期嗎？

[suezi-q]

回複ldad的評論:
如果不夠燙,就倒入鍋裏小火煮成漿糊,再冷卻, 加酵母水,也行.

[suezi-q]

回複ldad的評論:
是加開水嗎? 加滾燙的開水邊加邊攪動,就馬上糊化了.

[ldad]

白糖糕的水是否多了? 怎麽我加了一cup就比你圖片裏的還稀了？

[乖乖囡囡貓貓]

綠豆糕看著很好吃 很健康！