馬蹄糕 Water Chestnut Cake
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1馬蹄切碎備用。 Chop the water chestnut.
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2糖及500克水煮滾，加入油及馬蹄 再煮至大滾。 Boil sugar & 500g water, oil & water chestnut.
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3等糖水煮滾期間，用400克水把馬 蹄粉及吉士粉開稀，隔篩備用。 Wile waitng the sugar melting, mix 400g water with water chestnut flour & custard powder. Sift well.
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4糖水大滾後轉最細火，一邊超超超慢地 加馬蹄粉漿，一邊順時針方向 搞至稠糊狀即熄火^^。 When the sugar syrup boiled, turn to low fire, add custard batter very slowly, stir well. Switch off the fire before the syrup become too thick.
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5倒入盤中隔水蒸45分鐘即可。 Steam for 45 mins.
TIPS
* 馬蹄粒、 白砂糖可隨喜好增減。
Quantity of water chestnut & sugar can be adjusted.
* 可以黃糖代替吉士粉，但黃色色澤會較 淺及須調整白砂糖份量。
Custard powder is used for the yellow colour. It can be replaced by brown sugar.
* 馬蹄可切粒、切片或切碎， 個人認 為隨心不規則切碎粒口感較佳。
Water chestnut can be chopped into dice, slice, or any shapes. My favourite is to chop them into irregular shapes.
^^口感關鍵在於落粉漿速度，因此， 如見鍋中馬蹄糖水已半稠，可熄火 繼續落粉漿，避免煮得太熟。
Al dante texture depends on the speed of adding custard batter into the sugar syrup. Switch off the fire before the batter is overcooked.
* 以上材料亦可用7吋圓錫紙盤分2底 各蒸30分鐘。
If the above ingredients are steamed by 2 molds, steam each for 30mins!!
Youtube:
馬蹄糕 Water Chestnut Cake： http://youtu.be/o_6QirFbijU
Facebook: HeidiMom 媽媽札記
https://www.facebook.com/heidimom.diary
Quantity of water chestnut & sugar can be adjusted.
* 可以黃糖代替吉士粉，但黃色色澤會較 淺及須調整白砂糖份量。
Custard powder is used for the yellow colour. It can be replaced by brown sugar.
* 馬蹄可切粒、切片或切碎， 個人認 為隨心不規則切碎粒口感較佳。
Water chestnut can be chopped into dice, slice, or any shapes. My favourite is to chop them into irregular shapes.
^^口感關鍵在於落粉漿速度，因此， 如見鍋中馬蹄糖水已半稠，可熄火 繼續落粉漿，避免煮得太熟。
Al dante texture depends on the speed of adding custard batter into the sugar syrup. Switch off the fire before the batter is overcooked.
* 以上材料亦可用7吋圓錫紙盤分2底 各蒸30分鐘。
If the above ingredients are steamed by 2 molds, steam each for 30mins!!
Youtube:
馬蹄糕 Water Chestnut Cake： http://youtu.be/o_6QirFbijU
Facebook: HeidiMom 媽媽札記
https://www.facebook.com/heidimom.diary
討論 共 2 個回覆，最新回覆於 9 年前。