馬蹄糕 Water Chestnut Cake
2015 年 02 月 22 日發佈 HeidiMom媽媽札記
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做了媽媽後,每年新年都會為家人親手製作各種賀年糕點。經過多年改進,這是我暫時頗滿意的食譜,希望愛吃馬蹄糕的朋友也喜歡啦!
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
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