傳統客家喜粄(食谱)
A 材料
180克 清水
140克 普通麵粉
半大匙 幼糖
1小匙 酵母
少許食用色素
B 材料
160克 糯米粉 蕉葉少許
120克 幼糖
4大匙 食用油
首先將A材料混合攪拌均勻蓋上鍋蓋靜至發酵1小時,把發酵好的麵種倒入幼糖攪拌至融化後,將麵種倒入攪拌機裡把B材料混合攪拌均勻,因每次的粉糰吸水量不一致,如感覺太硬可慢慢加入少許的水拌成軟硬適中的粉糰,加入餘下的食用油,把蕉葉抹上油(13片)把拌好的粉糰搓揉成60克左右得的小糰,蓋上鍋蓋發酵45分鐘成雙倍大後可下鍋蒸,水燒開後大火蒸上15分鐘就可以了,謝謝
Traditional Hakka Hee pan (recipe)
A material
180g water
140 g plain flour
1/2 tablespoon sugar
1 tsp yeast
A little food coloring
B material
160g glutinous rice flour, a little banana leaf
120g sugar
4 tbsp cooking oil
First, mix and stir the A material evenly, cover the pot and let it ferment for 1 hour, pour the fermented noodles into the sugar and stir until melted, then pour the noodles into the mixer and mix and stir the B material evenly. The water absorption of the dough is inconsistent, if it feels too hard, slowly add a little water and mix into a moderately hard dough, add the remaining cooking oil, oil the banana leaves (13 pieces), and knead the mixed dough Into a small ball of about 60 grams, cover the pot and ferment for 45 minutes to double the size and then steam in the pot. After the water is boiled, steam it on high heat for 15 minutes, thank you
Негізгі бет 珍姐【傳統客家喜粄】TRADITIONAL HAAKA HEEPAN
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