紫薯雙層糕(食谱)
材料
300克 紫番薯
2大湯匙 清水
180克 幼糖
半小匙 鹽
180克 木薯粉
20克 粘米粉
200毫升 清水
180克 椰奶
材料 (白色上層)
150毫升 椰奶
230毫升 清水
50克 粘米粉
100克 木薯粉
4分之3小匙 鹽
首先將300克紫番薯去皮洗乾淨切片後加入2大匙水蒸上20分鐘待用,把幼糖180克,鹽半湯匙,木薯粉180克,粘米粉20克,椰奶180升,水200毫升和紫番薯倒入料理機裡一起攪拌至幼滑後倒入準備20釐米抹上油的糕盤,再放入預先準備燒開的鍋裡大火蒸上25分鐘(白色層用上的材料)將150毫升椰奶,230毫升清水,粘米粉50克,木薯粉100克,鹽3/4小匙將全部材料混合倒入料理機裡攪拌均勻把粉漿倒入已蒸上25分鐘紫薯底層,再一次蒸上15分鐘後取出待冷後才可切件享用,謝謝
SWEET PATATO DOUBLE LAYER CAKE (Recipe)
material
300g purple sweet potato
2 tablespoons water
180 g sugar
1/2 teaspoon salt
180 g tapioca flour
20g rice flour
200ml water
180g coconut milk
Material (white upper layer)
150ml coconut milk
230ml water
50g rice flour
100 g tapioca flour
3/4 tsp salt
First, peel 300 grams of purple sweet potato, wash and slice, add 2 tablespoons of water and steam for 20 minutes, set aside for use. Put 180 grams of sugar, 1/2 tablespoon of salt, 180 grams of tapioca flour, 20 grams of sticky rice flour, 180 liters of coconut milk, water Pour 200ml and purple sweet potato into a food processor and stir together until smooth, then pour into a 20cm pastry pan with oil, and then put it in a pot prepared to boil and steam over high heat for 25 minutes (the ingredients used for the white layer are used ) Mix 150ml of coconut milk, 230ml of water, 50g of rice flour, 100g of tapioca flour, 3/4 tsp of salt. Pour all the ingredients into the cooking machine and stir evenly. Pour the flour into the purple sweet potato which has been steamed for 25 minutes The bottom layer, steam it again for 15 minutes, take it out and let it cool before cutting it into pieces, thank you
Негізгі бет 珍姐【紫薯双层糕】SWEET PATATO DOUBLE LAYER CAKE
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