祭祀糕點,米發糕,紅龜粿 ,喜粄 ,鴻運大發糕

美食.烹飪     2022年12月18日

白糖碗糕/米發糕(沒有泡打粉的米發糕 香甜鬆軟) Steamed teacup rice cakes

分量:3個大茶杯和 7個小茶杯 材料: 150克粘米粉/在來米粉(最好用100%純米) 1茶匙 酵母 (大約3克) 110克 細砂糖

Steamed White sugar teacup cake/rice cake (without baking powder, sweet and soft) Yield: 3 large tea cups and 7 small tea cups Ingredients: 150g rice flour (preferably 100% pure rice) 1 tsp yeast ( 3g) 110g caster sugar

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橙薯紅龜糕-綠豆陷|Ang ku kueh

分量:11 粒紅龜糕( 紅龜糕模是35克的,約 6 cm x 5.5 cm) 餡料)

1.100克綠豆片洗凈,浸泡至少4小時或隔夜

2.加入60ml 水,放入一片斑斕葉,放入蒸鍋內蒸40分鐘。

3.放入攪拌機內加入40g細砂糖一起攪拌變細。

4.每粒約20克,備用 糕皮: 橙色番薯 50克 (橙色番薯去皮,切片,橙番薯蒸15分鐘至熟,壓成泥) 細砂糖 1湯匙 糯米粉 100克 (過篩) 食油 1-2湯匙 木薯粉 1湯匙 +50g 水 煮成煳 (開粉) 清水 80-100克 (注意番薯泥的濕度慢慢加入) 色素(數滴或適量)* 如果需要

* Ang ku kueh Servings: 11 pcs of Ang ku kuehh (the size of the Ang ku kueh mold is 35 grams, about 6 cm x 5.5 cm) fillings) 1.100g mung bean slices, washed and soaked for at least 4 hours or overnight 2. Add 60ml of water, put in a variegated leaf, and steam in a steamer for 40 minutes. 3. Put it into a blender and add 40g of fine granulated sugar and stir together to make it finer. 4. About 20 grams per capsule, set aside Pastry: 50g orange sweet potato (peel the orange sweet potato, slice it, steam the orange sweet potato for 15 minutes until cooked, and mash it) 1 tbsp caster sugar 100g glutinous rice flour (sifted) 1-2 tbsp cooking oil Tapioca flour 1 tbsp + 50g water boiled into paste (open powder) 80-100 grams of water (note the humidity of the mashed sweet potato and add it slowly) Coloring (few drops or to taste) if needed

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古早味-客家喜粄 Hakka Hee Pan / Xi Pan

分量:11個/50克 材料: 普通麵粉 150克 (1碗) 水磨糯米粉 130g (1碗) 細砂糖 80g (半碗) 酵母 3克 (1茶匙) 清水 200 毫升 玉米油 3湯匙 紅色素 少許 香蕉葉 適量 (用濕布抹乾凈,剪成圓型)

Hakka Hee Pan / Xi Pan Yield: 11 pcs/50g Ingredients: 150g plain flour (1 bowl) 130g Glutinous rice flour (1 bowl) 80g caster sugar (half a bowl) 3g yeast (1 teaspoon) 200 ml water 3 tbsp corn oil Red food coloring Banana leaf appropriate amount (wipe clean with a damp cloth and cut into a round shape)

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鴻運大發糕食譜

食材: 400克 普通麵粉 (中筋麵粉) 16克 泡打粉 200克 細砂糖 400毫升 清水 少許 粉紅色素和黃色素 溷合均勻,水滾後,大火蒸20分鐘 Fortune Big Huat Kueh/Fatt Gou Recipe Ingredients: 400g All purpose flour 16g baking powder 200g caster sugar 400ml water A little pink and yellow food coloring

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古早味-客家喜粄 Hakka Hee Pan / Xi Pan

分量:11個/50克 材料: 普通麵粉 150克 (1碗) 水磨糯米粉 130g (1碗) 細砂糖 80g (半碗) 酵母 3克 (1茶匙) 清水 200 毫升 玉米油 3湯匙 紅色素 少許 香蕉葉 適量 (用濕布抹乾凈,剪成圓型)

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Hakka Hee Pan / Xi Pan Yield: 11 pcs/50g Ingredients: 150g plain flour (1 bowl) 130g Glutinous rice flour (1 bowl) 80g caster sugar (half a bowl) 3g yeast (1 teaspoon) 200 ml water 3 tbsp corn oil Red food coloring Banana leaf appropriate amount (wipe clean with a damp cloth and cut into a round shape)