Tuesday, 3 September 2013
喜粄
Ingredients:材料
( adapted from Traditional Koh Kuih, Lap Mei & Cokies )
For starter:
70gm plain flour 普通面粉
1/2 tsp instant yeast 即食酵母粉
100ml water 水
Ingredients A
100gm caster sugar糖
125ml water 水
2 blades pandan leaves ( knotted ) 香兰叶(打结)
Ingredients B
80gm plain flour 面粉
50gm glutinuous rice flour 糯米粉
1/2 tbsp cooking oil 食油
Dash of red colouring 色素
Method:做法
1. Place ingredients for started in a big mixing bowl, mix evenly and cover. Let it ferment for 1-2 hours.
将For starter的材料放进大腕,搅拌均匀。让它发酵1至2小时。
2.Bring ingredient A to a boil. Remove pandan leaves and cool solution.
将A材料煮溶,待凉。
3.Sieve flour and glutinuous rice flour of ingredient B. Add into (1) which has left fermented and mix in oil.
将材料B里面面粉和糯米粉添加入(1),加入油混合均匀。
4.Pour in the cooled sugar syrup from (2) , colouring and combine properly.Cover and ferment for 1-4 hours. ( i let mine ferment for almost 4 hours )
将(2)的糖水加入,混合均匀,发酵1至4个小时。
5.Spread into greased small plates.Cover and proof for 20-40mins and steam for 10mins.
揉成小团,等待10-40分钟。蒸10分钟。
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