0:20 ingredients 2:01 cook batter at Low heat 3:10 cool down batter to 40 C & add 2-3 tsp yeast .3:16 resrt it on a bowl of warm water do first proof 1 hour & stir 4:20 pour batter into oiled pan do second proof 1- 2 hour & no stir. steam at medium heat 12 minutes. Thanks recipe
thank you for your recipe, I've been looking for one that is a small serving. I hope it turns out. Right now it's fermenting. I'll let you know how it turns out,
@myngocgoldsong2 жыл бұрын
How’d it turn out? 🧐😹
@ngocyencuocsongmy18803 жыл бұрын
1:14 rice flour + tapioca starch
@Nich773 жыл бұрын
太棒了👏我娃奶蛋麵全過敏,太高興看到您的食譜🍽
@julietlow33383 жыл бұрын
tq will try.
@superdave292 Жыл бұрын
边个同你买?
@yeohyeoh52272 жыл бұрын
Tq.👍
@itran8884 ай бұрын
Is this little chewy?
@xerozz65174 жыл бұрын
配方很好,做出来很q弹很好吃
@survivalblue74504 жыл бұрын
那就不要孤寒来个赞吧!
@yinchunho11903 жыл бұрын
好
@tunacatcher20035 ай бұрын
I made this not twice but multiple times already.. Yeast is new and tested.. Same with rice flour.. My only problem is, when steaming, it is not rising.. Taste is absolutely perfect.. But it is not rising at all. Anybody tell me what is the problem? I followed exactly the whole procedure.. Always failed.
@HueTran-vk1re4 жыл бұрын
Thank you so much for the English explication ..I love this amazing recipe....😋
@survivalblue74504 жыл бұрын
So give a like .
@chihungchan50864 жыл бұрын
謝謝分享! 看了視頻之後,好想馬上自己動手。 請問:速酵粉在香港可以買到嗎?
@diy76384 жыл бұрын
可以, 並且任何酵母都可以使用.
@itran8883 жыл бұрын
What is the secret ingredient do it won’t have a yeasty smell after steaming?
@diy76383 жыл бұрын
Just need to reduce the amount of yeast, and ferment it a bit longer. The rice pudding should give off a wine smell, instead of the smell of yeast.
Why can’t you stir batter? I think I would let batter sit for 2 hours, then stir then pour in the greased pan to bring it to steam. I think this way there will be more holes in the cake.
Whats the reason of middle layer was hard after cooked.
@diy76383 жыл бұрын
It is probably that it was either heated insufficiently in the first place, that the mixture was too thin. When it is too thin, the layers separate and you get a hard layer at the bottom after steaming. It is similar with baking a cake and you get a hard layer due to over mixing.
But I noticed you put in a.lot of yeast for 100gm of rice flour...3 teaspoon ..
@diy76384 жыл бұрын
In hot weather, you can reduce the yeast to just 2t, and shorten the fermenting time, otherwise it turns sour more quickly.
@dawayan3 жыл бұрын
It came out flat I followed all the procedures and recipe not good
@shirleyyuen21613 жыл бұрын
多謝分享,如果用普通酵母,應用何歩驟?
@diy76383 жыл бұрын
由於是使用較長的時間發酵的緣故, 普通酵母跟快速酵母做法一樣, 做的時間也一樣.
@clairewan31484 жыл бұрын
请问我第二次发酵后糕体膨胀的挺好的,但是蒸完后糕体下陷而且发酸。请师傅解释一下哪里需要改进,谢谢!
@diy76384 жыл бұрын
由於這個月份天氣熱, 所以發酵太久的話會導致中間的孔太多太大(the structure will become weak and collapse), 並且粉糊會變酸成酒.下次再做的時候可以減少酵母的份量, 並且當妳看見表面佈滿很多小孔便可以蒸了. 白糖糕是所有蒸類小吃最難做的點心, 吃起來要甜, 並要帶有小小的酸味才完美.
I tried it, it raised after 2 hours resting but when I steam it it goes flat
@diy76384 жыл бұрын
This rice cakes are one of the most difficult of all steam cakes, as it involves fermenting and getting the correct texture. How good it tastes also depends largely on the type of rice flour you used. If the cakes goes flat after steaming, there are a few factors you can look at, the first one is the texture, it must feels like the milkshake, not too thin or too thick, in both cases, you won't get a tall and raised cakes. The other factors are fermenting too long in these hot weather, which creates too much froths on top and they will collapse after steaming.
@leafster13373 жыл бұрын
maybe the steaming intensity was off
@dawayan3 жыл бұрын
Same thing that happened to me sane ingredients, same procedure, the result was flat and chewy, I was so embarrassed they laugh at me
Yeah, originally it was a soft Chinese music, then KZfaq says it has copyright, and then has to pick another one, which is creepy, you are right!
@user-bs4he3wi2l4 жыл бұрын
这视频太伤眼睛了
@kriskhoo4 жыл бұрын
I tried.. Why no holes inside? What did I do wrongly?
@diy76384 жыл бұрын
If you don't get any holes inside, it is normally due to the yeast not being active. This types of Cakes depends mostly on how active the yeast is. Also, the yeast can be killed if you added it too soon, or when the ingredients is too hot.
@kriskhoo4 жыл бұрын
@@diy7638 ah ic.. Tq for the explanations.. I will definitely try again..
@survivalblue74504 жыл бұрын
@@kriskhoo so like it, give a like
@kriskhoo4 жыл бұрын
@@survivalblue7450 well I still couldn't get it right after 5x trying.. Not sure why..
@milinlim52113 жыл бұрын
@@kriskhoo I have tried at least 10 times and still have not got it right. One of the most difficult steam sponge cake.
@lenas74193 жыл бұрын
請问您在2:00 的时候把粉漿加热,可否请教加热的作用是什麼? 感謝指導!
@diy76383 жыл бұрын
加熱的作用是把水份與粉充份混合,以致蒸出來的白糖糕口感達到一致。
@lenas74193 жыл бұрын
@@diy7638 Thank you so much for your time and reply.