This recipe was fascinating to me as a 66 year old retired vegetarian! I love food from all countries and constantly experimenting.I just really love love what you’ve done here thank you so much for!
@ashleychenhong43426 ай бұрын
Great Cantonese Method, Appreciate the Teaching Thanks Mr Denny
@missmiss89346 ай бұрын
謝謝師傅
@user-lp6kw9gb1u6 ай бұрын
師傅您好!感謝分享食譜,真想試做一下,克可否換算斤、兩、毫升之類會更明白一些。感恩謝謝老師😅
@dennykitchen6 ай бұрын
Chun Chun Nip 你好 1斤等于500克 1両50克,. 1斤水是500克,是500亳升(ml)(CC).
Xie, xie. Muchisimas gracias, tiene una pinta estupenda y encima super fácil.
@dennykitchen8 ай бұрын
Bichito Vegano 謝謝你的欣賞,
@user-nu8kk6ro5l9 ай бұрын
看了都流口水了。👍! 雖然聽不懂,但教的很詳細,再看看字幕就知道你的教學了,明天就來試做看看。
@dennykitchen8 ай бұрын
S 謝謝你的欣賞.祝你嘗試成功
@adacheung60089 ай бұрын
多謝❤
@dennykitchen8 ай бұрын
Ada Cheung 多謝你的欣賞
@mabelchiu22059 ай бұрын
我用iPhone 看你的椰汁呠仔糕視頻,但最後看不到食譜。請問可否將食譜給我呢?謝謝
@dennykitchen9 ай бұрын
Ingredients: Rice flour 150g, Wheat starch 20 g, Tapioca starch 20 g, Dry red beans 40 g, Coconut milk 200 ml, water 220 g (for making syrup), water 40 g (for making powder slurry), small bowels 7. 1) Soak the dry red beans for 5 hours, put in a small bowl and add half a cup of water to steam for 30 minutes, add 1 teaspoon of sugar and mix well, steam for another 5 minutes, turn off the heat and steam for 10 minutes. Remove any excess water. 2) Make batter: add rice flour, wheat starch, tapioca flour, coconut milk, mix well, then add 40 grams of water to stir into a powder slurry. 3) Make syrup: mix 230 grams of water and 90 grams of sugar, heat until all of the sugar has melted. 4) Pour hot syrup into the batter. Stir batter before pouring, slowly add in the syrup, and stir it well while pouring. 5) Greased small bowls and steam for 4 minutes, add the red beans and syrup-batter mix into the bowls, steam for 18 minutes on high heat. Allow the puddings to cool down for 15 min before removing them from the bowels. 椰汁砵仔糕材料:粘米粉 150克, 澄麵粉 20克, 木薯粉 20克, 紅豆 40克, 椰漿 200 ML, 清水 220克,清水 40克, 碗仔 7個 做法:1) 紅豆浸水5小時, 放入小碗中加半杯水蒸30分鐘, 加糖1茶匙拌匀,再蒸5分鐘, 熄火焗10分鐘, 撿查腍未, 如果未腍再蒸片刻, 最後濾多余水份.2) 開粉漿: 粘米粉-澄麵-木薯粉-椰漿混合拌匀, 再加入40克清水 攪成粉漿. 3) 煮搪水: 清水230克-白糖90克煮沸成糖水. 4) 燙生熟粉漿: 糖水煮沸趁熱倒入粉漿中, 倒前先把粉漿攪匀, 慢慢倒入熱糖水, 邊倒邊攪拌便成純滑的半生熟漿. 5) 把蒸鍋的水燒開, 放入已抹油的碗仔蒸4分鐘, 把紅豆分别加入碗仔中, 把粉漿攪匀, 分别倒入各碗仔中, 大火蒸18分鐘. 出鍋凉凍脫模.
@aiducha9 ай бұрын
Great recipe, very well explained. Thank you very much. Cheers and Greetings from Be’er Sheva, Israel