两个中式小甜点 - 绿豆糕, 白糖糕

两个中式小甜点

绿豆糕

50颗的量

皮:
500克 去壳绿豆,
150克 素油
100克麦芽糖
300克白糖

馅: 买的枣泥, 500g, 分成50粒球

中东店买的模子, 不够光滑, 有点破像.

做法:
绿豆泡水过夜, 第二天沥干, 蒸熟透, 进炒锅用油, 白糖, 麦芽糖炒干成泥, 绿豆沙.

模子里放一点皮捏平, 放一粒枣泥, 再加点皮, 压平压紧, 就用力敲出来就好了, 密封在冰箱里, 随时可食. 冰过后更好吃.











白糖糕:

以前做过的:

http://blog.wenxuecity.com/myblog/27022/200810/371.html

这次做法有点不同:

原料：
2 1/8 cup 粘米粉 (200克)
1/2 cup 糖 (130克)
2 cup 水 (410克) - 开水boiling water
1 Tbsp Canola Oil

2 tsp yeast (干酵母) + 1 tsp sugar + 1TB cornstarch + 3TB warm water, mix and sit for 5 min

先把米粉和糖混合好, 把开水到入, 搅匀, 等到温度在35F时加入起泡的酵母水, 倒入抹了油的盘里, 室温发酵1.5小时, 大火蒸20 分种.

我多加了一小勺的酵母粉, 就有点发酵的酸味.

[suezi-q]

回复whohh的评论:
yes, it's about half a bag.

Try this method:
http://blog.wenxuecity.com/myblog/27022/200810/371.html

I thought the second one is easier.

[whohh]

But how much is 200g? is it half a bag?
thanks for your reply. I will try again.

[suezi-q]

回复whohh的评论:

Did you add boiling water into your sugar and rice flour mixture? If it is still running, just heat it up either in microwave or on stovetop to make sure the mixture is like drinkable yogurt consistency. Do not add more flour. Also, it has to raise for 1.5 hour, the mixture will double and bubbly. Good luck!

[whohh]

白糖糕 is using 21/8 cup of powder. Is it one bag (16oz) from the Chinese Market? I thought 200 g is only half bag, but it was not a paste. so I added the full bag. It didn't come out as sweet as I expected. Will try again.Thanks for your post.
Happy New Year

[ldad]

回复suezi-q的评论:多谢！

[suezi-q]

回复ldad的评论:
酵母密封放冻箱可保存几年。米浆可以加热成米糊再用，别倒了。

[ldad]

回复suezi-q的评论:哦，我以为是凉开水。下次再试。另外酵母会过期吗？

[suezi-q]

回复ldad的评论:
如果不够烫,就倒入锅里小火煮成浆糊,再冷却, 加酵母水,也行.

[suezi-q]

回复ldad的评论:
是加开水吗? 加滚烫的开水边加边搅动,就马上糊化了.

[ldad]

白糖糕的水是否多了? 怎么我加了一cup就比你图片里的还稀了？

[乖乖囡囡猫猫]

绿豆糕看着很好吃 很健康！