星期一, 1月 25, 2010

食譜: 通少的缽仔糕 (Red bean pudding)

沒有yahoo 戶口的, 可以去sina blog留言:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2151523


上個周末,
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因為我同太太都病病地(傷風), 所以邊到都無去, 我見係屋企無咩做, 所以咪學吓人整啲港式小吃囉, 試缽仔糕又試蔥油餅, 咁今日先出缽仔糕同大家分享吓點整

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食譜我係跟獨角仙嘅食譜整嘅, 個url係: http://hk.myblog.yahoo.com/kin-4430/article?mid=842, 好多人都係跟佢整架

我整o左2次, 你見我個缽仔糕都有少少凹啦, 係唔係,

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因為我用電蒸爐, 火力唔夠熱呀, 其實哩個民間小吃, 要整得好, 我覺得都唔係容易

onion2069.gif image by tonytsang_emotion
記得幾樣重點, 第一, 糖水要夠滾, 先好撞啲粉漿, 第二, 蒸時火力, 熱力要夠, 越快蒸熟越好

講真, 我都係整左2次,

onion2064.gif image by tonytsang_emotion
唔算得好成功, 但都ok好味嘅, 大家要試的話, 記得睇我啲貼士, 希望可以幫到大家啦



Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 6 people |  Calories 熱量: 850 (Estimated/ 估計)

食譜來自獨角仙:
http://hk.myblog.yahoo.com/kin-4430/article?mid=842
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 粘米粉100克 (100g of rice flour)
tonytsang and kareny recipy
2- 澄麵22克 (22g wheat starch)
tonytsang and kareny recipy
3- 馬蹄粉10克 (10g of waterchestnut starch)
tonytsang and kareny recipy
4- 蔗片糖95克 (95g of raw slab sugar)
tonytsang and kareny recipy
5- 凍水125 毫升 (125ml of water)
tonytsang and kareny recipy
6- 熱水300 毫升 (300ml of hot water)
tonytsang and kareny recipy
7- 紅豆120克, 浸軟 (120g of red bean, soaked)
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做法 Steps

tonytsang and kareny recipy
1- 浸軟紅豆後, 先用中火煲15-20分鐘或至腍, 同時, 將粘米粉, 澄麵, 馬蹄粉過篩隔好, 一面加入凍水一面攪勻成杰粉漿, 紅豆隔好水備用
tonytsang and kareny recipy
2- 熱水和片糖大火煲成糖水, 於最滾時, 快速撞入粉漿, 好好攪勻(圖2), 將粉漿注入6個小碗, 放入蒸籠蓋頂大火蒸2分鐘, 再將紅豆平均加入6個小碗中, 再蓋頂大火蒸20分鐘, 取出待涼後, 用叉挑出即成

tonytsang and kareny recipy
1- Boil the red bean over medium heat for 15-20 minutes or until soft.  Drain it well and put it aside.  Mix the rice flour, wheat starch and waterchestnut starch with the cold water.  Mix it well.
tonytsang and kareny recipy
2-  Boil the hot water and raw slab sugar until disolved.  Stir into the mixture and mix it well (fig.2).  Add the mixture evenly into 6 small bowls.  Cover and steam it over high heat for 2 minutes.  Add the red bean evenly in each bowls.  Cover and steam again for 20 minutes.  Take it out and let it cool down.  Remove it from the bowl by using a fork.  Serve it in cold.
 

貼士 Tips
1- 糖水必須要大滾才可撞入粉漿, 撞後必須要徹底攪勻及不停攪伴, 直到蒸籠熱透, 才可停手, 將粉漿注入碗中去蒸, 否則粉漿靜止太久, 粉就分解沉沒, 蒸時就會出現凹陷, 上軟下硬的情況
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2- 紅豆中途加入碗中才可以防止所有紅豆沉底  
tonytsang and kareny recipy
3- 蒸籠必要要夠熱才可, 否則熱力不夠的話, 粉未能快速成形就分解沉沒, 蒸時就會出現凹陷, 上軟下硬的情況
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4- 紅豆越多, 片糖就要越多, 因為紅豆會中和甜味, 相反, 如果你不喜歡太多紅豆, 減少了紅豆的份量, 就要減少片糖的粉量
tonytsang and kareny recipy
5- 紅豆不一定要浸過夜才會腍, 只要將紅豆用滾水先浸5分鐘, 再大火煲10分鐘, 熄火, 蓋頂焗15分鐘就會腍, 如果突然想吃的話, 這個方法真的很方便
tonytsang and kareny recipy
1- Sugar mixtures must be boiling to maxium before stir into the starch mixture.  Stir the mixture after mixing together until the steamer is hot enough.  Do not let the mixture sit too long or the starches will separate from each other and a hole will be create in each pudding during steaming.
tonytsang and kareny recipy
2- Stir in the red bean after steam the mixtures for 2 minutes can let red bean spread evenly in the pudding.
tonytsang and kareny recipy

3- Make sure the steamer can generate the heat well.  If the heat is not enough, the starches will separate from each other and a hole will be create in each pudding during steaming.

tonytsang and kareny recipy
4- More red bean you add, more sugar you have to add.  Red bean will reduce the sweetness.  If you put less red bean, then you have to reduce the portion of sugar as well
tonytsang and kareny recipy
5- Red beans usually needs to soak overnight.  However, if you want to soften it within an hour, you can soak the red bean into a boiling water for 5 minutes.  Then boil it over high heat for 10 minutes.  Turn off the heat.  Cover and simmer it for 15 minutes.  This method is really useful if you want to use the red bean without a plan.

聽聞 Rumors
1- 我覺得煙韌度仍然不足, 我下次會試試用25克粟粉或糯米粉, 去取替25克粘米粉 (75克粘米粉 + 25克粟粉)tonytsang and kareny recipy

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28 則留言 :

  1. 哈哈 ! 用埋竹籤吉住個糕仲夠傳神呀
    [版主回覆01/26/2010 10:22:00]我有諗過呀, 不過我覺得咁影靚啲嘛

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  2. i normally only read the chinese verison of your recipe, thanks that you got english version, so that i can find the stuff in supermarket~ as i love this snack so much. btw, hope you and your wife are well by now, take care.
    [版主回覆01/26/2010 10:22:00]you are welcome!  If you find any typo or mistake, please let me know

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  3. 我想整呢個小吃好耐,雖然我唔吃,但身邊有好多人都鍾意,有你的貼士我諗我應該會成功丫~
    [版主回覆01/26/2010 10:22:00]記得整完話我知, 有咩問題一齊研究喎

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  4. “ 熱水和片糖大火煲成糖水 , 於最滾時 , 快速撞入粉漿 ”
    係咪即係
    “ 熱水和片糖大火煲成糖水 , 於最滾時 , 快速撞入粉漿 ”
    係咪即係要把糖水煮到最滾時 ,( 然後熄火 ?) 一邊加入粉漿攪拌 , 一邊加熱蒸籠 , 等蒸籠夠熱時便把粉漿倒入碗仔去蒸 ?
    ( 第一次留言 …. 多多見諒 , 因為之前整中式甜品次次麵失敗而回 L )
    By the way, 上次整跟你整個個煎馬蹄魚餅好好味 , 我男朋友食完之後大讚 !!! 叫我再整比佢食 , 哈哈哈 ,thanks!
    [版主回覆01/26/2010 10:25:00]無錯, 你最好先 加熱蒸籠, 等佢出晒煙先, 之後先煲糖水, 當大滾, 起晒泡, 熄火, 快手倒入粉漿, 一面倒一面攪, 之後再立即倒入碗仔, 再立即蒸, 咁就最好啦

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  5. 濃情朱古力碰上士多啤梨2010年1月25日 下午9:59

    正呀, 砵仔紅我鍾意多豆呀, 正
    [版主回覆01/26/2010 23:51:00]我都鐘意多豆呀~~~哈哈

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  6. 明白,THX^^
    等我星期六放假試下整先....好緊張....
    [版主回覆01/26/2010 23:52:00]唔好緊張, 有咩唔明, 整之前嚟哩到一齊討論啦

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  7. thanks
    [版主回覆01/26/2010 23:52:00]welcome

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  8. 馬蹄粉有無相睇下係乜牌子? 乜樣? 我唔係好覺頭呢到有得賣...  都唔知做乜頭先出果個MESSAGE D 字變晒芝蔴咁...
    [版主回覆01/26/2010 22:55:00]牌子可能唔同, 但個樣同包裝一樣:

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  9. 衰野,勁到連甜品都撈埋? 您同通嫂好似成日都感冒?
    [版主回覆01/27/2010 23:06:00]我就好小感冒, 太太就多啲
    我昨日成功整了個無石膏粉嘅豆腐花(只可以凍食), 哈哈哈
    今晚會試整豆沙蓉,如果得, 就會整西米水晶糕, 我哩排真係short short 地, 哈哈

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  10. 缽仔糕聽講話真係唔易整 o架,你啲糕樣好滑下喎,我諗我就整唔到嘞,因為我總係覺得我個爐唔夠熱,等我遲啲買過部勁啲嘅先至得。
    [版主回覆01/27/2010 23:07:00]爐唔夠熱就會凹, 但都好好味呀
    我仲諗緊點樣再整好啲

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  11. 我都有整砵仔糕.我啲仔好鍾意食.
    [版主回覆01/27/2010 23:07:00]你有無食譜可以分享吓?

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  12. 有呀....哩個譜我好鍾意.
     
    材料和做法:
    粘米粉  35g
    木薯粉  20g
    澄麵粉  11g
    庶糖  50g
    水 210g
    紅豆  適量

    將粘米粉,木薯粉和澄麵粉放入大碗中,加入60g水拌匀.
    將庶糖用150g水煮滚至溶,冲入粉漿中,拌匀.
    倒入模中,加入紅豆,蒸18-20分鐘即成.
    [版主回覆01/28/2010 00:08:00]份量係我所整嘅一半, 用左少少木薯粉代替粘米粉, 其他做法都係一樣
    咁你有無中間下陷情況出現呀? 你又係唔係蒸一陣先加紅豆呢?

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  13. 原來咁d 紅豆會快d 腍 我成日以為要煲好耐
    [版主回覆01/28/2010 01:07:00]紅豆要諗, 唔係一定要煲得耐, 最好係浸, 同焗

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  14. 我一次過落埋紅豆就冇咩下陷嘅情况.但我啲豆係浮上面.
    [版主回覆01/28/2010 11:50:00]啊, 係呀, 唔知點解我唔得呢, 下次再試

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  15. 你好, 你教蒸兩分鐘先加紅豆 . 我試咗 , 不過 就變成 d 紅豆喺晒面 .   我估 原因係你用電蒸爐 . 我用鑊蒸 , 熱力強好多 .   兩分鐘個面已經硬咗 , d 紅豆入唔到裡面 . 我要格硬整穿個面先放倒 d 入去 .   不過因為蒸緊 , 好鬼熱 , 所以快快手加咗就 cup 蓋再蒸 , 所有好樣衰, hehe(可到我blog睇相). . 不過味道 ok 喎 .   我食得不知幾開心 .   好耐冇食缽仔糕喇 .   多謝介紹.
    [版主回覆01/28/2010 11:52:00]多謝你話我知呀, 我下次搵鑊蒸試下先得 如果你個鑊咁強火力,我諗蒸30秒就好加豆啦 又或者落鑊前先加都得啦, 我諗, 你如果再試的話, 就話我知啦

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  16. Gaileは林家歐巴桑2010年2月3日 上午6:02

    我係台灣搵唔到澄粉同馬蹄粉,我唔知台灣叫咩,所以唔知點搵
    我好想食呀,點算好
    [版主回覆02/03/2010 23:53:00]馬蹄粉=荸薺粉
    澄麵=澄粉

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  17. Gaileは林家歐巴桑2010年2月10日 上午3:19

    通少救命呀....我去買馬蹄粉先知道依邊馬蹄粉=澄粉,點算?攪到我而家亂哂
    [版主回覆02/10/2010 22:02:00]馬蹄粉=荸薺粉喎, 我唔係住台灣, 我唔知點幫你好啦
     

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  18. 呢個食譜都好好咖! 我整過幾次都好得, 又唔駛要咁多種粉! http://www.youtube.com/watch?v=xVRzlTpcBdU&feature=PlayList&p=5D4FED549B5DF5AC&index=1
    [版主回覆02/11/2010 03:27:00]果然係好pro呀, 非常好呀
    不過齋用粘米粉會欠缺一種爽口嘅感覺, 如果喜歡軟熟腍身嘅, 的確可以唔需要用咁多粉

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  19. @通少: 其實o個個食譜即使只係用粘米粉都唔會硬身. 放o係雪櫃一、兩天還是很彈牙.  :)
    [版主回覆02/11/2010 11:32:00]我係咁講囉: "齋用粘米粉會欠缺一種爽口嘅感覺" 唔加粘米粉就唔會爽口呀, 如果要吃腍嘅, 可以唔加 澄麵 但如果要爽口一點的話, 澄麵是一定要加的 當然啦, 這都是個人口味, 可以隨自己口味加減 我見有人會加粟粉, 亦有人加糯米粉, 同樣, 做出來效果是有所不同的, 無分那一個是正確, 最緊要是自己喜歡 :)

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  20. Can it cook without 馬蹄粉???  I can't find it!!!
    [版主回覆02/16/2010 21:58:00]可以, 不過當然質感會有少少唔同啦, 但可以的

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  21. Gaileは林家歐巴桑2010年4月30日 上午6:27

    通少...想再問你講糖水大滾就撞入粉漿,咁駛唔駛熄火去撞,定係keep住開火?
    [版主回覆05/01/2010 00:42:00]應該無分別, 你撞入啲粉都唔係爐上面啦, 係唔係? 熄左火會安全啲嘅

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  22. 我想問你用咩牌子既"澄麵"丫,係咪一定要用 "寶山一級丫"?我搵左好耐都搵唔到呢個牌子丫....都唔知點算丫...!
    [版主回覆06/18/2010 21:43:00]我哩邊加拿大都無寶山牌, 唯有用其他牌子囉, 係會有唔同, 視乎你有幾講究啦

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  23. 如果整12碗。係咪將材料×2呀!

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  24. 回覆
    1. 改用粟粉啦, 質感會有些不同的

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  25. 我沖糖水到粉漿後粉漿已熟哂,很杰,不再是粉漿,為甚麼?

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    回覆
    1. 因為粉漿被煮熟了, 沒有問題的, 其實仲好, 啲加迷紅豆攪勻, 啲紅豆唔會沉, 蒸完就吃得

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