星期一, 2月 08, 2010

[賀年食譜]通少五香芋頭糕 (Steam 5 spices Taro cake)

沒有yahoo account 的, 請去sina blog留言http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2166846


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首先多謝大家參加通少的問題有獎遊戲, 中獎的朋友, 希望你們會喜歡我個食譜, 相信你看過後, 都會覺得材料簡單易搵, 做法簡單, 一家大小都可以係新年齊齊玩,
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當作親子活動真的十分不錯呢

答唔中嘅朋友, 對不起,
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食譜是不會立即刊登出來的, 這樣對答中的朋友比較公平, 他們真的有看過我的文章, 找到正確的答案呢, 等遲一點, 我會刊登出來, 但相信要等一段日子了, 因為累積的食譜實在太多
大家對我這個芋頭糕都甚感興趣, 而你們也想盡快買材料去整,
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所以我決定打尖出了這個食譜先
味道真的無得彈, 我估唔到我第一次的芋頭糕會這樣好味道, 實在令我十分興奮, 我自己整的時候, 有好多步驟的細節,
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是別人的食譜中沒有說明, 令我都十分疑惑, 我不希望大家整的時候會有這樣的問題, 所以寫得特別長呢, 希望大家一擊即中, 呵呵

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如果大家要其他賀年食譜的話, 可以去:
紅紅的蘿蔔糕: http://hk.myblog.yahoo.com/waiabbey/article?mid=8918
何師傅的蘿蔔糕: http://hk.myblog.yahoo.com/KellyandRuby-mami/article?mid=41341
還有我的黃金糕呢: http://hk.myblog.yahoo.com/tony-karen/article?mid=23132

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 (password: tonytsang)
Prep 準備: 35 minutes |  Cook烹調: 60 minutes |  For 份量: 2 pieces |  Calories 熱量: 1250 (Estimated/ 估計)
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- 芋頭600克 (600g of Taro)tonytsang and kareny recipy2- 粘米粉200克 (200g of  rice flour )
tonytsang and kareny recipy

3- 水950毫升 (950ml of water)
tonytsang and kareny recipy

4- 熟白芝麻2湯匙 (2 tbsp baked white sesame seed)
tonytsang and kareny recipy
配料 Secondary ingredients份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 臘腸2條 (2 preserved Chinese sausage)
tonytsang and kareny recipy
2- 冬菇已浸軟去蒂 40克 (40g dried mushroom, soaked, stemmed off)
tonytsang and kareny recipy
3- 蝦米已浸軟40克 (40g of small dried shrimps, soaked)
tonytsang and kareny recipy
4- 乾瑤柱已浸軟40克, 撕碎 (40g of dried scallops, soaked, shredded)
tonytsang and kareny recipy
調味料 Seasoning份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 雞粉1湯匙 (1 tbsp of chicken powder)
tonytsang and kareny recipy
2- 五香粉1茶匙 (1 tsp of five spices)
tonytsang and kareny recipy
3- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy4- 糖1茶匙 (1 tsp of sugar)
tonytsang and kareny recipy
5- 胡椒粉1/2 茶匙 (1/2 tsp of white pepper)
tonytsang and kareny recipy
6- 麻油1/2 茶匙 (1/2 tsp of sesame oil)

tonytsang and kareny recipy
重要廚具 Important tools紅字代表有資料提供, 請按下去 (Click the red word to see more detail)tonytsang and kareny recipy1- 油掃 (Oil brush)
tonytsang and kareny recipy
2- 2個1磅裝長方型蛋糕模 (2 of rectangle foil for 1 lbs)
tonytsang and kareny recipy
3- 大木匙(攪拌用) (1 large wooden spoon)
tonytsang and kareny recipy4- 標準的量杯, 量匙, 磅 (a measuring cup, spoon, and scale)
tonytsang and kareny recipy
5- 蒸鑊或蒸籠,蒸架 (steam wok or steamer, steam rack)
tonytsang and kareny recipy
6- 膠手套 (a pair of plastic gloves)

做法 Steps

nytsang and kareny recipy
大約流程:(括號內的代表同時進行): 材料切粒, (煮芋頭 + 炒配料), (混入配料 + 粉漿攪勻 + 預熱蒸籠), 倒入蛋糕模, 放入蒸籠蒸煮

1- 先帶上膠手套,將芋頭去皮, 切成約1.5cm大少的正方型,同時臘腸放入滾煮3分鐘, 隔水用凍水洗淨, 切掉臘腸頭和尾部, 脫去臘腸衣, 將臘腸, 蝦米, 冬菇切成幼粒(0.5cm大小), 盛起備用(圖1)tonytsang and kareny recipy2- 鋼鍋加入3杯水(650ml)煲滾, 放入調味料攪勻, 再放入2/3芋頭粒 (400克), 轉中火, 蓋頂煮10分鐘 (圖2), 同時, 快火無油起鑊, 將臘腸先炒, 再加入芋頭粒(200克)炒2分鐘, 再加蝦米,冬菇,瑤柱炒香 (圖3), 盛起備用, 另外於一個大碗內, 先加入粘米粉, 再加1杯半水(300ml), 攪拌至無粒幼滑為止
tonytsang and kareny recipy3- 將煮芋頭的火轉小火, 先加入配料(蝦米,冬菇,瑤柱,臘腸,芋頭), 再一面慢慢加入粘米粉漿, 一面用大木匙順方向攪拌, 直到粉漿倒完, 熄火, 再繼續攪拌成幼滑軟身的粉團 (圖4), 同時預熱蒸籠
tonytsang and kareny recipy4- 蛋糕模先用掃平均掃上生油, 再平均倒粉糰入蛋糕模壓平, 放入蒸籠大火蓋頂蒸60分鐘 (圖5), 用竹簽插入無粉漿黏著即可(圖6:未熟就會有粉漿黏著), 否則再蒸15分鐘再試, 最後灑上芝麻和蔥粒, 取出待涼即可

tonytsang and kareny recipy
1- Equip with the pair of plastic gloves.  Peel the taro and dice into small pieces (about 1.5cm).  Meanwhile, boil the sausage into boiling water over high heat for 3 minutes.  Drain it well and rinse it under cold water.  Remove the head and the bottom part of sausage.  Remove the sausage skin.  Dice the sausage, mushrooms, shrimps into small piece (about 0.5cm). Dish it up and put it aside (fig.1).
tonytsang and kareny recipy2- Add 3 cup of water (650ml) into a pot and bring it to boil.  Stir in the seasoning until dissolved.  Stir in 2/3 of diced taro (400g).  Cover and cook the taro over medium heat for 10 minutes (fig.2).  Meanwhile, heat the pan without oil over high heat.  Stir fry the diced sausages until fragrant, stir in the diced taro (200g) and stir-fry it for 2 minutes.  Stir in the shrimps, scallops, mushrooms and stir-fry it until fragrant (fig.3).  Dish it up and put it aside.  In another empty bowl, mix the rice flour with 1 cup and half of cold water.  Stir it until the flour it completely dissolved.
tonytsang and kareny recipy3- Switch back to cook the taro.  Turn the heat to low.  Stir in the cooked secondary ingredients and mix it well.  While stirring in slowly the rice flour mixture, stir the taro mixture in clockwise direction.  Turn the heat off once the rice flour mixture is all into taro mixture.  Continue stirring the taro mixture until it is smooth (fig.4).  Preheat the steamer now.
tonytsang and kareny recipy4- Brush 2 foils with oil evenly.  Put the taro mixture into 2 foils evenly and press it well.  Put it into the steamer.  Cover and steam over high heat for 1 hour (fig.5).  Check with a tooth pick.  Put the tooth pick into the cake completely and retrieve it quickly.  If it is done, nothing will stick on the tooth pick (fig.6:  this is an example of the cake that is not completely done).  Steam it for additional 15 minutes if necessary.  Top with sesame seed and green onion once it is done.  Take it out and cook it down.


貼士 Tips1- 成個過程, 最重要就是攪粉糰, 步驟3的部份, 攪拌時, 如果太硬, 完全攪不動的話, 就要加多點熱水, 直到可以推動為止, 如果太滑如水般, 則要弄多點粘米粉漿, 再加入攪拌到硬度適中為止, 由於大家喜歡的軟硬不同, 真的要靠自己感覺去估計硬度是否適中, 當蒸完放涼後比你攪粉糰時再硬一點的, 所以如果攪拌時已經太硬太難推動的話, 那製成品就會更硬身tonytsang and kareny recipy
2- 預留一點芋頭粒令芋頭糕質感更好, 但不喜歡的話, 可以不留, 即接一同去煮就可以了  tonytsang and kareny recipy
3- 芋頭汁會令手痕癢, 雖然聽聞有很多方法可以避免, 但最安全的, 都是帶上膠手套來處理芋頭, 保證你無事tonytsang and kareny recipy
4- 放入雪櫃時記得要用保鮮紙包好, 盡量防止水份於雪櫃內流失太多

5- 一定用600克芋頭, 不能多, 不能少, 否則出來效果我不敢保證的
tonytsang and kareny recipy6- 芋頭一定要揀橢圓形, 表面平順, 很少凹凸不平, 用手按按四周, 感覺硬淨沒有腍, 拿一個差不多太少的比較下, 越輕越粉

7- 蒸一個小時可以會不夠水, 所以蒸到20分鐘就煲定一大煲熱水, 然後輕輕開少少蓋, 不要把蓋完全拿開, 看看水份, 如果不夠就加入熱水, 切勿加入凍水呀  
   

tonytsang and kareny recipy
8- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy1- The most important is the step 3.  When you stir the taro mixture, make sure it is smooth.  If it is too hard to stir, add some hot water until you can stir it smoothly.  On the other hand, if it is too liquid, you need to prepare more rice flour mixture and mix it into the taro mixture until it is not liquefied.  The solid level of taro mixture needs to adjust according to your preference.  Remember once it is cooked and cool down, the texture will be harder than the taro mixture before cook.  So it is time to feel it and adjust it before steaming it.tonytsang and kareny recipy
2- Reserve some diced taro and mix in later can add some texture to the taro cake.  However, it is just an optional.
tonytsang and kareny recipy3- Equip your hand with a pair of gloves to work with the taro to avoid itchiness.tonytsang and kareny recipy
4- Wrap the taro cake well before put into the fridge or the fridge will dry the taro cake out.  It will be hard to eat if it is too dry.
tonytsang and kareny recipy

5- You must use exactly 600g of taro.  Otherwise, I am not sure what texture will be
tonytsang and kareny recipy6- Try to choose the taro with a oral sharp.  The surface should be smooth.  Press around the taro and it should be solid.  Compare it with another taro with the same size.  The lighter is better.tonytsang and kareny recipy
7- Steaming over an hour usually need to refill water.  Make sure you boil the water after 20 minutes of cooking.  Open a small gap to check the water level.  Do not fully open the lid.  Add the hot water to refill if necessary.  Do not refill it with cold water.
tonytsang and kareny recipy
8- Click here to understand what is (Cooking terms in this recipe)


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