星期三, 2月 10, 2010

[賀年食譜]通少椰汁年糕 (Steamed coconut soft cake)


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都話我近排傻傻地啦, 之前整完一大堆港式小吃仲唔夠皮, 仲要係新年前不斷試新年糕點, 我個五香芋頭糕 (Steam 5 spices Taro cake) 大家之前都見過啦,
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我前日食完飯, 仲趕起做埋哩個椰汁年糕

話都明係食完飯整, 唔計蒸嘅時間, 太約30-40分鐘就搞掂好晒,

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所以比起啲咩芋頭糕, 蘿蔔糕更慳時間, 材料更加簡單, 如果大家忙, 但又想整下糕點過節, 哩個真係唔錯嘅選擇呢

大家喜歡年糕係甚麼質感呢?

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我個人就喜歡軟熟煙韌的, 比較近日本的年糕質感, 和傳統硬身的有很大出入

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我個人也很喜歡濃濃的椰汁的香味, 當然又和傳統味道不同, 不過大家唔喜歡椰汁太多的話,
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可以用100毫升, 再加300毫升代替即可, 這個做法味道最恰當, 最傳統呢

大家有無發現我好喜歡用長方形的錫紙模去蒸糕呢?

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因為這樣作品比圓形的更容易切件, 件件切出來的大小形狀統一, 煎煮時就能更容易控制

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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

和我的五香芋頭糕:  http://hk.myblog.yahoo.com/tony-karen/article?mid=42615

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(password: tonytsang)

Prep 準備: 35 minutes |  Cook烹調: 60 minutes |  For 份量: 1 pieces |  Calories 熱量: 1550 (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- 糯米粉220克 (220g of Glutinous rice flour)
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2- 澄麵80克 (80g wheat starch)
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3- 熱水150毫升 (150ml of hot water)
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4- 黃庶糖200克 (200g of brown sugar)
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5- 椰漿1罐400毫升 (400ml of coconut milk)
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6- 生油1湯匙 (1 tbsp of cooking oil)

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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 recipy

1- 油掃 (Oil brush)
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2- 1個1磅裝長方型蛋糕模 (1 of rectangle foil for 1 lbs)
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3- 大木匙(攪拌用) (1 large wooden spoon)
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4- 標準的量杯, 量匙, 磅 (a measuring cup, spoon, and scale)
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5- 蒸鑊或蒸籠,蒸架 (steam wok or steamer, steam rack)
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6- 麵粉篩隔 (a Flour sieve)

做法 Steps

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大約流程:(括號內的代表同時進行): (整糖漿 + 粉過篩), (處理粉漿 + 預熱蒸籠), 粉漿糖水混合, 倒入蛋糕模, 放入蒸籠蒸煮

1- 熱水和糖於小鋼煲中用細火煲至糖溶化(圖1), 糖水熄火待涼備用, 同時, 將糯米粉和澄麵篩入大碗中(圖2) , 一面加入椰漿, 一面攪拌至完全混合備用(圖3), 蒸籠預熱
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2- 將糖水一面加入粉糰, 一面輕手攪拌至完全混合無粉粒為止(圖4), 加入生油攪勻, 蛋糕模先用掃平均掃上生油, 先放麵粉篩於蛋糕模上, 再平均濾入粉漿入蛋糕模(圖5), 用錫紙包好, 放入蒸籠大火蓋頂蒸60分鐘, 用竹簽插入無粉漿黏著即可, 否則再蒸15分鐘再試, 取出待涼即可

tonytsang and kareny recipy
1- Mix the sugar and hot water in a small pot.  Boil it over low heat until the sugar dissolved (fig.1).  Put it aside and cool it down.  Meanwhile, sieve the glutinous and wheat flour into a mix bowl (fig.2).  Stir in the coconut slow and stir the mixture clockwise (fig.3).  Mix it well and put it aside.  Preheat the steamer
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2- Stir in the cool sugar syrups into the flour mixture.  Stir it clockwise and mix it well (fig.4). Stir in the oil and mix it well. Brush the foil with oil evenly.  Filter the mixture with the flour sieve and add into the foil evenly.  Put it into the steamer.  Cover the foil with aluminum paper.  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.  Steam it for additional 15 minutes if necessary.  Take it out and cook it down.
 

貼士 Tips
1- 當加入糖漿時, 粉糰不要攪得太快, 以免加入很多空氣, 未放入蒸籠前都要一直攪拌, 確保粉漿完全混合
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2- 糯米粉和澄麵份量可以隨自己喜好改變, 要硬一點則用多澄麵(例如:糯米粉150克, 澄麵150克), 相反則可以用多些糯米粉(例如:糯米粉230克, 澄麵70克), 我食譜的份量是比較軟身的  
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3- 糖可以隨個人甜度改變, 最多建議用300克糖, 最少建議用120克, 我食譜甜度屬中淡的甜度
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4- 蒸完要待它完全涼透後才可以切割, 否則會很難切的
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5- 蒸一個小時可能會不夠水, 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     
 
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6- 按這裡查看 "
有關烹調術語"  的解釋
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1- When stirring in the sugar syrups, make sure you stir the mixture gently.  Otherwise, the mixture may contain lot of air.  Before steam the mixture, please keep stirring it to ensure it is mixing evenly.
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2- You can change the portion of glutinous and wheat starch accordingly.  To make it harder, use more wheat starch (ex: 150g of glutinous and 150g of wheat).  On the other hand, to make it softer, add more glutinous (ex: 230g of glutinous and 70g of wheat).  The portion in my recipe will make the texture soft.
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3- Portion of the sugar can change accordingly.  If you prefer more sweet, it recommends using around 300g and not more.  If you prefer less sweet, you can use around 120g and not less.  The sweetness of this recipe is medium.
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4- Wait the cake to cool down completely before slicing it.  Or it will too difficult to cut.
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5- 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.
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6- Click here to understand what is (Cooking terms in this recipe)


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20 則留言 :

  1. 尋日整糕時屋企得番長方型模係到,咁唯有剩係用長方型梗,發覺用長方型模整糕係食既時候真係方便好多,切出黎件件糕大細都係一樣,好方便呢
    [版主回覆02/11/2010 00:34:00]同你真係啱key, 我就算有圓形嘅模都唔用, 專誠出外買個長方形嘅, 就係因為整完切出嚟特別靚, 件件平均, 大小一樣
    煎出嚟唔會一舊燶啲, 一舊生啲咁, 真係無得頂呀~~~~

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  2. 完來整椰汁年糕係咁容易, 有時間我都要整吓, 睇到同想食
    [版主回覆02/11/2010 00:58:00]你煮粥咁叻, 哩個實難你唔到

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  3. 一到新年我就想整年糕,但阿媽話若果蒸衰左就成年都唔好,所以一直都唔敢試,而家有你既食譜有時間我又試下先。
    [版主回覆02/11/2010 03:15:00]唔好怕, 做左先算啦, 人最緊要有勇氣, 呵呵

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  4. 正呀!謝謝分享!
    [版主回覆02/11/2010 03:15:00]客氣啦

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  5. 希望啦 ~ 整好實通知你 !
    [版主回覆02/11/2010 03:16:00]唔好逼我爬出嚟叫你整呀

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  6. 真係o岩啦,我又係今日整左個椰汁年糕,應該一早黎你度,用方形盒蒸啦!
    [版主回覆02/11/2010 05:44:00]你一早嚟都無用,因為我都未整, 哈哈

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  7. 好叻呀你~多謝分享~
    [版主回覆02/11/2010 21:58:00]客氣客氣

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  8. 咁驚爬出嚟叫我整  .. 咁我要努力啲先得啦 ~
    [版主回覆02/11/2010 21:59:00]呵呵, 快啲整嚟比我試吓

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  9. 年糕~~~~~正!! 呢個一定要試吓整!! 但我想知 如果我要整埋白色果隻椰汁年糕 係咪同一個做法架?? 只係個 黃庶糖要轉用其他糖??
    [版主回覆02/11/2010 22:00:00]無錯, 用白沙糖代替就得, 但白沙糖甜味比較高, 用150-180克會比較穩陣

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  10. 搞到我都心思思想整, 前兩年整過一次, 蒸左好耐, 成兩個鐘先得, 加埋之前整既時間搞左三個鐘, 搞到我呢兩年都唔敢再整啦~不過見到呢個, 我又好想食啦~
    [版主回覆02/11/2010 22:02:00]點解要咁耐呢? 用長方形模啦, 整薄啲就可以

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  11. 多謝分享,有空我自己嘗試下好新穎哦!

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  12. 新年快乐!

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  13. 唔好意思, 睇唔明一到
    可以用100毫升, 再加300毫升代替即可
    用100ML的是?, 300ML的是=?
    tks
    [版主回覆02/15/2010 10:32:00]100ml 椰漿 + 300ml 水, 如果你不喜歡太多椰子味

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  14. I made it I made it I made it!! It was soooooooooo good!!! My mom showed it off to all her friends saying that her daughter made her this! Thank you Tony for this AMAZING recipe!!! Still eating it after 4 days and it still really soft and chewy. So good!
    [版主回覆02/19/2010 01:04:00]I am so glad to hear your news.  It encourages me a lot.  I am happy that my recipe work for you. :)

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  15. 甜嘅老公大人唔係咁啱,因為佢鍾意咸呀!
    睇下我個蘿蔔糕吖!

    OK 唔 OK 呀?
    [版主回覆02/19/2010 01:03:00]蘿蔔糕緊係ok啦, 快啲速遞嚟比我

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  16. 我今個新年返左大陸探親,miss左你好多食譜呀通少/口\
    不過我下年一定會試做架~!
    PS其實我唔知澄麵係咩,通少你係邊度買呢種材料架@@?超市有嗎?
    [版主回覆02/19/2010 22:07:00]超市有得買呀, 澄麵聽聞係啲無筋麵粉, 用嚟定形的

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  17. 哈哈哈!食哂落肚,消化完,可能入哂海飄緊去你嗰處添了!
    [版主回覆02/19/2010 22:08:00]唔滯呀

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  18. 我發覺蒸完等佢涼左 就咁 "不" 黎食都好好食!!! 第一日係雪櫃攞番出黎又係放佢一陣就咁都仲好食!! 真係多謝你呀! ^^
    [版主回覆01/25/2011 22:00:00]係呀, 我哩個唔需要煎都可以好好味的

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  19. 通少,
    你好! 
    如果用量杯量的話,   220g 糯米粉, 應該是多少?  謝謝!
    祝  兔氣揚眉!
     
     
    [版主回覆01/31/2011 22:04:00]唔知道, 因為用杯去量, 一定會有差別的, 所以我不能回答

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  20. 通少,
    你好! 
    如果用量杯量的話,   220g 糯米粉, 應該是多少?  謝謝!
    祝  兔氣揚眉!
     
     

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