桂花酒酿发糕Osmanthus and fermented rice steamed cake

【桂花酒酿发糕】
by 毛毛妈

为了过元宵节做了酒酿,吃了酒酿汤圆。还有剩的酒酿,就做了些桂花酒酿发糕,柔软香甜值得一试。

 桂花酒酿发糕Osmanthus and fermented rice steamed cake
用料:
1:中筋面粉2杯(320克),白糖3大匙(45克),泡打粉1茶匙,干桂花1大匙;
2:温水(温度以不烫手为准)195毫升(195克),糖1茶匙, 快速发酵粉(fast rising yeast)1.5茶匙,中筋面粉1茶匙;
3:酒酿85克,做法见 零失败做【甜酒酿】
4:玉米油2茶匙。

注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。

做法:
1、盆内放入1料的面粉,糖,泡打粉,干桂花拌匀(图1)待用。将2料放一杯子里,拌匀静置10分钟,然后加入酒酿搅拌均匀,倒入面粉的盆里(图2),和成揉成软面团。然后加4料玉米油2茶匙(图3),揉均匀(图4),放在暖和的地方保温保湿发酵。
2、等面团发至原来的两倍大,把发好的面团稍揉下,揉成圆球压扁(图5),擀开成直径20厘米的饼。

 桂花酒酿发糕Osmanthus and fermented rice steamed cake

3、将纱布打湿铺到大号竹蒸笼里,将面饼放入(图6),放入笼抽里盖上盖(图7),放温暖地方发2倍大。
4、蒸锅里放半锅水烧开,发糕大火蒸30分钟,中火蒸2分钟,小火蒸2分钟,离火等2分钟揭盖,切小块食用。

 桂花酒酿发糕Osmanthus and fermented rice steamed cake

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6 Responses to 桂花酒酿发糕Osmanthus and fermented rice steamed cake

  1. Linda Meng says:

    毛毛妈你好,按照你的方子做了一些点心都很好吃,今天做了发糕,但是做出来有点粘牙,不知什么原因,谢谢你!

  2. Peggy says:

    毛毛妈 ,你好。想试做这个糕点。但手上只有糖桂花(液体),能替代干桂花吗? 谢谢!

  3. Wendy says:

    MaomaoMom,

    Thanks for the website and sharing all the delicious recipes. This is my first time making this steam cake. I have a couple questions wondering if you can help to clarify.
    1) The ingredients list is showing 2 tsp corn oil, but in the directions is saids 1 tsp corn oil, when and where is the rest of tsp oil being used?
    2) At which step should I add the ingredient 3, sweet fermented rice?

    Thanks and your help is appreciated

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