蜂糖糕
作者:毛毛妈
这是一款淮扬点心,因糕孔密如蜂塘得此名。
用料:
1:中筋面粉2杯 (All purpose flour),泡打粉(baking powder) 2茶匙,糖1/3杯,拌匀。
2:温水250毫升,糖2茶匙,快速发酵粉1.5茶匙搅拌均匀,静置10分钟。
3:糖渍杂果粒5大匙。
4:玉米油适量。
做法:
盆内放入中筋面粉,泡打粉和糖拌匀后加入2料(图A)揉成大块面团,这时面团粘手,倒入15毫升玉米油揉成非常软的面团(图B),做糕类点心面一定要非常软才好。放在暖和的地方保温,等到面团发至原来的两倍大。
Steamed Beehive Cake
By Maomaomom (毛毛妈)
This is a desert type of steamed Chinese cake and its name is coming from the similarity between its inside and a beehive.
Ingredients:
Dough:
1: 2 cups all purpose flour, 2 teaspoons baking powder and 1/3 cup of sugar, mix well.
2: 250 ml luck warm water, 2 teaspoons sugar, 1.5 teaspoons fast rising instant yeast, mix well and let it stand for 10 minutes.
3: 5 tablespoons mixed fruit pieces.
4: Canola or corn oil as needed.
Cooking directions:
In a large bowl, mix 2 cups flour, 2 teaspoons baking powder and 1/3 cup of sugar (picture A), pour all ingredient 2 into the bowl and form a sticky dough, after add 15 ml corn oil, knead into smooth dough (picture B), cover and let it stand for about 1-2 hours until volume is double. On flour surfaced big clean board or counter, knead the dough a few time and shape it to a round and flat dough, brush with some corn oil and put it in a bamboo steamer lined with wet cloth. Add 6 cups of hot water into a big steamer and put the bamboo steamer in cover it for 20 minutes (picture C).
Before cooking add evenly of mixed fruit pieces to the top of cake and then put the steamer pot on high heat, bring water to broil and steam the cake for 30 minutes, turn off the heat and wait for 2 minutes before open the lid. Cut into pieces and serve warm.
请问毛毛妈,玉米油可以用橄榄油代替吗?谢谢!
最好不要,橄榄油味道重点。
谢谢您!也请代问毛毛爸好,一直等着看老照片的故事呢!
好,我会告诉他。
毛毛妈,这个面团太烂了,完全整不出来啊!一抓一手,很难搞,之前其他配方都能做,为什么这个失败呢?连到茶点心我都没觉得特别粘手。
这个是很软的,弄到蒸笼里就行。
哦,好的,下次再试试,直接放在蒸锅做第一次发酵。
还有个问题:甜酒酿链接打不开了么?!
在中式甜点分类可以呀。
还有,重阳快到啦,超级馋重阳糕,毛毛妈有没有想过研究这个?^_^,很期待从你那里学到自制重阳糕,那就太幸福啦~~
没有做过。
毛毛妈,请问这个可以晚上弄好让他慢慢发酵到第二天蒸吗?室温20度这样大概要发多久?如果放烤箱开灯大概要发多久?谢谢
有个妹妹分享过,放冰箱发一夜,她早上蒸正好。