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Tag Archives: 中式甜点
红豆年糕- 终结版
红豆年糕- 终结版 by 毛毛妈 这款红豆年糕甜糯中有乳香,是我厨房的保留方子,每次带去派对都很受欢迎,也简单好做。根据多年做的心得最终定下了方子。做好的年糕凉透后,切块放入密闭容器里,室温下两三天内都是软的。再吃不完就放冰箱里保存了,吃的时候放微波炉里热软了就可以了。 用料: 1:糯米粉一包(400克),糖3/4杯(150克),泡打粉(baking powder)1茶匙; 2:特大号鸡蛋两只,牛奶1又7/8杯(460克),玉米油3.5大匙(50克),炼乳(condensed milk)5大匙(100克); 3:红豆沙1.5杯(440克) 注:1大匙Tablespoon=15毫升,1茶匙Teaspoon=5毫升,1杯Cup=240毫升。 做法: 红豆沙做法: 红豆沙可用买来的成品,但我喜欢自己做:锅内放入洗净的红豆300克和3.5杯水,大火煮至滚。关成小火煮一个半小时至水干,加糖3/4杯(150克)拌匀离火,用勺把红豆压碎备用。多余的红豆沙可放冰柜存储。 也可以用电高压锅,加2.5杯水,用【Manual 手动档】压50分钟。 年糕: 1、所有1料放入一大盆里拌匀。另取一小盆,打散两只鸡蛋,先后加入牛奶、玉米油搅拌均匀。然后倒入盛1料的大盆里,用勺子搅拌均匀并碾碎粉状颗粒,然后加入炼乳、红豆沙拌匀。 2、取22×32厘米的长方形玻璃烤盘,涂上少许玉米油或者薄薄喷一层PAM Cooking Spray,将拌匀的年糕浆倒入玻璃烤盘中。 3、将烤盘放入预热至340F/170摄氏度的烤箱内,烤35分钟,调到上火Broil High档再烤1.5~2分钟,至表面均匀上色即可。 4、烤好的年糕,晾凉10分钟后,盖严保鲜膜后晾凉放过夜。第二天拿年糕出来的时候会有些粘底,用一柄木勺撬开底部。就在玻璃烤盘内用剪刀剪成方块,放入月饼盒,可以室温存放两天。年糕口感湿润的关键是一定要盖上保鲜膜晾凉,这样年糕表面和底部不会干硬,保持软糯可口。 You might also like:紫薯糯米糍【酥皮鲜肉月饼】【Bubble Tea】【珍珠奶茶】绿茶蛋卷Matcha biscuit roll绿茶蛋卷Matcha biscuit roll