紫薯米糕 l Steamed Rice Cake l No Baking Powder

好吃Q軟香甜 l 低糖制作 l 健康食鐠 l 天然色素 l 无泡打粉
Delicious soft and sweet l Low sugar l Healthy food l No baking powder l Natural color extraction l
材料：
紫薯面糊材料:
*100克紫薯
*250毫升水用于煮紫薯
*(只需要100毫升紫薯水)
110克粘米粉
10克糯米粉
30克细砂糖
1茶匙酵母
1/2蛋清（大）
* 以上的材料可以用10克紫薯粉和 110毫升水替代
粘米粉面糊材料:
140克粘米粉
15克糯米粉
40克细砂糖
125毫升水
1茶匙酵母
1/2蛋清（大）
烘焙玻璃蒸盘尺寸
23(外径) x 20.8(内径) x 6 (高)厘米 (1.6毫升)
制作时要注意;
1.面糊的浓稠度要拿捏的对, 请跟视频所示范的一样
2.不要过度发酵，可以尝试将第二次发酵的时间从35分钟缩短到30分钟。 如果发酵过度，补救方法是加入一些普通面粉~请参考我的白米发糕的视频。
   • 白米發糕  l 酵母版 l 素 l Rice Huat Kuih l Ch...  
3. 蒸时不要開蓋。
4.蒸鍋的水要足夠, 水燒開下鍋, 大火蒸。
5.基础紫色和白色的麵糊是以同样等份舀入.之后的轮流舀入是一次比一次少的，尽量往蒸盘中间舀入麵糊它会自然從中心往外扩展的. 因为最上的面的一层会往下压的. 只是手的動作要快,要不然麵糊变"老"了或是过度发酵，导致米糕发不起来，就会影响花紋的美观了
Ingredients:
Purple sweet potatoes batter-
*100g purple sweet potatoes
*250 ml water for boiling sweet potatoes
*(100 ml extracted water is needed)
110g rice flour
10g glutinous rice flour
30g castor sugar
1 tsp yeast
1/2 egg white (A size)
*The above ingredients can be replaced with 10g purple sweet potato powder and 110ml water
Rice flour batter-
140g rice flour
15g glutinous rice flour
40g castor sugar
125ml water
1 tsp yeast
1/2 egg white (A size)
Steaming glass bakeware pan size
23cm(OD) x 20.8cm(ID) x 6cm(H) (Capacity 1.6L)
Tips ;
1. The consistency of the batter is very important, please be the same as shown in the video.
2. Do not over fermentation, can try to cut down the duration of 2nd time fermentation from 35 mins to 30 mins. If over fermented, the remedy is add in some plain flour ~please refer to my rice cupcake videos.
   • 白米發糕  l 酵母版 l 素 l Rice Huat Kuih l Ch...  
3. Do not open the lid when steaming
4. Make sure the steaming pot is filling with enough water , water is in rolling boil before steaming, and steam on high flame
5. The basic purple and white batter are scooped in the same equal parts. The subsequent scooping in turns is less than once. Try to scoop the batter into the middle of the steaming pan. It will naturally expand from the center to the outside. Because the top layer's weight will be pressing down one after another. Just move your hands fast, otherwise the batter will become "old" or over fermented and it will affect the beauty of the pattern.

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