古早味白糖糕食谱|Traditional Pak Tong Gou Steamed Rice Cake Recipe|鱼翅纹, Shark fin Lines 免烤食谱No Bake Recipe

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♦古早味传统厚软曼煎糕|Traditional Thick Peanut Pancake/Apam Balik Kacang/Manchang Kuih    • 古早味传统厚软曼煎糕/面煎粿食谱|Traditional Thick Pe...  
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好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

一起来做小时常吃的古早味“白糖糕”。面糊制作过程采用了班兰入味糖水来以半烫面方式让粘米粉2-3分熟，这样可以让面糊蒸时不容易分层/沉淀，而且油预先加在面粉(而不加在最后)，这样可以让面粉包裹油，不容易水油分离。大火蒸出来，彻底凉透切开，切面满满鱼翅纹，横切面蜂窝气孔满满，暄软厚弹的白糖糕，微微酸甜味加上淡淡班兰香，蓬松却不黏牙，甜而不腻~古早味又回来了。

收藏方式：做好吃口感最佳，彻底放凉收密封容器室温1天，收普通冰箱3天。冷吃/吃前解冻煎热/蒸热一下。

Let's make traditional "Pak Tong Gou" a.k.a. Steamed Rice Cake, that we always eat since young. During the batter making process, pandan infused sugar syrup is used to half-cook rice flour for 20-30% cooked, so that batter is not easy to layer/precipitate when steaming, also oil is added to flour in advance (not added at the end), so that oil can be coated with flour, wont easily caused oil water separation. Steamed over high heat, cooled thoroughly and cut open, the cut surface is full of shark fin lines, cross-section is full of honeycomb pores. Pak Tong Gou is soft and thick, with tiny bit sour and sweet taste, with touch of pandan fragrance. Fluffy but not sticky, sweet but not greasy~ Ancient nostalgic taste is back.

Storage method: Best texture eaten once freshly made. Let cool completely and store in airtight container at room temperature for 1 day. Chill in normal fridge up to 3days. Serve cold/thaw panfried/resteam before eating.

♦Ingredients食材 =8’inch Round Pan圆模具 (H高: 1.5’inch) =

=Sugar Syrup糖水 (300ml)=
340ml Hot Water 热水
170g Caster Sugar 细砂糖
7pcs Pandan Leaves 班兰叶

=Batter 面糊=
250g Rice Flour 粘米粉
40g Cornstarch 玉米淀粉
0.5g Salt 盐
9g Vegetable Oil 植物油
230ml Water 水

6g Instant Dry Yeast
7g Caster Sugar 细砂糖
50ml Lukewarm Water(below 40C) 微温水(40C以下)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#古早味 #白糖糕 #PakTongGou #SteamedRiceCake #鱼翅纹 #SharkfinLines #免烤食谱#No Bake Recipe
#FluffySoft #HoneycombSpongy