Tapioca Thousand-Layers Cake 菱粉千层糕 - chewy, bouncy & delicious pastries 烟烟韧韧/有嚼劲而且又Q弹的糕点

Tapioca Thousand-Layers Cake_Ingredients:
Tapioca Starch - 170g
Flake Sugar - 100g (1 slice)
Water - 580g (250g/330g)

1. Tapioca Starch 170g + Water 250g = stir well
2. Flake Sugar 100g + Water 330g = bring to a boil in the pot
(If the flake sugar hasn’t melted, you can slightly crush the sugar with a spoon.)
3. add the sugar water to the powder slurry and stir evenly for later use
4. bring water to a boil in a pot
5. prepare a container to put in the pot
6. stir the powder slurry (stir the powder slurry every time)
7. pour a spoon/some powder slurry in the container
8. cover the pot and steam for 3-4mins
9. stir the powder slurry (stir the powder slurry every time)
10. pour a spoon/some powder slurry in the container
11. cover the pot and steam for 3-4mins
12. repeat steps 6-11 until all the powder slurry is steamed
13. let cool for 3-4/4-5 hours
(just let it cool at room temperature, don’t put it in the refrigerator because it’s too hard to bite)
14. demould (put a little oil on the knife to help with demolding), cut into pieces and serve

菱粉千层糕_材料：
菱粉 170克
片糖 100克 (一片)
清水 580克 (250克/330克)

1. 菱粉170克 + 清水250克 = 搅拌均匀备用
2. 锅中倒入片糖100克和清水330克开大火煮沸
(如果片糖还没融化可以稍微的用勺子把片糖压碎)
3. 将糖水加入粉浆中搅拌均匀备用
4. 锅中开大火水烧开
5. 准备一个容器放在锅中
6. 搅拌一下粉浆 (每一次都要搅拌一下粉浆)
7. 倒入一勺子/适量的粉浆在容器中
8. 盖上锅蒸3-4分钟
9. 搅拌一下粉浆 (每一次都要搅拌一下粉浆)
10. 倒入一勺子/适量的粉浆在容器中
11. 盖上锅蒸3-4分钟
12. 重复步骤6-11直到所有粉浆都给蒸完
13. 放凉3-4/4-5个小时
(室温放凉就好 不要放冰箱因为会过硬)
14. 脱模 (涂上少许的油在刀上帮助脱模)切块即可吃

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