烘焙
由 CookWhatHK0 次收藏
甘筍米糕以甘筍蓉、粘米粉、酵母和糖調成米糊，發酵後撒上黑芝麻蒸至鬆軟。
準備甘筍蓉300克、粘米粉220克、酵母3克、糖20克和少許黑芝麻，以蒸的方法製作。
Gather 300g carrot purée, 220g rice flour, 3g yeast, 20g sugar and a little black sesame; this cake is steamed.
把糖加入甘筍蓉拌勻，再加酵母靜置3分鐘，然後加入粘米粉拌勻。
Stir the sugar into the carrot purée, add the yeast and rest for 3 minutes, then mix in the rice flour.
米糊質地偏稠，不易滴落。
The batter should be fairly thick and not drip off easily.
倒入模具，約七成滿即可，稍後還會脹大。
Pour into moulds, filling them about seven-tenths full as they will rise further.
放在温暖處發酵1小時；冬天可放入密閉容器，內裏放一大碗温水，水凍了中途換一次。
Prove in a warm place for 1 hour; in winter, use a sealed container with a large bowl of warm water inside, replacing it once as it cools.
發酵好後表面撒上黑芝麻，冷水上鍋，水滾後蒸20分鐘。
Once proved, sprinkle black sesame on top, place over cold water and steam for 20 minutes after the water boils.
出爐了！剛蒸好時表面看似有點濕，其實內裏已熟透，稍為放涼便可脱模。
It's ready! The surface may look a little wet fresh from the steamer, but the inside is cooked through; let it cool slightly and unmould.
