桂花馬蹄糕【晶瑩剔透】Water Chestnut Cake


  點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

還剩不夠一個星期就到龍年了 ﹗ 廣東賀年四大糕點肥丁已做了三款,唯獨沒有做芋頭糕,因為肥丁不喜歡吃那種鬆散綿密的口感,而且各款糕點也嚐試了好幾個配方,未過年已試食了很多美味糕點,芋頭糕就留待下年再嚐試啦 ﹗ 肥丁也很喜歡馬蹄糕,飲茶必點,馬蹄爽脆,糕香清甜,煎熱還有脆脆表皮,齒頰留香,這食譜用了桂花茶來添加香氣,不喜歡桂花味只需換回清水就行了﹗ 預祝各位龍年「馬到功成、步步高升」﹗

材料  (份量: 6 吋圓形糕盤 1 個 )

  • 新鮮馬蹄 (荸薺) Water Chestnut    10 顆
  • 廣州泮塘馬蹄粉 Water Chestnut Powder   65 g
  • 栗粉 Corn Starch     5 g
  • 冰糖 Rock Sugar    70 g(原蔗冰糖味道更好)
  • 片糖 Brown Sugar   20 g
  • 桂花 Osmanthus    10 g  (不喜歡桂花味可省略)
  • 清水 Water     500 ml

做法

1. 新鮮馬蹄去皮,一開四,放進密實袋內,用木棍拍碎,肥丁覺得拍碎比用刀切碎的口感更加爽脆 (不過拍碎時沒有拍照),備用


2. 馬蹄粉、粟粉與 250ml 凍水拌勻,過篩,備用

3. 餘下的 250 ml 清水煮滾,桂花放入茶壼內,沖入滾水泡 10 分鐘成桂花茶,隔去桂花,桂花茶連同冰糖、片糖及已拍碎的馬蹄,置於小鍋中,煮至片糖溶解,熄火

4. 將步驟 2 的凍馬蹄粉水撞入剛煮好的熱糖水中,快手攪拌成黏糊狀,令粉漿不起粉粒同時使馬蹄的分佈平均

5. 重開細火煮,一邊攪一邊煮至半流質漿糊狀,熄火,盡快倒入已塗油的糕盆,加錫紙蓋防止倒汗水,蒸 20 分鐘,蒸好的糕身很軟不易脫模,放涼或雪藏後便會變得挺實

★★★ 馬蹄糕含糖量高,切片煎熱最好用小火慢慢將兩面煎至微脆,大火很易燒焦


更多年糕食譜

無色素椰汁鯉魚年糕

28 thoughts on “桂花馬蹄糕【晶瑩剔透】Water Chestnut Cake

  • Thursday January 25th, 2018 at 11:53PM
    Permalink

    你好!請問片段中的小湯煲是什麼牌可以邊度買到?謝謝你!

    Reply
  • Friday April 1st, 2016 at 11:57PM
    Permalink

    請問你用的耿蹄粉在台北有得買嗎

    Reply
  • Thursday January 28th, 2016 at 04:44AM
    Permalink

    可否用桂花糖代替片糖

    Reply
  • Wednesday January 27th, 2016 at 12:39PM
    Permalink

    請問bobs Red Mill的corn flour即=栗粉(鷹栗粉)嗎?

    Reply
    • Wednesday January 27th, 2016 at 06:38PM
      Permalink

      很大分別的,粟粉是澱粉,corn flour 是栗米麵粉

      Reply
  • Monday March 9th, 2015 at 06:29PM
    Permalink

    請問那處可買到桂花?
    另外是用什麼油塗糕盤?

    Reply
    • Monday March 9th, 2015 at 08:29PM
      Permalink

      茶莊或街巿的雜貨鋪。我用不沾模具,所不用塗油,如需要,選口味清淡的油就可以

      Reply
  • Wednesday January 21st, 2015 at 02:44PM
    Permalink

    你做這些賀年糕點可以存放多久?

    Reply
  • Sunday February 2nd, 2014 at 06:25PM
    Permalink

    肥丁,今年用你方法做了好多马蹄糕,我加了适量杞子,好看極,好好吃,好q。谢谢你无私的借分享

    Reply
  • Wednesday January 29th, 2014 at 05:58PM
    Permalink

    曾試過跟馬蹄粉的包裝食譜煮馬蹄糕,太黏太難攪拌,在這種情況下,可不可以用電動打蛋器?

    Reply
  • Wednesday January 29th, 2014 at 07:55AM
    Permalink

    生粉=鷹粟粉?

    Reply
  • Friday June 15th, 2012 at 08:41AM
    Permalink

    請問生粉是什麼粉?

    Reply
    • Sunday March 25th, 2012 at 12:47AM
      Permalink

      Hi 1份感情,多謝你來肥丁家找食譜啊﹗如果你有不明白的地方留言給我吧﹗

      Reply
  • Friday March 9th, 2012 at 09:57AM
    Permalink

    肥丁做得好正点哦,我只用过洲星牌的马蹄粉,其它的不能成形哦,你这个方法很新颖哦,我下次要试试 [有爱]

    Reply
    • Friday March 9th, 2012 at 01:16PM
      Permalink

      這個方法是向專買糕點的師夫學的,她做的年糕每年都買個滿堂紅,這糕吃起來很爽口彈牙,吃一口就停不了﹗

      Reply
    • Monday January 23rd, 2012 at 02:11PM
      Permalink

      波比太太,大家咁話,新年進步,萬事如意﹗

      Reply

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