亚米精選

Chinese Lady M: Ancient Flavor Lingfen Glutinous Rice Cake

Hello everyone~I am so happy to meet a big cousin who is suitable for posting On the topic, I flipped through my phone and found that there are many pasta foods (Cantonese style) that I can share with you. And I took a look at the exclusive prizes of the masters, which really made up for the regret that the big cousin did not win the first phase of the welfare agency (crying π_π), so the big cousin has to participate strongly. Today, I will share with you the Lingfen glutinous rice cake (or thousand layer cake) that my mother taught me, which is a bit ChineseLady M The feeling is also superimposed layer by layer, but the simple method of snapping teeth will definitely make you fall in love.



First stir fry the sesame seeds, because this pastry is transparent, and the white sesame seeds look better, of course, the taste of black sesame seeds is no different






Then prepare500g starch powder (ling powder), plus3.5Brick brown sugar (probably also 500g). Boil the brown sugar in a bowl of water, then add four bowls of water after it boils. Note: Use a small bowl, not a large bowl like you would eat ramen noodles.









Prepare passion fruit3 and remove the seeds.









Mix the sugar water and flour into a slurry, divide into two portions. One original, one with passion fruit juice. Then steam a layer of original flavor, take out for about 33minutes, add a layer of passion fruit powder, steam3min. Repeat the action, but you must ensure that each layer is completely steamed and steamed. Sprinkle sesame seeds on the last layer, steam it, take it out and let it cool.










This can be cut into pieces when eating. My cousin, I like to tear it down and eat it layer by layer. It's childlike and fun. This is one of my favorite traditional Cantonese pastries, it's chewy and not too sweet. With the addition of passion fruit, the fruity sourness is even more brilliant. In fact, you can replace passion fruit with green tea, chocolate or other fruit juices, all of which are ok, even if only the original flavor is very delicious. Hope everyone likes it.











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亚米精選

中式Lady M：古味菱粉糍

大家好~好开心又碰到一个大表妹适合的晒单话题，翻了一下手机，发现有很多可以跟大家分享的面食食物（粤式）。而且看了一下达人专属奖品，真的是弥补了大表妹没有中奖福利社第一期的遗憾（哭哭π_π），因此大表妹要强势参与了。今天先给大家发一下我妈教我的菱粉糍（或者叫千层糕），有点中国Lady M的感觉，也是一层一层叠加的，但是弹牙简单的方法绝对让你爱上。



首先把芝麻炒香，因为这个糕点是透明的，白芝麻颜值比较好看，当然黑芝麻的口味没差别






然后准备500g 生粉（菱粉），加上3.5砖黄糖（大概也是500g）。用一碗水把黄糖煮化，沸腾之后再加四碗水。注意：用小碗，不要用吃拉面的那种大碗。









准备百香果3个，把籽去掉。









把糖水跟粉混合成粉浆，分两份。一份原味，一份加入百香果汁。然后蒸一层原味，3分钟左右取出，加一层百香果粉浆上去，蒸3分钟。重复动作，但是必须保证每一层都是彻底蒸熟蒸透。最后一层撒上芝麻，蒸熟取出放凉，就可以了。










这个吃的时候可以剪成一块块的，表妹我超喜欢一层一层撕下来吃，童真又有趣。这是传统广式糕点里我最爱吃的一款，弹牙而且不甜腻。加上了百香果之后，果香的酸味更加出彩。其实可以把百香果换成绿茶，巧克力或者其他水果汁，都是可以的，哪怕是只有原味也是非常好吃。希望大家都能喜欢。