<餐廳菜>紫薯椰汁千層糕 Steamed Purple Sweet Potato And Coconut Layered Cake 食譜與作法 by V can cook

V can cook @vcancook

https://youtu.be/myCg000mfRk

(水和粉的分量只供參考)

https://youtu.be/myCg000mfRk

(水和粉的分量只供參考)

繼續閱讀

https://youtu.be/myCg000mfRk

(水和粉的分量只供參考)

https://youtu.be/myCg000mfRk

(水和粉的分量只供參考)

繼續閱讀

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編輯食譜

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預備食材

紫薯purple sweet potato 80 g

糖sugar 70 g

暖水warm water 230 ml

木薯粉Tapioca flour 120 g

糯米粉glutinous rice flour 20 g

椰漿Coconut cream 200 ml

木薯粉Tapioca flour 60 g

糯米粉glutinous rice flour 20 g

暖水warm water 30 ml

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料理步驟

紫薯先蒸熟及壓至蓉狀。另外暖水加入糖拌溶，加入粉類，最後才是紫薯。

Steam and mash the purple sweet potato. In another bowl, dissolve the sugar in warm water first, then add in other flours and finally potato.

過篩。Filter the batter.

椰漿層把全部材料攪拌，在椰漿盒子內加入暖水搖勻再倒入椰漿糊

mix the coconut cream with all flours, then refill the box with warm water and pour into the coconut batter

在玻璃瓶內掃上油，第一層放紫薯糊，第二層是椰漿糊，重複直至最後一層為紫薯。每層蒸3分鐘，最後一層最好是5分鐘

brush the container with some oil. Place the first layer with purple sweet potato batter, then second layer as coconut batter. Repeat until the last layer is potato. Steam each layer for 3 mins and the last layer should be 5 mins

放涼再入雪櫃2小時或過夜後比較容易切開

Place into fridge after cooling down for 2 hours or even overnight

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試做成品照 (2)

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V can cook @vcancook

發布於 2022年02月22日 04:39

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