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砵仔糕點樣整?用English呀！！
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最佳解答:
Sticky puddings with red beans These puddings used to be very common , and they were sold in very small clay pots, and eaten with wooden sticks. There come in white and red versions, simply because different kinds of sugar are used. Ingredients: rice flour 100g glutinous rice flour 1/2tbsp slab sugar 110g red beans 3tbsp tang flour 50g water 2cups Cooking Method: Wash red beans and soak in water for 1 hour. (Water must be enough to cover beans) Boil beans in water until soft. Drain well and reserve for later use. Grease several small cups/bowls or plastic containers. Sift all the flours together, add in 1/2 cup of water and combine well to form smooth paste. Bring 1 1/2 cup of water to the boil, add in sugar and cook until melted. Pour sugar mixture into flour mixture, stirring all the time until well combined. Divide mixture into greased cups or containers, spoon in red beans, and steam over high heat for 20 minutes until set. Cooking Tips: Reduce cooking time of beans if you soak beans in water for a longer period of time. Use more water when boiling red beans because they tend to soak up water easily. 砵仔糕 一 個 經 典 的 兒 時 小 食 ， 現 在 並 不 是 經 常 可 以 買 得到 ！ 學 會 整 砵 仔 糕 便 可 以 在 家 懷 舊 一 番 ， 用 竹 籤 穿 起 來 吃 更 加 有 風 味 呢 ！ 材料 粘 米 粉 100g 片 糖 110g 糯 米 粉 1/2湯 匙 紅 豆 3湯 匙 澄 麵 50g 水 2杯 製法: 紅 豆 用 清 水 浸 1小 時 （ 水 的 份 量 必 需 要 浸 過 豆 面 ） ， 然 後 再 用 大 火 煲 至 腍 為 止 ， 瀝 乾 水 份 備 用 。 在 預 先 準 備 好 的 碗 或 砵 內 塗 上 油 備 用 。 用 篩 將 全 部 粉 類 材 料 混 合 篩 一 次 ， 以 1/2杯 水 拌 勻 備 用 。 燒 滾 1 1/2水 ， 加 入 片 糖 煮 至 全 部 溶 解 ， 趁 熱 撞 入 粉 槳 中 ， 用 木 杓 不 停 攪 動 拌 勻 。 將 混 合 好 的 粉 槳 倒 入 碗 內 至 九 成 滿 ， 加 入 紅 豆 ， 猛 火 蒸 約 20分 鐘 即 可 。 小貼士: 若 紅 豆 浸 的 時 間 越 長 ， 煲 的 時 間 便 可 以 稍 為 縮 短 ， 但 紅 豆 一 定 要 煲 得 夠 腍 ， 否 則 便 會 不 好 吃 。 煲 紅 豆 時 宜 多 放 些 水 並 用 慢 火 煲 ， 因 為 紅 豆 會 吸 收 水 份 ， 很 容 易 煲 乾 。 http://www.openrice.com/big5/recipe_e.htm?recipeid=322
其他解答:
材料: 紅豆1 碗 粟粉1湯匙 片糖適量 水3碗 水磨粘米粉3湯匙 做法: 1.紅豆浸半小時，煲熟至腍 2.片糖加水煮溶 3.粟粉及粘米粉篩勻加水後，加入(3)攪勻 3.加入紅豆 4.砵仔底部掃薄油，倒混合物入內 5.大火蒸8至10 分鐘|||||Sticky puddings with red beans These puddings used to be very common , and they were sold in very small clay pots, and eaten with wooden sticks. There come in white and red versions, simply because different kinds of sugar are used. Ingredients: rice flour 100g glutinous rice flour 1/2tbsp slab sugar 110g red beans 3tbsp tang flour 50g water 2cups Cooking Method: Wash red beans and soak in water for 1 hour. (Water must be enough to cover beans) Boil beans in water until soft. Drain well and reserve for later use. Grease several small cups/bowls or plastic containers. Sift all the flours together, add in 1/2 cup of water and combine well to form smooth paste. Bring 1 1/2 cup of water to the boil, add in sugar and cook until melted. Pour sugar mixture into flour mixture, stirring all the time until well combined. Divide mixture into greased cups or containers, spoon in red beans, and steam over high heat for 20 minutes until set. Cooking Tips: Reduce cooking time of beans if you soak beans in water for a longer period of time. Use more water when boiling red beans because they tend to soak up water easily.|||||Bean Pudding Materials Water Chestnut Flour 60 g Corn Flour 80 g Evaporated Milk 100 ml Coconut Milk 200 ml Granulated Sugar 15 tbsp Boiled Hot Water 1000 ml Canned Red Bean 40 g Steps 1) Dissolve sugar by hot water 2) Mix water chestnut flour, corn flour into a plain square container 3) Add in evaporated milk and coconut milk, then mix them well 4) Pour in the boiling sugar water, stir well until form paste 5) Add in red bean, stir again until red bean in well distribution 6) Chilled by refrigerator while paste is cooled down 7) Cut into small square pieces, dish up and serve Remark If paste is too thin (not concentrated), boil it in low heat for some minutes, keep stirring If you have some small size bowl or mould, pour into bowls then freeze, nice looking It's not easy to control the skill on the hardness and softness which your favorites. Other options : sweet corn, green bean, sago.....E2A5F59BAA12C031
砵仔糕點樣整?用English呀！！
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砵仔糕點樣整?用English呀！！最佳解答:
Sticky puddings with red beans These puddings used to be very common , and they were sold in very small clay pots, and eaten with wooden sticks. There come in white and red versions, simply because different kinds of sugar are used. Ingredients: rice flour 100g glutinous rice flour 1/2tbsp slab sugar 110g red beans 3tbsp tang flour 50g water 2cups Cooking Method: Wash red beans and soak in water for 1 hour. (Water must be enough to cover beans) Boil beans in water until soft. Drain well and reserve for later use. Grease several small cups/bowls or plastic containers. Sift all the flours together, add in 1/2 cup of water and combine well to form smooth paste. Bring 1 1/2 cup of water to the boil, add in sugar and cook until melted. Pour sugar mixture into flour mixture, stirring all the time until well combined. Divide mixture into greased cups or containers, spoon in red beans, and steam over high heat for 20 minutes until set. Cooking Tips: Reduce cooking time of beans if you soak beans in water for a longer period of time. Use more water when boiling red beans because they tend to soak up water easily. 砵仔糕 一 個 經 典 的 兒 時 小 食 ， 現 在 並 不 是 經 常 可 以 買 得到 ！ 學 會 整 砵 仔 糕 便 可 以 在 家 懷 舊 一 番 ， 用 竹 籤 穿 起 來 吃 更 加 有 風 味 呢 ！ 材料 粘 米 粉 100g 片 糖 110g 糯 米 粉 1/2湯 匙 紅 豆 3湯 匙 澄 麵 50g 水 2杯 製法: 紅 豆 用 清 水 浸 1小 時 （ 水 的 份 量 必 需 要 浸 過 豆 面 ） ， 然 後 再 用 大 火 煲 至 腍 為 止 ， 瀝 乾 水 份 備 用 。 在 預 先 準 備 好 的 碗 或 砵 內 塗 上 油 備 用 。 用 篩 將 全 部 粉 類 材 料 混 合 篩 一 次 ， 以 1/2杯 水 拌 勻 備 用 。 燒 滾 1 1/2水 ， 加 入 片 糖 煮 至 全 部 溶 解 ， 趁 熱 撞 入 粉 槳 中 ， 用 木 杓 不 停 攪 動 拌 勻 。 將 混 合 好 的 粉 槳 倒 入 碗 內 至 九 成 滿 ， 加 入 紅 豆 ， 猛 火 蒸 約 20分 鐘 即 可 。 小貼士: 若 紅 豆 浸 的 時 間 越 長 ， 煲 的 時 間 便 可 以 稍 為 縮 短 ， 但 紅 豆 一 定 要 煲 得 夠 腍 ， 否 則 便 會 不 好 吃 。 煲 紅 豆 時 宜 多 放 些 水 並 用 慢 火 煲 ， 因 為 紅 豆 會 吸 收 水 份 ， 很 容 易 煲 乾 。 http://www.openrice.com/big5/recipe_e.htm?recipeid=322
其他解答:
材料: 紅豆1 碗 粟粉1湯匙 片糖適量 水3碗 水磨粘米粉3湯匙 做法: 1.紅豆浸半小時，煲熟至腍 2.片糖加水煮溶 3.粟粉及粘米粉篩勻加水後，加入(3)攪勻 3.加入紅豆 4.砵仔底部掃薄油，倒混合物入內 5.大火蒸8至10 分鐘|||||Sticky puddings with red beans These puddings used to be very common , and they were sold in very small clay pots, and eaten with wooden sticks. There come in white and red versions, simply because different kinds of sugar are used. Ingredients: rice flour 100g glutinous rice flour 1/2tbsp slab sugar 110g red beans 3tbsp tang flour 50g water 2cups Cooking Method: Wash red beans and soak in water for 1 hour. (Water must be enough to cover beans) Boil beans in water until soft. Drain well and reserve for later use. Grease several small cups/bowls or plastic containers. Sift all the flours together, add in 1/2 cup of water and combine well to form smooth paste. Bring 1 1/2 cup of water to the boil, add in sugar and cook until melted. Pour sugar mixture into flour mixture, stirring all the time until well combined. Divide mixture into greased cups or containers, spoon in red beans, and steam over high heat for 20 minutes until set. Cooking Tips: Reduce cooking time of beans if you soak beans in water for a longer period of time. Use more water when boiling red beans because they tend to soak up water easily.|||||Bean Pudding Materials Water Chestnut Flour 60 g Corn Flour 80 g Evaporated Milk 100 ml Coconut Milk 200 ml Granulated Sugar 15 tbsp Boiled Hot Water 1000 ml Canned Red Bean 40 g Steps 1) Dissolve sugar by hot water 2) Mix water chestnut flour, corn flour into a plain square container 3) Add in evaporated milk and coconut milk, then mix them well 4) Pour in the boiling sugar water, stir well until form paste 5) Add in red bean, stir again until red bean in well distribution 6) Chilled by refrigerator while paste is cooled down 7) Cut into small square pieces, dish up and serve Remark If paste is too thin (not concentrated), boil it in low heat for some minutes, keep stirring If you have some small size bowl or mould, pour into bowls then freeze, nice looking It's not easy to control the skill on the hardness and softness which your favorites. Other options : sweet corn, green bean, sago.....E2A5F59BAA12C031
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