One of my fav recipe❤️🔥這個紅棗糕食譜用了幾年，好多人跟住整過回圖都好喜歡🥰主要用馬蹄粉！爽滑挺身，加入木薯粉更加煙韌，有種軟糯的口感！可以參看留言的video，真的好Q彈，而且好易脫模😆我額外加入玫瑰花瓣味道更加清香，不想加都可以skip！做法好簡單，有去核神器輕鬆去紅棗核😎
其實今年本身只打算整一款糕，上星期問大家最多人投蘿蔔糕💕不過老公有日在餐廳食完紅棗糕，說我整的好食好多！有人讚特別開心，今年都照整啦😝🫶🏻
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🌹特濃玫瑰紅棗糕📝食譜
烹調時間⏱️1小時
🔸材料🔸
紅棗 300g
乾玫瑰花 8粒(可省略)
馬蹄粉 250g
木薯粉 60g
水 1000ml + 450ml
增城蔗糖/片糖 180g
🔹做法🔹
- ▪️預備紅棗汁▪️紅棗用工具去核，浸水1小時吸收水份
- 1000ml水煮沸，下紅棗中火煮5分鐘，將紅棗剪碎，合蓋小火煮25分鐘，中途按壓紅棗；用隔篩濾出600ml紅棗汁
- 紅棗汁加入乾玫瑰花，小火加熱煮沸；逐少放入增城蔗糖攪拌至溶化，熄火放涼3分鐘
- ▪️預備粉漿▪️馬蹄粉、木薯粉和450ml水混合，過篩
- 先將100ml馬蹄粉漿(用前先攪拌避免馬蹄粉沉底)加入步驟3的熱紅棗汁，攪拌至濃稠，放涼5分鐘；逐少加入剩餘的馬蹄粉漿，一邊攪拌防止過熱令粉漿凝固；如有粉漿凝固，可再次過篩
- 模具抹油方便脫模，加入紅棗粉漿，蒸焗爐100度蒸1小時/ 中火蒸1小時即成
- 紅棗糕可放雪櫃保存，食用前可先蒸熱，味道更佳
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Red dates 300g
Dried rose petals 8 px (optional)
Water chestnut powder 250g
Tapioca starch 60g
Water 1000ml + 450ml
Cane sugar/slab sugar 180g
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Remove pits from red dates and soak in water for 1 hr
- Boil 1000ml water, add red dates, and simmer for 5 mins. Cut red dates, cover, and simmer for 25 mins. Strain to get 600ml red date juice.
- Heat red date juice, add dried rose petals. Bring to a boil. Gradually add sugar, stir until dissolved. Cool for 3 mins.
- Mix water chestnut powder, tapioca starch, and 450ml water. Sieve.
- Add 100ml water chestnut batter to hot red date juice, stir until thickened, cool for 5 mins. Gradually add remaining batter while stirring. Strain if needed.
- Grease mold, pour in red date batter. Steam at 100°C for 1 hour or medium heat for 1 hour.
- Store red date cake in the refrigerator. Reheat before eating for better taste.
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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