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桂花馬蹄糕 (WATER CHESTNUT CAKE WITH OSMANTHUS FLOWER)



成份:

清水 750+650毫升
熱水 100毫升
馬蹄粉 250克
桂花糖 80克
片糖 70克
黃糖 80克
馬蹄 8粒
桂花 2克
如沒有桂花糖可改用115克片糖+115克黃糖。(桂花糖在烘焙店有售。)
馬蹄份量隨個人喜好加減。
此食譜可做 2盆 7吋大的桂花馬蹄糕。
步驟:

1. 糕盆 2個,掃上一層薄油備用(有防黏之用);
750克清水加入馬蹄粉拌勻備用;

2. 馬蹄去皮洗淨切片或切粒備用;
桂花用100毫升熱水浸 10分鐘至軟及浸出香味。

3. 桂花糖、片糖、黃糖加入 650毫升水,同放大煲內用中小火煮溶,其間要輕輕攪拌。

4. 馬蹄粉水用前要拌勻,
用慢火將馬蹄粉水逐漸加入糖水內並快手拌勻,最後加入馬蹄片拌勻;
趁熱倒入糕盆內,用匙羹掃平,用大火蒸 30分鐘至糕身中間呈透明狀,而非帶白色。

5.取出待涼後切件即成,或可用小火煎香兩邊食用,鬆軟可口。
如非即時食用請存放於雪櫃保存,建議於數天內食用,以保持新鮮。



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