Скачать с ютуб 如何做出图案清晰的红龟糕 ❤️ 省工又省时的美味绿豆馅、简单实用的制作心得分享 | Ang Ku Kueh/Red Tortoise Cake | 小雁和阿成 (我的爱心食谱) в хорошем качестве

如何做出图案清晰的红龟糕 ❤️ 省工又省时的美味绿豆馅、简单实用的制作心得分享 | Ang Ku Kueh/Red Tortoise Cake | 小雁和阿成 (我的爱心食谱)

这期分享中式传统糕点——红龟粿，它还有另一个别名，红龟糕，客家语中被称为红粄或红印粄。在马来西亚与新加坡一带，这道糕点主要以福建话“Ang Ku Kueh”来广泛称呼。其实，这道糕点有着多种口味的内陷选择，而今天我们要分享的是外面一般上都能找到的绿豆口味。 糕皮的制作 通常，制作糕皮的方法是将面团搓揉好后，再捏出一小部份煮水。与此不同的是，我们的做法是将一部份水煮滚，然后倒入糯米粉，使其形成半生熟的状态。这两种方法的目的都是为了增加面团的柔韧性，以便在包裹馅料时不容易扯破皮。需要注意的是，不同牌子的粉吸水性会有所不同，如果感觉太干，可以适量加水，反之亦然。面团的手感主要体现在不太粘手，这样在包裹馅料时更容易操作。至于糕体的颜色，我曾经尝试使用紫薯，但味道并不太明显，因此选择使用天然的蔬果粉，不仅味道相近，而且制作上更为方便省事。 图案和外观 外观漂亮的糕点总是能吸引很多人的爱戴，我也不例外。尽管试了几个不同的制作方法和食谱，但能保持图案美观的一般上口感都欠佳。因此，我特地购买了一个红龟糕来试吃，发现口感软糯，但图案有点模糊，不够精致。我认为在制作传统糕点时，重点是要能够展现其精髓，即吃下去的味道和口感。因此，我在外观和口感之间找到了一个平衡。除了水的比例需要拿捏好之外，蒸制的时间也非常关键，尽量保持在10-15分钟之间，因为蒸的时间越长，糕体膨胀起来，图案就会越模糊。 如今，红龟糕在市场上并不难找到。在华人传统节日，无论是祭拜还是满月礼盒，都会用到红龟糕。红龟糕外观红红的乌龟形状寓意吉祥长寿。如果吃不完，可以收入冰箱，需要食用时再蒸热即可。 #我的爱心食谱 #甜品 #传统糕点 #绿豆 #食谱 ----------------------------------------------- 📃文字食谱 ----------------------------------------------- 🖨️ 打印这食谱或调整食谱的份量 : https://bit.ly/480dUsw 🔪 准备时间 ：1小时 🍲 烹饪时间 ：25分钟 🍽️ 食谱份量 ：16粒 🌱食材 绿豆馅料 - 100克 剥皮绿豆 https://shope.ee/8pLbgrFKUM - 200克 清水 - 60克 砂糖 - 0.25茶匙 盐 - 30克 玉米油 - 1汤匙 油葱酥 - 2片 香兰叶 糕皮 - 200克 糯米粉 - 60克 滚水 - 100克 清水 - 15克 细砂糖 - 30克 玉米油 - 1汤匙 甜菜根粉 https://shope.ee/6fH72QTXiW ----------- In this issue, we're sharing a traditional Chinese pastry - Ang Ku Kueh, also known as Red Tortoise Cake. In the regions of Malaysia and Singapore, it is commonly referred to as "Ang Ku Kueh" in Hokkien dialect. Although this pastry comes in various flavors for the filling, today we'll be sharing the commonly available mung bean flavor. Pastry Skin Typically, the method for making the pastry involves kneading the dough and then boiling a portion of it. In our approach, we boil a portion of water and pour it into glutinous rice flour to create a semi-cooked state. Both methods aim to enhance the dough's elasticity, making it less prone to tearing when wrapping the filling. It's important to note that different brands of flour may have varying water absorption, so adjust accordingly. The dough should feel non-sticky, making it easier to handle when wrapping the filling. Regarding the color of the pastry, I've previously used purple sweet potato, but the taste wasn't pronounced. Opting for natural fruit and vegetable powders yields a similar taste, and it's more convenient without the need to steam sweet potatoes. Patterns and Appearance Attractive pastries often capture people's attention, and I am no exception. After trying various methods and recipes to maintain a beautiful pattern, I found that they often compromise on taste. Therefore, I purchased a Red Tortoise Cake to taste-test; it was soft and smooth, but the pattern was slightly blurry and less intricate. I believe that creating traditional pastries should focus on bringing out the essence of flavor and texture when consumed. Hence, I strike a balance between appearance and taste. Besides adjusting the water ratio, the steaming time is crucial, ideally kept between 10-15 minutes. Prolonged steaming causes the cake to expand, resulting in a less defined pattern. Nowadays, Red Tortoise Cakes are not hard to find among traditional pastries. They are commonly used during Chinese traditional festivals for offerings or in full moon gift boxes. The red color and tortoise-shaped appearance symbolize auspiciousness and longevity. If there are leftovers, they can be stored in the refrigerator and steamed to reheat when ready to eat. #MyLovelyRecipes #dessert #recipe #mungbeans #traditional ----------------------------------------------- 📃Text Recipe ----------------------------------------------- 🖨️ Print This Recipe or Adjust Serving Size : https://bit.ly/413vZ6y 🔪 Preparation Time: 1 hour 🍲 Cooking Time: 25 minutes 🍽️ Serving size: 16 pieces 🌱INGREDIENTS Mung Bean Filling - 100g Split Mung Beans https://shope.ee/8pLbgrFKUM - 200g Water - 60g Sugar - 0.25 tsp Salt - 30g Corn Oil - 1 tbsp Fried Shallots - 2 pcs Pandan Leaves Pastry Skin - 200g Glutinous Rice Flour - 60g Boiling Water - 100g Water - 15g Caster Sugar - 30g Corn Oil - 1 tbsp Beetroot Powder https://shope.ee/6fH72QTXiW ---------------------------------------- 🎼 Music by ‪@OrangeHead‬ ---------------------------------------- --------------------------- ⏲时间表 Schedule --------------------------- 0:00 开场简介 Intro 0:46 准备糕垫 Pastry Mat 1:47 绿豆馅 Mung Beans Filling 3:57 糕皮 Pastry Skin 5:37 制作成品 Producing 6:52 蒸制 Steaming 7:19 心得分享 Sharing Experience --------------------------------------------- 📷 Videography Equipment --------------------------------------------- Sony ZV-E10 Camera https://shope.ee/20RgAsnHo9 Sigma 18-50mm Lens https://shope.ee/9zTxheCKmK Boya BY-BM3032 Microphone https://shp.ee/vkkqb6r Andoer Mini Tabletop Tripod https://shp.ee/i3bsmjr ---------------------- ❤ Follow Us ---------------------- Website : https://www.mylovelyrecipes.com/ ASMR Channel :    / @mylovelyrecipesasmr   Facebook :   / my.lovelyrecipes   Instagram :   / my.lovelyrecipes