Tuesday, 28 January 2014

紅棗糕 (附食譜)



在香港時,很愛吃利苑的皇糕,曼谷當然沒有,只好自製,以解為食之苦,糕比年糕清甜,補血、氣、安神質感QQ的,熱吃最好,不用煎,蒸熱或用微波爐加熱便可。 用香片糖,味更濃,我沒有,所以用紅糖,糕色也美。新疆紅最甜,當然也較貴,但是值得的。 我用了 Le Creuset 的花花盅,是不是好美呢~

加上金箔,更貴氣,更高雅!

除了一般的蒸盤,用矽膠模來蒸一樣得,上圖的玫瑰花,是不是很美呢~

脫模非常容易,不怕脫爛,浪費了一番心機

用其他模具就要先塗油

起模不會很難,蒸模先要塗油才倒粉漿,再雪涼紅棗糕,以矽膠刮輕輕刮糕邊,倒轉輕力拍幾下就出來了

鑽研了幾個份量才試到這個,質感QQ,顏色較通透,全木薯粉的,質感不夠Q,太多糯米粉卻像年糕,顏色暗啞

紅棗用原粒較好,自己去核,質素較有保證,不少不法商人,會將紅棗浸過水才去核,棗水製成紅棗副產品,剩下的去核紅棗,棗味所餘無幾,煮出來的紅棗糕當然較淡。

除了紅糖,用香棗片糖、冰糖、黑糖、沙糖也可以,分別在於顏色和香味。


最近慢慢將較受歡迎的食譜影片化,讓大家學得更容易,去片吧!



鄭重聲名,這食譜是我幾年前,用了很多時間研究,試過多次才調配成功的,很多朋友都跟過來做,都說家人朋友很喜歡,大家愛吃,我也高興,大家做完不提原食譜也沒關係,但最最最過份的是把我的食譜,當作自己的來發表,很多網友跟我報料,看到跟我非常相似的食譜,棗糕來來去去都是xx粉和yy粉,很難說誰抄誰? 但份量卻相似得過份,只少了或多了 10%水或粉,90%相似,有些更恐怖到是100%抄足,連錯別字也一起抄,會不會太過份呢? 想得到別人欣賞,抄不是辦法,也不會得到大家的認同,那只是偷來的讚許,不屬於你的,被拆穿只會更掉臉。

很多網友問我什麼是「木薯粉」,木薯粉是 「Tapioca Starch」,在香港叫「泰國生粉」,有人也會叫「粟粉」做生粉,打茨用,所以買生粉,一定要買寫著「泰國生粉」的才是「薯粉」,又稱為「菱粉」或「木薯淀粉」,台灣多叫「樹薯粉」又叫「太白粉」,中文名字太多,最好還是看英文 - Tapioca Starch,泰國盛產一種叫 Tapioca 的木薯,和我們平常吃的馬玲薯,美國薯,薯仔不一樣,所以 Potato Starch 和 Tapioca Starch 是兩種不同的東西,不要買錯了~

材料:(方型蒸盤1份)
    250g (去核後)
     800ml
紅糖       125g(或片糖)
木薯粉     160g (即泰國生粉,太白粉,英文是 Tapioca Starch,)
糯米粉     40g
馬蹄粉     20g


製法:
1)紅去核待用,燒滾水,加入,滾起後轉小火加蓋煮30分鐘,熄火焗1小時




2) 隔出400ml水,用湯匙背蓉,濟出更多水,過篩數次,隔去所有蓉和雜質,只剩400ml(如不夠,可加水至400ml),可先用粗口的篩,再用細密的




3水倒回鍋中,加紅糖,中小火煮溶紅糖,放涼備用,煮完如果份量比400ml 多很多,便滾一會讓水份蒸發,棗味濃郁一點



4) 所有粉類過篩,加入大碗拌勻,再逐少加入水,拌勻至無粉粒, 如粉粒太大,可用手指按壓粉粒,便會溶掉



5) 蒸盤塗油,倒入過篩後的粉漿



6) 入蒸爐100度蒸1小時,或隔水中火蒸1小時



貼士:
1水要慮清,不宜按壓太盡,水會變得混濁
2) 可視紅的甜度,加減糖份
3可沖熱水,隔出水來喝,不浪費,或用剩下蓉以同一份量,製作棗泥糕,質品會較硬,顏色會較黑,但仍美味
4) 這個份量棗味較濃,不愛濃味的,可減紅棗份量




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118 comments:

  1. 好味呀, 冇年糕咁滯. 蒸好後放雪櫃可以放幾耐呀? 可唔可以預先幾日整定架?

    ReplyDelete
  2. Replies
    1. 你有無帶到紅棗去美國,佢地都會慶祝農曆新年嗎? 整比佢地食,應下節啦

      Delete
  3. 請問是否用曬800ml水,煲完紅棗,剩400ml紅棗水?
    謝謝!

    ReplyDelete
    Replies
    1. 煲完水份會少左,因為紅棗吸水好勁,最後可能400ml 都唔夠,就要加水啦,如果太多棗水,就滾一滾,等蒸發咁D水份,就會濃郁D

      Delete
    2. 即是800水, 煮至400嗎?

      Delete
  4. 想請問蒸盤塗油,係咪用平時煮食油都ok呀?

    ReplyDelete
  5. 想請問蒸盤塗油,係咪用平時煮食油都ok呀?

    ReplyDelete
  6. 我第一次食紅棗糕乍, 原來咁好味既.
    http://www.eaternote.blogspot.hk/2014/01/icc-101f-encore.html

    ReplyDelete
    Replies
    1. 棗泥糕,棗味仲濃呀,但色是深D。好好味,好清甜,你都試下整啦~

      Delete
  7. 呢個我一定唔會整喇,一諗起紅棗要過篩就即刻唔想整!

    咁個糕會唔會有少少酸?

    ReplyDelete
  8. 蒸模先要塗油才倒粉漿>>係咪用煮餸既油就可以?

    ReplyDelete
  9. 紅棗糕同唔同棗泥糕架 我好like食棗泥糕架..口感QQ咁 又香棗味
    用花花模蒸出嚟好靚呀

    ReplyDelete
    Replies
    1. 少少唔同,紅棗糕用紅棗水,棗泥糕先將紅棗打泥

      Delete
  10. 試做了, 好好味, 謝謝你提供食譜!

    ReplyDelete
  11. 我整左喇,暖食qq的,口感很好。但係放進雪櫃後,雪凍就較硬,這正常嗎?

    ReplyDelete
    Replies
    1. 雪凍會硬嫁,熱食先好味

      Delete
  12. 我喜歡紅棗糕的味道及口感!
    祝你新春如意,身體健康!

    ReplyDelete
    Replies
    1. 謝謝~ 比起年糕,我都愛紅棗糕多一點,清香又清甜。

      Delete
  13. This comment has been removed by the author.

    ReplyDelete
  14. 好似好易及好好味. like >_<

    ReplyDelete
  15. This comment has been removed by the author.

    ReplyDelete
  16. This comment has been removed by the author.

    ReplyDelete
  17. 我又整先
    但用煲湯魚袋隔渣會唔會容易D同快D?
    同埋用 silicon 模可唔可以唔落油呢?

    ReplyDelete
    Replies
    1. 煲湯魚袋都得, silicon 模要睇下,有D會chi, 有D唔 chi, 如果你平時用開唔落都唔chi 就唔駛落油

      Delete
    2. thanks!
      哈哈我未試過用黎蒸糕
      上次焗麵包就唔痴lor~

      Delete
    3. 我整左啦,好靚好煙un ^^v

      Delete
  18. 似吾似利苑大棗糕??

    ReplyDelete
  19. 想問,點先可以做到唔太黏?

    ReplyDelete
    Replies
    1. 想黏性低D,可以減D糯米粉,加D木薯粉,但我呢個份量係煙un唔會好黏的,唔會好似年糕咁黏,可以試下先

      Delete
    2. 多謝你既食譜呀, 我跟你食譜整過, 不過想試下黏性再小既效果, 我試過用粘米粉, 效果十分差....今晚再試下, 將燸米粉減小, 謝謝你呀.... ^_^

      Delete
  20. Your recipe is perfect! I have used natural sweetener to replace the red sugar, so it's suitable for diabetic people to eat too. Have tried other recipes before, but not successful. Many thanks! :D

    ReplyDelete
    Replies
    1. Hi Audrey, Glad to hear that you like the recipe!! natural is a good ideal, so diabetic can also enjoy the cake!!

      Delete
  21. HIHI, 多謝食譜,我照做,好味,就是個樣唔靚,表面不夠光滑,可以點改進啊?多謝

    ReplyDelete
    Replies
    1. Hi Lidan,
      可以包住保鮮紙或錫紙去蒸,無倒汗水,個面會滑D,同埋蒸前『鄧」一「鄧」盅仔或蒸盤,等入面D泡泡走曬

      Delete
    2. Thanks,will try again...I like your blog, so many things to learn...

      Delete
  22. HIHI, 紅棗比較燥, 但又想食WOR.. 你估用南棗代替OK嗎? 份量係咪差不多? BY THE WAY, 我好喜歡你個BLOG, 加油呀^^

    ReplyDelete
  23. 試咗,覺得un咗啲,應該加番多啲水定減邊啲材料呢?

    ReplyDelete
    Replies
    1. 唔想太煙un, 可以減D糯米粉,加返木薯粉

      Delete
  24. 你好,我好中意你既食譜嫁!同埋想問一問你既紅棗糕係整幾厚既呢?因為我整左幾次都係1個鐘都唔熟TAT

    ReplyDelete
    Replies
    1. 正成好薄,約3cm, 花型 8-10cm, 你用明火? 可能火唔夠大,蒸耐D蒸到熟為止就得。蒸得耐都無開題

      Delete
  25. 請問木薯粉係咩來?
    邊度買?
    點解要落馬蹄粉既?
    對不起 新手上路 多多指教

    ReplyDelete
    Replies
    1. 木薯粉是泰國生粉,英文是 Tapioca starch, 馬蹄粉係令糕色通透D,爽得黎凝固

      Delete
  26. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. 平時隔水蒸就得,上面食譜都有寫喔~

      Delete
  27. 請問可以唔落馬蹄粉嗎?

    ReplyDelete
    Replies
    1. 都可以,唔落會散D,色無咁透明,效果未必同呢個咁好

      Delete
  28. This comment has been removed by the author.

    ReplyDelete
  29. 我昨晚整了,好好味呀, 多謝你! 另外想問,如果想再軟身啲,係咪應該加D糯米粉,同少D木著粉?

    ReplyDelete
    Replies
    1. 係呀,減左幾多木薯粉就加返同等份量的糯米粉

      Delete
  30. 只可蒸食?唔洗煎?

    ReplyDelete
    Replies
    1. 蒸好味D,清香D,煎都可以,隨個人口味

      Delete
  31. Hi there, Thanks for the recipe. But i have a question about the recipe. After i boiled the dates and let them sit there for an hour. I squeezed the dates water out and there is 400ml of dates water. My question is do I just only use that 400ml dates water to mix with those 240g powder mixture then steam OR i need to add extra 400ml water and becomes 800ml dates water then mix with the powder. I am a bit confused. thank you so much.

    ReplyDelete
    Replies
    1. only use that 400ml dates water to mix with those 240g powder mixture then steam

      Delete
  32. 請問點解我張D粉同水MIX完之後, 個粉槳D色是奶白色, 不像你的啡色, 又蒸完是變深色了, 但又不像你的咁實色, 咁啡色
    及我蒸出來不夠煙UN, 可再加D乜煙UN些
    thanks

    ReplyDelete
    Replies
    1. 所有份量有跟足嗎? 用那種糖? 糖的顏色會影響糕色,紅棗壓得太盡,糕色都會變深

      Delete
  33. 我跟食譜做, 味道一流! 只是有一個問題: 但蒸完之後, 糕面外圍有一圈白色, 摸上手有少少硬, 似帶少許乾粉狀. 請問, 有遇過呢種情況嗎?

    ReplyDelete
    Replies
    1. 我無遇過,可能粉無撈勻?或是攪拌過度起泡?

      Delete
    2. 粉應該係勻, 但我係等蒸鍋水滾時, 有用木匙慢攪粉漿, 因怕粉會沉係底. 另, 我全程用左大火... 會有關係嗎?

      Delete
    3. 可能太大火,滾起左粉漿

      Delete
    4. 我之後再試過幾次. 得出既結論係, 我用微波爐保鮮紙包住糕盤蒸糕, 蒸好個糕面就會出現一個白色既外圈; 冇包, 就冇事. 所以我跟住蒸既糕, 全部都冇再包保鮮紙. 呢個糕真係好好味, 多謝鬼嫁!

      Delete
  34. 如果想降低QQ度,應減少那些粉量?

    ReplyDelete
  35. 你好呀,想問下我整完味道帶酸同un到咬唔開,係唔係野整錯呢?? thanks

    ReplyDelete
    Replies
    1. 唔會酸同un,係QQ的煙煙un un ,係未落錯粉?

      Delete
    2. 酸我估有機會係D紅棗問題,不過粉就冇錯喔~或者我第1 次整,整失敗了。。。

      Delete
  36. 失敗了😢😢😢
    粉槳無法拌勻
    有好多粒粒
    為何呢?

    ReplyDelete
    Replies
    1. 粉類有無過篩?水要慢慢加,一邊加一邊攪,再試下啦。你見上面咁多人整到,一定得嫁

      Delete
  37. 我用了沾米粉去代替馬蹄粉,出來的結果是一pat 野甘(沒有放進雪櫃)!是否一定要雪涷?是否一定要用馬蹄粉?糯米粉又有什麼用途?謝

    ReplyDelete
    Replies
    1. 用全沾米粉會 pat D,馬蹄粉用處係企身硬DD,一定要雪凍先可以切,好似年糕咁

      Delete
  38. Can i use oven.....隔水蒸?

    ReplyDelete
    Replies
    1. 都可以但我未試過,時間要自己就

      Delete
  39. 請問你話用800ml水...係用來煲紅棗..煲完400?係咪咁解?��

    ReplyDelete
  40. 我想將d紅棗打溶來整呢請問份量點計?

    ReplyDelete
    Replies
    1. 呢個我無試過,可能要你自己試分量

      Delete
  41. https://www.facebook.com/photo.php?fbid=689965017709491&set=a.195074613865203.40649.100000879978262&type=3&theater
    以前係"點一龍"食過o既紅棗糕,好好味~ 但係,不知點整o既?

    ReplyDelete
    Replies
    1. 我無食過"點一龍",比較唔到,有興趣可試跟呢個食譜

      Delete
  42. 請問你如果我用"福"字模蒸,反轉脫模後怎樣另個面唔會一個個小孔?謝謝

    ReplyDelete
    Replies
    1. 應該唔會,我個花花都無小孔

      Delete
  43. 可以影一影木薯粉個包裝嗎?或者邊度一定買到岩用嘅 因為之前跟住整過一次 好實食落好似擦膠 可能買錯左粉 另外煲到完全唔夠水最後得返200ml左右 點解會咁>< 謝謝回覆

    ReplyDelete
    Replies
    1. 我呢款香港無得賣嫁,泰國買的。包裝上寫 Tapioca Starch 就ok. 可能太大火,細火D

      Delete
  44. 多謝你個食譜呀, 第一次整就大成功, 個texture好正!! 但想再煙un D, 好似年糕咁, 應該要點呢? THX

    ReplyDelete
  45. 雪凍左再拎去蒸熱食可以嗎?
    會吾會溶

    ReplyDelete
  46. 請問雪凍左再拎去蒸會吾會溶

    ReplyDelete
    Replies
    1. 唔會, 要再加熱, 熱食先好味, 蒸或微波

      Delete
  47. 想請教,如不要太QQ,減了糯米粉後要加番多D木糬粉嗎?

    ReplyDelete
  48. 可不加馬碲粉嗎?可用什麼代替?

    ReplyDelete
    Replies
    1. 加馬碲粉,用其他粉唔知會變成咩質感。

      Delete
  49. 請問如果屋企無馬蹄粉,可用粘米粉代替嗎?

    ReplyDelete
    Replies
    1. 加馬碲粉,用其他粉唔知會變成咩質感。

      Delete
  50. 第一次整已經成功了, 還打算多整幾底, 謝謝你的食譜:)

    ReplyDelete
  51. 請問如果唔食得糯米, 糯米粉可以用其他材料取代嗎?

    ReplyDelete
    Replies
    1. 唔.... 可以試下沾米粉但我無試過,唔肯定質感。

      Delete
  52. 新年做左兩次, 好成功, 不過要夠熱食先有軟綿綿效果, 多謝你的食譜呀!!

    同埋要讚你好有耐性解答大家問題~~ XD

    ReplyDelete
    Replies
    1. 係呀,好似年糕咁,係熱食的糕,熱先會軟

      Delete