Cantonese White Sugar Cake 广东白糖糕
This morning, I tried steaming this Cantonese Cake, using the video from YouTube below. https://youtu.be/QRU4tSQYZbM
Cantonese style white sugar cake: simple ingredients, easy to make at home.
Today’s Tips: Ingredients: 200 grams of sticky rice flour, 100 grams of sugar, 360 grams of hot water, 3 g high sugar resistant yeast, 5 g corn oil Precautions: The fermentation time of the dough is between 1.5-2 hours, and there will be a lot of bubbles on the surface When steaming, use cold water to make the internal dough more delicate.
今天早上，我试着用下面的 YouTube 视频蒸这个粤式蛋糕。 https://youtu.be/QRU4tSQYZbM 广式白糖糕：原料简单，在家也能轻松制作。 今日小贴士： 材料：糯米粉200克，白糖100克，热水360克，高糖酵母3克，玉米油5克注意事项：面团发酵时间在1.5-2小时之间，表面会有很多气泡蒸的时候用冷水让内部的面团更加细腻。
Hello , this is Xiaohuai
你好，我是小淮.
Today I am going to cook the Cantonese sugar cake; bring water up to the boil add 100g sugar; add 380 ML hot water to it, dissolve it.
When the temperature is below 60 degrees C, add 200g rice powder mix until even.
Rice powder is made from finely ground white rice. Stir until there is no dry rice powder remaining. Bring the water up to the boil then reduce to low heat.
Put the mixture atop of the water and heat the batter indirectly, keep stirring nonstop or it will stick to the pan. The mixture will become more and more sticky.
今天我要做粤式糖糕；把水烧开，加入100克糖；加入380毫升热水，溶解。 当温度低于60摄氏度时，加入200克米粉搅拌均匀。 米粉是由细磨的白米制成的。搅拌至没有干米粉残留。把水烧开，然后转小火。 把混合物放在水上，间接加热面糊，不停搅拌，否则会粘在锅上。混合物会变得越来越粘。
When you lift the whisk and a stream of dough falls, like this, then take it off the heat. Right now, this is a half cooked mixture, make sure you don’t overcook it. Leave it to cool. When it is no longer warm to touch, add 3g yeast and mix well.
当你举起搅拌器，一股面团像这样落下，然后把它从火上取下来。现在，这是半熟的混合物，确保不要煮过头。让它冷却。当摸起来不再温热时，加入3g酵母搅拌均匀。
Leave it to rise for 1 hour and 30 minutes. If you need to, put it in a bigger bowl. Brush oil on a plate to stop sticking. After resting, there will be many bubbles on it and a slight of aroma of alcohol.
让它上升1小时30分钟。如果你需要，把它放在一个更大的碗里。在盘子上刷油以防粘连。休息后，上面会有很多气泡，还有淡淡的酒香。
Add 5g corn oil and mix well. Adding corn oil will improve the texture, pop all the bubbles while mixing pour it to the plate then rest it for 20 minutes. Fits just right to 80% of the pan. After 20 minutes, when there are many fine and small bubbles on the surface, it is ready to steam. Bring the water up to the boil, then steam it for 20 minutes, using high heat for entire time.
加入5g玉米油，搅拌均匀。加入玉米油会改善质地，边搅拌边把所有的气泡爆掉，倒在盘子里，然后静置20分钟。刚好适合锅的 80%。 20分钟后，当表面有很多细小的气泡时，就可以蒸了。把水烧开，然后用大火蒸20分钟。
Time is up. Turn off the heat and cover for minutes before removing the lid. It is ready. Take it out and cool it for minutes.
时间到了。在取下盖子之前，关掉暖气并盖上盖子几分钟。它准备好了。取出并冷却几分钟。
When it has cooled, it is easy to remove from the pan, gently pull it and it comes off very beautiful. After cooling, it is easier to cut up. This type of white sugar cake is also called lunjiaogao.
After steaming, it has very nice pattern. the taste and texture is bouncy and delicious.
冷却后，很容易从锅中取出，轻轻一拉，就很漂亮了。冷却后，更容易切开。这种白糖糕也叫轮交糕。
蒸好后，花纹非常漂亮。味道和质地有弹性和美味。
Summary of the steps I took this morning:
- Bring water to the boil.
- Add 100 g sugar to 380 ml of hot water.
- Whisk until no sugar droplets.
- Cool to 60 degrees before adding 200 g rice powder.
- Mix with whisk until thoroughly mixed.
- Constantly stir the mixture on top of boiling water until dough thickens.
- Cool a while - half cooked dough, add 3g yeast and mix well.
- Plastic wrap the mixture and cool for 1 and a half hour.
- On a separate silver tin, brush oil on surface to stop sticking.
- Add 5 g corn oil to dough mixture and mix well with whisk again until bubbles seen.
- Pour mixture of dough into prepared silver tin.
- Steam silver tin for 20 minutes on high heat.
- Wait 2 minutes and use clippers to take out to cool.
我今天早上采取的步骤摘要： 把水烧开。 在 380 毫升热水中加入 100 克糖。 搅拌至没有糖滴。 冷却至 60 度，然后加入 200 克米粉。 用打蛋器搅拌至完全混合。 在沸水中不断搅拌混合物，直到面团变稠。 冷却一会——半熟的面团，加入3g酵母搅拌均匀。 用塑料包裹混合物并冷却1个半小时。 在单独的银锡上，在表面刷油以停止粘连。 在面团混合物中加入 5 克玉米油，再次用打蛋器充分搅拌直至出现气泡。 将面团混合物倒入准备好的银罐中。 用大火蒸银锡20分钟。 等待 2 分钟，然后用剪刀取出冷却。
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