可蒸可烤的紫薯米蛋糕 Purple Sweet Potato Rice Cake(Steam or Bake) I Gluten Free
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- čas přidán 17. 11. 2021
- 海绵状, 超柔软蓬松的口感, 巧妙的蒸制方法,简單不塌陷, 学会了就不会怕蒸出来像蛋饼的了.
Ingredients食材料;
90g rice flour 90克粘米粉
50g castor sugar 50克细砂糖
60g slices purple sweet potato 60克紫薯切片
70g small cubes purple sweet potato 70克紫薯小方块
3 eggs(weigh out 63-65g each with shell)3粒鸡蛋(每粒带壳63-65克）
60ml coconut milk 60毫升椰奶
1/4 tsp salt 1/4 茶匙盐
45g corn oil 45克玉米油
1 tsp vinegar or lemon juice 1茶匙醋或柠檬汁
removable bottom baking pan size 6x4 inches
脱底烤盘6x4寸
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#ZhenKitchen
#紫薯米蛋糕
#PurpleSweetPotatoRiceCakeSteamOrBake
![蒸紫薯小蛋糕，天然色素、无泡打粉苏打粉 Purple Sweet Potato Steamed Cupcakes, No Baking Powder & Soda[My Lovely Recipes]](/img/n.gif)
Piękny kolor i struktura ciasta.Jeśli można przepis po polsku, to proszę.
看起來很好吃，紫色好漂亮！感謝，一定做來吃！
Wow delicious 😋😊
好漂亮 😍 您做的每一个蒸🥚糕都很有水准👍🏻👍🏻 烤的也一样漂亮 💯 我会试试制作 🥰
谢谢
Wow, amazing recipe, cake looks delicious!
Greetings from London 🌹💐😊
Thank you for visiting my channel. Have a nice day😊
Look so delicious
Thank you 😋
👍👍👍,thanks for share the recipe.,,so yummy
you're welcome
Soft and fluffy.... So yummy...
Thank you 😋
Looks so yummy
Thank you
Yummy, yummy. Good !
Thank you 😋
Wow how nice
Look so beautiful
Thank you
Have a nice day
好漂亮的紫云旦糕。
谢谢,也谢谢您访问我的频道.🙏
@@zhenkitchen
不客气。
珍老师您好！太喜欢看您蒸蛋糕了，任何蛋糕都可以很漂亮！赞👍！我蒸紫薯蛋糕底下变成青色一块块的为什么呢？
晚上好Sally，很大可能是蛋白霜还没有和面糊充份混合均匀所呈现的白中带青色，又或是蒸的时候底部入水的关系.谢谢
老师，您好。请问如果可以用中筋面粉和杏仁奶吗？
Nagyon. Tetszik. Biztosan finom 👍👌🇭🇺💜🫐🌰🧁
請問老師如果不放蛋可以用其他代替嗎？
looks very soft and beautiful I want to make it too hope it works like you thanks you for the recipe
You're welcome, have a nice day
Did you make it yet?
原來沾米粉都可以做蛋糕
請問蛋白霜是否「一定」要下白糖，才可以打出霜的效果？光是蛋白是打不出霜嗎？我看的視頻，全都是下大量的白糖去打。
I used the baking method, but the ‘waist’ of the cake shrunk… would there be any reason for that? I can’t get that purple color either - my cake is pale pale purple pink…
also… I baked for 50 mins but the cake still isn’t fully cooked for some parts…. 😥
老师，这次的面糊比较浓稠些相比之前学的斑斓和金瓜口味的，只有这款才可烤，之前斑斓和金瓜的食谱都不能烤对吗？
晚上好，之前的斑斓和金瓜也都可以用来烤的。谢谢
I'm making your cake.. i encounter that it was hard for me to the consistency of the batter. What if mine seems dry? As in.. i doesn't flows like your batter. Should i add bit of oil or coconut milk to make it slimier? 😅 smooth flowing..
yes you can add slowly liquid (coconut milk or oil) to reach the batter consistency as shown in the video..too dry maybe due to water absorption of rice flour is different or even the purple sweet potato also can cause the problem.
do remember to add in the rice flour in batches as shown in the video☺
老师 请问用三象牌粘米粉做的蛋糕冷藏隔夜的話会变乾硬吗
早上好,不是牌子的因素, 是粘米粉本身的特性易于散发水份的问题。特别是遇到无盖方式又吹风和冷藏都会曾加水份的流失,因而产生乾中帶些硬。但无所谓的你可以把它重新放回鍋蒸上几分钟，口感和刚出炉的没什么分别。谢谢
👍🍀👍🍀👍🍀
Thank you
I would like to know if I can replace the corn oil with other oil such as coconut
Yes you can replace it with any edible oil.Thank you
老師：請問我蒸出來時，個蛋糕慢慢回縮，我做錯那部份呢？
如果你想要蒸出完美的此类型蛋糕~表面像蘑菇头般美丽而又不塌陷, 那面糊的浓稠度和正确的蛋白霜要如视频里所呈现般外，对蒸制方法也很讲究。如果你所用的的蒸具和我的一模一样那就不会有问题的了。 我们要的是蒸气所产生的热能来蒸熟蛋糕, 而不是无止境的让蒸气渗透到蛋糕中在蒸的过程中它会很美丽凸起因为里面是空洞的空气在支撑着,当你开鍋时就塌陷了。 要防止这发生蒸盘上方一定要盖好或包好留小洞口或戳洞如用铝箔纸，如果是用煤气炉火候是以中小火. 谢谢🙏
我還沒有用過粘米粉做蛋糕， 請問 和普通麵粉做有分別嗎?
口感会有差哦！面糊浓稠度也会受到影响
晚上好，它的口感更松软细腻滑嫩,又帶点大米的香味.谢谢
老师，我的紫薯和蛋黄放一起搅拌后就变灰色了呢？
那是紫薯裏的花青素自然化学反应的使然，要选用如视频里的～深紫色的紫薯来制作, 制成品就会如视频里所呈现般。谢谢
紫薯蛋糕蒸出来不会变色吗？冷藏第二天拿出回热蒸会塌陷吗
早上好, 紫薯的花青素当遇到蛋清是会褪色的,所以你要选择深颜色的紫薯来减少它对蛋清的反应. 已经定型的蒸熟蛋糕,冷藏后回鍋蒸不会塌陷的了.谢谢
@@zhenkitchen 我用深色紫薯蒸出来蛋糕变蓝灰色
@@hihih8954 花青素是对碱性除了蛋清, 比如泡打粉之类的偏加物会产生化学反应的. 如果你的蛋糕是变蓝灰色，那证明你的面糊是太碱性了。我的食谱是无泡打粉的应该不会太碱性的. 谢谢
I tried your recipe but unfortunately doesn't get fluppy .. I try to read your description I don't see any baking powder or yeast .. So that why my steam cake is so ugly .. Sorry to tell.
i'm so sorry to hear that your cake did not rise properly. In steaming this type of cake need no baking powder or yeast as leavening agents, it's the meringue, that support the whole cake's structure and rise nicely. The reasons that you have failed to steam the cake, i assumed that you have followed exactly the ingredient listed. firstly it could be the mixing of the meringue and the rice batter, that has caused overmixing then lead to defoam, which will no longer support the cake's structure. Secondly, which is no less important is the steaming method or tools deployed. If you're using the electric steamer same as the one that i'm using, which is vented lid covers with another vented lid. Although it's weird, but it's the most effective method to steam this type of cakes. If you're using gas stove, you must make sure that the cake pan is covered properly same as the one using electric steamer or cover with aluminum foil poke with some holes and must make sure your steaming pot's lid is vented too, otherwise you need to lightly side tilt the lid to let the steaming gases flowing out, as if you're using vented lid. thank you.
I have another video which is using gas stove. Please click the link below:
czcams.com/video/oQ3OwGYuiRM/video.html
@@zhenkitchen I follow your recipe and description too. By steaming I use electric gas stove with a lid cover of cloth.. That's really strange when I open the lid and saw the cake totally deform.. I will some of your recipe and will tell you if I get success thank for the nice explained reply. Love all your video.
@@TheMultideereyes thank you for your disclose about your steamer lid is wrapped with a cloth, meaning you're aware of steaming water from dripping back to the cake pan. But, the cake pan also needs to cover properly too, to avoid steaming gases from penetrating inside the cake, which will ruin or collapse the rises of the cake, immediately when your open up the lid. In steaming this type of cake, using meringue support cakes, what we want is the heat that cook the cake ,not the steaming gases. To judge if the cake is beautifully steamed or not it's very much depends on whether its has convex surface or not? To obtain the convexity of it, absolutely is relied on how you treat your cake pan inside the steaming pot. Have a nice day🙏
如果要用焗焗需要焗幾分鐘？謝謝🙏
早上好, 在预热150℃的烤箱烤40-50分钟.在视频的时间8.38分钟有说明。谢谢🙏
请问你的电蒸锅（一层可拆卸内部）直径是多少厘米 (cm)?
你好，直径是27厘米。
Thanks for the reply.
Is it the Pensonic PMC-1501 model?
@@carlynchoong4497 Pensonic PMC-1301
Thank you very much!
點解我做出嚟？不是紫色的蛋糕？
请问有没有6寸的食谱
这道食谱的份量是适合用6寸模的。
用低筋麵粉得唔得 ?
得,但是你要留意面糊的浓稠度一定要同视频里所呈现斑。因为低筋麵粉同粘米粉的吸水量不同.
請問老師為什麼我的紫薯都會沉到底部？
这类蛋糕的主要支撑元素是蛋白霜的微细泡，因此，要充分（包括盆边）打发蛋白，要留意微细泡形成的过程如视频里。当和面糊混合时不要过度搅拌避免消泡。
请问沾米粉可以用低筋粉取代吗
早上好.你可以用低筋麵粉代替沾米粉的。但是, 因为低筋麵粉的吸水量比沾米粉高. 因此, 面糊的浓稠度需要拿捏到和我的视频里所展示般.谢谢
@@zhenkitchen 谢谢你了
为什么我的紫薯打完变成灰色，不是紫色
那是紫薯裏的花青素遇到蛋清后自然化学反应的使然，要选用如视频里的～深紫色的紫薯来制作, 制成品就会如视频里所呈现般。谢谢🙏
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9o
做的是蒸蛋糕，最后切开展示的烤蛋糕