今天為你消耗元宵節,立冬剩下的糯米粉,實驗了3個食譜
@食譜1 (recipe 1)
蛋 1 (egg)
糖 30g (Sugar)
牛奶 140g (Milk)
蔬菜油 40g (Vegetable oil)
糯米粉 150g (glutinous rice flour)
@食譜2 (recipe 2)
蛋 3 (egg)
糖 50g (Sugar)
牛奶 35g (Milk)
蔬菜油 35g (Vegetable oil)
糯米粉 100g (glutinous rice flour)
@食譜3 (recipe 3)
蛋 2 (egg)
糖 18g (Sugar)
牛奶 65g (Milk)
蔬菜油 10g (Vegetable oil)
糯米粉 68g (glutinous rice flour)
玉米粉 12g (corn flour)
鹽 一點 (Slat a little bit)
白醋 或檸檬汁 1/4 tsp (vinegar or Lemon juice)
烘烤溫度 Baking temperature and time
325 F = 160 C 25分鐘 (25mins)
** 我愛第2的食譜
@食譜1 (recipe 1)
蛋 1 (egg)
糖 30g (Sugar)
牛奶 140g (Milk)
蔬菜油 40g (Vegetable oil)
糯米粉 150g (glutinous rice flour)
@食譜2 (recipe 2)
蛋 3 (egg)
糖 50g (Sugar)
牛奶 35g (Milk)
蔬菜油 35g (Vegetable oil)
糯米粉 100g (glutinous rice flour)
@食譜3 (recipe 3)
蛋 2 (egg)
糖 18g (Sugar)
牛奶 65g (Milk)
蔬菜油 10g (Vegetable oil)
糯米粉 68g (glutinous rice flour)
玉米粉 12g (corn flour)
鹽 一點 (Slat a little bit)
白醋 或檸檬汁 1/4 tsp (vinegar or Lemon juice)
烘烤溫度 Baking temperature and time
325 F = 160 C 25分鐘 (25mins)
** 我愛第2的食譜