Chinese White Sugar Sponge Cake 懷舊白糖糕
Classic Chinese white sugar sponge cake is many people’s childhood favourite. Simple, easy and sweet steamed cake, very delicious!
Anyone like this white sugar sponge cake? I remember when I was kid, I always bought it in a small shop or in Chinese restaurants. They are soft, sweet, little bit sour, very simple sponge cake but just so delicious.
Now it is very rare to see a place sell it, it is better to make it at home and renew the childhood memories.
小時候在酒樓必會點的白糖糕，甜甜又帶點酸味，非常鬆軟，現在已很難找到了。自己做非常簡單，不用臭粉，將材料拌勻待發酵，再蒸便成！當早餐或下午茶也不錯呢～
Activate the yeast with mixing 3 tablespoons water, let it rest for 10 minutes. Mix 150ml water with rice flour until smooth.
In another pot, mix 150 ml water with sugar, under medium heat and cook until sugar dissolved. Then add the syrup into the flour mixture, and add the yeast, mix well.
Cover the bowl with plastic wrap, let it rest in room temperature for 1 to 2 hours. The mixture supposed to have many bubbles in it, which mean is ready.
Brush little oil in a plate, pour the mixture in and steam it under high heat for 20-25 minutes.
先用3湯匙水與酵母拌勻，靜置十分鐘。用150毫升水與沾米粉拌勻。
再將另外的150毫升水與糖拌勻，用中火煮至糖溶化。將糖水加入再來米粉漿內拌勻，待粉漿完全冷卻後，加入酵母拌勻 （＊必定要待粉漿冷卻少下酵母，否則酵母會死掉）
用保鮮紙封口，放在室溫發酵一至兩小時，發酵後會有很多泡沫在表面 （＊如天氣寒冷，要多發酵一至兩小時）在蒸盤上塗一層薄薄的油，用篩過濾粉漿，用大火蒸約20至25分鐘即成！
- 150 gram rice flour
- 300 ml water
- 80 gram white sugar
- 5 gram yeast
- 材料：
- 沾米粉 150克
- 水 300毫升
- 糖 80克
- 乾酵母 5克
- Activate the yeast with mixing 3 tablespoons water, let it rest for 10 minutes. Mix 150ml water with rice flour until smooth.
- In another pot, mix 150 ml water with sugar, under medium heat and cook until sugar dissolved. Then add the syrup into the flour mixture, and add the yeast, mix well.
- Cover the bowl with plastic wrap, let it rest in room temperature for 1 to 2 hours. The mixture supposed to have many bubbles in it, which mean is ready.
- Brush little oil in a plate, pour the mixture in and steam it under high heat for 20-25 minutes.
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