White Sugar Sponge Cake Recipe 白糖糕食谱
This white sugar sponge cake is the easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional, also you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. you can make it at home easily, lets give it a go! Original recipe from Josephine's Recipes and published on Feb 4, 2014. 这款白糖糕， 做法最简易快速的。 不需要准备白饭、酒饼， 更不需要长时间等面糊发酵， 喜欢吃，就赶快动手做吧！。 约瑟芬食谱的原始配方，于2014年2月4日发布。
Ingredients 材料
(A)
即溶酵母 1 tsp dried yeast
温水 1 tbsp warm water
白糖 1 tsp white sugar
(B)
粘米粉 150g rice flour
水 150ml water
(C)
白糖 110g-120g white sugar, optional
(C)
白糖 110g-120g white sugar, optional
水150g hot water, if extra 15g is works too.
(减糖会影响味道，少于100g的糖一点都不甜，不好吃)
(D)
oil for brushing
涂上一层薄薄的食用油
Method 做法：
1) 粘米粉放入大碗中，加入150ml的水拌匀。
Add rice flour and water into a large mixing bowl.
2) 一个锅150ml的水加入糖，一起煮溶。
In a saucepan, heat water and sugar until dissolves.
3) 将热糖水倒入粘米粉浆里混合均匀待凉。
Pour the hot syrup into rice batter (1) stir well and wait until room temperature.
4) 在一个小碗里加入温水，糖和干酵母，混合。 倒入酵母液拌匀，加入（3）混合。盖上，在温炉中发酵1小时，直到表面出现细小的气泡。To make the yeast water, in a small bowl, add warm water, sugar, and dried yeast. pour into (3) and combined well. rise in the warm over for 1 hour until bubble arise on top.
5) 模具涂上油，然后将发酵后的粉浆倒入模具，放入已煮滚水的蒸炉内，大火蒸25分钟。白糖糕就做好了。你可以加倍配方像视频7英寸蛋糕盘高。 也需要加倍时间。Brush oil in a prepared plate and place on the steaming rack in the wok. stir the rice flour mixture before pouring onto the plate, then cover and steam over high medium heat for about 25 minutes. you can doubled the recipe like the video 7-inch cake pan and high and it need to double the time too. Cool completely before slicing. 如果大家喜欢的请关注并在我的视频点赞👍，还有记得交作业哦！
Helpful tips:
Proving yeast, just stir with water and sugar make yeast bubble up it help batter rise beautifully and save time. Overproofed batter, after the steaming will turned yellow brown colour like science-wise.
零失敗的白糖糕做法！ 絕對做出爽口彈牙的口感！ 提示: 白糖糕失败的原因. 要测试酵母的活性，就是将它与水和糖混合，然后液体开始起泡，那就说明酵母有活性，操作过程很科学，但其实执行起来还是简单的。 过度发酵的白糖糕蒸后会变成黄褐色 ，发酵不足蒸后表面像皱纹。When you steam the cake, no need to use a plate to cover on top. 蒸的时候，不需要用盘子盖在上面，避免蒸汽不平衡。
版权声明：凡本网原创作品，未经允许，不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明 【食谱原作者：约瑟芬食谱】
来源网址 JosephineRecipes.Com
(减糖会影响味道，少于100g的糖一点都不甜，不好吃)
(D)
oil for brushing
涂上一层薄薄的食用油
Method 做法：
1) 粘米粉放入大碗中，加入150ml的水拌匀。
Add rice flour and water into a large mixing bowl.
2) 一个锅150ml的水加入糖，一起煮溶。
In a saucepan, heat water and sugar until dissolves.
3) 将热糖水倒入粘米粉浆里混合均匀待凉。
Pour the hot syrup into rice batter (1) stir well and wait until room temperature.
4) 在一个小碗里加入温水，糖和干酵母，混合。 倒入酵母液拌匀，加入（3）混合。盖上，在温炉中发酵1小时，直到表面出现细小的气泡。To make the yeast water, in a small bowl, add warm water, sugar, and dried yeast. pour into (3) and combined well. rise in the warm over for 1 hour until bubble arise on top.
5) 模具涂上油，然后将发酵后的粉浆倒入模具，放入已煮滚水的蒸炉内，大火蒸25分钟。白糖糕就做好了。你可以加倍配方像视频7英寸蛋糕盘高。 也需要加倍时间。Brush oil in a prepared plate and place on the steaming rack in the wok. stir the rice flour mixture before pouring onto the plate, then cover and steam over high medium heat for about 25 minutes. you can doubled the recipe like the video 7-inch cake pan and high and it need to double the time too. Cool completely before slicing. 如果大家喜欢的请关注并在我的视频点赞👍，还有记得交作业哦！
Helpful tips:
Proving yeast, just stir with water and sugar make yeast bubble up it help batter rise beautifully and save time. Overproofed batter, after the steaming will turned yellow brown colour like science-wise.
零失敗的白糖糕做法！ 絕對做出爽口彈牙的口感！ 提示: 白糖糕失败的原因. 要测试酵母的活性，就是将它与水和糖混合，然后液体开始起泡，那就说明酵母有活性，操作过程很科学，但其实执行起来还是简单的。 过度发酵的白糖糕蒸后会变成黄褐色 ，发酵不足蒸后表面像皱纹。When you steam the cake, no need to use a plate to cover on top. 蒸的时候，不需要用盘子盖在上面，避免蒸汽不平衡。
版权声明：凡本网原创作品，未经允许，不得转载。
禁止未经授权使用或二次编辑和重新加载此视频。
分享视频请注明 【食谱原作者：约瑟芬食谱】
来源网址 JosephineRecipes.Com
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