![](https://lh3.googleusercontent.com/-fc-Evmuzpbs/XIMn0xFRZOI/AAAAAAAAbEE/c5I3Z0AuAaoG23K4IZoCG_m22-OJ2xj6gCHMYCw/s5000/%255BUNSET%255D)
材料:(1個8cm x 12cm長模)
馬蹄粉 145g(分85g、60g用)
水 250g(分90g、60g用)
增城片糖 100g(用黑片糖也可)
熱水 300ml(分300ml、200ml用)
黃片糖 25g
冰糖 40g
做法:
- 增城片糖先用300ml熱水煮至糖溶,熄火放涼(溫度高的糖水加入馬蹄糊中會影響質感);
- 黃片糖及冰糖用200熱水煮至糖溶,熄火放涼(溫度高的糖水加入馬蹄糊中會影響質感);
- 準備兩個大碗,分別以90g水開溶同85g馬蹄粉,另一大碗以60g水開溶同等份量馬蹄粉,浸約15分鐘備用;
- 份量大的一碗馬蹄糊先攪拌至幼滑,加入(1)已涼卻黑片糖水拌勻後過篩成啡色馬蹄糊備用;
- 份量小的一碗馬蹄糊先攪拌至幼滑,加入(2)已涼卻黃片糖水拌勻後過篩成黃色馬蹄糊備用;
- 模具先塗少許油,先以大火隔水蒸3分鐘,倒入(4)約150ml啡色馬蹄糊,蒸約9-10分鐘;
- 第一層啡色完成(糕層已九成凝固),面會有點啡糖水,先倒掉八成糖水,留下少許糖水才倒入(5)約150ml黃色馬蹄糊,蒸8-10分鐘;
- 第二層淺色完成(糕層已九成凝固),面會有點黃糖水,先倒掉八成糖水,留下少許糖水才倒入(4)約150ml啡色馬蹄糊後用竹籤插入糕中多個孔(有助減低蒸熟後分層情况),隔水蒸8-10分鐘;
- 第三層啡色完成(糕層已九成凝固),面會有點啡糖水,先倒掉八成糖水,留下少許糖水才倒入(5)約150ml黃色馬蹄糊,蒸8-10分鐘;
- 第四層白色完成(糕層已九成凝固),面會有點黃糖水,先倒掉八成糖水,留下少許糖水才倒入(4)約150ml啡色馬蹄糊後用竹籤插入糕中多個孔(有助減低蒸熟後分層情况),隔水蒸25-30分鐘;
- 蒸好便取出,倒掉表面水份(中間會出現凹陷情況勿擔心),待稍涼即可脫模,切件享用。
步驟1:
![](https://lh3.googleusercontent.com/-KgWyGuwTimI/XIMn1oZrUgI/AAAAAAAAbEI/pavtZMf5Rqwk7z63sBEIh87BwgRtU1CSACHMYCw/s5000/%255BUNSET%255D)
步驟2:
![](https://lh3.googleusercontent.com/-nPqRS9AS2FY/XIMn2KLY71I/AAAAAAAAbEM/sgBYhWOYv4oBErc2ymJ8W-C_aej9QG-egCHMYCw/s5000/%255BUNSET%255D)
![](https://lh3.googleusercontent.com/-zhdA0xfUG5c/XIMpdZ7hsXI/AAAAAAAAbFQ/L1Oq1b7ttn8RMUTdKHyqMWWjNl1xqLexgCHMYCw/s5000/%255BUNSET%255D)
步驟3:
![](https://lh3.googleusercontent.com/-iQXof0eGG8g/XIMn2ouVIrI/AAAAAAAAbEQ/PZmS0GGNpDURHGkZGV4Ii4xKSc2A3R6dwCHMYCw/s5000/%255BUNSET%255D)
步驟4-5:
![他](https://lh3.googleusercontent.com/-RroQtg3CcM0/XIMn3O5AcNI/AAAAAAAAbEU/yBaWGOqeIagmBYarUXKsusy0CKYpw9-BQCHMYCw/s5000/%255BUNSET%255D)
步驟6:
![](https://lh3.googleusercontent.com/-jn-CRanmJBA/XIMn3qfJIPI/AAAAAAAAbEY/PT-MAlsQ8bEcrKwEQXJ79FtfoksfVGjwwCHMYCw/s5000/%255BUNSET%255D)
步驟7-8:
![](https://lh3.googleusercontent.com/-lMHT6udSrAQ/XIMn4KoclbI/AAAAAAAAbEc/XV6X40k8iAE-_1rgUjel-wDDYsoeLrqXACHMYCw/s5000/%255BUNSET%255D)
步驟9:
![](https://lh3.googleusercontent.com/-N-ZGs1GW0_k/XIMn4o_cQHI/AAAAAAAAbEg/Z5sVTgg_jmEmXwrAR60Yi1UgVgPnM9NFwCHMYCw/s5000/%255BUNSET%255D)
步驟10-11:
![](https://lh3.googleusercontent.com/-es0qoKdOm3g/XIMn5IK6uzI/AAAAAAAAbEk/uLYt2Nj6Yq0P_co_xI2NcYpB-pDAxzGgQCHMYCw/s5000/%255BUNSET%255D)
![](https://lh3.googleusercontent.com/-fb7TK_BI6SU/XIMn5hpISfI/AAAAAAAAbEo/yV7IzTMPA10MjY4IV9hdBUzaeloMjUmIACHMYCw/s5000/%255BUNSET%255D)
![](https://lh3.googleusercontent.com/-i2Jls-jEJK0/XIMn6GuoJZI/AAAAAAAAbEs/fIeiT1CRx4I20yVJDDmmIr9R01LIf1ezwCHMYCw/s5000/%255BUNSET%255D)
![](https://lh3.googleusercontent.com/-DmJCOJPDF20/XIMpdwZJsQI/AAAAAAAAbFU/fZrhCeLbRZIBZSdEyKguiAb0vYyF9hruACHMYCw/s5000/%255BUNSET%255D)
(做出晶瑩剔透嘅金黃效果)
![](https://lh3.googleusercontent.com/-v6O4RkwouOU/XIMpeh9ZiBI/AAAAAAAAbFY/qSsRziAJIUYiz0-SIX_ToON5fGoTX6d-wCHMYCw/s5000/%255BUNSET%255D)
![](https://lh3.googleusercontent.com/-ZUOMDYv6x1I/XIMrvIHVX6I/AAAAAAAAbFo/OiyzryDY3koJDOVz0I_48yhceGuJjZGIwCHMYCw/s5000/%255BUNSET%255D)
P.S. 每次倒入馬蹄糊前也要先拌勻,以免糊漿沉澱。
P.S. 蒸好後的馬蹄糕即食最好味,彈牙而軟熟,又有牙蹄爽口感;如果隔日食,曾放入雪櫃,取出後隔水蒸15至20分鐘即變回軟熟。
P.S. 中間會出現凹陷情況勿擔心,不影響質感和味道,還在研究點樣解決依個問題,有最新食譜會立即同大家分享。
![](https://lh3.googleusercontent.com/-N_gSzaWC6Do/XIMrvkKxcHI/AAAAAAAAbFs/NSwr_TVEg2UxB8DS0063GwP9bEpEJwE9ACHMYCw/s5000/%255BUNSET%255D)
P.S. 之前做過千層效果,共有九層,步驟會多咗,扮出嚟效果層與層之間無咁分明,食材同之前一樣,只是每層蒸嘅份量減半,及蒸時間都需要減少。