另類的烤奶油年糕.

標準


Ingredients:

3 cups sweet rice flour (mochiko) 糯米粉
2 1/2 cups sugar 糖
2 teaspoons baking powder泡打粉
5 eggs 蛋
3 cups coconut milk 椰奶
1/2 cup butter (one stick/4 ounces), melted and cooled slightly 融化的奶油
1 teaspoon vanilla extract 香草精

Procedure:

1. Preheat oven to 350°F. 加熱烤箱到350°F
2. Lightly spray the baking pan with cooking spray. 烤盤噴點油
3. Whisk the rice flour, baking soda powder, and sugar in a medium bowl.  將糯米粉,泡打粉及糖放入中型盆子裡
4. In a large bowl, combine the eggs, coconut milk, butter, and vanilla extract, whisking until eggs are fully incorporated into the coconut milk mixture.大型盆子裡混盒蛋,椰奶,融化的奶油跟香草精, 用攪拌器攪拌均勻.
5. Fold the dry ingredients into the wet ingredients and stir to combine. 把粉類的部份倒進椰奶蛋的混合液裡攪拌.

6. Pour the batter into the prepared baking pan. 將粉將到浸烤盤裡.

7. Bake for an hour and 30 minutes, or until the butter mochi is golden brown and starts to pull away from the sides of the pan. Cool completely. Cut into small squares and serve. 然後考到一個半小時,或是烤到表面金黃,耶千插入不沾粘就行, 拿出來冷卻切小塊.

PS.因為我想吃紅豆年糕,而Don 喜歡椰子口味的, 所以我就分成一半,  一半保留原味一半加入前天做好的蜜紅豆(也可以用紅豆罐頭),攪拌均勻再倒入烤盤裡. 自己分配需要的烤盤大小.我用一個圓形跟一個方形的蛋糕烤盤. (我只烤50分)

這種方法很方便,  吃年糕不用花一兩個小時去蒸啦! 這烤年糕又嫩又Q! 好吃!

 

食譜來源Recipe from:

Brooklyn Farmhouse

Butter Mochi

Thanks! This is a good recipe!

 

 

One response »

  1. 這個食譜剛烤出來表面會脆, Don喜歡它的口感. 一個人吃會吃不完, 做時可以減半或做完跟人分享. 當你放到盒子裡保存時就會變軟了. 台灣比較潮濕, 不能放在沒冷藏太多天.

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