角仔年糕美味絕招

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>年糕點整先清甜軟糯呢?角仔點炸先鬆化香脆啊?myCOOKey參加奇華餅家為傳媒舉辦的「賀年美點工作坊」時,趁機捉著師傅問過究竟!原來秘訣係......</p>{/content}[/wgt_tinymce_editor][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/keewah/s44_r2_meitu_1.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<p>將年糕蘸蛋煎香,味道更佳。</p>{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/keewah/IMG_4971_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<p>年糕主要材料有米漿、薑汁糖漿。</p>{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/keewah/IMG_4972_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<p>最理想是用米漿做年糕。</p>{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/keewah/IMG_4948_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<p>除了椰汁紅豆糕,阿嫲年糕系列也有新成員薑汁黑糖年糕。</p>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: center;">&nbsp;<strong>薑汁糖年糕</strong></p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: right;"><strong>材料:</strong></p>
<p style="text-align: right;">糯米粉</p>
<p style="text-align: right;">生磨老薑汁</p>
<p style="text-align: right;">糖漿(片糖加水煮溶)</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><strong>製法:</strong></p>
<p>1. 將糯米浸水5小時,然後磨成粉末再脫水備用。</p>
<p>2. 將已脫水的糯米粉及加入了生磨老薑汁的糖漿,混和至完全順滑,避免粉粒狀出現。</p>
<p>3. 利用隔篩將多餘粉粒隔除,並倒入容器。</p>
<p>4. 用沸水蒸約1小時45分鐘。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: center;">&nbsp;</p>
<p style="text-align: center;"><strong>香酥角</strong></p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: right;"><strong>材料:</strong></p>
<p style="text-align: right;"><strong>香酥角外皮:</strong></p>
<p style="text-align: right;">低筋麵粉</p>
<p style="text-align: right;">蛋</p>
<p style="text-align: right;">植物油</p>
<p style="text-align: right;">水</p>
<p style="text-align: right;"><strong>餡料:</strong></p>
<p style="text-align: right;">砂糖</p>
<p style="text-align: right;">芝麻</p>
<p style="text-align: right;">花生</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><strong>製法:</strong></p>
<p>1. 搓好的香酥角外皮建議至少擺放兩小時才使用。</p>
<p>2. 製作時,用圓形切割器將香酥角外皮切成圓形。</p>
<p>3. 用手將香酥角外皮壓至橢圓形。</p>
<p>4. 將已混和的餡料(砂糖、芝麻、花生)放在香酥角外皮中央。</p>
<p>5. 用較長的兩邊對摺黏緊封口。</p>
<p>6. 將香酥角外皮邊向內翻,一環鎖一環成花邊形,鎖緊香酥角。</p>
<p>7. 將已包好的香酥角放入炸爐,油溫為攝氏130度。</p>
<p>8. 炸至金黃色即可。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><strong>小貼士:</strong></p>
<p>餡料份量可按個人喜好,建議比例為1:1:1。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>&nbsp;</p>
<p>更多相關文章:<a href="promotion?page=CNY">喜洋羊覓食指南</a></p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]