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LBRY Claims • 红糖发糕怎样做才会开口大笑

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25 Mar 2022 09:35:25 UTC
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红糖发糕怎样做才会开口大笑？Dark Brown Sugar Fatt Koh【ENG SUB】
本期视频跟大家分享红糖发糕的简单做法。发糕怎样做才会开花大？视频中也用了小实验来做个比较，希望对大家有帮助。

小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1

配方：（模具：宽7cm*高3cm小模具，可以做6-7个发糕）
【第一段】
普通面粉/中筋粉。。。100g
粘米粉。。。100g
红糖。。。60g
白糖。。。15g
热水。。。200g
泡打粉。。。14g（3tsp）
玉米油。。。16g

【第二段】
普通面粉/中筋粉。。。150g
粘米粉。。。50g
白糖。。。75g
热水。。。200g
泡打粉。。。14g（3tsp）
玉米油。。。16g

大火蒸20分钟。蒸熟后不需要焖可以直接出炉。

In this video, I will share with you the simple methods of making brown sugar fatt kueh. How to make it crack big(big smile)? A small experiment is also used in the video to make a comparison, I hope it will be helpful to everyone.

Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~
https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1

Recipe: (mold: 7cm wide*3cm high small mold, can make 6-7 cakes)
[First paragraph]
Plain flour/all-purpose flour. . . 100g
Rice flour. . . 100g
Brown sugar. . . 60g
Sugar. . . 15g
Hot water. . . 200g
Baking powder. . . 14g (3tsp)
Corn oil. . . 16g

[Second paragraph]
Plain flour/all-purpose flour. . . 150g
Rice flour. . . 50g
Sugar. . . 75g
Hot water. . . 200g
Baking powder. . . 14g (3tsp)
Corn oil. . . 16g

Steam on high heat for 20 minutes. After steaming, it can be open lid without stewing.

#红糖发糕 #发糕 #fattkoh #fattkuih
...
https://www.youtube.com/watch?v=aUyip0nYp7k
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马来糕椰糖版，椰香浓郁，松软美味的传统糕点︱steamed
lbry://@HaosKitchen/马来糕椰糖版，椰香浓郁，松软美味的传统糕点︱steamed
大家好，我是小豪，已经很久没有吃马来糕了，有点想念，做法很简单，不用去外面买，那今天我们来自己做。 欢迎【按赞】或【留言】，也可以【订阅】我的频道，谢谢你们~ Please【Like】 or 【Leave a message】, or【Subscribe】 to my channel, Thank You~ 订阅： https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg 【喜欢小豪也可以追踪以下站点哦】 Facebook page: https://www.facebook.com/Hao.sKitchen1125/ Bilibili: https://space.bilibili.com/1074436908 Odysee: https://odysee.com/@HaosKitchen:f?r=Evjshb2obfTPodvZVc8fXKhjp6BdfUNW 材料：（6寸加高模具） 150g 椰糖 180g 牛奶 180g 中筋面粉 3个 C级蛋 1tsp-5g 酵母 1tsp-5g 泡打粉 1/4tsp-1g 盐 50g 植物油 凉水上蒸锅，先大火把水煮滚之后转中火，开始计时30分钟，然后焖5分钟 推荐其他视频： 【香兰椰丝喜粄︱减糖配方，传统客家风味糕点 Pandan Hee Pan Recipe】 https://youtu.be/ts0VQjV76IA 【免烤箱︱极致湿润的牛油蛋糕蒸制配方！ Super soft no oven butter cake recipe】 https://youtu.be/ybbPmxuyi3A 【红糖发糕怎样做才会开口大笑？Dark Brown Sugar Fatt Koh】 https://youtu.be/aUyip0nYp7k 【牛油蛋糕︱油水分离如何补救？视频中一一分析！︱How to remedy the separation of oil and water?】 https://youtu.be/lgjPOXe5EL4 【牛油蛋糕的两种做法，比一比才知道原来是这样！The two methods of butter cake are compared to know that it is like this! 】 https://youtu.be/934kGk-giJI 0:00 开始 0:14 融化椰糖 0:53 测试酵母活性 1:14 制作马来糕 3:33 Domo时段 3:47 吃蛋糕和注意事项 Material: (6 inch high mold) 150g coconut sugar 180g milk 180g all-purpose flour 3 Grade C eggs 1tsp-5g instant yeast 1tsp-5g baking powder 1/4tsp-1g salt 50g vegetable oil Set the cake into the steamer with cold water, first bring the water to boil on high heat, then turn to medium heat, start timing for 30 minutes, then simmer for 5 minutes #小豪厨房 #Haoskitchen #马来糕 #马拉糕 #椰糖 ... https://www.youtube.com/watch?v=Ryqp8IX9yTk
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鸡
鸡蛋大小重要吗-戚风蛋糕篇-is
lbry://@HaosKitchen/鸡蛋大小重要吗-戚风蛋糕篇-is
大家好，我是小豪，又到了进小豪厨房的时间。今天主要来看一下鸡蛋大小重要吗。一般我做蛋糕都用小鸡蛋，但是大部分家庭用的是大鸡蛋，甚至特大号鸡蛋，所以很多人都会问我怎样调整。曾经听大师说过，做戚风就连蛋白和蛋黄都各别有确切的分量，不是用鸡蛋大小来衡量的。我听进去了，一般面对不同大小的鸡蛋，我都会调整配方。这次这样操作，结果还真的出乎预料。 Facebook page: https://www.facebook.com/Hao.sKitchen1125/ 欢迎【按赞】或【留言】，也可以【订阅】我的频道，记得打开小铃铛接收最新视频的通知，这些都可以帮助我的频道成长，谢谢你们~ Please to 【Like】 or 【Leave a message】, or you can 【Subscribe】 to my channel, remember to turn on the small bell to receive notifications of the latest video, these can help my channel grow, thank you~ 订阅： https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg 材料：（模具：6寸中空戚风模具） 鸡蛋。。。3个 玉米油。。。30g 橘子水。。。45g 低筋面粉。。。50g 细砂糖。。。40g 烘烤：烤箱中下层，165°C上下火烤35分钟 Hello everyone, I'm Hao, and it's time to enter Hao's Kitchen again. Today, I mainly look at whether the size of the egg has any effect. Usually I use small eggs for baking, but most households use large or even extra large eggs, so many people ask me how to adjust it. I once heard the master say that when making chiffon, even the egg white and egg yolk have exact weights, do not follow the size of the egg. I've learned it, and I generally adjust the recipe when faced with eggs of different sizes. This time, the result was really unexpected. Material: (mould: 6 inch chiffon mould) egg. . . 3 Corn oil. . . 30g Orange juice. . . 45g Low-gluten flour/cake flour. . . 50g Caster sugar. . . 40g Baking: The middle-lower layers of the oven, 165 ° C up and down fire for 35 minutes #小豪厨房 #Hao'skitchen #戚风蛋糕 #chiffoncake #鸡蛋 ... https://www.youtube.com/watch?v=AXrdmFsAs9g
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传统月饼︱广式月饼︱原来做法这么简单，这样做就可以避免月饼开裂，皮馅分离！【en
lbry://@HaosKitchen/传统月饼︱广式月饼︱原来做法这么简单，这样做就可以避免月饼开裂，皮馅分离！【en
中秋节当然少不了吃月饼。这一期视频我们回归传统，来学做月饼。做月饼其实很简单，只有几点你要注意，掌握好这些重点，做月饼就可以很快很轻松，还可以避免月饼开裂，皮馅分离等问题。 Facebook page: https://www.facebook.com/Hao.sKitchen1125/ 小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~ https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1 材料： 【月饼皮】 蜂蜜。。。60g 油。。。22g 碱水。。。1/2tsp（2g） 普通面粉/中筋粉。。。103g 饼皮和馅料的比例： 【3：7】饼皮15g，馅料35g *饼皮较薄 【4：6】饼皮20g，馅料30g *饼皮较厚 烤法： 第一次175°C烤10分钟拿出来刷蛋液。建议等个5-10分钟后才刷蛋液，接着相同温度再烤8-10分钟，直到你想要的颜色。 烤箱 Oven: Cornel CEO-SE40L 00:00 开始 00:18 豆沙馅料 00:56 饼皮制作 02:10 做月饼造型 04:56 烘烤 Of course, moon cakes are indispensable for the Mid-Autumn Festival. In this video, we learn how to make mooncakes. It is not difficult to make mooncakes. There are only a few points you should pay attention to. If you master these key points, you can make mooncakes quickly and easily. Facebook page: https://www.facebook.com/Hao.sKitchen1125/ Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~ https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1 Ingredients: 【Mooncake Crust】 Honey. . . 60g Oil. . . 22g Alkaline water. . . 1/2tsp (2g) Plain flour/all-purpose flour. . . 103g The ratio of crust to filling: 【3:7】15g crust, 35g filling 【4:6】20g crust, 30g filling Baking method: Bake at 175°C for 10 minutes for the first time, take it out and brush egg. It is recommended to wait 5-10 minutes before brushing the egg, and then bake it at the same temperature for another 8-10 minutes, until the color you want. #mooncake #月餅 #广式月饼 ... https://www.youtube.com/watch?v=zAld4ko5P_0
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