隔水蒸的奶皇黃金年糕🍮，和另一款焗爐做的黃金椰汁焗年糕🥧，都深受大家歡迎，因為材料簡單味道一絕，今次我將兩大年糕王者混合💥，將所有優點集於一身，做出黃金鬆脆的『金沙奶黃焗年糕』🥳，這款終極年糕外層金光閃閃脆卜卜，還有陣陣奶皇味道，仲要加上鹹蛋黃的鹹香味，實在是人間美食🤩，做法變得簡單，味道變得更好，大家一定要試試😋😋
按下星星即可評分
列印食譜 Pinterest Email Facebook份量： pcs
Ingredients
Group A
- 140 g 砂糖
- 20 g 牛油
- 300 ml 椰奶 (fig 1)
- 50 ml 淡奶 (可以改用煉奶但要減糖 fig2)
Group B
- 2 pcs 雞蛋
Group C
- 200 g 糯米粉 (fig 3)
- 30 g 吉士粉 (奶皇味必須落 fig 4)
- 30 g 奶粉 (奶皇需要奶粉的香味 fig 5)
Group D
- 4 pcs 鹹蛋黃
Makes: 8 x 8寸 長方形
Instructions
- Group A材料混合好，煮至暖和 (但不要滾燙)
- 將雞蛋加入Group A 材料拌至順滑
- 分2－3次加入Group C材料攪勻均勻
- 粉漿過篩一次, 錫紙焗盤四周掃上軟身牛油
- 將鹹蛋黃煮熟壓碎，鋪上錫紙焗盤，倒入粉漿
- 放入焗爐，用185°C／365°F焗40－45分鐘或至金黃即可
Notes
食材圖片－按下圖片放大
氣炸鍋做法：
用180°C／350°F焗 30分鐘或至金黃即可
重點：
焗爐先開185°C／365°F預熱
沒有奶粉也可以用咖啡伴侶那些假奶粉
吉士粉必須落，否則就不夠香濃
氣炸鍋做法：
用180°C／350°F焗 30分鐘或至金黃即可
重點：
焗爐先開185°C／365°F預熱
沒有奶粉也可以用咖啡伴侶那些假奶粉
吉士粉必須落，否則就不夠香濃
Thanks for sharing the recipe, in the middle of trying it out now. I can’t get salted duck egg yolks, can I omit them?
Yes…Just skip it….It will still taste good
Love it!!! Thank you so much for sharing, it doesn’t have too many different flours, which are hard to get in Ireland rural areas. My fusion family like it too, especially my English husband, who loves most of the sticky rice snacks.
Really love your videos! I’m able to make more chinese food from Hong Kong because of you.
Happy New Year & Blessings to your family!!
Happy new year to you and your family. I am happy that you and your family love it. Thank you for your support and comment.
hello 點解落晒粉咁傑嘅，傑到好似整cookies 咁，嗰液體只係微暖，粉嘅份量冇錯。。。之後我要係咁加椰奶，and 豆奶開番稀佢。。。
老實真係唔知你落錯乜，我影片做比你睇又冇問題，好多人做過又冇問題，我只能夠估你份量一定有錯，如果你覺得無錯，咁我都唔知點幫你