白糖糕~独家经典制作方法~White Sugar Rice Cake (Bai Tang Gao)

独家经典~白糖糕~的食谱和独特制作方法分享。美丽蜂窝状的成品，口感独特有別于傳統，超好吃，Q彈中带软，清爽的口感，不扎实。盖好不吹风到第二天口感一样好吃
White Sugar Rice Cake (Bai Tang Gao),with this unique deviated off traditional method ,you're not only will be rewarded with a beautiful honeycomb-like inner texture easily, but also enjoy with deliciously soft, spongy and refreshing taste. Cover and keep it properly to preserve moistness, until the next day its tastes almost as good as freshly steamed.
Ingredients食材料：
200g rice flour (100 %) 200克粘米粉 (100%粘米粉)
400 ml water 400毫升水
100g castor sugar 100克细砂糖
1 tsp cooking oil 1茶匙食用油
For Activating Yeast 用于激活酵母：
1 tsp yeast 1茶匙酵母
1 tsp castor sugar 1 茶匙细砂糖
50 ml lukewarm water 50毫升溫水
pan size 18cm x 5.8cm
蒸盘尺寸18厘米 x 5.8厘米

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