實驗了20幾次的紅豆鬆糕，終於幫大家找到成功的方法了！(偏狀元糕口感的蒸糕鬆糕食譜)

Most people (or newbies) don't know that different steamers have different air permeability, and mixing different molds, different recipes and the former's air permeability together will lead to a higher chance of failure, which is why every muffin video on the internet has people leaving comments about "success" or "failure" or "still dry after steaming for a long time" following the author's recipe. In order to find out the reason for the failure, I spent a week experimenting with different steaming utensils, recipe ratios, accessories, time, etc., and found that the most crucial factor affecting the success is the "air permeability" mentioned in the video. I hope that this video will spread to the next ten years, twenty years, and our future generations, so that they can still taste the deliciousness of traditional dim sum. 🔹 Recipe 🔹 A. Short grain rice powder /100g (100%) B. Glutinous rice flour／50g (50%) Sugar／25g (25%) Water／84g (56% of A+B) Sweetened Red Beans / 50g (or sesame powder and peanut powder) *Amazon search: Adamas-Beta 16 Mesh 304 Stainless Lab Sieves *Flour (A+B) 150g can make 2 x 4" or 1 x 6" round mold. *If you use less than 150g, or use multiple small molds, the steaming time will only take 15 minutes. If you use more than 150g, you can extend the time by 5 minutes or 10 minutes. *We recommend changing the ratio to 1:3 for the steamer. *If you like fluffy, you can change the ratio to 1:4, or just replace the Ａ with long grain rice powder. 🔗在這裡找到我： https://www.coya.tw/hello/ -------------------------------------- 📷 食物攝影課(線上/實體) https://www.coya.tw/food_course/2486 -------------------------------------- ❤️ 追蹤我 FB   / coyalunch   IG   / coyalunch   Blog 食譜 https://www.coya.tw -------------------------------------- ✉️ 合作邀請 E-mail：[email protected]