與眾不同越式蒸豬腸粉,調製粉漿入口滑溜 - Chee Cheong Fun (Steamed Rice Roll) - Bánh Cuốn Người Hoa [粵語] 

#脆味廚房 #越式蒸豬腸粉 #CheeCheongFun #(SteamedRiceRoll)
BánhCuốnNgườiHoa #AmysCuisine #VietnameseCooking #CantoneseCooking
粉漿份量 (14條)
Ingredients (14 Rolls)
猪腸粉漿:
沾米粉 220克
生粉 60克
澄麵粉 30克
鹽 ½ 茶匙
水 1000毫升
油 1 湯匙
Ingredients:
220g Rice Starch
60g Tapioca Starch
30g Wheat Starch
1/2Tsp Salt
1000ml Water
1 Tbsp Oil
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