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：
www.coya.tw/he...
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📷 食物攝影課(線上/實體)
www.coya.tw/fo...
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Blog 食譜 www.coya.tw
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E-mail：coyalunch@gmail.com
2 окт 2024
