PHSeaFood:黑糖糕製作方法
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Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
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Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
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From PHSea
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| Revision as of 20:18, 1 April 2006 Smilelong (Talk | contribs) ← Previous diff |
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| *去過澎湖一定吃過帶著濃郁黑糖香氣，軟中帶Q的黑糖糕，回台灣的時候一定會帶幾盒自己食用或餽贈親友，小時候黑糖糕是逢年過節或者祭祖的時候會準備的，那時都做成小小一個圓桶型約手掌大小，一個十塊。 | *去過澎湖一定吃過帶著濃郁黑糖香氣，軟中帶Q的黑糖糕，回台灣的時候一定會帶幾盒自己食用或餽贈親友，小時候黑糖糕是逢年過節或者祭祖的時候會準備的，那時都做成小小一個圓桶型約手掌大小，一個十塊。 | ||
| *黑糖糕在春仁的行銷操作成功後，十幾年前突然一舉成為時興的觀光商品，身價倍增，馬公市區做黑糖糕的店家雨後春筍般興起，比較有名的如春仁/水月堂/黑妞/盛興/媽宮等等。 | *黑糖糕在春仁的行銷操作成功後，十幾年前突然一舉成為時興的觀光商品，身價倍增，馬公市區做黑糖糕的店家雨後春筍般興起，比較有名的如春仁/水月堂/黑妞/盛興/媽宮等等。 | ||
| - | *黑糖糕是日本琉球傳來澎湖的，傳入澎湖後有加以改良，變成今日的口味，有關黑糖糕的作法跟原料板主整理給大家知道，當然不是說看了就會做啦！哈！ | + | *黑糖糕是日本琉球傳來澎湖的，傳入澎湖後有加以改良，變成今日的口味，有關黑糖糕的作法跟原料站長整理給大家知道，當然不是說看了就會做啦！哈！ |
| *'''黑糖的糕成分：''' | *'''黑糖的糕成分：''' | ||
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| **芝麻跟沙拉油 5% | **芝麻跟沙拉油 5% | ||
| *'''作法：''' | *'''作法：''' | ||
| - | **將米磨成米漿加上黑糖酵母粉，麵粉，水，沙拉油均勻攪拌黑糖醬 發酵約一個小時後倒入模型內，放入蒸汽爐內蒸約一個小時取出冷卻即可 | + | **將米磨成米漿加上黑糖酵母粉、麵粉、水、沙拉油均勻攪拌黑糖醬，發酵約一個小時後倒入模型內，放入蒸汽爐內蒸約一個小時取出冷卻即可 |
| *當然因為原料比例不同的緣故，每家黑糖糕業者做出的口感差異就會很大。 | *當然因為原料比例不同的緣故，每家黑糖糕業者做出的口感差異就會很大。 | ||
Revision as of 16:24, 16 April 2006
黑糖糕簡介 黑糖糕製作方法 黑糖糕評比 黑糖糕保存方式 水月堂優惠
- 去過澎湖一定吃過帶著濃郁黑糖香氣，軟中帶Q的黑糖糕，回台灣的時候一定會帶幾盒自己食用或餽贈親友，小時候黑糖糕是逢年過節或者祭祖的時候會準備的，那時都做成小小一個圓桶型約手掌大小，一個十塊。
- 黑糖糕在春仁的行銷操作成功後，十幾年前突然一舉成為時興的觀光商品，身價倍增，馬公市區做黑糖糕的店家雨後春筍般興起，比較有名的如春仁/水月堂/黑妞/盛興/媽宮等等。
- 黑糖糕是日本琉球傳來澎湖的，傳入澎湖後有加以改良，變成今日的口味，有關黑糖糕的作法跟原料站長整理給大家知道，當然不是說看了就會做啦！哈！
- 黑糖的糕成分：
- 黑糖 25%
- 在來米 15%
- 蓬萊米 15%
- 麵粉 15%
- 水 25%
- 芝麻跟沙拉油 5%
- 作法：
- 將米磨成米漿加上黑糖酵母粉、麵粉、水、沙拉油均勻攪拌黑糖醬，發酵約一個小時後倒入模型內，放入蒸汽爐內蒸約一個小時取出冷卻即可
- 當然因為原料比例不同的緣故，每家黑糖糕業者做出的口感差異就會很大。
