千層糕

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1981 / 1月

文‧傅培梅



千層糕乃是利用製做一般饅頭的發麵,加上糖、油及紅棗,青紅絲等蜜餞類,疊成許多層次所蒸出來的一種甜糕,鬆軟、甜香,可作為酒席中之甜點,也可日常享用。現將作法介紹如下:

將二茶匙的發酵粉(即酵母粒)溶於一杯半的溫水中,傾入中筋麵粉(三杯半)堙A用手揉合,搓至十分光滑,放在盆中,在上面覆蓋濕布一塊,置於溫暖處約三小時以上,待麵團發至二倍大時,移到面板上再用力揉搓至光滑,用麵杖桿成一尺長二尺半寬之大薄餅狀,在中間三分之一處刷上一層豬油,再撒下一湯匙白糖及青紅絲屑,紅棗屑各少許。再將左邊的三分之一麵餅覆蓋疊向中間,又再塗豬油,撒下白糖、青紅絲、紅棗屑,即將右邊的三分之一麵餅再疊蓋於其上。

將麵餅橫轉一個方向,再桿成一尺長二尺半寬之薄餅,再塗油,撒糖,如此同樣工作重複三次,最後對折成一尺長、八吋寬大小之餅狀(共54層),放置一旁待其醒發(約半小時),然後放置蒸籠中(先鋪好一塊濕白布在籠底)用大火蒸50分鐘,(中途需由鍋邊注入開水,以免鍋子燒乾。)將蒸好之千層糕取出,稍涼後切成兩寸四方或菱角小塊供食。(如太涼時可裝在盤內再上鍋蒸5分鐘左右便好)。

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EN

Steamed Thousand Layer Cake

Fu Pei-Mei


This cake can be served as a dessert at a banquet or as a snack. Method is as follows:

1. Dissolve 2 t. dry yeast in 1.5 C. of warm water. Add 3.5 C. of flour and knead until evenly mixed. Cover with a wet cloth for three hours until the dough doubles in size.

2. Remove the dough to a pastry board. Then roll and press it into a thin 30 inch by 24 inch square. Spread a layer of lard and sprinkle 1 T. of sugar and some red dates over it. Fold the right one-third portion to cover the middle portion and spread lard, sugar and red dates on top evenly. Fold the left portion to the center to cover the right portion.

3. Turn the dough around, so that a folded edge faces you. Repeat the rolling and pressing procedure. Spread lard and sugar. Repeat the folding step twice. Finally, fold the dough into a piece 1 foot by 8 inches wide in a total of 54 layers. Let stand for 30 minutes, then place on a wet cloth on a steamer rack. Place over boiling water. Steam 50 minutes. Remove and allow to cool. Cut into small squares or diamonds and serve.

 

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