IMG_7236i’m in love with mochiko these days… i love how the bakes sticks between my teeth
最近恋上白玉粉。。。就喜欢它那粘牙的口感
(๑・ω-)~♥”

Ingredients (makes 4)

A
60g glutinous rice flour
30g bread flour
1/2 tsp baking powder
20g caster sugar (can substitute with brown sugar)

B
15g vegetable oil
40g soy milk
1 egg

IMG_7235食材 (可做4个)

A
糯米粉 60克
面包粉 30克
泡打粉 1/2小匙
绵白糖 20克 (可用黑糖替代)

B
植物油 15克
豆浆 40克
鸡蛋 1颗

Directions/方法

IMG_7239– mix and sift ingredients A. add B into A
食材 A 混合过筛,加入 B

– beat batter with egg whisk till batter is no longer lump and flows down from whisk naturally
用打蛋器搅拌至均匀无颗粒,面糊自然流下

– cover batter with cling wrap and rest for 30 mins
面糊盖上保鲜膜静置30分钟

– grease and preheat waffle maker
预热松饼机,抹上少许无盐黄油

– spoon in batter, cover and allow waffle to cook
勺入面糊,盖上机器进行加热

– remove cooked waffles and serve immediately
加热完毕,打开松饼机取出完成的松饼即可品尝

Personal notes/温馨小贴士:

IMG_7243– i used organic coconut flower sugar instead of caster sugar
我用了有机椰子花糖替代绵白糖

– i used 90g grounded mochiko (i first grounded all my mochiko then measure out 90g) to replace glutinous rice flour and bread flour
我用了 90克磨碎的白玉粉替代糯米和面包粉 (注:白玉粉是大颗粒,所以我将其磨碎,然后舀出90克)

– cooking time for each waffle is 3 mins
各松饼用了3分钟就烤熟

IMG_7237

 

 

Pollution index: São Paulo, the day after Brazil was trashed 7-1 by Germany in the semi finals

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