Posted by: Jonjon | July 20, 2009

Asian – Noodle Skin 4 腸粉 9/10 for texture but can’t get the texture looking soggy like yum cha styles March 11 2009


SNC00064http://www.ytower.com.tw/mailbox/detail.asp?TitleID=152

7% tapioca flour, 7% wheat starch, 200% water to rice flour

牛肉滑腸粉

材料:

腸粉漿材料:

在來米粉 130公克

太白粉 10公克

澄粉 10公克

水 260㏄

將腸粉漿材料的在來米粉、太白粉、澄粉混合,加入水拌勻,過濾後,即成腸粉漿

(4) 用白紗布鋪在腸粉爐上,倒下200公克的腸粉漿,並將作法(2)的內餡以一字形鋪在腸粉漿上,加蓋蒸3分鐘取出,趁熱捲成長條形,用刀切成3段後放在小盤子上,淋上作法(1)的醬汁即可食用。重複一次作法(4),即可做出另一份牛肉滑腸粉

Conclusion

I still can’t get this to look or taste anything like the ones you’d find in yum cha, like very soft and soggy like. This turned out to be like glass noodle, but the texture was quite nice.

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