韓式脆皮牛油年糕 버터떡/ Butter Baked Rice Cake
最近超紅嘅焗牛油年糕，焗嘅時候成個廚房都係香濃嘅焦糖牛油香！ 外皮金黃香脆，裡面煙韌似 mochi ，口感真係好正。 做法太簡單又好食，我 2 星期整咗 3 次！ 試咗幾個唔同嘅食譜之後， 我自己最喜歡依家呢個比例： 💡 以糯米粉為主，完全唔加木薯粉 💡 加入練奶 ，奶香更加突出。 用千代田模焗出嚟更加平均 ，烤出嚟嘅焦糖色更靚 要招呼朋友但又冇時間整 / 唔叻整嘢，呢個手殘都整到！ 影片 https://www.instagram.com/p/DbDrsLZFcvI/ Just mix and bake! The moment it comes out of the oven, the incredible caramelized butter aroma fills the kitchen . crispy on the outside, chewy inside. I’ve remade this so many times already because it’s so easy and everyone love it after trying. After testingdifferent recipes, I found my absolute favorite formula: 💡 Stick mostly to glutinous rice flour (no need for tapioca starch) 💡 Add a dash of condensed milk adds a subtle richness that enhances the flavor and gives it that beautiful golden caramel crust 💯. It’s perfect when you want a quick, delicious treat or as a treat to your guests. 材料： （12pc） 無鹽牛油 30g（溶化） + 15g（室溫軟化，用於塗模） 糯米粉 160g 雞蛋 1隻 （室溫） 牛奶 190ml 糖 50...
