黃金比例蘿蔔糕, Golden Ratio Turnip Cake

蘿蔔糕是一種以白蘿蔔和米粉漿製而成的傳統中式糕點, 在港式茶樓與農曆新年十分常見. Turnip cake is a traditional Chinese steamed cake made from white radish and rice flour batter; it is commonly found in Hong Kong-style teahouses and during the Lunar New Year. 8吋鍚紙模 8-inch aluminum foil pan 備註: 七斤蘿蔔, 一斤粉; 水和粉的比例是1:1 中大火蒸45分鐘 Remarks: The ratio of radish and starch is 7:1 and the ratio of water and starch is 1:1 Steam over medium-high heat for 45 minutes 材料: 750克白蘿蔔(1大條白蘿蔔) 120克臘味雜錦 100克粘米粉 25克澄面 6至7克馬蹄粉或玉米粉 132毫升水 比例: 水和粉的比例是1:1 蘿蔔糕調味料: 糖20克 鹽5克 蠔油1湯匙半 胡椒粉1至2茶匙 Ingredients: Radish 750g (one super big radish) assorted Chinese cured meat 120g rice flour 100g wheat starch 25g water chestnut flour or corn flour 6g to 7g water 132ml ratio: water vs flour is 1:1 Radish cake seasoning: sugar 20g salt 5g oyster sauce 1 and half tablespoons pepper powder 1 to 2 tea spoons