腸粉 / 首創最易做法 / 個個都做到 / 保證最薄最滑絕不糊口爛皮 / Best rice rolls (cheung fun) recipe

通之廚房 於 12/05/2020 發表 收藏文章

Video: https://youtu.be/3KVQtUmkBxI
我首創世上最容易做法(此影片出後,若有任何其他影片用相似做法,都係抄我)

This is my invented way to make best rice noodle (cheung fun). Any other video using this method is copying me.


材料: 4-6條腸粉

115g 粘米粉[fig1 泰國三象牌]

1.5 tbsp 粟粉[fig2 鷹粟粉]

1 tbsp 生粉[fig3 泰國三象牌]

2 tsp 菜油

500ml 清水

秘密武器:牛油紙2大張[fig4 Kirkland]

做法:

1. 將材料混合至無粒

2. 中火燒熱易潔平底鑊,倒入2大杯漿粉形成薄膜,倒走鑊內多餘粉䊢

3. 蓋上牛油紙,鑊蓋,中火煮2分鐘

4. 倒扣上砧板,待涼捲起即可

Ingredients: 4-6 Rice Noodle

115g Rice Flour [fig1 Erawan]

1.5 tbsp Corn starch[fig2 Kingsford's]

1 tbsp Tapioca or Potato starch [fig1 Erawan]

2 tsp Cooking oil

500ml Water

Secret weapon:2 large parchment papers[fig4 Kirkland]

Steps:

1. Mix all the ingredients until smooth.

2. Heat the non sticky pan with medium heat. Add in 2 cup of mixture. Remove excess mixture once it has a thin layer.

3. Cover it up with parchment paper. Cover the pan with the lid. Continue to cook for 2 minutes under medium heat.

4. Drop the rice noodle on the chopping board. Let it cools down and roll it up.

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