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
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.