懷舊白糖糕 [不用臭粉食譜]
![懷舊白糖糕 [不用臭粉食譜]](https://imgproxy.icook.network/safe/rt:fit/w:1200/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/recipe/cover/97799/e936ae7ec48bab43.jpg)
描述
小時候在酒樓必會點的白糖糕，甜甜的又有點酸味，非常鬆軟，現在已很難找到了。自己做非常簡單，不用臭粉，將材料拌勻待發酵，再蒸便成！
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熱量
步驟
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先用3湯匙水與酵母拌勻，靜置十分鐘。用150毫升水與沾米粉拌勻
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再用中火煮另外150毫升水，與糖拌勻至溶化
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將糖水加入沾米粉漿內拌勻，待涼。下酵母拌勻，用保鮮紙封口，待發酵一至兩小時
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發酵後會有很多泡沫在表面，如天氣寒冷，要多發酵一至兩小時
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在蒸盤上塗一層薄薄的油，用篩過濾粉漿，用大火蒸約20至25分鐘即成！
小撇步
用酵母代替臭粉，更易發酵及較少酸味
![懷舊白糖糕 [不用臭粉食譜]：唐宗珍 一起做](https://imgproxy.icook.network/safe/rs:fill:600:600:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/551964/3abd2edc2ebcc88a.jpg)
![懷舊白糖糕 [不用臭粉食譜]：許佳佳 一起做](https://imgproxy.icook.network/safe/rs:fill:600:600:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/450640/9fbcadef4c491d20.jpg)
![懷舊白糖糕 [不用臭粉食譜]：柯梓瑄 一起做](https://imgproxy.icook.network/safe/rs:fill:600:600:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/374437/ac8a5512ea3fd6b3.jpg)
![懷舊白糖糕 [不用臭粉食譜]：Stephanie Lai 一起做](https://imgproxy.icook.network/safe/rs:fill:600:600:0:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/dish/photo/280447/c040660d302dd89f.jpg)
