材料：
糯米粉 100克
木薯粉 15克
泡打粉 1/4茶匙
黑芝麻粉 25克
糖 30克
鹽 少許
雞蛋 1隻
芝麻黑豆漿 40毫升
水 20毫升
炒香芝麻 適量
- 先將所有粉類過篩，之後加埋芝麻粉、鹽同糖混合好。
- 加入雞蛋，拌勻。
- 加入豆漿同水，拌成粉糰。
- 將粉糰分別搓成小球形狀，放上已墊防黏焗爐紙嘅焗盤上。
- 於小粉糰上放上炒香芝麻作裝飾。
- 放入已預熱至180°C 嘅焗爐內焗15 - 20 分鐘至熟。
以上材料份量可做約 15 個小型麻糬波波。
食譜參考自 Blog 友 Kiu Bee 嘅芝士麻糬包。
出爐喇！估唔到自己焗都可以做到裂紋喎，好靚呀！
今次終於成功喇，yeah！！
我第一次食麻糬波波係媽咪喺海趣坊間「A1 麵包店」買俾我食，自從果次食過之後，我就愛上咗佢果種煙煙韌韌嘅口感，好鍾意食呀！所以今次自己成功整到，第一時間梗係要同媽咪分享吓啦！
我噚日除咗拎支黑豆漿俾 Louisa 之外，我都有拎埋呢個麻糬波波俾佢試食，佢都話 OK 喎，好似街賣果啲咁樣！不過就無我焗起即刻食咁好食喇，因為個皮腍咗 lu，我食果陣時係外脆內煙韌，好正㗎！
Notes：
- 本人強烈建議，水唔好一次過落哂，最好以每次 5毫升逐少加入，因為一但水多
過頭就唔可以搓成粉糰。做呢個粉糰好得意㗎，只係加多少少水，已經可以變
到好濕好濕，若果真係濕過頭，可以酌量加番啲糯米粉入去再拌至乾身。
- 當粉糰拌至唔黐膠刮及不銹鋼兜就代表粉糰已經整好。
- 麻糬波波最好整起之後即日食哂，因為老化得好快，第二日已經變乾變硬。
P.S. 早前我都喺 A1 Bakery 度買咗麻糬波波嚟食，喺樂富店依家長期做優惠，$20 兩袋，每袋 5 個，比起原價 $13 / 5個，真係好抵食呢。
今次我就揀咗新出嘅紅豆星星，係五角形嘅紅豆麻糬波波，好得意㗎，一樣咁好食！另外再揀多包迷你牛角酥㖭！
成功左WOR, 恭喜 望到都覺得外脆內軟呀^^ HEEHEE
回覆刪除[版主回覆10/08/2009 02:06:00] 多謝妳呀米雪！
不過真係唔知點解會老化得咁快囉！第二日食已經又乾又硬。
first of all thanks for posting this XD i was looking everywhere for how to make em' but sadly it didn't work out for me ): however i did some research and the bread its actually called Pão de Queijo i played with the recipes a bit and its exactly the same bread they sold in bakeries in hk XD here are the recipees if you want to try it :D http://lepetitbrioche.blogspot.com/2010/09/brazilian-cheese-bread-pao-de-queijo.html http://globetrotterdiaries.com/recipes/pao-de-queijo-brazilian-cheese-breads http://www.yumsugar.com/52-Weeks-Baking-Brazilian-Cheese-Bread-280828 have fun baking > o < p.s. they only last for a day, the nxt day it'll be dried up and nasty :(
回覆刪除[版主回覆06/19/2011 15:50:00] Hey tiff, you're really a lovely blogger! Thanks for your sharing! I must try it soon because I like this kind of bread very much! Actually, I had try 2 different recipes of this kind of bread, one is this sesame pontikege, another one is Chocolate Pontikege . Both of them turn dry & hard next day. I believed that it's the problem of the recipe. But now, heard from you, I think it's the character of this bread. Again, thank you for your sharing, it's really a treasure for me!
Hihi, 請問放中格定下格？小妹剛整咗，無爆口，唔知係咩問題，請賜教！
回覆刪除[版主回覆04/15/2012 19:23:46]我都唔知點答妳o添！因為我個焗爐好神奇，只係得中間一格咋！所以我估妳可以試試中間格啦！
剛整了,不過粉團好粘手,搓不到
回覆刪除收用匙做形
是否要再加粉?
[版主回覆04/20/2012 15:20:55]唔……印象中好似係少少黏手，但未至於做唔到形喎！如果真係好瀉身的話，可以酌量加粉。
你好！我想問如果想整原味（不加芝麻粉），份量方面可怎改變？
回覆刪除我想問點為之熟呀？
回覆刪除妳可以插針入去，如果無任何粉漿黐喺針上面咪 OK 囉！
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