藕粉桂花糕
描述
第一次聽到藕粉桂花糕，是看甄嬛傳時，這幾年的宮廷劇劇中都有好多的點心，每一種都想試做看看，也嚐嚐古人的點心。
炎熱的天氣讓人們出汗多、水分消耗量大，而蓮藕是比較涼性的食物，在夏天吃連藕可以清熱涼血，安神助眠。
桂花在這道點心中是妝點的材料，跟蓮藕一樣具有健脾、生津的作用。
藕粉桂花糕吃起來軟糯香甜。
冷藏後吃起來又是另一種Q彈的口感。
食材
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3g
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600cc
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200g
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200g
步驟
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桂花3g用水略為漂洗 Osmanthus 3g rinse with water slightly
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洗後撈起，放入鍋中 After washing, take it out and put it in the pot
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鍋中加入600cc清水，以中火煮出桂花香氣 Add 600cc of water to the pot, cook over medium heat until the aroma of sweet-scented osmanthus
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香氣煮出後，加入200g冰糖，煮至糖溶解後放涼 After the aroma is boiled, add 200g crystal sugar, cook until the sugar dissolves and let it cool
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將桂花糖漿倒入大碗 Pour osmanthus syrup into a large bowl
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一邊加入蓮藕粉一邊攪拌 Stir while adding lotus root powder
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將攪拌完成的粉漿水再倒回鍋中 Pour the mixed slurry water back into the pot
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以中小火將粉漿煮至黏稠，注意不要燒焦 Cook the batter over medium-low heat until it thickens, being careful not to burn it
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煮好的藕粉桂花糕裝入15cm*15cm塗了油或舖入烤盤紙的方形模 Put lotus root starch sweet-scented osmanthus cake into a 15cm*15cm square mold coated with oil or on parchment paper
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用沾了水的湯匙壓平表面 Flatten the surface with a watered spoon
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放入蒸鍋以中大火蒸30分鐘 Put it in a steamer and steam for 30 minutes
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蒸至熟且桂花糕呈透明狀後，取出放涼 Steam until cooked and the sweet-scented osmanthus cake is transparent, take it out and let it cool
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用手或湯匙沾些水，撥開桂花糕與烤盤紙的黏結處 Dip some water with your hand or a spoon, and remove the bond between the sweet-scented osmanthus cake and the parchment paper
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刀子泡過冰水後，用來將桂花糕切成菱形狀 After the knife has been soaked in ice water, it is used to cut the sweet-scented osmanthus cake into diamond shapes
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在桂花糕上以乾桂花做裝飾，藕粉桂花糕就完成了~ Decorate the osmanthus cake with dried osmanthus, and the lotus root starch osmanthus cake is finished~
小撇步
詳細製作影片：https://youtu.be/1ULXe6BxTRc
建議做好的藕粉桂花糕當天食用完，口感最為軟糯。
做好的藕粉桂花糕，室溫可保存2天。
冷藏後，口感會變得較Q彈，可保存3天。
放置過久的藕粉桂花糕，顏色會從蒸好後的金黃逐漸轉回藕色。
