粘米粉发榚

（A ) 120g 冷白钣，1/2 茶匕甜酒饼（磨成粉未）

B )粘米粉250g

C ) 细砂糖150g , 熱开水300g 混合拌至砂糖溶解待涼備用。

D ) 1 1/2 茶匙双重发粉 

E )菓味Sparkling water 1/4 杯

做法：

1）將材料A放在一个干淨的盒子里拌匀，蓋好再用一塊布或毛巾，最好是深色的包好放在室内暗的地方待发酵。(英国夏天都須要4到5天才能发酵好）

2）把B和C加在一起搅拌均匀

3）把发酵好的冷钣加入（2）的材料里搅拌均匀，用保鲜膜包好再包上一层厚厚的毛巾犮酵2天。

4）將（3）过滤后加入材料（D）和（E）拌均匀倒入已排好在已煮滚开水鍋里的小杯，粉漿必须倒滿，大火蒸煮30分鈡即可。

我用的杯子共做6杯。

Yam Chiffon Cake

Recipe: A:   8 Egg yolks , 2ozs caster sugar, 6ozs plain flour +1/2 t'sp baking powder (sieved) , 6 ozs coconut milk, 4 tb'sp of warm water, a pinch of salt,1/2 teaspoon vanilla essence ,2 tb'sp corn oil , 1/2 cup of mashed yam.
B: 8 egg whites ,5 ozs sugar,1/4 t'sp cream of tatar.
Method: put  ingredient A : the egg yolks and sugar into a big bowl whisk till fluffy ,add the coconut milk, warm water, vanilla essence, corn oil , mashed yam purée and  salt  stir until all combined then add in the flour and mix till smooth.
Whisk (B) egg whites with sugar and cream of Tatar to peak foam. Spoon out 1/3 of  the egg whites mixture into egg yolks fold it till well combine then pour the mixture back to the remaining egg whites fold to well combined mixture. Pour  into the chiffon baking tin(24cm) bake in the preheated oven at 170°c for 60mins.