做甜品好多時都會用到糯米粉或粘米粉, 2者有甚麼分別? 效能同味道有沒有影響?
By carmen lai (graduate) on 2012-10-31 Answers 1 Views 239
By coby_lau (graduate) on 2012-11-01
糯米粉黏性較高,蒸熟後充滿張力,多用來製作傳統糕餅。
粘米粉也有黏性, 但較潤滑, 會用於豬長粉和蘿蔔糕.