一、開篇：被遺忘的廣式經典
清晨的茶樓里，一籠籠冒著熱氣的白糖糕，曾是老廣們最愛的"平民茶點"。米香清甜、Q彈不粘牙，咬下去蜂窩狀的孔隙里還會滲出蜜糖般的汁水。如今市面賣的白糖糕，不是發酸就是硬得像橡皮，其實只要掌握3個關鍵比例，在家就能蒸出比酒樓更地道的味道！

二、食材選擇：老手藝人的堅持
1.大米：
首選陳年秈米（米粒細長），新米膠質太多易發粘
偷懶版：粘米粉+澄粉按7:3混合（口感接近石磨米漿）
2.糖的選擇：
白糖用粗砂糖（甜度更溫和）
秘方：加1小撮鹽（甜味更立體）
3.發酵關鍵：
老面種最佳（可網購或留上次面糊）
應急用耐高糖酵母+1勺米酒（激發米香）
避坑指南：所有容器必須無油！否則發酵必失敗。
三、關鍵步驟：蜂窩狀的秘密
1.米漿調配——成敗在此一舉
200g米浸泡4小時，加150ml水磨成漿（豆漿機果蔬模式）
黃金比例：米漿:糖:水=1:0.3:0.5（例如500g米漿配150g糖+250ml水）
加1/4茶匙食用堿（關鍵！讓蜂窩更均勻）https://weibo.com/ttarticle/p/show?id=2309405169138405605533
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2.發酵控制——老師傅的玄學
米漿過濾后，28℃環境發酵12小時（表面出現魚眼泡）
判斷標準：體積2倍大，聞著像甜酒釀
急救法：隔溫水（40℃）發酵可縮短至5小時
3.蒸制手法——不塌陷的絕招
模具刷薄油（防粘），倒入九分滿米漿
水沸后大火蒸15分鐘，關火燜3分鐘（防回縮）
古法技巧：蒸鍋蓋包紗布（防滴水毀表面）
四、高階技巧：風味升級玩法
桂花版：米漿中加入干桂花，蒸好淋糖桂花
椰香版：用椰漿替代1/3水量，撒烤椰絲
酥脆版：冷卻后切片煎至兩面金黃
五、適配場景：喚醒記憶的味道
早餐配普洱（解膩絕配）
下午茶搭姜撞奶（冰火兩重天）
祭祀茶點（傳統又體面）
蒸好的白糖糕，在陽光下能看見琥珀色的糖漿在蜂窩里流動。記住"米要陳、糖要粗、火要猛"，這份綿軟清甜，才是老廣記憶里的古早味。