Wednesday, July 29, 2015

香兰千层蛋糕 Kek Lapis Legit Pandan


My last attempt at making the traditional Lapis Legit cake did not turn out to what I hoped hence I decided to try another recipe source from Bitter Sweet Spicy. From what I saw from her blog, she makes beautiful Indonesian layer cakes and has years of good experience making such cakes.
上个月我因对所採用的印尼传统千层蛋糕配方效果欠满意,今次便选择採用Bitter Sweet Spicy博客里的千层蛋糕食谱尝试看看。从她的博客里所呈现的多种千层蛋糕照片与博客追随者的评论可见,Bitter Sweet Spicy对这类的蛋糕却有浓厚的经验。

A traditional Indonesia Lapis Legit Cake is usually packed with large amount of butter fats, sugar and eggs into in 1 average size cake. Hence I always shy away from them until recently I decided to at least try making once for my photography project. Yup, it was indeed a long and tedious process taking me almost 4 hours to complete.
由于制造千层蛋糕採用大量的牛油脂,糖和鸡蛋于一个蛋糕内, 这些年以来我都一直没想尝试试作。但为了寻找摄影提材最后还是选上了这个高脂多糖的蛋糕 :P 整个蛋糕的制造过程却是辛苦即花时间整整用上了四个小时

This recipe from Bitter Sweet Spicy produces a moist and softer textured cake, since the entire cake only use egg yolks. No egg whites required. This was truly shocking for me when I already dislike the idea of using 20 full eggs for my last recipe. This recipe calls for 30 egg yolks! 
Bitter Sweet Spicy  食谱所制造出来的蛋糕润柔即有质感,我想是因为整个蛋糕只採用(大量)的蛋黄。当我在上回的千层蛋糕里採用了20粒全蛋时,心里已觉得过份,谁知这个食谱仅是採用33粒蛋黄不须蛋清更是惊讶!

Ironically, I adjusted the recipe by adding 10% extra ingredients from the original source to make mine. This is to compensate the bigger cake pan I had against the proposed smaller size baking pan the author indicated.
为了想添加多几层的蛋糕层,我在原作的食谱内增添10巴仙的材料。此外我现有的蛋糕模比原著提议的大了少许,唯有调整。



香兰千层蛋糕

Kek Lapis Legit Pandan
Recipe source Bitter Sweet Spicy


Ingredients 材料
500g Salted butter
 室内回温有盐奶油 softened at room temp
42g sweetened condensed milk
 甜炼奶

1 tsp Vanilla paste 
香草精
33 egg yolks
 蛋黄
210g caster sugar
 幼糖
60g plain Cake Flour 
蛋糕粉
42g milk powder
 奶粉
a few drops of green colouring
 绿色食用色素
1 Tbsp Pandan essence 
香兰精
2 Tsp Lapis spice powder 千层蛋糕混合香料粉


Method 做法

Preheat oven to 190C degrees. 
把烤箱预热至190℃度.

Grease and line a 8x8-inch square baking pan and heat the pan for 2 mins prior to baking. 
取一个8x8方寸的四方蛋糕模,抹油后垫上烘焙纸,放入预热烤箱内烤热2分钟。

Combine butter, condensed milk & vanilla paste / essence in a mixing bowl & cream until pale and fluffy. Set aside. 
将材料里的软化奶油,香兰精华液和炼奶放入搅拌碗内,打发至松发。搁置备用。


In the bowl of a stand mixer with whisk attachment, beat egg yolks & sugar until thick & fluffy. Add in sifted flour and milk powder & mix till well blended. Then add in creamed butter in 3 batches & continue mixing until well combined. 
  
再将材料里的蛋黄和幼糖混入另一个搅拌器的碗中,以打蛋器配件用高速度搅拌至浓稠和松发。再把过濾蛋糕粉和奶粉加入搅拌盆搅拌均匀后才分三次加入已打发的香兰奶油糊继续搅拌至均匀。

Transfer out 1/3 of the cake batter and mix it with green colouring & pandan essence. Add Lapis spice powder to the  remaining batter and mix well. 

将1/3面糊取出,混入绿色食用色素和香兰精。其余的面糊便加入千层蛋糕混合香料粉(肉桂粉+丁香粉+锤+八角粉)轻轻搅拌均匀。




Spread 3-4 Tbsp of Lapis Spice batter into preheated cake pan. Tilt the cake pan around to evenly coat the base of the pan. Use the back of the spoon to level the surface. Grill each layer until it has cooked and browned. Remove pan from the oven & press the top of cake using the back of the spoon. Continue the same process for the second layer. 

倒入3-4汤匙的千层蛋糕混合香料面糊进入预热蛋糕模里,倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀,放入烤箱以上火用烧烤方试烤烤至蛋糕熟透而表层转淡棕色即可取出蛋糕模,用汤匙的底面轻轻地压平蛋糕表层。继续重复相同的过程于第二层。


Spread 3-4 Tbsp of the pandan batter into the pan and spread evenly. Transfer it back to oven and continue the same grilling process as per the earlier layers. Once the pandan layer is thoroughly cooked, remove pan from oven and continue baking another 2 layers of lapis spice layers and follow by 1 layer of pandan layer. Repeat the process until until finish. 
舀入3-4打汤匙香兰面糊入烤模,倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀,放入烤箱以上火用烧烤方试烤烤至蛋糕熟透而表层转淡棕色即可取出蛋糕模,用汤匙的底面轻轻地压平蛋糕表层。继续烧烤两层的千层蛋糕混合香料面糊之后在铺上香兰面糊烧烤。依序烤完所有面糊即可。




After grilling the final layer, set the oven to 180C degrees (Upper and lower heat) and bake the cake for another 10-15 minutes before  removing the cake from oven. This will help to fully cook those very moist lapis cake and also reduce the wetness. 

当最后一层蛋糕层烧烤完毕后,再转烤炉去烘烤膜试以180℃度(上下火)烘烤10-15分钟厚取出。这个步奏有助于将过湿的蛋糕烤熟透同时也去除湿度









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