Friday, December 18, 2015

摩卡千层蛋糕 Mocha Lapis Legit


It's been a while since my last attempt on making Indonesia lapis cake. The previous attempts did not yield the outcome as what I hoped and this time round I was determined to seek another recipe until I find the right one. So I did.
忽然想起自己好久没尝试制做印尼传通千层蛋糕了。记得上几次所尝试制做出来的效果并没我想要般的理想,这次我决定再次挑战自己寻找其他博客的食谱尝试做做。刚好给我找到了!

All thanks to Bitter Sweet Spicy for her wonderful lapis cake recipe that boost up my confidence is making lapis cake. Her arrays of lapis legit cake look so tempting and all out there for everyone to try. 
非常感恩于博友Bitter Sweet Spicy 无私般的分享她多种无失败的多项印尼千层蛋糕食谱, 我才能再次找回信心来制做千层蛋糕。你若有兴趣可以过去她的博客看看及尝试不同类的千层蛋糕食谱

The 6 long hours of preparation and baking sure paid off for me this time. The cake turned out beautifully and taste like commercial made ones. 
结果我所花的那六个小时的准备及烘焙时间没有白白浪费。做出来的蛋糕外表美观和味道口感有如市卖的一样好吃。


摩卡千层蛋糕
Mocha Lapis Legit
(Recipe inspired by Bitter Sweet Spicy)


Ingredients 材料
(A)
1 Tbsp Powdered Drinking Chocolate 巧克力粉饮料
1 Tbsp Instant Coffee Granules 速溶咖啡冲剂
2 Tbsp Hot Water 热水

(B)
500g Salted Butter 咸牛油
150g Sweetened Condensed Milk 甜炼奶
2 Tsp Vanilla Extract 香草精
100g Castor Sugar 细糖
65g Low Protein Flour 蛋糕粉
25 Egg Yolks 蛋黄


Directions 做法

Preheat oven on top grill mode at 180C degrees.
把烤箱设至上火烧烤模式预热至180℃度.

Cut butter into small cubes and transfer into a mixing bowl. Set aside to soften at room temperature.
牛油切小块放入搅拌碗。搁置待回室内的温度。

Grease and line the bottom part of an 8x8 inch cake mould.
取一个8x8方寸的四方蛋糕模,蛋糕模底抹油垫上烘焙纸。

Combine ingredients (A) till evenly mixed.
将材料A混合均匀。

Cream the butter until smooth. Add in condensed milk and vanilla extract. Set the stand or hand mixer on medium speed, cream the butter until pale and creamy. Set aside.
用搅拌器把牛油打松,加入炼奶和香草精。 继续把材料以中速拌打至蓬鬆泛白。搁置待用。


In another separate mixing bowl, combine egg yolks with sugar and whisk until pale and thick while leaving a trail when the whisk is lifted.
在另一个搅拌碗放入蛋黄和细糖,用搅拌器拌打至松发成奶白色而当提起拂器时留下蛋糊的足迹。

Fold in beaten butter with a spatula or hand whisk till incorporated.
用橡皮刮刀拌入之前打松的牛油至均匀。

Sieve in flour and fold until well blended.
把蛋糕粉濾入牛油蛋糊搅拌均匀。

Heat up the cake mould in the oven.
蛋糕模放入烤箱内烤热。


Equally divide cake batter into 2 portions. One portion to fold in with the chocolate mocha (A) mixture with the other portion to remain as it is.
平均把蛋糕糊分成两份。一份拌入材料A的摩卡液而另一份保持原味。

Scoop 2 big spoonfuls of the plain batter into the heated cake mould. Swirl the mould around to allow the batter to melt and evenly spread around the mould.
取出两大汤匙的原味蛋糕糊进入预热蛋糕模里,倾斜蛋糕盤把面糊均匀散布蛋糕模底。

Transfer the cake pan to the upper grilling / baking tray of the oven and grill at 8-10 mins until the layer turns golden brown.
把蛋糕模放入烤箱上层烧烤8至10分钟直到蛋糕表层上色。

Remove cake pan from oven. Use the back of a spoon to press and level out the cake layer. Scoop another 2 big spoonfuls of the plain batter into the cake pan. Grill it for 8-10 mins as per the earlier indicated instructions.
再次取出蛋糕模,用勺子的背部在蛋糕的表层上按平。马上又倒入两大汤匙的原味蛋糕糊入刚烘烤热的蛋糕层上,倾斜蛋糕盤把面糊均匀散布蛋糕模底,再次把蛋糕以之前的烘烤方式烧烤8至10分钟。

Repeat the same process with another 3 to 4 layers of the plain batter. Thereafter, start applying the mocha batter for the subsequent middle layers until finish.
重复之前的步骤三至四次。过后便开始采用摩卡蛋糕糊一层层序录的铺上烧烤直到完成为止。


Again, repeat layering and grilling the balance plain batter into the cake pan until completed.
最后才把剩余的原味蛋糕糊以同样的做法一层层序录的铺上烧烤直到完成为止。

After spreading the last layer, switch the oven to bake mode and bake the cake in the middle tray at 180C degrees for 8-10 mins.
当完成铺上最后一层蛋糕糊后,将烤箱转入烘烤模式,把蛋糕模摆入烤箱中层以上下火180℃度烘烤8-10分钟即可。


Unmould cake and allow to cool on cooling rack. Best eaten on the following day onwards.
将蛋糕模取出,脱模放在铁架上放凉。这蛋糕最好是等隔天后才吃即可口。







Do link back to Coco Sweet Tooth if you have used any information as published in this blog.




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