Monday, February 22, 2016

咖啡兰姆千层蛋糕 Coffee Rum Lapis Legit

Another yummy cake recipe adapted from Patricia Lee's 'Delicious Nyonya Kueh and Desserts' .


又再次与你分享一道美味的千层蛋糕食谱取自Patricia Lee 的娘惹风味糕点

咖啡兰姆千层蛋糕
Coffee Rum Lapis Legit


Ingredients 材料

(A)
220g Unsalted Butter 无盐牛油
220g Salted Butter 咸牛油
200g Condensed milk 炼奶
130g Cake Flour 蛋糕粉
1 Tsp Mixed Spice 混合香料
2 Tsp Rum 兰姆精 or Vanilla Extract 香草精

(B)
21 egg yolks 蛋黄, room temperature 温室回温
100g Castor sugar 幼糖

(C)
8 Egg whites 蛋白, room temperature 温室回温
50g Castor sugar 幼糖
1 Tsp. Cream of tartar 塔塔粉

(D)
2 Tbsp Instant Coffee Granules 即溶咖啡精
1-2 Tbsp Hot Water 滚水


Method 做法
Pre-heat the oven to 200° C.
烤箱预热至200C度。

Combine and sift together floor with mixed spice. Set aside.
蛋糕粉及混合香料一起混匀,过沥搁置待用。

Cut butter into small cubes and allow to soften to room temperature in a mixing bowl.
牛油切丁放入搅拌盆待回温。

Combine (D) until dissolved. Set aside.
材料D混匀至融化。搁置待用。

Grease the bottom and sides of an 20cm square cake pan. Line the bottom with parchment paper.
准备一个20方寸的四方蛋糕模具,模具底及边缘涂抹油。模底铺上烘培纸。

Cream the butter until light and fluffy. Gradually add in condensed milk to incorporate. Add rum or vanilla till evenly combined.
将牛油打至松发,再慢慢的加入炼奶混匀。之后再倒入兰姆精或香草精混合。

Sift the sifted flour and spice mixture over the creamed butter mixture and switch the mixer to low speed to incorporate. Set aside.
把过沥的粉料沥入打发的牛油糊,以慢速混匀。搁置待用。

In another mixing bowl, whisk the egg yolks until frothy. Add in sugar and continue to beat the eggs till thick and doubled in volume.
把材料B的蛋黄倒入另一个搅拌盆,搅打至起泡。加入糖再继续搅拌至浓稠及松发两倍大。

Transfer the beaten egg yolks mixture into the butter and condensed milk mixture and mix until well combined.
把打发的蛋黄糊倒入牛油糊,混匀。

In a dry and grease free mixing bowl, whisk the egg whites until frothy. Add sugar and continue whisking till thick. Add in cream of tartar and continue whisking at high speed till stiff peaks.
将蛋白倒入个干净无油脂的搅拌盆,以中速打至起泡后加入幼糖继续打至浓稠。再加入塔塔粉继续以高速打至硬性发泡即可。

Transfer 1/3 of the beaten egg whites to the cake batter and fold to incorporate. Fold in the balance beaten egg whites in another 2 additions.
把蛋白霜分三次拌入蛋糕糊。

Equally divide the cake batter into 2 portions. One portion to remain original while the other portion to mix with the coffee mixture (D).
完成的蛋糕糊平均分成两份。一份保持原味而另一份加入咖啡液D。

Place the prepared cake pan into the preheated oven and heat for 2 minutes.
蛋糕模送入烤箱烧热2分钟。

Remove cake pan from oven and add in 4 Tbsp of the original flavored cake batter. Level the top with spatula before transferring it back into the oven. Bake in the middle rack for 5-7 minutes until the top is nicely browned.
蛋糕模取出烤箱,马上勺入4大汤匙的原味面糊,表面用橡皮刮刀铺平。送入烤箱的中层烘烤5至7分钟至表面微黄色。

After the first layer is baked, switch the oven to top grill mode.
当第一层的蛋糕烤熟后, 将烤箱转移去烧烤模式。




Add the same amount of coffee batter for the second cake layer. Spread the top evenly and grill for 8-10 mins until the layer is fully cooked before adding on the subsequent layer.
勺入同样分量的咖啡面糊于第二层。表面用橡皮刮刀铺平后送入烤箱烧烤8-10分钟至熟透才可加入下一层的面糊。

After grilling, firmly press each layer with a lapis press or with the back of a spoon to evenly flatten the cake.
当烧烤出来的蛋糕出炉后,马上用汤匙的背面在蛋糕表层上轻轻的压平以免产生气泡。

Alternate between the 2 cake batter and repeat the process (pour batter, grill, press) until all batter has been used up.
重复以上的步骤(勺入面糊,烧烤,压面)至到蛋糕糊用完为止。 As you build up the layers, you might need to decrease the temperature of the grill or lower the oven shelf so that the cake doesn't cook too fast.
随着越多的蛋糕层的完成,建议您可减低烧烤的温度以免蛋糕过熟及脱水。

When done, invert the tin onto a cooling rack. Let the cake cool in the tin before slicing.
完成后,把蛋糕模倒扣在铁架上待凉。待凉后才脱模切块享用。 






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

















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