Monday, March 21, 2016

巧克力印尼千层蛋糕 Lapis Legit Chocolate


This is my 5th attempt making Indonesian layer cake and I can see the outcome getting better. All thanks to this great recipe and the many hands-on experience in making such cake.
加上这一次,这已是我第五次尝试制做的印尼千层蛋糕结果得道的效果也是非常满意。心里真的很感谢这道好食谱,同时也从多次尝试中得到许多宝贵的千层蛋糕制做经验。


巧克力印尼千层蛋糕
Lapis Legit Chocolate


Ingredients 材料
(A)
300g Unsalted Butter 无盐牛油
200g Salted Butter 咸牛油

1 Tbsp Ovalette 乳化剂
4 Tbsp Sweetened Condensed milk 炼奶

2 Tsp Pure Vanilla Extract 香草精

(B)
200g Self Raising Flour 自发面粉
1 Tsp Mixed Spice 混合香料

(C)
21 egg yolks 蛋黄, room temperature 温室回温
165g Castor sugar 幼糖

(D)
8 Egg whites 蛋白, room temperature 温室回温
45g Castor sugar 幼糖
1 Tsp. Cream of tartar 塔塔粉

(E)
2 Tbsp Cocoa Powder 可可粉
2 Tbsp Water 清水

1 Tsp Chocolate Emulco 巧克力膏


Method 做法


Pre-heat the oven to 180° C.
烤箱预热至180C度。

Combine and sift together floor with mixed spice (B). Set aside.
自发面粉及混合香料B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 (E) until dissolved. Set aside.
材料E混匀至融化。搁置待用。

Grease the bottom and sides of an 21cm square cake pan. Line the bottom with parchment paper.
准备一个21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 and ovalette until light and fluffy. Gradually add in condensed milk to incorporate. Add vanilla till evenly combined.
将A里的牛油和乳化剂搅拌至松发,再混入炼奶混匀。拌入香草精混合。

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 lightly whisk to combine. 
把材料C的蛋黄倒入另一个搅拌盆,搅打至起泡。加入糖再继续搅拌混匀。 

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 chocolate mixture (E).
完成的蛋糕糊平均分成两份。一份保持原味而另一份加入巧克力液E。

Place the prepared cake pan into the middle level of a preheated oven and heat for 2 minutes.
蛋糕模送入烤箱中层烧热2分钟。

Remove cake pan from oven and add in 4-5 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4-5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 chocolate 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 with the original batter.
勺入同样份量的巧克力面糊于第二层。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原味面糊。

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。




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