Sunday, January 1, 2017

咖啡燕菜千层糕 Coffee Agar Agar Layer Cake

Happy New Year!
新年快乐!


Beginning a new chapter to more exciting kitchen ventures and a big thank you to all the great bloggers and Facebook supporters who truly inspires me since I started learning baking 3 years ago. There are still so much more to learn and let's motivate experiment and to share out better recipes.
新的一年意味着一个更精彩即充满着更多的下厨考验,在此我要感谢所有这3年里我开始学习烘焙的博客和Facebook网友们的支持,还有他们的烘焙烹饪方面给予的启发。必然学问是无止尽而且还有很多所要学习的,让我们彼此激励对方一起尝试不同的食谱,分享出更好的食谱给予大家。

Here is an adapted recipe from Alan Ooi's "In Love With Cakes".
在此所分享的蛋糕食谱取自于黄思纶的‘我爱蛋糕’食谱书籍。


咖啡燕菜千层糕
Coffee Agar Agar Layer Cake


Ingredients 材料
(A)
175g Salted Butter 咸奶油
125g Castor Sugar 细砂糖
1 Tsp Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
175g Self Raising Flour 自发面粉

(B)
825ml Water 清水
140g Brown Sugar 红糖
5 Tsp Agar Agar Powder 燕菜粉
3 Tsp Instant Coffee Powder 即溶咖啡粉
2 Tsp Chhocolate Emulco 巧克力香精

(C)
400ml Coconut Milk
400ml Water 椰浆
110g Castor Sugar 细砂糖
100ml Fresh Milk 鲜奶
50g Corn Flour 玉米粉
1/3 Tsp Salt 盐
2 Tbsp Agar Agar Powder 燕菜粉


Method 做法


Preheat oven to 180C degrees. Grease and line a 24x24cm baking pan.
烤箱预热至180C度。准备一个24x24cm方型模具。盘底涂抹食油铺上一层烘焙纸。

In a mixing bowl, cream butter and sugar (A) until light and fluffy.  Add vanilla extract to combine.
把A的奶油及细砂糖倒入搅拌盆内,用打蛋器打至松发。加入香草精搅匀。

Gradually add eggs (A) in 3 additions and mix until even before adding another.
然后分次把3粒鸡蛋A混入,每个鸡蛋均匀的混入后才加入一直到混匀为止。


Sift in flour (A) and lightly fold to combine. Pour into prepared mould.
沥入粉料A,拌匀转入预备好的4x24cm方型模具。

Bake in a preheated oven at 180C degrees for 22-25 mins until baked.
放入预热至180C度的烤箱烤22-25分钟至熟透即可。


Unmould cake and leave to cool on wire rack.
蛋糕烤熟后脱模,置于铁架待凉备用。

Combine (B) into a saucepan and cook while stirring until boil. Transfer cooked mixture into a deep 22-23cm square baking pan and leave until 80% set.
把材料B混入煮锅,一直搅拌煮滚里活。倒入一个22-23cm方型蛋糕模具待放至8分凝固。


Repeat the same process by boiling (C) in a saucepan. Pour over the almost set coffee layer and leave till 80% set.
重复同样的做法把材料C放入煮锅煮滚。倒入在已8分凝固的咖啡燕菜层B上,待放至8分凝固。


Trim the baked cake (A) layer and assemble over the coconut milk agar agar (C) layer. Gently press the sponge cake (A) onto the agar agar layer.
把蛋糕A稍微切割掉边缘足以装入及盖上椰浆燕菜层C上,并轻轻按压。

Allow to cool before chilling the cake in the refrigerator.
待冷却后放入冰箱冷冻。




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