苏拉巴亚夹心蛋糕 Surabaya Layer Cake

Indonesia is famous for its Lapis Legit (Sweet Layer) cakes, which was originally developed and brought into the country during the Dutch colony. Over the years, the cake has further developed into many variations localized version. Unlike traditional lapis legit cake which is more time consuming to make, Surabaya lapis cake only have 3 cake layers to work on.  

印尼的千层蛋糕一直以来都是很出名。这种蛋糕其实源自于荷兰国，在荷兰统治印尼期间，也带来了荷兰道地和千层蛋糕相似的蛋糕。随着时间的流逝，印尼当地人也把原来的千层蛋糕逐渐启发了许多不同的版本。传统的千层蛋糕因需要制做许多的蛋糕层而比只有三层蛋糕层的苏拉巴亚夹心蛋糕更花时间。

As compared to the traditional lapis leg, this cake yields a softer texture,  as the entire cake base is sponge cake. Whatever the case, both type of cakes are yummy cakes with its own baking methods and characteristics.
跟印度传统千层蛋糕比较的话，这苏拉巴亚夹心蛋糕会来得松软，那是因为这蛋糕的体质偏向海绵蛋糕。总而言之，对我来说这两种蛋糕都有着不同的烘培方法和特征，制做出来的蛋糕都很好吃，

苏拉巴亚夹心蛋糕
Surabaya Layer Cake

Ingredients 材料
(A)
150g Eggs 全蛋
410g Egg Yolks 蛋黄
190g Castor Sugar 幼糖
1-1/2 Tsp Ovelette 乳化剂

(B)
100g Cake Flour 蛋糕粉
23g Milk Powder 奶粉
30g Corn Flour 玉米粉
1 Tsp Vanilla Bean Powder 香草粉

(C)
200g Unsalted Butter 无盐牛油 (melted 溶化)
100g Salted Butter 咸牛油 (melted 溶化)
3 Tsp Condensed Milk 炼奶
(D)
1-1/2 Tbsp Cocoa Powder 可可粉
1-1/2 Tsp Chocolate Emulco 可可膏
3 Tbsp Warm Water 温水

(E)
Strawberry Jam 草莓果酱


Directions 做法

Preheat oven to 180C degrees.

烤箱预热至180C度。

Grease and line 3 pcs of individual 8 inch square baking pan. Set aside.

取三个8寸四方形蛋糕模，抹油后垫上烘焙纸。搁置待用。

Combine together ingredients (B) into a bowl and sift till even. Set aside.

将材料B的粉料一起混合入碗中，混匀搁置。

Combine (D) into a another bowl and stir till dissolved. Set aside.

把材料D混入另一个碗，拌匀后搁置待用。

Heat up all butter into a saucepan with double boiler till dissolved.  Set aside to cool before using.

把牛油一起放入锅放上另一个锅上，隔水烧热至融化。搁置待凉备用。

Transfer ingredients (A) into the bowl of a stand mixer with whisk attachment, beat until thick and fluffy.

材料A放入已安装上打蛋配件的的搅拌碗内，把鸡蛋搅拌至浓稠和松发。

With the mixer on low speed, add in sifted flour mixture (B) and mix well.

加入过沥的粉料B，以慢速拌匀即可。

Add melted butter mixture (C) into the mixer in 3 batches and mix well after each addition. Add in condensed milk to combine.

这是便可分三次加入溶化牛油拌匀，每次加入一次都虚充份打匀才可加入下一份。混入炼奶拌匀。

Divide batter into 3 equal portions. Fold chocolate mixture (D) into one of the portion till incorporated.

将面糊分成3等份，其中一份加入可可液D后以翻拌方式混匀。

Transfer the 3 portions of batters into each separate pans. Use the back of the spoon to level the surface.  Bake the cakes in the preheated oven for 20 mins until cooked.

把面糊分别倒入三个蛋糕模内，再用汤匙的背面抹平蛋糕糊表层。然后送入已预热的烤箱烘烤20分钟至熟透。

Turn out the cake onto a cooling rack and allow to cool completely before assembling.

蛋糕脱模后摆在铁架上待凉后才组合。

To assemble, place one vanilla cake layer onto a cake board.

将一片香草蛋糕层置于蛋糕板上。

Spread the top with strawberry jam. I ran out of this jam hence I used dark apricot jam. 

蛋糕表面上涂抹一层草莓果酱。我当时家里缺草莓果酱而采用了黑杏酱取代。

Place the second cake layer with the the chocolate layer. Spread the top with strawberry jam.

把可可巧克力蛋糕层盖上之前的的香草蛋糕层之上。然后再在可可巧克蛋糕表层次上涂抹草莓果酱。

Cover the last cake layer over the cake.  Lightly use palm to press down the layers.

最后也把第三层的蛋糕盖上。轻轻的用手掌在蛋糕表面上压一压。

Trim the edges and serve.

以齿刀将蛋糕边缘修平后便可品尝了。

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

有机五谷全蛋吐司 Organic 5 Grains Egg Toast

Love this straight forward and yummy protein rich bread recipe with minimal oil and yet packed with  healthy mixed grains. Highly recommended!

超爱这种简易和富含蛋白质即少油的面包配方。我还在食谱里添加了健康的杂粮使面包更增添香味。强烈推存！

有机五谷全蛋吐司
Organic 5 Grains Egg Toast

Ingredients 材料

400g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
9g Instant Dried Yeast 速发干酵母
90g Castor Sugar 细糖
410g Eggs 鸡蛋
50g Organic 5 Grains Powder 有机五谷粮粉

2 Tbsp Ground Black Sesame 黑芝麻粉
30g Corn Oil 玉米油
1 Tsp Salt 盐

Method 做法

Combine all ingredients into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.

将所有材料(B)和打发的动物性奶油(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Increase the speed to medium and continue kneading for 15-18 mins until the dough becomes smooth and until it pass the window pane test. 
依照片揉面标准程序继续以中速把面团搅拌15-18分钟直到成为撑得起薄膜的面团即可. 

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.

将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. 

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的方式测试.

Sprinkle some bread flour on the worktop. Remove the dough from the bowl and punch down the dough. Divide the dough into 8 equal portions and mould it round. Cover with either cling wrap or damp cloth and allow it to rest for another 15 mins before shaping.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成8等份, 然后滚成圆形盖上拧干的湿布或保鲜膜再让面团静置松弛15分钟.

Mould the 8 doughs into roulades and equally transfer into individual greased 5x9x3.5 inch rectangular bread pan.
将休息好的八份面团整形成長方型然后圈起来，平均地放入已涂抹油的两个面包模具。

Spray some water over the dough with a fine mist nozzle. Final proof the breads in a unheated oven for another 50-60 mins.
将烤盘放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.

Transfer the bread pans into the lower level of a preheated oven and bake for 35-38 mins. When the top starts to brown in the midst of baking, cover the top with aluminum paper to avoid over browning.
送入已经预热至180C度的烤箱下层烘烤35-38分钟. 烘烤的中途若面包已上色的话，盖一张锡纸在面包上以免过焦。
Remove baking pan from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。

Notes 留意事项：

In this recipe, the only source of liquid content comes from the big amount of eggs, hence will result in the browning of the bread within 10 mins of baking. Do cover the top with aluminum paper sooner to avoid over browning.

面团液体全部使用蛋液，入炉后10分钟之内就会上色，需及时加盖锡纸。

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

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。

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

清润解热素苦瓜汤 Vegetarian Bitter Gourd Soup

With my husband's hectic traveling schedule and not drinking enough water for proper hydration, I decided to make him this soothing soup rich with cooling properties.
我丈夫因为工作的需要而时常出国公干，特别是这3月里在家的数日不超过一个礼拜。进来的气候炎热再加上工作上奔波我便为了他准备了这道清热的滋润汤解热。

This is my first time making this soup without the use of meat and we were pleasantly surprise with the outcome. To us, this vegetarian version taste better than the meat laden types which could sometime come with a foul aftertaste of dead meat.
这是我第一次尝试煮全素的苦瓜汤，煮出来的效果出乎意料的好喝，一点都不输给于用肉类焖煮的孤苦汤。现今不如以往，许多市场贩卖的肉都是冷藏而不新鲜，导致煮出来的汤带有腐臭的尸味。

If you are looking for something simple and yet nourishing then this is another soup option to consider.

你若是想尝试些简易即又滋养的汤食谱，那么这会是一道不错的选择可以考虑。

清润解热素苦瓜汤
Vegetarian Bitter Gourd Soup

Ingredients 材料

(A)
3 Medium Size Bitter Gourd 苦瓜

1 Large Carrot 红萝卜（大）

150g Chickpeas 鹰嘴豆

135g Vegetarian Burdock Meat Balls 素牛膀肉丸

10 pcs Chinese Mushrooms 香菇
3 pcs Dried Honey Dates 蜜枣干

1-1/2 inch Ginger 姜

3.5 Lit Water 清水

(B)
1-2 Sweet Corn 甜玉米
2 Tsp Mushroom Powder 香菇粉

1/2 Tbsp Salt 盐

Directions 步骤

Soak chickpeas overnight. Drain.
鹰嘴豆泡沉隔夜。洗净沥干。

Peel carrot and cut into chunks. Set aside.

红萝卜去皮后切块。搁置待用。

Slit bitter gourd in half lengthwise. Use a spoon to scoop out and discard the seeds and white inner flesh to remove much of the bitterness from it. Cut into chunks.
把苦瓜从长端切一半，用勺子舀出来去除种子和内瓤，同时也可以减少苦味。切块后搁置。

Soak Chinese mushrooms for 1 hour the drain till tender. Remove stem and set aside.
香菇泡浸一小时至软后沥干水份，去掉角的部份。搁置待用。

Wash and remove the outer skin of the ginger with a metal spoon. Slice the ginger and set aside.
用勺子把姜批刮净，洗净后切片。搁置。

Wash and drain dried honey dates. Set aside. 

将蜜枣干洗净后沥干搁置待用。

Thoroughly wash and squeeze out excess oil from the vegetarian mock meat before using.
把素牛膀素肉丸洗净， 尽量洗去素肉内的油脂才采用。

Transfer all of the above stated ingredients into the high pressure cooker fill with 3.5 liters of water and boil under medium heat for 40 mins until tender. Allow the cooker to sit for 30 mins to release the trapped steam before opening the lid.

然后把以上沥干的材料包括花生及鹰嘴豆一起放入高压力锅，再加入2.5至3升的清水以中火煲40分钟至鹰嘴豆熟透软化即可。之后让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer the soup and ingredients into a deep pot.
再把汤及料转入另个汤锅。

Wash sweet corn and cut into 1/3 length. Add sweet corn into pot together with the soup.
甜玉米洗净切成3段后混入汤内。

Cook under medium low heat for 1 hour or more.

继续以中小火煲煮1小时或以上都可。

Season with mushroom powder and salt. Serve.
熄火前加入香菇粉和盐巴调味。

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