Coco's Sweet Tooth ......The Furry Bakers: 咖啡燕菜千层糕 Coffee Agar Agar Layer Cake

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。