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。

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

紫薯可可蒸糕 Sweet Potato Chocolate Kueh Lapis

I love incorporating sweet potatoes into my cooking and baking as its is rich is flavor and packed with lots of nutrients.

我很好用地瓜于烹饪及烘培上，制做出来的食品不但味道香甜而且还包含着取多营养成份。

Today I am sharing this wonderful steam kuih recipe adapted from Hesti's Kitchen which yields extremely good outcome.

这次所分享的这项完美蒸糕食谱取自于Hesti's Kitchen，蒸出来的效果及之满意。

紫薯可可蒸糕
Sweet Potato Chocolate Kueh Lapis


Ingredients 材料
(A)
400ml Thick Coconut Milk 浓椰浆
300ml Soy Milk 豆浆
300ml Water 清水
3 pcs Pandan Leaves 班兰叶 (knotted 打结)
1 Tsp Salt 盐
180g Sugar 糖

(B)
250g Purple Sweet Potatoes 紫地瓜 (mashed 捣烂)

(C)
1 Tbsp Cocoa Powder 可可粉
2 Tbsp Hot Water 滚水

(D)
250g Rice Flour 粘米粉
100g Starch Flour 茨粉
1 Tsp Vanilla Powder 香草精
8-10 Drops Purple Food Coloring 紫色食品色素


Directions 做法

Combine ingredients (A) into a deep saucepan and heat up until sugar dissolves. Set aside to cool slightly.

把A一起倒入锅内烧热至糖融化即离火，搁置待凉备用。

Peel and cut sweet potatoes (B) into cubes. Steam for 20 mins until soften.

紫地瓜B去皮后切丁，送入蒸锅蒸20分钟至熟。

Combine ingredients (C) to form chocolate paste. Set aside.

将材料C一起混合，搅匀后搁置备用。

Combine (A) and (B) into blender and blend till smooth.

接着把A和B一起放入食物搅拌器，搅拌成光滑糊状。

In another mixing bowl, add rice flour, starch flour and vanilla powder together until mixed. Gradually pour in the sweet potato coconut milk mixture and stir to combine.

在另一个搅拌盆里，倒入粘米粉，茨粉和香草精混匀。接着加入紫薯椰浆糊，搅匀。

Transfer 1/3 of the batter into another bowl and stir in chocolate paste till incorporated.  Drop a few drops of purple food coloring (if necessary) into the balance 2/3 batter until evenly mixed.

取出1/3面糊置入另一个碗，再把可可糊混入，搅匀。其余的2/3原味面糊便加入数滴紫色食品色素混匀。

Grease a 16x16x7cm steaming tray and heat up in the steamer for 5 mins.

准备个16x16x7cm方型模具，模具低部和折边都抹上一层食油，放入蒸炉烧热5分钟。

Pour 85g of the chocolate batter into the steaming tray and steam under medium heat for 5-6 mins. Then add 170g of the purple batter over the steamed chocolate layer and continue steaming under medium heat for 5-6 mins. 

取85克的可可面糊倒入蒸热的模具以中火蒸5-6分钟。接着取170克的原味紫薯面糊倒在蒸熟的可可面糊层上继续以中火蒸5-6分钟。

Pour another 85g of chocolate batter over the steamed purple sweet potato layer and repeat the process until the final layer. For final layer to steam for 20-25 mins until set.

之后又重复倒入85克的可可面糊倒入蒸热的模具以中火蒸5-6分钟。继续重复同样的步骤把两份面糊蒸完为止。到最后一层时便得蒸20-25分钟至蒸糕完全蒸熟即可。

Cool the kuih on the wire rack. Slice with a greased  knife for serving.

蒸熟的糕点与模具一起放上铁架待凉。用涂了食油的刀割以免沾粘。

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

法式咖啡柑曼怡千层蛋糕 French Style Coffee Grand Marnier Mille Crepes

This is a super easy and yet sure to impress cake recipe which is extremely yummy and more economical to make your own.
我超爱这道即简易又非常讨好的蛋糕食谱，自己亲手做总是胜于外头贩卖的法式千层蛋糕，即经济又好吃。

The listed ingredients here is sufficient to make between 22-25 of 22cm round crepe layers. If you are not keen on taller cakes, you might want to cut down on the ingredients。
在这道食谱中所描述的材料足予制成22至25片的22cm圆形蛋糕饼皮，您若是偏向于普通高度的蛋糕体可以在材料的份量上调整。


法式咖啡柑曼怡千层蛋糕
French Style Coffee Grand Marnier Mille Crepes

To Make Crepes 蛋糕皮料 (A)

775g Soya Milk 豆浆

7 Grade A Large Eggs 鸡蛋 (大号)

90g Icing Sugar 糖粉
180g Plain Flour 中筋面粉

(B)
1 Tbsp Instant Coffee Granules 速溶咖啡精
2 Tbsp Hot Water 滚水

(C)

90g Salted Butter (melted by double boiling) 隔水炖溶咸奶油

(D)

3 Cups Whipping Cream 植物性鲜奶油 
1 Tsp Vanilla Extract 香草精
1/2 Cup Icing Sugar 糖粉
3 Tsp Grand Marnier 柑曼怡酒

Method 做法

Get ready a 22-24cm non stick flat frying pan, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.

準备好一个22-24cm不粘平底锅，抹刀1把，蛋糕转盘和一个8“平底盘子或蛋糕板。

Combine ingredients (B) until evenly mix. Set aside to cool for 5 mins.
将材料B一起混合入个碗内，混匀后搁置5分钟待凉备用。

Combine all ingredient (A) & (B) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes. 

将材料(A)和(B)放入一个大碗里搅拌均匀后过滤， 休面30分钟.

Prepare melted butter from ingredient (C) and set aside to cool for later use.

把无盐奶油C隔水炖溶后，离火，搁置待用。

Add in melted butter to batter (A) and mix well just prior to frying the crepes. 

煎蛋糕层之前加入溶化的无盐奶油拌匀.

Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while tilting to lightly fill the pan with the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.

以中火预热平底锅，用勺子舀入适量的面糊，迅速将锅转一圈至面糊薄薄地沾满锅底直到面皮底面煎熟。尽量不要倒入过多面糊，若有表面上有剩余的面糊尽可倒回面糊碗中。

When the edges turn to pale golden, use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break. Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.当饼皮煎至边沿微黄时, 用划刀把饼皮划离锅, 再轻轻的用手把烧好的饼皮取出放在在一个容器或烤盘上, 重复做法把面糊完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。

Combine all ingredients (D) into a large mixing bowl and beat with a hand held electric hand beater / mixer until thickened and stiff。Set aside.

将材料(C) 倒入一个大盆中然后用手持电动打蛋器将植物性鲜奶油, 香草精，糖粉及柑曼怡酒精打至硬发。搁置待用。 

To assemble cake, place cake board or plate on the turntable. Place one piece of crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on another piece of crepe. Lightly flatten each layer with palm to sandwich the cream onto the crepe. Repeat the process until the last layer. Decorate the final layer as desired.  
组合蛋糕, 将蛋糕板放在蛋糕转盘上，铺一层饼皮，抹一层薄薄的馅料在表面，然后又再铺上一层饼皮，用手轻按餅皮中间部份使馅料分布均匀。重复同样的步骤至完成。 最后一层可以随意装饰。剩余的馅料可以收藏入冰箱冷藏。

Cover the cake with wrap and chill cake overnight before serving.

把蛋糕盖好， 放入冰箱冷藏隔夜才切出享用。

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

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. 

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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