

Kueh Lapis Indonesia
印尼千层糕
Ingredient A
材料A
Butter 350g
牛油
Rum 1Tbsp
廊酒
Ingredient B
材料B
Egg Yolk 20Pcs
蛋黄
Castor sugar 150g
幼糖
Full cream milk 3Tbsp
炼奶
Vanilla essence 1tsp
香精
Ovalet 1 1/2tsp
黄油
Ingredient C
Hong Kong Flour 85g
香港粉
Baking powder ¼ tsp
发粉
Mixed spices 1tsp
香料
Method
做法
1. Cream butter and all ingredient A till well mixed and set aside.
将牛油搅打至乳白状后,加入所有的材料搅均匀放另一边。
2. Beat egg yolk with castor sugar and others ingredient B until thick.
将蛋黄和幼糖以及其它的材料B搅打至浓状。
3. Add into creamed butter and fold in all flour.
加入奶油,慢慢加入所有的材料C.
4. Grease the bake pan, pour 5 Tbsp of batter into 4 sides and middle of tray. Spread evenly.
烤盘底部捈油,倒入面糊在烘盘的中间以及四个角落,抹平。
5. Preheat oven to 200 degrees. Bake the first layer for about 5 minutes until golden brown. Remove.
放入预热200温度的烤箱,烤大约5分钟至金黄色后取出。
6. Prick the layer of cake with a toothpick. Press down slightly. Repeat the step 5 till batter end.
用竹签刺些洞,释放气泡后压扁。重复步骤5至面糊用完。
7. While baking the second and upper layers, switch to upper heating element. Bake from above. From the last layer, bake from both sides.
在烤第二层及以上的其它层次时, 可关掉下火,只用上火。到最后一层是,可以用会上下火。
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