食谱取自 : BitterSweetSpicy / Rozzan
菠萝蜜千层蛋糕
材料:
500g
牛油 ( 我用有盐牛油 )4大匙 炼奶
1茶匙 香草香精
20粒 蛋黄
5粒 蛋白270g 细砂糖
1大匙 乳化剂 ( 我没放 )
120g 香港粉 ( 我用特幼面粉 )
20g 奶粉
150g cempedak 泥
做法:
1.
预热烤箱170 ~ 180度。8寸四方模盘底和旁边涂油然后铺上油纸。
2.
将牛油,炼奶和香草香精打发至奶白色。放置备用。
3.
将鸡蛋,细砂糖和乳化剂以高速拌打至发和浓稠。
4.
将打发的牛油加入做法3里 , 以低速搅拌均匀。然后将面粉分次加入 。
5.
最后加入150g的cempedak 泥, 搅拌均匀。
6.
倒入100g面糊,以上下火烤达约7分钟或至熟。
7.
将少许溶化牛油和1大匙的cempedak泥均匀的涂在第一层上,然后倒入大约80g面糊。以上火烤至熟和金黄色. **
8.
重复做法7至面糊用完。
9.
最后一层用上下火烘10分钟或至上色。出炉后方凉,切片。
材料 :
600g
cempedak果肉 ( 去核 )150g 细砂糖
220ml 水
做法 :
1.
将全部材料用搅拌机打成泥。倒入锅里 ,以小火不停搅拌煮至浓稠状。Recipe source : BitterSweetSpicy / Rozzan
Jackfruit
Thousand Layer Cake ( Lapis Cempedak )
Ingredients:
500g
butter ( I used salted )4 tbsp sweetened condensed milk
1 tsp vanilla essence
20 egg yolks
5 egg white
270g fine caster sugar
1 tbsp ovalette
120g Hong Kong / Top flour ( I used superfine flour )
20g milk powder
150g cempedak puree (recipe below)
Method:
1. Preheat oven at 170-180 deg C. Grease & line the bottom of a 8” x 8” baking pan.
2. Combine butter, condensed milk
& vanilla essence in a bowl & cream until light & fluffy. Set
aside.
3. Place eggs, caster sugar &
ovalette in a mixing bowl & beat on high speed until thick &
fluffy.
4. Add the butter mixture into the
egg mixture & mix well. Then fold in the flour.
5. Finally, add in cempedak puree
(150g) & mix well.
6. Pour 2 ladles of batter ( I
weighed 100g ) into the baking pan
& spread it out evenly. Bake until the cake is cooked ( about 7 minutes ) &
the top turns golden brown. Use top & bottom heat for this first layer.
7. Spread a thin layer of melted butter and 1tbsp cempedak
puree on top of the first layer , pour 80g batter and use top heat (grill) bake till cooked and
golden brown . **
8. Repeat step 7 until finish using all the batter .
9. After baking the last layer,
bake the whole cake using top & bottom heat for about 10
minutes. Remove cake from pan and allow to cool on a cooling wire rack
before serving.
** You
can spread a thin layer of melted butter and cempedak puree every second layer
( to prevent the cake from drying out after long baking process ) .
Ingredients :
600g cempedak flesh (without seeds)
150g fine caster sugar
220 ml water
Method :
1. Combine the above 3 ingredients & blend into a smooth puree. Then cook, stirring continuously, until the puree is thick.
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