Thursday, 2 July 2015

马六甲椰糖魔术卡士达蛋糕 (Gula Melaka Magic Custard Cake)


为了消耗马六甲椰糖,
为了抚平某人对魔术蛋糕的思念,
安迪顺势做了马六甲椰糖魔术卡士达蛋糕。





马六甲椰糖魔术卡士达蛋糕
原食谱来自:Baking Taitai
(我用7"x7"x3"四方模)

主料:
113克 无盐牛油 (溶化)
415克 鲜牛奶
200毫升椰奶(我减至100毫升)
145克马六甲椰糖(我增至170克)
1大匙水
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉
20克 幼糖
适量的雪花粉做装饰

做法:

1。在7"X7"方形烤模铺上油纸。

2。融化牛油,并隔一边降温。椰奶加温,加入椰糖以小火煮溶椰糖,再加入鲜奶,热到微温,隔一边。 


 3。面粉过筛,放一边。

4。用电动搅拌器把蛋白打至泡泡状态,加入糖,打到干性发泡的状态。(盛蛋白的盆要保证无油无水,蛋白也不可以沾到蛋黄,水分及油脂。蛋白霜才能成功)

5。另一个碗里,把蛋黄搅拌到蓬松,然后加入溶化的无盐牛油和水,拌匀。倒入面粉和1/3的温奶,拌匀。最后再倒入剩余的2/3温奶,搅拌均匀。
  
6。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块,尽量把这些大块的固体搅拌散)


7。将面糊倒入烤盘,在预热至160ºC上下火的烤箱,烤约50~55分钟,直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。

8。蛋糕因为是软的所以请小心从烤模取出,同油纸一起放在网架上。完全冷却后,才可以切,并洒上糖粉就可以享用了!冷藏了更好吃!


Gula Melaka Magic Custard Cake 
Recipe adapted from : Baking Tai Tai

(Utensil: 7" x 7" x 3"square baking pan)

Ingredients: 

113g unsalted butter (Melted)
415g fresh milk 
200ml coconut milk (I reduced to 100ml)
145g Gula Melaka  (I Increased to 170g)
1tbsp water
4 eggs, separated (60g each, weight including shell) 
115g plain flour
20g caster sugar
Snow powder for dusting 
  
Method:
1. Line a 7"x7" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the coconut milk ,add in Gula Melaka to melt it. Add in fresh milk and heat until lukewarm and set aside. 




3. In a separate bowl, sift the flour then set aside. 
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (Make sure there is no oil or water in the bowl; the egg white must not come into contact with any egg yolk, water or oil or the meringue will not be successful)
5. In another bowl. beat the egg yolks  until light and fluffy. Add in the melted butter and water,stir well. Add in sifted flour and 1/3 of the warm milk and stir well. Finally add in the other 2/3 of the warm milk,stir until wellcombine.
6. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen) 



7. Pour the batter into the prepared pan and bake in a preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer. If it comes out clean, the cake is done.
8. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!


蛋糕还在烤炉烘焙中时,就已经椰糖香气阵阵,
迷漫整个厨房,还引来娜娜的注意,
顿时叫人好期待它的出炉。
 

或许是鲜奶的减少,卡士达层相对也也不明显。
幸好美味依然,尤其是那股椰奶加椰糖的甜美,
Hociak!


曾经在巴提雅和图中的木制草席托盘插身而过,
带着小小的遗憾回国,心里惦记着它,
没想到竟然有人看在眼里,悄悄地把它寄了过来。
我。。。。。。感动于这份细心;
我。。。。。。感恩于这份浓情厚意;
但愿我也可以带给你惊喜的一天。



***** ENJOY *****

13 comments:

  1. Aunty 家的魔术蛋糕,让我垂涎五尺了!
    很好奇这蛋糕的口感,找机会我也要做来尝尝。

    ReplyDelete
  2. 安迪又来开魔术秀了!成品总是那么的棒!

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  3. 我看了也很 enjoy ! enjoy! enjoy! 如果嘴巴里有魔术蛋糕咬着我看会更加 爽咯。

    ReplyDelete
  4. 我也真的还没吃过魔术蛋糕耶~也是充满好奇。。

    ReplyDelete
  5. 家里的人都不喜欢椰糖味!我只能来你家吃了!嘻嘻
    羡慕你做的没什么回缩!

    ReplyDelete
  6. Aunty Young, this must be so sedap! Gula Melaka and santan is a power combo. Bookmarked!

    ReplyDelete
  7. Aunty Young, 好棒哦!天天有新料理。希望可以住在你隔壁。。多好!

    ReplyDelete
  8. Very nice Gula Melaka Magic Custard Cake ! Wish I could have a slice ^-^

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  9. Hahaha, I have lots of GM. Now I can prepare this with them. Thanks for sharing this recipe. Lovely.

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  10. Aunty Young, 试过不同口味的魔术蛋糕, 这椰糖的最香!我好久没变魔术了,看了心痒痒, 嘻嘻!

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  11. Hi Aunty Young, today I tried baking this Gula Melaka MCC, however, only 2 layers are visible. So, what went wrong that there is no custard layer? Appreciate your response. Thank you.

    ReplyDelete
    Replies
    1. Hi Kim,
      I'm not too sure, as I took this recipe fron Baking Tai Tai's blog, but I think it may be because of the reduced amout of coconut milk, causing the custard layer to become really thin or disappear completely. As you can see in mine, the third layer is not very visible. Hope that helps!

      Delete

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