印尼鱼翅黄金糕 (Indonesia Honeycomb Cake / Bika Ambon)

Bika ambon 是印尼棉兰(Medan ) 的特产蛋糕。

Bika Ambon 华语称之印尼鱼翅黄金蛋糕，

主要的材料是木薯粉，椰奶，鸡蛋，面粉，糖 和 香草叶。

蛋糕组织如蜂巢般。

 真正成品要有鱼翅般的蜂窝状，

吃起来软绵韧糯并有淡淡的发酵酒香和浓郁的辛香料味。

印尼鱼翅黄金糕
(Indonesia Honeycomb Cake / Bika Ambon)
食谱参考 Recipe adapted from ： As The Deer
（6寸方形模 6" square mould）

面种 Started dough:
面粉  50克      flour 50g
水      60克       water  60g
即溶酵母 6克  instant yeast 6g


材料 Ingredients：
A . 香茅  1支     lemon grass 1 stalk
      班兰叶 2叶  pandan leaves  2pcs
      疯柑叶  3叶 kaffir lime leaves  3pcs
      水      150克 water  150g
      新鲜浓缩椰奶  250克 fresh concentrate coconut milk 250g

B.  蛋黄 7 -8个   egg yolk 7 - 8
      细砂糖  170克（当中70克以黄糖取代）
      caster sugar 170g (replace 70g with brown sugar)
      盐  1/2茶匙 salt 1/2 tsp
      木薯粉  100克  tapioca flour 100g
      粘米粉    50克   rice flour 50g

做法  Method ：
1。将面种所有材料搅拌均匀，静置15分钟。
1. Mix all the started dough ingredients evenly, then allow to rest for 15 minutes.

2。 将材料A，除了椰奶之外， 煮出香味。椰奶 + 50克香叶水共300克，备用。
2. Cook all of ingredients A except the coconut milk until fragrant. Mix the coconut milk with 50g pandan juice to form 300g liquid, set aside.

3。 蛋黄加糖盐搅拌均匀；加入面种拌匀；分次加入粉类 ，拌匀；徐徐倒入做法（2）的椰浆水，电动搅打器，低速搅打5分钟。
3. Mix the egg yolk with sugar and salt evenly, add in the sponge dough, then add in the powder ingredients in a few additions. Mix evenly, then slowly add in the coconut water from step 2 and mix using an electric mixer at low speed for 5 minutes.
4。 以一块湿布盖着面糊，静置2 - 3小时直到铺满泡泡。
4. Cover the batter with a damp cloth, allow to rest for 2 to 3 hours until it has frothed plenty.

5。  烘烤 ： 在一个浅锅里，填上约1cm厚的干净细砂。将模具放在沙上，一起在瓦斯炉上大火烧热15分钟。此时丢几颗水珠会立刻蒸发，用耐热的刷子，刷上一层油，继续烧热2分钟，然后倒入发酵好的面糊。（会听到“滋”“声）
5. To cook : Fill a shallow wok with clean and fine sand until about 1cm thick. Place the cake mould in the wok and heat the wok over high flame for 15 minutes. At this point, when a few drops of water are sprinkled on the mould, they should evaporate instantly. Using a heat-resistant brush, brush a thin film of oil onto the mould, then continue to heat the whole thing for another 2 minutes before pouring the batter in(you should hear a hissing sound).





6。 约3分钟后，可以转中低火，继续烤40分钟或更久，直到周遭干皮，表层铺满洞孔，但中间部分还是有小晃动。
6. About 3 minutes later, turn down the flame to a medium flame and continue to roast for another 40 minutes or longer until the skin has dried up and the surface is holey, but the cake is still slightly wobbly.

     图（1）：   5分钟后                   
     图（2）：  15分钟后                
     图（3） ： 25分钟后                  
     图（4） ： 35分钟后


7。 这时可以移至早已预热的烤箱，180度，烤约10- 15分钟或呈金黄色。
7. Now transfer the cake mould to a preheated oven and bake at 180°C  for about 10 to 15 minutes or until it turns golden.
8。  脱模时，刀子在模边划一圈，轻轻扣在网架上，再翻正。
8. To remove the cake from the mould, run a knife around the edge of the cake, then carefully turn it upside down onto a wire rack before righting the cake.



温馨建议：
1。食谱中所需的三种香叶混合之味是此蛋糕的主要灵魂，所以务必凑齐。
2。 如果蛋黄颜色不够鲜艳，可加少许黄色素。
3。 烤箱预热步骤，务必在所需的前10分钟就准备好。
4。火候拿捏得道，乃是此蛋糕的成败关键，火过猛会焦底，火过弱，蜂窝纹路不明显。
5。 借用烧热沙子的暴热火力，以期成品蓬松，纹路明显。

Tips:
1. All three types of leaves are essential as they combine to form the basic aroma of the taste.
2. If you feel the colour is not golden enough to your liking, you can always add a few drops of yellow colouring.
3. It is vital to ensure that the oven is already preheated 10 minutes before you need to use it.
4. Your control of the flame needs to be good; too high and the cake burns, too low and the cake does not form honeycombs.
5. This recipes uses the properties of sand to enhance the heat so that the honeycombs become very visible. Shared by an Indonesian blogger.

 这其实是一道很考技巧的烘焙。

首先，发酵的拿捏，

以我这次初体验来说，烘焙当天刚好遇上阴天，

结果发酵无法达到最高效果，当然影响成果。

 再来就是关键的火候拿捏。

他主要的是靠暴热的火力，由下往上逼，

底部火力越热，越能把鱼翅纹路给显现出来。

我承认，这次的初体验，成果只是一般。

希望从错误中学习，下一次的再体验，会更好。

这样才不辜负老师的用心指导，

在这里，衷心的向老师道谢感恩。

谢谢你，老师。

***** Enjoy ! *****

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses)

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

and hosted by Jess from Bakericious.