Tuesday, 10 January 2017

印尼咖啡千层蛋糕( Indonesia Coffee Layer Cake)



那天看到GraceSue Gan 家都纷纷出现了印尼千层蛋糕。
心理就起了给家人也烤个印尼千层的念头。

昨天临时无故被爽约了。。。。
与其埋怨声声,不如随机烤个蛋糕吧。

结果。。。。虽然是临时的决定,
但是成品无论是口感或卖相都是叫人满意的。


 对于自己被爽约了,依然可以不温不火,
把这个需要超耐心的蛋糕给完成,而且成品还漂亮登场。

更赞的是,在整个烘烤约3小时的过程,
安迪还一边烘,一边做了不少家务哦!

本来临时被人无故爽约是件不开心的事。
但是慈济上人师公有道:
不要把别人的错误拿来惩罚自己。

所以安迪化“小气“为正能量,
为心爱的家人烤蛋糕咯。。。

安迪给自己一个肯定的手势。。。。。yes!
呵。。。呵。。。。。该不会有人骂我臭屁吧?









印尼咖啡千层蛋糕

食谱参考 :这里
8寸方形烤盘
 


材料:

200克牛油, 150克奶油芝士,120克细纱糖,5大匙炼奶, 14个蛋黄
120克细纱糖,7个蛋白,1/4小匙塔塔粉
180克低筋粉,1茶匙发粉
咖啡浓酱(2汤匙即溶咖啡粉,1汤匙Khalua 咖啡酒,1汤匙温水)


做法:

1。将牛油,糖,炼奶和奶油芝士打至变奶白色(约10分钟)。逐粒加入蛋黄,拌打至均匀。把粉料过筛,拌匀,搁置备用。
2。在另一干净盆中把蛋白,糖和塔塔粉以高速拌打至发或硬性发泡,大约5-7分钟。

3。再把做法(1)拌入打发的蛋白霜内,拌均成面糊。
4。把面糊分成两份(一份约860克面糊,另一份430克)。大份的保留原味,小份的加入咖啡酱,拌匀。
5。烤箱预热180
°C,8寸方形烤盘刷上一层牛油,放73-75g的原味面糊,上火180度,烤大约7分钟。然后拿出,稍微用压板轻轻压蛋糕的表面。
6。这样继续做6层,第7层开始做咖啡面糊。做完6层咖啡面糊后,再继续做回原味面糊,直到烤完为止。(一共做18层)。
7。最后一层用上下火烤15分钟至上色。 出炉后倒扣放凉。



Indonesia Coffee Layered Cake 
Recipe adapted from:Here
8" square baking pan
 


Ingredients:

200g butter, 150g cream cheese,120g caster sugar,5Tbsp
condensed milk,, 14 egg yolk
120g caster sugar,7egg white,1/4tsp tartar powder
180g cake flour,1tsp baking powder
Coffee paste(2Tbsp Instant coffee powder,1Tbsp Khalua,1Tbsp warm water)


1. Beat the butter, caster sugar, condensed milk and cream cheese together until creamy white (about 10 minutes), then add in eggs ,one in a time, stirring after each addition until even. Sieve in the powders and fold them in evenly. Set aside the batter.
2. In another bowl, beat the egg white, caster sugar and tartar powder at high speed until stiff peaks form (about 5-7 minutes).

3. Fold the batter from step 1 into the meringue from step 2 to form the cake batter.
4. Divide the cake batter into two portions (first portion about 860g, second portion about 430g). Stir the coffee paste into the second portion.
5. Preheat the oven to 180
°C and grease an 8 inch baking tin with a layer of butter. Scoop in about 73-75g of original cake batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven, then lightly press down on the surface of the baked cake using a pressing board.
6. Repeat step 5 to make a total of 6 layers, then for the next 6 layers, use the coffee cake batter instead. Next, revert to using original cake batter to finish off the cake (makes a total of 18 layers)
7. For the last layer, bake it using top and bottom heat for 15 minutes, until it has turn golden browned. After removing from the oven, upturn the cake onto a wire rack.









 这款千层蛋糕的美味早已家户逾晓,
只是这回将2/3的面糊参入咖啡浓酱 ,
无非图个新鲜口感。




@@@@@@ Enjoy ! @@@@@@

9 comments:

  1. 哇! sister,首先我要给您一个吻。您真的太棒了。哈哈哈。。。 Good job!
    我也太久没有烘烤这类蛋糕。也很想吃呢!

    ReplyDelete
    Replies
    1. 早安sister.
      一个吻罢了吗? 我除了懂得自我情绪处理,还在约3小时的过程中,一面烤蛋糕一面做了不少家务哦。。。。。所以要多个一个吻啦,哈哈哈哈。。。。。。

      Delete
    2. This comment has been removed by the author.

      Delete
  2. 很考耐心的蛋糕,你做的是超超超漂亮的。

    ReplyDelete
  3. 蛋糕真的很漂亮~ Aunty 的烘焙技巧越来越厉害了(^_−)−☆
    “不要把别人的错误拿来惩罚自己” 也是我常用的一句话,用来提醒自己和身边的人。
    恭喜Aunty Young的情绪管理越来越了得,我还在学习呢。

    ReplyDelete
  4. Wow, Aunty Young! I salute you for your patience to bake this layer cake. It's gorgeous! How I wish I could have a slice :)

    ReplyDelete
  5. wow , 好高好美呀 ! ! ! 赞赞赞 ! \^^/

    ReplyDelete
  6. Hi Aunty Young, if it's possible that l leave out cream cheese?

    ReplyDelete
    Replies
    1. Hi,morning,
      I don't think so. The missing of the cream cheese portion may change the texture of the cake.
      You either follow the recipe or substitute with other alternative.

      Delete

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