2021年2月19日星期五

印尼三色千层蛋糕 Indonesia Trio-color Layered Cake

 


《千层蛋糕,层层高升》

华人喜欢在新春期间蒸年糕。
年糕有步步高升的意头。

安家也有逢春就烤千层蛋糕的习惯。
一层一层烤,蛋糕越烤越高,
想必也有步步高生的意头吧🤔🤔
哈哈哈哈。。。。反正好吃,开心就好。




今年的千层蛋糕玩色彩。
原味的米黄色;
波菜口味的绿色;
紫薯口味的紫色。
整体颜色柔和融洽,我喜欢。


也喜欢这系列带有年味的照片。
所以上载多几张。



虽然烤这款蛋糕,耗时又费神。
但是每年总会情不自禁,
搬回一托鸡蛋,欢天喜地的开炉。

一边烤,一边听电台播放的新年歌,
听着喜庆洋溢的歌曲,闻着香气四溢的蛋糕,
过年的心情就莫名的汹涌澎拜。
就算外面疫情严峻,
守在烤箱的我,
迎新送旧的心情丝毫没有受影响。




印尼三色千层蛋糕

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

60克 低筋面粉 + 1/3茶匙发粉,筛过待用
50克 底筋面粉 + 紫薯粉 + 1/3发粉,筛过待用
50克 底筋面粉 + 菠菜粉 +1/3发粉,筛过待用

120克细纱糖,7个蛋白,1/4小匙塔塔粉

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,平均分成3份。1份加入低筋面粉拌成原味混合物;1份加入紫薯粉拌成紫薯混合物,1份加入菠菜粉拌成菠菜混合物。置旁备用。

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)平均分成3份。

3。再把做法(1)个别拌入1份蛋白霜内,拌均成原味面糊,紫薯面糊和菠菜面糊。

4。烤箱预热180°C,8寸方形烤盘刷上一层牛油,放73-75 克的紫薯面糊,上火180°C,烤大约7分钟。然后拿出,放73 -75 克的菠菜面糊,上火180°C,烤约7分钟。然后拿出,放73 -75 克的原味面糊,上火180°C,烤约7分钟。然后拿出来,刷上1层融化牛油, 稍微用压板轻轻压蛋糕的表面。

5。重复同样步骤,直到烤完为止。(一共做18层)。

6。最后一层用上下火烤15分钟至上色。 出炉后倒扣放凉。


Indonesia Trio-color 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


60g cake flour + 1/3tsp baking powder,sifted
50g cake flour + purple sweet potato powder + baking powder, sifted
50g cake flour + spinach powder + baking powder, sifted

120g caster sugar,7egg white,1/4tsp tartar powder


Method :
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. Then divide it into 3 equal portions. 1 potion mix with cake flour to become original flavour mixture; 1 portion mix with purple sweet potato powder to become purple sweet potato mixture. 1 portion mix with spinach powder to become spinach mixture. Set aside all mixtures.

2. In another bowl, beat the egg white, caster sugar and tartar powder at high speed until stiff peaks form (about 5-7 minutes). Devide the meringue into 3 equal portions.


3. Fold the mixture from step 1 into the meringue from step 2 respectively to form the original batter, purple sweet potato batter and spinach batter.


4. Preheat the oven to 180°C and grease an 8 inch baking tin with a layer of butter. Scoop in about 73-75g of purple sweet potato batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven, s
coop in about 73-75g of spinach batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven,  scoop in about 73-75g of  original batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven,  Brush a thin layer of melted butter on the surface, then lightly press down on the surface using a pressing board.

5. Repeat the same steps until finish use up all the batters (makes a total of 18 layers)


6. 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.




切片拍照时,层次分明的蛋糕,看了更是乐陶陶。
迎春的花朵,早就在心里开的灿烂无比







快乐时光特别快,
今天已是年初八了,
多几个小时即是天公诞,
福建人大过年。

这里以"印尼三色千层蛋糕"
预祝大家天公诞快乐🍊🍊





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

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