美味情缘

美味情缘

Monday, 17 March 2014

蒸巧克力千层蛋糕 Steamed Chocolate Layer Cake


I bookmark this recipe since last year Jun, and until today just i make this.
This is a nice cake. But my pearl inside the cake was "tunggang langgang".
Ha...... You know when i saw this photo, what come in my mine?
It is like the dice when you play the playing card.
Are they look alike??
But is not very beautiful, got bubble inside.


材料:

A
280 g            牛油 Butter(室温软化)(Room temperature)
120 g            细砂糖 Caster sugar
7 个              蛋 Egg
126 g             Kaya
70 g               Horlick
1 tbsp            巧克力膏 Chocolate paste

B
21 g               巧克力粉 Cocoa powder
105 g             水仙粉 Hong kong flour
1/2 tsp           发粉 Baking powder

C
100 g              手指饼干 Small biscuit


做法   Methods :

1)将材料 B 过筛;在方模里铺上蛋糕纸,抹上油,备用。
      Sift ingredient B; Greased and layer the square pan. Set side.

2)把材料A的细砂糖加入牛油里,搅拌至泛白,再逐粒把蛋加入。
      From ingredient A, add in the sugar into butter, beat until light and fluffy, add in egg once in a time.

3)将kaya,horlick及巧克力膏倒入,混拌均匀。
      Mix in the kaya, horlick and chocolate paste, well combined.

4)再分次把粉类倒入,换成低速拌匀。
      Add in the sifted flour, turn to low speed and mix well.

5)将蒸炉以中火加热,倒入85g的面糊在模型里,蒸约8分钟或表面不黏手。
      Heat the steamer, pour in 85 g of better into the square pan, steamed about 8 mins or until the surface           was not sticky.
6)间隔两层,把手指饼干排入(分隔半寸),把面糊蒸完即可。
      In between two interval, add in the small biscuit, continue until finish the better.

7)蛋糕完全冷却后,才切片享用。
      Wait the cake to cool down completely before sliced.


1)建议用7寸方模蒸烤。Recommended to use 7" square tin.


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