这天'木'来了,做了这款对'它'心动已久的蛋糕。
珍珠巧克力千层蛋糕
材料 :7寸方模
牛油 280克
细砂糖 120克
蛋 7个
咖椰 kaya 126克
好立克 horlick 70克
巧克力膏 1汤匙
(B)
巧克力粉 21克
面粉 105克
发粉 1/2茶匙
(C)
手指饼干
做法 :
1. 将材料(B)混合过筛,备用。
2. 牛油加细砂糖搅拌至泛白,再把蛋逐粒加入。
3. 加入巧克力膏,咖椰和好立克,拌匀。
4. 加入过筛粉类,拌匀。
5. 烧热水,模型铺纸。倒入80克的面糊,排入手指饼干,间隔约半寸。
6. 中火蒸约8分钟或表面不黏手,重复步骤把面糊蒸完即可。
7. 蛋糕完全冷却后,才切片享用。
5. 烧热水,模型铺纸。倒入80克的面糊,排入手指饼干,间隔约半寸。
6. 中火蒸约8分钟或表面不黏手,重复步骤把面糊蒸完即可。
7. 蛋糕完全冷却后,才切片享用。
Kek Kukus Coklat Polkadot
Ingredients : 7 inch square pan
(A)
280g butter
120g sugar
7 eggs
126g kaya
70g horlicks
1tbsp chocolate emulco
280g butter
120g sugar
7 eggs
126g kaya
70g horlicks
1tbsp chocolate emulco
(B)
21g cocoa powder
105g cake flour
1/2 tsp baking powder
(C)
finger biscuits
Method :
1. Sieve ingredients B together. Set aside.
2. Beat butter with sugar until light and fluffy,add in egg one at a time.
3. Add in chocolate emulco,kaya and horlicks,mix well.
4. Fold in sifted flour, combine well.
5. Bring water to boil, grease and lined parchment paper on a square pan, pour in 80g of batter, and line in finger biscuits. leave a half inch gap in between each biscuit.
6. Steam over medium heat for 8 mins each layer. Repeat the above process till all batter is used up.
7. Serve after slightly cool down.
(Recipe adapted from 袅袅烘焙香)