~~~ 今天是老伴的生日,。。。恭祝他生日快乐,身体健康,事事顺利!
自从学会了烘焙,这些年来,都没到蛋糕店购买生日蛋糕,自己来制做,
会比较节省一点。。。 虽然出来的成品,不是很出众,普普通通,简简单单,
不过也是蛮快乐,高兴的。。。 爱心蛋糕哦! ~~~
~~~ 第一次挤花,不是很完美。。。。 ~~~
~~~ 切片啦。。。看到内在美了。。。香兰千层蛋糕体 ~~~
~~~ 幼细,绵密的海绵蛋糕体,很适合制作千层蛋糕 ~~~
~~~ 用这个海绵蛋糕体制作。。。。~~~
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~~~ 香兰千层蛋糕 ~~~
食谱 : - 蛋糕 - 戚风 ( 切成三片 )
蛋白 - 4
幼糖 - 40g
tartar粉 - 1/4 tsp
蛋黄 - 4
幼糖 - 30g
玉蜀黍油 - 40 ml
谈奶 / 水 - 50 ml
面粉 - 110g
*** 用 160* C 烘 50 分钟 *** ***
基本戚风做法***
pandan layer - ( kaya 层 )
食谱 ; -
椰浆 - 300 ml
班兰汁加水 - 700 ml
糖 - 140g
燕菜粉 - 10g
绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 )
* 简单做法:
1) 椰浆加班兰汁加水 =1000ml ,
取300ml 加入绿豆粉拌均,备用.
2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚),
转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)
小火煮至浓稠,熄火即可。
3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。
最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来),
待冷,放入冰箱, 冷冻。
表面的挤花是用Topping Age (植物鲜奶油)打发,加入一点紫色素。
Chong Siew Ping : Thanks f y English translation
pandan layer cake Ingredients : Cake layer
cut into 3 layers
Egg white - 4
Fine sugar - 40g
tartar powder- 1/4 tsp
Egg yolk- 4
Fine sugar - 30g
Corn oil- 40ml
Evaporated milk or water- 50ml
Flour- 110g
Follow basic chiffon cake method.
Bake at 160 deg C and 50 mins
pandan layer - Ingredients :
Coconut milk- 300ml
Pandan juice add water- 700ml
Sugar- 140g
Agar agar powder- 10g
Hoen Kwe powder-100g
Method:
1) Coconut milk and pandan water= 1000ml
2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside.
3)Add agar agar and sugar to the remaining water and bring to boil. Turn to low fire.
Stir the hoen kwe powder mixture and sieve into boiling mixture
4)Boil over low fire and cook til thick.
5)Pour one layer of kaya then put a layer of cake. Repeat with cake as last layer.
6)Use a small bowl to press on cake to prevent cake from floating up.
7)Wait till cold then put in fridge overnight .
8)Take out from fridge.
~~~ 香兰千层蛋糕 ~~~
食谱 : -
蛋糕 - 戚风 ( 切成三片 )
蛋白 - 4
幼糖 - 40g
tartar粉 - 1/4 tsp
蛋黄 - 4
幼糖 - 20g
玉蜀黍油 - 40 ml
谈奶 / 水 - 50 ml
面粉 - 110g
*** 用 150* C 烘 50 分钟 ***
*** 基本戚风做法***
pandan layer - ( kaya 层 )
食谱 ; -
椰浆 - 300ml
班兰汁加水 - 700ml
糖 - 120g
燕菜粉 - 10g
绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 )
* 简单做法:
1) 椰浆加班兰汁加水 =1000ml ,取300ml 加入绿豆粉拌均,备用.
2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚),
转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)小火煮至浓稠,熄火即可。
3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。
最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来),
待冷,放入冰箱, 冷冻。
Chong Siew Ping : thanks f y English translation
pandan layer cake
Ingredients :
Cake layer cut into 3 layers
Egg white - 4
Fine sugar - 40g
tartar powder- 1/4 tsp
Egg yolk- 4
Fine sugar - 20g
Corn oil- 40ml
Evaporated milk or water- 50ml
Flour- 110g
Follow basic chiffon cake method.
Bake at 150 deg C and 50 mins
pandan layer -
Ingredients :
Coconut milk- 300ml
Pandan juice add water- 700ml
Sugar- 150g
Agar agar powder- 10g
Hoen Kwe powder-100g
Method:
1) Coconut milk and pandan water= 1000ml
2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside.
3)Add agar agar and sugar to the remaining water and bring to boil. Turn
to low fire. Stir the hoen kwe powder mixture and sieve into boiling
mixture
4)Boil over low fire and cook til thick.
5)Pour one layer of kaya then put a layer of cake. Repeat with cake as
last layer.
6)Use a small bowl to press on cake to prevent cake from floating up.
7)Wait till cold then put in fridge overnight .
8)Take out from fridge.
Today Deal $50 Off : https://goo.gl/efW8Ef
Today Deal $50 Off : https://goo.gl/efW8Ef
~~~ 香兰千层蛋糕 ~~~
食谱 : -
蛋糕 - 戚风 ( 切成三片 )
蛋白 - 4
幼糖 - 40g
tartar粉 - 1/4 tsp
蛋黄 - 4
幼糖 - 20g
玉蜀黍油 - 40 ml
谈奶 / 水 - 50 ml
面粉 - 110g
*** 用 150* C 烘 50 分钟 ***
*** 基本戚风做法***
pandan layer - ( kaya 层 )
食谱 ; -
椰浆 - 300ml
班兰汁加水 - 700ml
糖 - 120g
燕菜粉 - 10g
绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 )
* 简单做法:
1) 椰浆加班兰汁加水 =1000ml ,取300ml 加入绿豆粉拌均,备用.
2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚),
转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)小火煮至浓稠,熄火即可。
3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。
最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来),
待冷,放入冰箱, 冷冻。
Chong Siew Ping : thanks f y English translation
pandan layer cake
Ingredients :
Cake layer cut into 3 layers
Egg white - 4
Fine sugar - 40g
tartar powder- 1/4 tsp
Egg yolk- 4
Fine sugar - 20g
Corn oil- 40ml
Evaporated milk or water- 50ml
Flour- 110g
Follow basic chiffon cake method.
Bake at 150 deg C and 50 mins
pandan layer -
Ingredients :
Coconut milk- 300ml
Pandan juice add water- 700ml
Sugar- 150g
Agar agar powder- 10g
Hoen Kwe powder-100g
Method:
1) Coconut milk and pandan water= 1000ml
2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside.
3)Add agar agar and sugar to the remaining water and bring to boil. Turn
to low fire. Stir the hoen kwe powder mixture and sieve into boiling
mixture
4)Boil over low fire and cook til thick.
5)Pour one layer of kaya then put a layer of cake. Repeat with cake as
last layer.
6)Use a small bowl to press on cake to prevent cake from floating up.
7)Wait till cold then put in fridge overnight .
8)Take out from fridge.
Today Deal $50 Off : https://goo.gl/efW8Ef
Today Deal $50 Off : https://goo.gl/efW8Ef
~~~ 香兰千层蛋糕 ~~~
食谱 : -
蛋糕 - 戚风 ( 切成三片 )
蛋白 - 4
幼糖 - 40g
tartar粉 - 1/4 tsp
蛋黄 - 4
幼糖 - 20g
玉蜀黍油 - 40 ml
谈奶 / 水 - 50 ml
面粉 - 110g
*** 用 150* C 烘 50 分钟 ***
*** 基本戚风做法***
pandan layer - ( kaya 层 )
食谱 ; -
椰浆 - 300ml
班兰汁加水 - 700ml
糖 - 120g
燕菜粉 - 10g
绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 )
* 简单做法:
1) 椰浆加班兰汁加水 =1000ml ,取300ml 加入绿豆粉拌均,备用.
2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚),
转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)小火煮至浓稠,熄火即可。
3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。
最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来),
待冷,放入冰箱, 冷冻。
Chong Siew Ping : thanks f y English translation
pandan layer cake
Ingredients :
Cake layer cut into 3 layers
Egg white - 4
Fine sugar - 40g
tartar powder- 1/4 tsp
Egg yolk- 4
Fine sugar - 20g
Corn oil- 40ml
Evaporated milk or water- 50ml
Flour- 110g
Follow basic chiffon cake method.
Bake at 150 deg C and 50 mins
pandan layer -
Ingredients :
Coconut milk- 300ml
Pandan juice add water- 700ml
Sugar- 150g
Agar agar powder- 10g
Hoen Kwe powder-100g
Method:
1) Coconut milk and pandan water= 1000ml
2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside.
3)Add agar agar and sugar to the remaining water and bring to boil. Turn
to low fire. Stir the hoen kwe powder mixture and sieve into boiling
mixture
4)Boil over low fire and cook til thick.
5)Pour one layer of kaya then put a layer of cake. Repeat with cake as
last layer.
6)Use a small bowl to press on cake to prevent cake from floating up.
7)Wait till cold then put in fridge overnight .
8)Take out from fridge.
Today Deal $50 Off : https://goo.gl/efW8Ef
Today Deal $50 Off : https://goo.gl/efW8Ef
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