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Monday 9 February 2015

Kuih Lapis Lengit














我这个人啊一闲下来,就会想做这个,做那个的,当然kuih lapis这个“苦差”只有真的很闲才会要做的。老实说,以前都觉得这个糕真的是极苦的差事,但是做了几回后,开始觉得那个“极”字可以被删掉了,还算苦但是“boleh tahan”。可能再多做几回真的会变‘easy job“都说不定。。嘻嘻。。

之前都是做了加入cream cheeselapis食谱,这次就试试把它全部该成牛油,多加了两粒蛋黄,把糖份再减了少少。食谱很容易操作,我把面糊收在冰箱里,时间到了,就拿适量出来铺上一层, 做了两个半钟,面糊也没有消泡的迹象。

新年除了年饼,Kuih Lapis也是一款非常有诚意款待客人糕点喔!


材料:
(A)
350克牛油, 80细纱糖,5大匙奶, 16个蛋黄
(B)
100细纱糖,7个蛋白,1/4小匙塔塔粉
(C)
180克香港粉,1茶匙, Bumbu Kue Lapis (Spekkoek)
(D)
黄色素 (可省略)

做法:
1. 牛油, 糖,奶和香草精打至奶白色(10)。
2. 分次加入蛋黄,拌打至均匀。滴入少黄色素,拌均匀,用。
3. 在另一干盆中把蛋白,糖和塔塔粉以高速拌打至或硬性泡,大5-7
4. 把粉料,拌入(2)。
5. 再把(4)拌入打的蛋白霜内,拌均。
6. 烤炉预热7寸方底部刷上牛油,上两蛋糕,放75g的面糊,上火180度,烤大7。(我的烘炉190C,上层
7. 然后拿出,稍微用轻轻蛋糕的表面,这样继续,层层,直到烤完止。
8.          最后一180C上火烘5然后上下烤10至上色。 出炉后放凉,切片。

* 每隔两涂上一融化牛油。(也可以每涂上防止蛋糕干燥)

Ingredients:

(A)
350g butter, 80g fine sugar, 5tbsp condensed milk, 16 egg yolks
(B)
100g fine sugar, 7 egg whites, 1/4tsp tartar powder
(C)
180g hong kong flour, 1tsp baking powder, ¼ tsp Bumbu Kue Lapis (Spekkoek)

(D)
a few drops yellow food colouring (optional)

Method:
1) cream butter, condensed milk, sugar until creamy, light and fluffy (around 10mins).

2) Add in egg yolk one at a time, beating until well blended. Add a few drops of yellow colouring, mix well. Leave aside.

3) In a clean mixing bowl, beat egg whites, tartar and fine sugar until light and stiff peak (about 5-7mins).

4) Sieve flour and baking powder and fold into (2) butter mixture. Fold in gently till combined.


7) Grease and line (2 layers baking paper) with a 7" cake tin and spread in 75g original batter evenly. Using grill function180C (I used 190C), bake the first layer until light brown (around 7mins). Press lightly with cake press to break any air bubbles to get an even layer.

8) Repeat the same until finish using all the batter.

9) Grill the last layer for 5 mins then using top and bottom heat and bake the cake at 180C for further 10 minutes.


* Spread a thin layer of melted butter every second layer (or every layer to prevent te cake from drying out after long baking process)