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Saturday, March 14, 2015

班兰蜂巢糕 Kuih Bingka Ambon







食谱取自这里

面种:

50 g 面粉
60 g 水
5 克 即溶酵母

其它材料:
100 g 班兰汁
50 g 浓椰浆
班兰香精 1 t
80 g 糖 A
盐 1/4-1/2 t
110g 薯粉
10 g 糯米粉
100-120 g 细砂糖 B
3 蛋 加 1 蛋黄

做法:(我用19cm涂油圆模)
  1. 将面种所有材料拌均,静置15 分钟
  2. 将班兰椰浆,班兰香精和糖A不断搅拌小火煮溶化及微滚。离火,待温凉,备用
  3. 混合粉类和糖B,加入1)拌均,加入2),拌均
  4. 加入蛋液,打蛋器持续续搅打15分钟,
  5. 湿布盖着,静置2-4 小时直到面糊布满泡泡。

慢速搅打15分钟

发酵好了,可以倒入模具



烘烤:(预热烤箱下火200c)

将涂油模具放入预热烤箱烧热(非常热,倒入面糊会发出"滋滋"声),倒入面糊,烤箱底层烤30-35分钟直到整体不再晃动(烤箱门不要紧闭,可以让空气自由出入,也可以偷窥里面的状况^^) ,再移至中层,关上烤箱门,调上下火续烤10-15分钟至表层金黄色。

(温度时间依各自烤箱做调整)。

下火时,烤箱门开小洞口
好了,最后祝烘焙愉快 ! ;D







This post is linked to the event "Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh "by Fion of XuanHom's Mom and co-host by Joceline of Butter,Flour & Me


13 comments:

  1. 哎油。。。。。。美! 很喜欢!
    我。。。太爱这个了,我想做,食谱我拿走了,谢谢你:)

    ReplyDelete
  2. 不谢,试过再来和我分享成果哦^_^

    ReplyDelete
  3. 哇。我很喜欢这样的组织。好漂亮。颜色更是好看。赞也!

    ReplyDelete
  4. 还差一点,我想要更像鱼翅的组织,让我再研究研究 。。

    ReplyDelete
  5. Sue Gan早安,那天试做了这糕点很不错吃哦!只是我把表面烘过久了。。谢谢你的分享!

    ReplyDelete
  6. 早安,Irene,我觉得用烤箱烤会有点干,尤其烤过久,所以温度时间要控制一下😃

    ReplyDelete
  7. Can you translate in English? Would love to try this recipe.

    ReplyDelete
    Replies
    1. p l s refer to the link above,the original recipe is english version。I use 19cm cake pan,grease with margerine,preheat 200c together with the oven about 15 min(bottom rack)pour the mixture into the pan and bake for 30-35mins with oven door slightly open,then move to middle rack bake at 180c using upper and bottom heat for another 10-15min until golden brown

      Delete
  8. preheat the oven at 200c bottom heat

    ReplyDelete

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