IMG_1117ingredients (6 inch square pan, lined)

75g egg yolk
65 egg
3/4 tbsp vanilla paste
60g coconut oil
100g full cream milk, boiled
135g kit kat
25g cocoa powder, sifted
48g cake flour, sifted

160g egg white
70g caster sugar

IMG_1112食材(6寸方形烤盘、铺上烘焙纸)

蛋黄 75克
鸡蛋 65克
香草糊 3/4大匙
椰子油 60克
全脂奶 100克、烧开
kit kat 巧克力 135克
可可粉 25克、过筛
蛋糕粉 48克、过筛

蛋白 160克
绵白糖 70克

Directions/做法

IMG_1093chop kit kat finely
kit kat 巧克力切碎

IMG_1094pour in boiling milk
倒入烧开的牛奶

IMG_1095stir to mix well and set aside to cool
拌匀、待凉

IMG_1096beat egg yolk, egg and vanilla paste together
蛋黄、鸡蛋和香草糊拌匀

IMG_1097add in coconut oil and whisk well
加入椰子油、拌匀

IMG_1098pour in cooled kit kat milk, blend well
倒入 kit kat 牛奶、拌匀

IMG_1099pour in sifted cocoa powder
mix till batter is no longer lumpy
倒入过筛的可可粉
拌至无颗粒

IMG_1100add in sifted flour
倒入过筛面粉

IMG_1101(*) mix well
your batter should be in ribbon stage
(*)拌匀
面糊捞起时应该留下痕迹

IMG_1102add sugar to egg white in 3 additions and beat till stiff and shiny peak
糖分三次加入蛋白打至湿润、硬性状

IMG_1103add the meringue on the egg beater to egg yolk batter
打蛋头残留的蛋白霜加入面糊

IMG_1104loosen up the batter
将面糊略拌松

IMG_1105add egg white meringue to batter in 3 additions
fold well with spatula
蛋白霜分三次加入面糊
用橡皮刮刀拌匀

IMG_1106pour batter into lined pan and tap pan on table top to remove bubbles
面糊倒入烤盘、将其在案板上轻拍几下以去除打起泡

IMG_1107steam bath on second lowest rack of 175 degrees C oven preheated oven for 50 mins, and 160 degrees C for a further 25 mins
** baking temperature and time is for reference only
蛋糕送入预热至 175摄氏度烤箱倒数第二层,蒸烤法烤 50分钟,后转 160摄氏度烤 25分钟
**蒸烤温度和时间仅供参考

IMG_1108once cake is removed from oven, drop it (with pan) from a height of 10 cm
then invert to cool completely
蛋糕出炉后,将其(连烤盘)从 10厘米高处往下掉
倒扣待凉

IMG_1116 (1)slice cake once it has cooled completely
蛋糕完全冷却后即可切片享用

Personal notes/温馨小贴士:

– feel free to use any kit kat flavours for this recipe. i used the red bean flavoured kit kat
可使用任何 kit kat 口味儿做此蛋糕。我用了红豆口味儿的 kit kat

– flour requirement may differ (probably +/- 5g) depending on liquid absorption capability. if your batter at (*) stage is watery, then add in slightly more sifted flour. all in all, the final egg yolk batter must be in ribbon stage
因各家面粉洗水量有差,所以所需面粉和食谱可能有小出入(+/- 5克)。总之,(*)的面糊要是稀了,那就多加点面粉。拌好的面糊捞起时一定要留下痕迹才消失哈

– embosser information can be found in this post
烙印信息请参考此博文

logoTo welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow!
(terms and conditions apply)
为迎接即将到来的火猴年, 十位出类拔萃的烹饪博客再次聚集送您价值 500元的大红包哈!*
(参与者必须遵守抽奖条规)

To enter, please complete the Rafflecopter below
参与抽奖活动,请点击以下链接填写信息

a Rafflecopter giveaway

This giveaway is brought to you by
红包大派送是由以下博客精心为您筹备哒

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee’s Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG)
An email will be sent to the winner to notify him/her of the win
Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected
This contest is opened to overseas participants
一份总值 500新元的奖金将通过贝宝赠送给大赢家
(新加坡境内网友可选择银行转账方式收款)
我们将通过邮件通知得奖者 如在接收得奖邮件的48小时内不及时与主办者 (Diana)联系,
主办者将另选大赢家
海外朋友也可参与

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(2) Comments

  • WanwanTea婉婉午茶 (February 2, 2016)

    Victoria妳真行啊!创意十足的一款蛋糕!!

  • sandroscakery (February 2, 2016)

    Such a nice blog + read! Looks so delicious 😍 but if you can get a chance, check out my blog. I bake and sell cakes & share all my endeavours on here. Would love for you to read and maybe leave a comment on one of my blogs. Thank you 🙂

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