IMG_1857very good recipe to use up all the “leftovers” and expiring ingredients in the kitchen
消耗就过期和剩余食材的好食谱

recipe adapted with modifications/食谱经调整取自于: 怪叔叔

ingredients
(6 inch square pan or 7 inch round pan with removable bottom preferred ~ wrap bottom with foil, grease and line pan)
220g butter
300g sweeten condensed milk
285g eggs (net weight, c. 5 eggs)
1 tsp vanilla paste
80g nestum
350g biscuits/cookies without filling

30g dark cocoa powder
1 tsp espresso powder
50g hot water
* mix the above 3 ingredients together to get a paste. you may need to adjust water accordingly

IMG_1847食材
(6寸方形或 7寸圆形活动底蛋糕模、底部裹上锡纸,内部抹油、铺上烘焙纸)
黄油 220克
甜炼奶 300克
鸡蛋 285克(净重~约 5颗鸡蛋)
香草糊 1小匙
nestum 麦片 80克
饼干/无内馅曲奇 350克

黑可可粉 30克
浓缩咖啡粉 1小匙
热水 50克
*以上三种食材混合成糊。水份适量调整

Directions/做法

IMG_1827crush biscuits and place into a blender
饼干略捏碎、倒入搅拌器

IMG_1829blend till fine
if using cookies with high fat content, DO NOT overland as it will cause the powder to become too greasy
fluff biscuit powder and set aside
搅拌成粉末状
如用含高脂肪的饼干,切勿过度搅拌以避免饼干碎出油导致粉末变油腻
用叉子将饼干粉末拌松、待用

IMG_1830place butter and condensed milk into mixer bowl and beat till well combined
黄油和炼奶放入容器中,搅拌均匀

IMG_1831scrap bowl down
刮盆

IMG_1832add eggs in one at a time, blending well after each addition
鸡蛋一颗一颗加入,每加入一颗拌匀后再加入另一颗

IMG_1833stir in vanilla paste
拌入香草糊

IMG_1834add in nestum and incorporate well
加入 nestum 麦片、拌匀

IMG_1835scrap bowl once again
再次刮盆

IMG_1836pour in all of biscuit powder and stir to mix using low speed
饼干粉末一口气加入以低速拌匀

IMG_1838divide batter into two portions and add cocoa paste into one portion
further divide each original and cocoa portion according to the number of layers you want to make
面糊分成两份、其一拌入可可糊
根据自己想烤出的层数将各面糊再次分割成等份

IMG_1839boil water in steamer then place in pan
preheat for 1 min
将蒸锅内的水烧开
摆入烤盘、预热一分钟

IMG_1840remove and spread on a layer of of batter
tap pan on tabletop lightly
取出烤盘、抹上一层面糊
烤盘在案板上轻拍几下

IMG_1841cover pan lightly with a piece of foil and steam it over medium heat for c. 20 mins
烤盘略盖上一张锡纸、摆入蒸锅以中火蒸约 20分钟

IMG_1843the steamed layer looks wet but is firm to touch
it should not leave any batter on your finger when you touch it
蒸熟的蛋糕表面看似非常湿润
压下时应有弹性、面糊不粘手
这样就算OK啦

IMG_1844spread on cocoa batter, place a piece of foil on pan and steam for 20 mins
repeat the process until all batter is used up
steam last layer for about 25 mins
铺上可可面糊、盖上锡纸、蒸 20分钟
此步骤重复直到面糊用完为止
最后一层蒸 25分钟

IMG_1845once cake is cooked, allow it to cool about 5 mins in pan, then unmould
(my cake just glided out with the baking paper upon inverting)
if using wire rack to create impressions on surface, you must grease it lightly before inverting the cake as the surface of the cake is very moist
you do not want the surface to dry and peel off on the rack
蛋糕熟透后,让其在烤盘里冷却 5分钟再脱模
(我的蛋糕连烘焙纸在倒扣是迫不及待自行脱落)
如想用冷却架在蛋糕表面压上纹路,切记冷却架一定要抹上少许油再将蛋糕倒扣
如不抹油,蛋糕会因表面非常湿润,而在干透时导致蛋糕顶部面皮撕裂在架子上

IMG_1846unmould cake and peel off baking paper
then cover back to prevent the cake from drying out
cool completely before slicing
蛋糕脱模、撕去烘焙纸再将它盖回蛋糕体上以避免蛋糕晾干
待完全冷却再切片
IMG_1852

Personal notes/温馨小贴士:

IMG_1825 IMG_1826– i used 200g ritz crackers and 150g lotus caramelised biscuits
我用了 200克 ritz 饼干和 150克 lotus 焦糖饼干

– when dividing the batter into two portions, note i did not use the word 2 EQUAL portions. that’s because in one portion, you need to add the cocoa paste. for illustration purposes ~ weight of the entire batter is 200g. if your cocoa paste weighs 30g, then the division of the batter should be 85g and 115g. 115g will be original batter, and 85g + 30g cocoa paste = 115g cocoa batter. this way, you will equal portion of original and cocoa batter to work with
注意到在分割面糊时,我没说 “分割成二等份”么?因为其中一部份面糊需拌入可可糊,所以其中一份面糊需比另一份多谢谢。打个比喻~整个面糊重量为 200克、而做出来的可可糊是 30克。那分割出来的面糊应该是 85克和 115克。115克将是原面糊、85克面糊+30克可可糊=115克可可面糊。如此,因面糊份量均匀、做出来蛋糕层次也均匀

– i actually intended to make a 6 layer cake… each portion of batter was 603g… 603 divided by 3… and i worked it out to be 201g… maths.. fail.. big time… and so i ended up with 4 layer… so kids, study well and never make careless mistakes like me
原先想做个 6层蛋糕。。每份面糊为 603克。。。603 除于3.。。我的答案是 201克。。。你说!我二不二!!我这个数学简直是体育老师教哒。。“肥佬!”结果,就做了 4层。。所以小朋友们。。要好好念书哈

– to make neat cuts into cake, heat knife up slightly, and cut through. clean knife after each cut and before making next cut so that the cocoa portion does not drag into the original layer
蛋糕想切割均匀,可将刀子稍微烧热、一刀切下。切下一刀前注意将刀子洗净/抹净以避免可可层沾染到原面糊那层

– take effort and care to spread each layer of batter as it will affect the outlook of the layers
铺上面糊时,小心翼翼、细心地铺平、铺匀。铺面糊的功夫会影响蛋糕层次的外观哈!

– if the layers of your cake start to wrinkle, this means you are steaming for too long. adjust steaming time
如果蒸出来蛋糕的表面出现波浪,即代表蒸过了。适当调整时间

IMG_1854

SHARE

(1) Comment

  • May Law (March 28, 2016)

    加入麦片和饼干的蛋糕体想必是特香了!
    亲亲强荐的, 我巴不得马上就试试去, 嘻嘻。。。

Leave a Reply

Victoria Bakes – Baking into the Ether