i recently learned about this from a hong kong tv show and decided to google on it..
very easy to prepare… very yummy.. very spongy QQ~~
following is the original recipe… do note my modifications under personal notes
and NO, this cake is not suppose to have a beehive look
近期煲剧时得知这么一种传统糕点。。搜了搜。。还真挺有趣滴。。
于是就开锅~嘿。。简易。。。好吃。。弹牙。。。QQ!
先给大家呈现原食谱~我的调整备注在温馨小贴士
不!这蛋糕做出来木有蜂窝巢内在美哈

ingredients (6 inch square pan, greased and lined)

brown honey syrup
120g brown sugar slabs
40g honey
65g water

cake sponge
all of the above brown honey syrup
130g cake flour
35g glutinous rice flour
35g rice flour
7g baking powder
3g baking soda
3 medium eggs
100g milk
40g vegetable oil

IMG_2146食材(6寸方形烤箱、抹油铺上烘焙纸)

黄蜂蜜浆
黄片糖 120克
蜂蜜` 40克
水 65克

蛋糕体
以上所用黄蜂蜜浆
蛋糕粉 130克
糯米粉 35克
米粉 35克
泡打粉 7克
苏打粉 3克
中号鸡蛋 3颗
牛奶 100克
植物油 40克

Directions/做法

IMG_2134mix all brown honey syrup together and stir over low heat till sugar has dissolved
allow to cool
黄蜂蜜浆食材混合、一小火搅拌知道糖完全融化
离火、待凉

sieve syrup once
蜂蜜浆过筛一次

sift all flours together with baking powder and baking soda twice into a mixer bowl
add in cooled syrup and milk
whisk till batter is no longer lumpy
所有粉类食材包括泡打粉和苏打粉过筛两次,筛入容器中
加入冷却的黄蜂蜜浆和牛奶
搅拌知道面糊无颗粒

add in eggs, and whisk till well incorporated
加入鸡蛋、拌匀

pour in oil, blend well once again
倒入油、再次拌匀

cover batter with cling wrap and allow it to rest for 20 mins
容器盖上保鲜膜、静置 20分钟

bring a pot of water to boil
then whisk batter once again and pour into lined pan
将锅中的水烧开
面糊再次搅拌后倒入烤盘

place into wok, and cover lightly with a piece of foil
steam over high heat for 40 mins or till and inserted skewer comes out clean
放入锅中、轻轻盖上一张保鲜膜
以大火蒸 40分钟或直到插入的竹签不带面糊即可

remove cake from pan and allow to cool completely before slicing
蛋糕从烤盘取出、待完全冷却即可切片享用

Personal notes/温馨小贴士:

– i used 100g gula melaka instead of 120g slab sugar, and used coconut oil instead of vegetable oil. net weight of my eggs was 172g
120克黄片糖用了 100克马六甲椰糖替代;植物油用椰子油替代。蛋液净重为 172克

– i rested my batter for 72 mins (no particular reason.. i went to work out :D)
我的面糊静置了 72分钟(没特殊原因~时间较长因为健身去了。。哇哈哈)

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