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recipe adapted with modifications from/食谱经调整取自于:
爱料理

ingredients (6 inch round shape cake pan with removable base)

50g kaya
5g coconut milk
3 large egg yolk + 1 large egg
40g coconut oil
50g cake flour, sifted twice

3 large egg white
20g coconut sugar + 20g caster sugar (you can use caster sugar entirely)

img_3885食材(6寸圆形活动底烤盘)

咖椰 50克
椰奶 5克
蛋黄 3大颗 + 全鸡蛋 1大颗
椰子油 40克
蛋糕粉 50克,过筛两次

蛋白 3大颗
椰糖 20克 + 绵白糖 20克(也可全全以白糖替代)

Directions/做法

stir coconut milk into kaya. blend well
椰奶加入咖椰、拌匀

img_3869stir egg yolk and egg together and set aside
蛋黄和蛋液拌匀、待用

bring coconut oil to a boil then add in sifted flour all in a go
mix well quickly
椰子油加热至沸腾后一口气加入过筛面粉
快速搅拌均匀

add in kaya and mix well
加入咖椰、拌匀

img_3874once kaya mixture has cooled slightly, add in egg yolk mixture in a few additions
mix well
待咖椰面糊稍微冷却后,蛋黄液分次加入
拌匀

img_3875add caster and coconut sugar to egg white in 3 additions and beat till stiff and glossy peaks
白糖和椰糖分三次加入蛋白、打发至湿润、硬性状态

mix 1/3 portion of egg white meringue into batter
incorporate well
将三分之一蛋白霜加入面糊
翻拌均匀

add another 1/3 portion of egg white meringue into batter
fold well
再将三分之一蛋白霜拌入面糊

pour the entire batter into the remaining egg white meringue
incorporate well
将面糊倒入剩余的蛋白霜
拌匀

img_3883pour batter into cake pan
tap pan on bench a few times then level batter surface
面糊倒入烤盘
将烤盘在案板轻拍数下后,将面糊顶部刮平

img_3884bake using water bath method in second lowest rack of 165 degrees C preheated oven for 25 mins
once cake has browned evenly, lower temperature to 155 degrees C and bake for another 45 mins or till an inserted skewer comes out clean
once out of oven, drop cake with pan from a height of 10cm, then invert to cool immediately
送入预热至 165摄氏度倒数第二层烤箱,以水浴法烤 25分钟
待蛋糕上色后,将烤箱降温至 155摄氏度续烤 45分钟或至到插入蛋糕的竹签不带面糊即可
出炉后,蛋糕连烤盘从 10厘米高度往桌面敲。之后立马倒扣待完全冷却即可享用

Personal notes/温馨小贴士:

img_3886– please note that coconut sugar IS NOT gula melaka
椰糖并非马六甲椰糖

– the amount of coconut milk used in this recipe is very little. instead of opening a new pack of coconut milk, i diluted 4g of coconut cream powder with water and measured out 5g of the liquid for usage
因此食谱的椰奶用量灰常小,所以这次没用包装椰奶。我将 4克椰浆粉溶入于适量温水冲开后,再称出食谱所需的 5克椰奶

– baking time and temperature is for reference only
烘焙温度和时间仅供参考

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