super moist ~ steam milo nestum cake ~ highly recommended 超湿润～ 蒸美禄 nestum 蛋糕～强推

ingredients (6 inch square pan with removable bottom, greased & lined)

227g butter
200g sweeten condense milk
150g kaya
1 tsp vanilla extract
105g egg yolk
125g eggs
60g sugar
75g Nestum
80g milo powder
70g cake flour, sifted
1/2 tsp baking powder

食材（6寸活动底方形烤盘，抹油、铺上烘焙纸）

黄油 227克
甜炼奶 200克
咖椰 150克
香草精 1小匙
蛋黄 105克
蛋液 125克
糖 60克
Nestum 75克
美禄饮料粉 80克
蛋糕粉 70克，过筛
泡打粉 1/2小匙

Directions/做法

beat butter and condense milk with egg whisk till creamy
用打蛋器将黄油和炼奶混合搅拌至均匀

stir in kaya and vanilla extract
加入咖椰和香草精

mix well
拌匀

beat eggs and egg yolk briefly. then add in sugar and beat till thick, and fluffy
turn to low speed and stir to remove trapped air bubbles
蛋液和蛋黄略打散后加入糖。打发至奶白色、蓬松状
转低速搅拌以取出大气泡

add in butter mixture in few additions, blending well after each addition. Finally add nestum, milo powder, cake flour and baking powder in 3 additions
黄油糊分次加入。每加入一份需确保彻底拌匀。最后Nestum，美禄饮料粉、蛋糕粉和泡打粉分三次加入

fold till well mixed
翻拌均匀

pour batter into pan (no need to preheat pan) and tap on tabletop lightly
level surface with spatula
面糊倒入烤盘（烤盘无需加热）后在案板上轻拍数下
表面用刮刀刮平

cover pan loosely with a piece of foil
烤盘顶部盖上一张锡纸，不要裹得太紧

bring water in steamer to boil, then turn to medium heat
place in cake pan and steam for 85-90 mins (i steamed for 86 mins)
蒸锅内水烧开后，转中火
放入烤盘蒸 85-90分钟（我蒸了 86分钟）

this is how it looks when i was steaming cake over medium heat
you can still seeing angry steam
always refill steamer with boiling water when necessary
用中火蒸的过程，蒸汽还是蛮大滴
切记，蒸锅如需添水时，务必添入沸腾的水

remove cake from pan when done and invert on cooling rack
unmould and peel of baking paper and allow to cool completely before slicing
蒸熟后的蛋糕立马倒扣在冷却架上
脱模，撕掉烘焙纸待完全冷却后再切片

enjoy!
开动！

Personal notes/温馨小贴士:

– weight of sugar is on a trial and error basis. i think the sweetness from 60g is acceptable to many. for our family, i will reduce to 50g in the future
此食谱糖份算是“试验“ 当中，所以所需糖份也再摸索中。60克做出来的甜度适合大众口味儿。但，如下次再做，给自己家人会用 50克糖

– 86 mins of steaming time yields a very moist cake. when i pressed on the cake after steaming, it does feel a little oily ~ but still i decided not to steam further. after cooling and especially overnight, the cake will firm up better, and it is very moist. i would say you can continue to steam till you think it is dry to touch, but i wouldn’t. steaming time is for reference only ~ you should steam till an inserted skewer comes out clean
86分钟做出来的蛋糕灰常湿润。刚从蒸锅取出时，我在蛋糕体轻压了一下。感觉蛋糕挺油腻滴，但还是决定不再蒸下去。蛋糕冷却而隔夜后，会稍微收干但还是湿润。如您想让蛋糕继续蒸至感觉干透，我觉得是OK 滴。。但我不会咯。。再次，蒸煮时间仅供参考。蛋糕必须蒸至插入的竹签不带面糊哈