ingredients (8 inch round pan)

70g coconut oil
100g cake flour, sifted twice
64g thick gula melaka syrup (see directions below)
1/2 cup strongly brewed coffee (STRONG)
6 large egg yolk
2 tsp espresso paste (coffee paste ok)

6 large egg white
40g coconut palm sugar

食材(8寸圆形烤盘)

椰油 70克
蛋糕粉 100克、过筛两次
浓缩马六甲椰糖浆 64克(做法见下)
浓咖啡(即是咖啡水)半杯 (要浓!浓!浓!)
蛋黄、大号 6颗
浓咖啡膏 2小匙(咖啡膏 OK)
蛋白、大号 6 颗
椰子花糖 40克

Directions/做法

start off by making gula melaka syrup
boil 100g gula melaka with 100g water till very thick and concentrated
(see how thick it is? even thicker than honey)
事先制作马六甲椰糖浆
100克马六甲椰糖和 100克水倒入奶锅、煮至非常浓稠
(看到了吗?比蜂蜜还浓)

weigh out 64g of gula melaka syrup on weighing machine whilst it is hot and pour in coffee (immediately) to get 100g of coffee-gula melaka mixture
stir till syrup dissolves
(DO NOT WAIT TILL THE SYRUP COOLS AS IT WILL HARDEN)
马六甲椰糖浆趁热用称重机称出 64克,立马加入浓咖啡至咖啡水+马六甲椰糖浆重量 = 100克
搅拌至糖浆完全融化
切勿将糖浆放凉!冷却后的糖浆会硬化

heat coconut oil till you see “waves” forming
pour into sifted flour and mix immediately
椰油加热至出现纹路
倒入过筛的面粉、拌匀

stir in coffee-gula melaka mixture
mix well
倒入马六甲椰糖咖啡水拌匀

add in egg yolk one at a time
finally stirring in espresso paste
蛋黄一个一个加入、搅拌均匀
最后拌入咖啡膏

add coconut sugar to egg white in 3 additions and beat till stir peaks
loosen egg yolk batter with a bit of egg white meringue
椰子花糖分三次加入蛋白打发至硬性状
蛋黄糊中加入少许蛋白霜、打松蛋黄糊

fold in 1/3 portion of egg white meringue
then pour entire egg yolk batter into remaining egg white meringue and fold thoroughly
蛋黄糊加入三分之一蛋白霜、拌匀
将所有蛋黄糊一口气倒入剩余的蛋白霜、翻拌均匀

pour batter into pan
面糊倒入烤盘

bake using water bath, in second lowest rack of 170 degrees C oven using TOP HEAT ONLY for 25-30mins (I baked for 26 mins)
continue baking using 145 degrees C TOP AND BOTTOM HEAT for 40 mins till cake is cooked
(baking temperature and time provided for reference only)
水浴法~ 烤盘送入预热至 170摄氏度倒数第二层烤箱、仅上火烤 25-30分钟(我烤了 26 分钟)
转 145摄氏度上下火续烤 40分钟至蛋糕熟透即可
(烘焙温度和时间仅供参考)

 

 

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