印尼千层蛋糕做法 │ 第一次做就成功的秘密？Indonesia Layer Cake 【ENG SUB】

印尼千层蛋糕做法

欢迎来到小豪厨房。还记得第一次在印尼巴厘岛吃过千层蛋糕后，我就爱上它了。之后再也没有吃过。后来在砂拉越古晋也有吃过当地的 #千层蛋糕 ，可是总觉得味道和口感都不一样。

今天小豪跟大家分享 #印尼千层蛋糕 的做法，我也终于能够再次重温当初的味道。做法其实并不难，就是 #牛油蛋糕 的做法，只是后面烘烤的部分要有一点耐性。把它学起来，不需要去到印尼也可以享用到当地的美味。

配方：（17*17cm方形模具，差不多满盆）
牛油。。。400g
细砂糖。。。250g
炼乳。。。90g
鸡蛋。。。16个（取蛋黄16个+蛋清8个）***
普通面粉（中筋粉）。。。160g
印尼千层蛋糕香料。。。5g
香草香精。。。3g

***如果你打算做全蛋黄配方，直接用24个蛋黄。

做法：
1. 牛油放在室温下软化。
2. 分离蛋黄和蛋清，配方需要用到16个蛋黄和8个蛋清。
3. 软化后的牛油加入炼乳和细砂糖，搅打至颜色发白，质地蓬松。
4. 分最少6次加入蛋黄，搅打至少10分钟，直到完全融合。
5. 分两次筛入粉类材料，翻拌均匀。
6. 蛋清打发至硬性发泡状态。
7. 分2-3次加入蛋白霜，翻拌均匀。
8. （选择性）加入香草香精，翻拌均匀即可。
9. 模具底层刷上一层油贴上烘焙纸。每一层面糊80g左右。第一层先用上下火180°烤5分钟至表面金黄。从第二层开始改为用上火180°烤5分钟至表面金黄。最后一层再次改为用上下火180°烤10-15分钟至表面金黄。如果期间发现鼓包，用竹签插一下，然后用平底的工具轻轻地压平。
10. 放凉后即可脱模切开享用，隔天回油后口感更佳。

Indonesian layer cake recipe

Welcome to Hao’s Kitchen. I still remember that I fell in love with the layer cake after eating it in Bali, Indonesia for the first time. Never ate it again afterwards. Later in Kuching, Sarawak I also ate local layer cakes, but I always felt that the taste and texture were different.

Today, Xiaohao shared with you the recipe of Indonesian layer cake, and I was finally able to relive the original taste again. The method is actually not difficult. It is the butter cake method, but you need to be patient in the baking part later. Learn it, you can enjoy the local delicacy without going to Indonesia.

Recipe: (17*17cm square mold, almost full)
Butter. . . 400g
Caster sugar. . . 250g
Condensed milk. . . 90g
Egg. . . 16pcs (take 16 egg yolks + 8 egg whites)***
Plain flour (all-purpose flour). . . 160g
Spices for Indonesian layer cake. . . 5g
Vanilla essence. . . 3g

***If you plan to make a whole egg yolk recipe, just use 24 egg yolks.

Practice:
1. The butter is softened at room temperature.
2. Separate egg yolks and egg whites. The recipe requires 16 egg yolks and 8 egg whites.
3. Add condensed milk and sugar to the softened butter, and beat until the color is white and the texture is fluffy.
4. Add the egg yolks in separately at least 6 times, and beat for at least 10 minutes, until fully incorporated.
5. Sift into the powder materials twice and mix them evenly.
6. Beat the egg whites to a rigid foaming state.
7. Add meringue in 2-3 times and mix evenly.
8. (Optional) Add vanilla essence and stir evenly.
9. Brush the bottom layer of the mold with a layer of oil and paste it with baking paper. Each layer of batter is about 80g. Bake the first layer at 180° (upper and lower fire) for 5 minutes until the surface is golden. From the second layer, use the heat 180° (upper fire only) to bake for 5 minutes until the surface is golden. For the last layer, use the upper and lower fire 180° to bake for 10-15 minutes until the surface is golden. If you find a bulge, puncture it with a bamboo stick, and then gently flatten it with a flat-bottomed tool.
10. After letting cool, it can be demoulded and cut to enjoy. The taste will be better after the next day.