印尼蒸鸡蛋糕 （Steam Kuih Bolu)

这是上星期五做的蒸蛋糕。迟直今日才放上来.

和平日不一样的是，这鸡蛋糕是用马来方式做的，所以糖份有点偏高，而且用了乳化剂。

如果你对印尼的糕点有兴趣和研究，那也不难发现，这就是他们的Kuih Bolu.

Bolu 在印尼其实指的是蛋糕。所以他们一般都叫bolu kukus.

和我们的传统式蒸鸡蛋糕有点不一样。

觉得这种鸡蛋糕比较像海绵蛋糕，比较软，这可能是加了乳化剂的关系。

只能说各有千秋。两个我都喜欢。

Ingredients:

• 120g eggs (2 eggs), 200g caster sugar


• 125g low protein flour, 25g corn flour


• 90g fresh milk


• 1/8tbsp ovalet


• 1/2 tsp vanilla essence


• 1tsp mocha paste

Method:

1. Heat the steamer with high heat.


2. With high speed, cream eggs, sugar and ovalet until thick and fluffy.


3. Add flour and milk alternately and continue to whisk in low speed until well blended.


4. take 1/3 of batter and mix in mocha paste. Set aside.


5. Add the vanilla into the balance of white batter, stir well and set aside.


6. Fill the cups with white batter then mocha batter alternately until it came almost up to the rim.


7. Steam the cakes in steamer for 10 minutes. Do not open the steamer's lid before the cakes are done. Give extra space between the molds when steaming the cakes as these cakes need a lot of steams to perfectly rise and crack in the middle.


8. After 15 minutes, take the cakes out from the steamer. Let them cool down for a while before releasing them from the molds.

材料：

• 
  
  120克 鸡蛋, 200克 幼糖， 1/8茶匙乳化剂


• 
  
  125克 低粉, 25克 粟粉


• 
  
  90克 鲜奶


• 
  
  1/2茶匙 香草精， 1茶匙浓缩咖啡精

做法：

1. 
   
   将蛋，糖和乳化剂打至松发。
   
   
2. 
   
   交替性加入过筛的粉料和鲜奶，搅拌匀。
   
   
3. 
   
   把1/3 的面糊加入浓缩咖啡精，搅拌均匀备用。
   
   
4. 
   
   把剩余的面糊加入香草精拌匀，备用。
   
   
5. 
   
   把白面糊勺入小杯子，再加入少许咖啡面糊，重复白面糊，咖啡面糊，直到8分满。
   
   
6. 
   
   大火蒸15分钟即可.