星期五, 8月 29, 2008

食譜: 香脆椰汁黃金糕 (Baked coconut cake)




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首先要係哩到多謝好多昨日第一次留言嘅blog友, 你地所有嘅留言同讚賞, 令我覺得寫哩個blog嘅努力無白費, 我亦要多謝一路以來, 都支持我, 成日留言比我嘅blog 友, 無你地一路以來嘅支持同鼓勵, 我諗我無動力, 去寫咁多野
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好多謝大家,
真的, 我嘅快樂同滿足感係大家帶比我呀

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呵呵, 返埋今日就有假放啦, 星期一勞工日, 唔需要開工呀, 呵呵

我屋企車房路同後園終於動工呀, 預計下個星期尾前完成呀, 好啦, 我對著啲雜草叢真係好頭痕, 宜家開工, 咁啲雜草就自己會剷走晒啦, 唔需要再擔心啦, 你知嘛,
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個雜草叢真係可以藏好多昆蟲猛獸, 一個唔小心比佢地咬到就唔好啦, 哈哈

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放假唔會周圍去啦, 會好好休息, 執吓行李, 仲有一個星期就去旅行啦, 所以都要好好準備一吓, 諗起都覺得開心啦
哩個椰汁糕, 我做極都唔夠譚媽媽好味,
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雖然照足佢個食譜, 但我覺得我哩個始終都係唔多夠煙韌呀, 所以話呢, 用同一樣嘅料, 但經唔同嘅人, 就會有唔同嘅味道

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呵呵, 我整完之後檢討過, 將譚媽媽寫嘅份量改左啲, 希望下次或你地整時, 可以整得煙韌啲, 我最要係減少左奶嘅份量, 等佢唔好咁多水份呀
焗完最好等佢休息吓,
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等個椰汁糕暖暖地, 先好品嘗佢, 太熱啲話, 口感唔得軟糯呀, 但太凍食就唔夠熱熱地食個感覺咁完美呀, 就算隔日食, 我都會建議大家放入焗爐焗暖先食會好啲呀

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材料簡單, 少少份量就可以做4底, 整完自己食時又可以請朋友食, 自己可以享受時又可以益朋馳, 真係好值得大家試吓呀
正所謂: 香脆椰汁黃金糕, 人人食過都讚好 


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(密碼: tonytsang)
烹調時間(Estimated cooking time): 55 minutes
份量(portion): 4 cakes

1- 大蛋4隻 (4 large eggs) 
 2- 椰奶600ml (600 ml of coconut milk)t
 3- 糯米粉400克 (400g of glutinous rice flour)
4- 
砂糖1又3/4杯 (1+ 3/4 cup of sugar)
5- 
食油 2湯匙 (2 tbsp of cooking oil)tonytsang and kareny recipy


1- 焗爐先開350F 預熱, 糖和椰奶煲至暖和 (但不要滾燙), 分3次加入糯米粉攪拌, 再加入蛋攪拌至順滑, 再加入油攪拌至順滑
2- 
粉漿用隔濾過濾一次, 再倒入3個錫紙焗盤 (圖3), 放入焗爐焗45分鐘 (圖4)或至金黃即可
1- Pre-heat the oven with 350F.  Add the sugar into pot with coconut milk.  Heat the coconut milk until warm.  Add it into the flour and mix it well.  Add the egg and oil and blend the mixture until smooth
tonytsang and kareny recipy

2- Filter the mixture by a sieve and add into 3 aluminium tray (fig.3).  Put it into the oven and bake for 45 minutes (fig.4) or until it is golden.  Serve it in hot.tonytsang and kareny recipy
1- 粉槳攪至無粉粒即可, 不要攪得太耐tonytsang and kareny recipy
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2- 粉加入蛋槳時, 先輕輕攪勻, 用攪拌器攪時就不怕粉就圍飛t
1- Do not over blending the mixture.
2- Mix gently the flour into the mixture before blending can make blending process easier

9 則留言 :

  1. 椰奶400ml (500 ml of coconut milk) 請問是400 ?? 還是500 ML ??

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  2. 鮮奶180ml (80 ml of milk) 還有這個, 也請問是180 還是80 ??

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  3. 無電動攪拌器都可以成功製成嗎 ???

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  4. 我想問下如果想整個細d ge咁個份量要點減呢?

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    回覆
    1. 按比例減少就可以了,例如整2個, 就將所有材料減半

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