印尼千層蛋糕做法
歡迎來到小豪廚房。還記得第一次在印尼巴厘島吃過千層蛋糕後，我就愛上它了。之後再也沒有吃過。後來在砂拉越古晉也有吃過當地的 #千層蛋糕 ，可是總覺得味道和口感都不一樣。
今天小豪跟大家分享 #印尼千層蛋糕 的做法，我也終於能夠再次重溫當初的味道。做法其實並不難，就是 #牛油蛋糕 的做法，只是後面烘烤的部分要有一點耐性。把它學起來，不需要去到印尼也可以享用到當地的美味。
配方：（17*17cm方形模具，差不多滿盆）
牛油。。。400g
細砂糖。。。250g
煉乳。。。90g
雞蛋。。。16個（取蛋黃16個+蛋清8個）***
普通麵粉（中筋粉）。。。160g
印尼千層蛋糕香料。。。5g
香草香精。。。3g
***如果你打算做全蛋黃配方，直接用24個蛋黃。
做法：
1. 牛油放在室溫下軟化。
2. 分離蛋黃和蛋清，配方需要用到16個蛋黃和8個蛋清。
3. 軟化後的牛油加入煉乳和細砂糖，攪打至顏色發白，質地蓬鬆。
4. 分最少6次加入蛋黃，攪打至少10分鐘，直到完全融合。
5. 分兩次篩入粉類材料，翻拌均勻。
6. 蛋清打發至硬性發泡狀態。
7. 分2-3次加入蛋白霜，翻拌均勻。
8. （選擇性）加入香草香精，翻拌均勻即可。
9. 模具底層刷上一層油貼上烘焙紙。每一層麵糊80g左右。第一層先用上下火180°烤5分鐘至表面金黃。從第二層開始改為用上火180°烤5分鐘至表面金黃。最後一層再次改為用上下火180°烤10-15分鐘至表面金黃。如果期間發現鼓包，用竹籤插一下，然後用平底的工具輕輕地壓平。
10. 放涼後即可脫模切開享用，隔天回油後口感更佳。
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.