黑芝麻椰汁千層糕 Steamed Black Sesame And Coconut Layered Cake 食譜與作法 by V can cook

V can cook @vcancook

https://youtu.be/qhtLUvIAV1A

(粉和水的比例只供參考，要按情況自行調整)

https://youtu.be/qhtLUvIAV1A

(粉和水的比例只供參考，要按情況自行調整)

繼續閱讀

https://youtu.be/qhtLUvIAV1A

(粉和水的比例只供參考，要按情況自行調整)

https://youtu.be/qhtLUvIAV1A

(粉和水的比例只供參考，要按情況自行調整)

繼續閱讀

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預備食材

糖sugar 70 g

暖水warm water 200 ml

木薯粉Tapioca flour 150 g

糯米粉glutinous rice flour 30 g

黑芝麻粉black sesame 120 g

椰漿Coconut cream 200ml

木薯粉Tapioca flour 60 g

糯米粉glutinous rice flour 20 g

暖水warm water 30 ml

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料理步驟

1.

暖水加入糖拌溶，加入粉類

dissolve the sugar in warm water first, then add in other flours

2.

椰漿層把全部材料攪拌，在椰漿盒子內加入暖水搖勻再倒入椰漿糊

mix the coconut cream with all flours, then refill the box with warm water and pour into the coconut batter

3.在玻璃瓶內掃上油，第一層放黑芝麻糊，第二層是椰漿糊，重複直至最後一層為黑芝麻。每層蒸3分鐘，最後一層最好是5分鐘

brush the container with some oil. Place the first layer with black sesame batter, then second layer as coconut batter. Repeat until the last layer is black sesame. Steam each layer for 3 mins and the last layer should be 5 mins

4.放涼再入雪櫃2小時或過夜後比較容易切開

Place into fridge after cooling down for 2 hours or even overnight

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試做成品照 (3)

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V can cook @vcancook

發布於 2022年02月04日 02:55

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