NC Baker Studio

又到下午茶时间... 🍰🍓🍫

#椰糖布丁蛋糕 Crystal Pudding Cake

水晶椰糖层：
椰糖 60克
斑斓叶 1片
水 90克
吉利丁粉 6克（+ 水 30克）

布丁层：
鸡蛋(A蛋) 3个/175克
幼糖 50克
牛奶 110克
淡奶油 100克
香草精 1/2茶匙

蛋糕层：
牛奶 38克
植物油 25克
低筋面粉 22克
蛋黄 36克
蛋白 75克
幼糖 35克

模具抹油：6 吋固定圆模 / 7"×5"×2"玻璃容器

椰糖果冻层：
1）吉利丁粉加水拌匀，静置10分钟，隔水加热至溶化，备用。
2）椰糖、斑斓叶和水一起煮至椰糖溶化，熄火，去掉斑斓叶，加入吉利丁搅拌至溶化，倒入已抹油的6寸圆模，冷藏30分钟（凝固），备用。

牛奶布丁层：
3）牛奶、淡奶油、糖和香草精放入锅中用小火煮至糖溶化（冒烟），慢慢倒入已搅散的蛋液里（边倒边拌匀），过筛3次倒入模具，去掉泡沫，冷藏备用。

戚风蛋糕体：
4）普通戚风蛋糕的做法，面糊轻轻倒入模具，用筷子去掉大气泡（不要敲）。
5）烤温时间 : （上下火，底层，水浴法）
~先用170°C - 15分钟
~转去150°C - 45-50分钟
~熄火，在烤箱里焖1小时才出炉，待冷却
~冷却后用保鲜纸包着，冷藏最少6小时才脱模享用
（若分享或转载食谱，请注明出处）

食谱recipe by Chef Nico Wong

Crystal layer:
Gula Melaka 60g
Pandan leaf 1 pc
Water. 90g
Gelatin 6g ( + Water 30g)

Pudding layer:
Whole eggs 3 (Grade A) / 175g
Castor sugar 50g
Milk 110g
Whipping cream 100g
Vanilla extract 1/2 tsp

Cake layer:
Milk. 38g
Corn oil 25g
Superfine flour 22g
Egg yolk 36g
Egg white 75g
Castor sugar 35g

~ 6 inch round mould / 7"×5"×2" glasslock

Crystal layer:
1. Mix gelatin powder with water, bloom for 10min, dissolve with double boil, set aside.
2. Cook Gula Melaka, pandan leaves, and water until Gula Melaka dissolves, turn off heat, remove pandan leaves, add gelatin water, mix well, pour into greased mould, refrigerate for 30min until set, set aside.

Pudding layer:
3. Cook milk, whipping cream, sugar, and vanilla extract until sugar dissolves (steaming), slowly pour into beaten egg mixture while stirring, filter thrice and pour into mould, remove foams, refrigerate for later use.

Cake layer:
4. Regular method to make batter, gently pour into mould, remove air bubbles, do not tap mould.
Oven temperature & duration: (Top & bottom heat, lowest rack, water bath)
~ Bake at 170°C for 15min
~ Switch to 150°C for 45- 50min
~Turn off heat, let it sit in oven for 1 hour
~ Remove from oven, set aside to cool completely
~ Cover with food wrap, refrigerate for at least 6 hours before demoulding.

(Please credit with link if repost recipe)

[ 直播教学 ] #湿润香蕉巧克力蛋糕 🍌🍌🍌

食谱recipe:

#湿润香蕉巧克力蛋糕 Moist Chocolate Banana Cake

材料 ：

A)香蕉泥 200克
B)室温鸡蛋 130克
C)植物油 100毫升
D)黄糖 80克
E)香草精 1茶匙
F)普通面粉 110克
G)可可粉 30克（无糖）
H)泡打粉 1茶匙
I)苏打粉 1茶匙
J)盐 1/4茶匙

K)抹面和内馅 ：
黑巧克力 300克
淡奶油 150克
牛油 20克

做法 ：
1）材料 (A, B, C, D, E) 混合搅拌均匀。

2）材料 (F, G, H, I, J) 混合均匀后，筛入做法 (1) 里拌匀即可。

3）面糊倒入已经抹油铺纸的6寸圆模里，以180°c（中下层）烤35 - 40分钟或至熟，出炉后，待凉备用。

4）材料 (K) 隔热水溶化，待冷却后，用电动打蛋器打发至蓬松，装进裱花袋里，备用。

5）组装蛋糕，请参考直播教学。

~详细步骤和做法，请参看直播教学。
（若分享或转载食谱，请标明出处）

食谱recipe by Chef Nico Wong

Ingredients:

A) Banana puree 200g
B) Eggs 130g (room temp)
C) Vegetable oil 100ml
D) Brown sugar 80g
E) Vanilla essence 1tsp
F) Plain flour 110g
G) Cocoa powder 30g (sugar free)
H) Baking powder 1tsp
I) Baking soda 1tsp
J) Salt 1/4tsp

K) Frosting & filling:
~ Dark chocolate 300g
~ Whipping cream 150g
~ Butter 20g

Instructions:
1) Mix ingredients (A, B, C, D, E) evenly.
2) Mix ingredients (F, G, H, I, J) evenly, sift into step (1) and mix well.
3) Pour batter into 6-inch round mould (lined & greased), bake at 180°C for 35-40min or until cooked (lower-mid oven level), set aside to cool.
4) Melt ingredients (K) in a hot water bath, after cooling down, whip until fluffy and set aside in a piping bag.
5) Refer to livestream for cake assembling.

~For detailed instructions, please refer to livestream.
(Please credit with link if share or repost recipe)

直播Livestream link:
https://www.facebook.com/share/v/1Kwsf3GYDf/

下午茶时间. . . 🍰 ☕

#烤古早味木薯糕 Baked Cassava Cake

材料 :
木薯泥 600 - 630克
幼糖 135克
盐 1/2茶匙
鸡蛋 1粒 (A蛋)
浓椰浆 120克
溶化牛油 45克
蛋黄粉 20克
稀椰浆/清水 适量

*长方形模具 8"x4"x3"
*香蕉叶 1片（或不沾烘培纸）
*食用油 适量（涂模）

做法：
1）木薯洗净去皮和芯，削成幼细状。（不要粗状）
2）挤出少许水分让它沉淀，水有苦味需要去掉，保留沉淀物，备用。
3）用同等分量的清水代替去掉有苦味的木薯水，加入沉淀物里搅拌均匀，重新加入木薯丝里，加入糖拌匀。
4）椰浆、鸡蛋、溶化牛油、和盐混合均匀后，加入木薯丝里拌匀，最后筛入蛋黄粉拌匀即可，倒入已抹油铺香蕉叶的模具。
5）烤温和时间：200°C（上下火，中下层）预热10分钟，烤 50 分钟或至表面金黄色即可，待冷却后才可脱模享用。（烤温只供参考，请依据自家烤箱调整）

（若分享或转载食谱，请标明出处）

Ingredients:
Shredded cassava 600 - 630g
Castor sugar 135g
Salt 1/2 tsp (no need if use salted butter)
Egg 1 (Grade A)
Coconut milk 120g (concentrated)
Melted butter 45g (unsalted)
Custard powder 20g (no need if use yellow cassava)
Diluted coconut milk right amount (or water)

(Recipe by Chef Nico Wong)

~ Rectangle fixed mould 8" x 4" x 3 "
~ 1 Banana leaf (or non-stick baking paper)
~ Cooking oil (to grease baking mould)

Instructions:
1. Peel cassava and remove core, shred thinly (not too thick).
2. Squeeze moisture out of shredded cassava, let the liquid sit for awhile to remove bitter water and keep the remaining starch.
3. To replace bitter water, add same amount of clean water back into starch and mix well, pour mixed starch water back into shredded cassava, mix evenly with sugar added.
4. Mix coconut milk, egg, melted butter, and salt evenly. add to shredded cassava mixture and mix well, lastly sift in custard powder and mix well, then pour into lined & greased mould.
5. Oven setting - Preheat at 200°C for 10min (top & bottom heat, lower-mid rack), then bake for 50min or until golden brown surface, demould after cooling down. (Temperature & time are for reference only)

(Please credit with link if share or repost recipe)

[ 直播教学 ] #椰糖椰丝斑斓蛋糕 💚

食谱recipe:

#椰糖椰丝斑斓蛋糕 Ondeh-Ondeh Cake

材料：

#斑斓戚风蛋糕体

A) 蛋黄糊：
蛋黄 57g
斑斓汁 38g
植物油 30g
低筋面粉(过筛) 50g

B)蛋白霜：
蛋白 125g
幼糖 50g
柠檬汁/塔塔粉 ½茶匙
做法:
1) 材料(A)全部混合搅拌均匀，备用。
2) 材料(B)里的蛋白加入糖和柠檬汁，打发至中性发泡。
3) 取出⅓部分的蛋白霜，加入面糊拌匀后，倒入剩下的蛋白霜拌匀，再倒进6寸模里，震出大气泡。
4) 以150℃烤45-50分钟或至熟。
5) 出炉后，立刻倒扣，待冷却后，脱模分割成3片蛋糕片，备用。

#椰糖椰丝馅：
材料：
新鲜椰丝 150g
椰糖 55g
清水 55g
斑斓叶 2片
盐 ¼茶匙
做法：
1) 椰糖、水、盐和斑斓叶放进锅里煮至糖溶化，过滤，备用。
2) 做法里加入椰丝炒至稍微干即可，冷却备用。

#椰糖酱：
材料：
椰糖(切碎) 100g
清水 30g
斑斓叶 2片
椰浆 35g
牛油 20g
盐 ¼茶匙
做法：
1)椰糖、清水和斑斓叶放进锅里煮至糖溶化，取出斑斓叶，继续用中小火煮至稍微浓稠。
2)加入椰浆、牛油和盐拌匀，继续煮至盐溶化即可，待凉备用。

#抹面装饰:
材料：
植物性奶油 300g (打至8分发)
干椰丝/新鲜椰丝 适量

#组装蛋糕：
1) 把一片蛋糕放在蛋糕板上，抹上少许奶油，铺上椰糖椰丝，再放上第2片蛋糕，这步骤重复做完为止。
2)把剩下的奶油抹完整粒蛋糕后，需要冷藏30分钟才撒上椰丝和装饰。
3)蛋糕完成后，需要冷藏3个小时以上，要吃的时候才淋上椰糖酱即可。

(若转载或截图分享，请标明出处）

食谱Recipe By Chef Nico Wong

Ondeh-Ondeh Cake
Ingredient: Chiffon Cake
A)
Egg yolk (Gred A) 57g
Pandan juice 38g
Vegetable oil 30g
Low-gluten flour 50g
B)
Egg white (Gred A) 125g
Caster sugar 50g
Lemon juice/ Cream of tartar ½ tsp.
Instruction:
1) Mix everything together in Ingredient (A) and set aside.
2) Add sugar and lemon juice to egg whites in Ingredient (B), and beat until firm peaks.
3) Take out ⅓ part of the meringue, add the batter and mix well, pour in the remaining meringue and mix well, then pour it into a 6-inch mould and shake out large air bubbles.
4) Bake at 150°C for 45-50 minutes or until cooked.
5) After it comes out of the oven, turn it upside down Immediately, and after cooling, demold it and divide it into 3 cake slices and set aside.
Palm Sugar and Shredded Coconut Stuffing:
Ingredient:
Fresh shredded coconut 150g
Palm sugar 55g
Water 55g
Pandan leaves 2 leaves
Salt ¼ tsp
Instruction:
1) Put palm sugar, water, salt and pandan leaves in a pot and cook until sugar dissolves, strain it and set aside.
2) Add shredded coconut in the mixture above and fry until slightly dry. Cool and set aside.
Palm Suger Syrup:
Ingredient:
Palm sugar (chopped) 100g
Water 30g
Pandan leaves 2 leaves
Coconut milk 35g
Butter 20g
Salt ¼ tsp
Instruction:
1) Put the coconut sugar, water and pandan leaves in a pot and cook until the sugar dissolves, take out the pandan leaves and continue to cook over medium-low heat until slightly thickened.
2) Add coconut milk, butter and salt, mix well and continue to cook until the salt dissolves, set aside to cool.
Plastering decoration:
Ingredient:
Topping cream 300g (beat to 8/10 state)
Dried Coconut /Fresh Coconut Moderate
Cake Assembly:
1) Put a piece of cake on the cake board, spread a little cream, spread the coconut sugar and shredded coconut, and then put the second piece of cake. Repeat this step until you are done.
2) After spreading the rest of the cream over the whole cake, refrigerate for 30 minutes before spreading with shredded coconut and decoration.
3) After the cake is completed, it needs to be refrigerated for more than 3 hours, and it can be drizzled with coconut sugar sauce when it is ready to eat.

直播Livestream link:（part 1)
https://www.facebook.com/share/v/17Lq991pgh/

直播教学livestream link:(part 2)
https://www.facebook.com/share/v/18c3EyMDsq/