Monday, September 11, 2017

香兰糯米糕 Kuih Seri Muka


My second attempt at making this kuih and found it equally good as compared to my first version two years ago.
我第二次尝试制做这项米糕,做起来的成果跟我上次所做的版本一样美味可口。

I copied down this recipe in my scrapbook somewhere but couldn't quite remember where I go it from. Anyway, both recipes are almost similar and whichever method you apply I am sure you will get equally happy results.
这道食谱是我以前用笔抄下来想尝试的食谱之一,食谱来源就不大记得了。无论您采用之前或现在这两个版本都能给予相似的好成果。


香兰糯米糕
Kuih Seri Muka


Ingredients 材料

Base Layer 糯米底层 (A)
360g Glutinous Rice 糯米 (soaked overnight 泡浸隔夜)
360ml Thick Coconut Milk 浓椰浆
1 Tsp Salt 盐
4 Pandan Leaves 班兰叶

Custard Layer 上层 (B)
150g Sugar 砂糖
100ml Water 清水

12 Pandan Leaves 班兰叶
100ml Water 清水

36g Custard Powder 奶油粉
1-1/4 Tsp Plain Flour 中筋
1-1/4 Tsp Tapioca Flour 木薯粉
7 Medium Eggs 鸡蛋
400ml Thick Coconut Milk 浓椰浆


Directions 做法


Drain away the water from glutinous rice (A).  Add salt and coconut milk (A) into the glutinous rice to combine. Set aside.
把泡浸糯米A的水倒掉沥干,加入盐,浓椰浆A混合搅匀。搁置备用。

Combine sugar and 100ml water (B) into a saucepan and boil until the sugar dissolved. Set aside to cool.
把B里的砂糖及100ml清水一起倒入锅烧热,一旦糖融化即可离火待凉。


Cut pandan leaves (A) into 3-4 inch lengths. Arrange some into a 9.5 inch steaming tray. Pour glutinous rice over the pandan leaves and place the remaining pandan leaves over the rice. Steam the rice over high heat for 25 mins until slightly cooked.
把A班兰叶剪成3至4寸片段然后一半都铺在个9.5寸蒸盘的低部,接着把糯米和椰浆倒入盘里,再把剩余的班兰叶摆在糯米,置入蒸锅用大火蒸25分钟至七分熟即可。

Fluff up the rice and remove all pandan leaves from the steaming tray. Use the back of a rubber spatula or spoon to tightly compact the rice back into the steaming tray.
取出蒸熟的糯米饭,取掉班兰叶后转入涂了油的模具里,采用汤匙的背面把糯米饭压。


Transfer the steaming tray back into the steamer and steam for a further 10 mins. Remove and set aside.
再次把压入模具的糯米送入蒸锅蒸10分钟。蒸熟后离锅待凉。

Cut pandan leaves (B) into 1-2cm lengths. Then combine with 100ml water (B) into a blender to extract pandan juice. Strain and set aside.
将材料B的班兰叶剪成1至2cm段,配上100ml 清水B用食物加工器搅碎得取班兰汁,过沥搁置。

In a mixing bowl, combine (B) coconut milk, pandan juice, custard powder, tapioca flour and plain flour until incorporated. Whisk in beaten eggs and sugar syrup to combine. Strain.
现在即可把材料B的椰浆,班兰汁,奶油粉,木薯粉,中筋面粉混合入搅拌均匀。再加入打散好的蛋液及糖浆混匀。沥入锅。


Cook the custard mixture over very low heat until slightly thickened. Pour over the cooked glutinous rice layer.
用小小火把班兰浆一边搅拌一边煮至稍微浓稠倒入糯米层上。

Steam over medium heat for 20-25 mins until set.
用中火蒸20至25分钟蒸熟即可。

Allow 2 hours of cooling time before serving.
蒸好的米糕连模一起放置于铁架上两个小时待凉后切块品尝。



Note :

I opted for fresh coconut milk in this recipe. For this recipe, I mix 900ml of water with 1 fresh grated coconut to strain out the required milk. For convenience, you may also use store bought coconut cream and mix with equal ratio of water to get the coconut milk.
在这道食谱里我采用了新鲜椰浆。我把900ml清水配上一粒新鲜椰丝然后挤出椰浆。您若选择方便的话可以采用盒装的现成椰浆然后配上相等的水份来得取所需的椰浆。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.




奥里奥咖啡乳酪蛋糕 Coffee Oreo Cheesecake


It's been a quite since I last baked cheesecake. The was a block of leftover cream cheese from my last bake and half of it has gone bad while still leaving me with a decent chunk of cream cheese to make a cake for the family.
我已好久没制做奶油乳酪蛋糕了。正好家里找到了一批之前制做奶油乳酪蛋糕剩下的材料而从中有半部份的奶油乳酪已变质不能采用,但是幸好还是有一大半块还没发坏的奶油乳酪可以取来制做一项奶油乳酪蛋糕给予家属品尝。

Instead of adopting conventional water bath method which might risk getting the bottom biscuit layer soaked, I tried steam baking the cake by placing a tray of water on the lowest rack of the oven while the second lowest metal rack place the cake. In the end, the cake turned out well with minimal cracks and most importantly everyone loves it.
一般的重奶油乳酪蛋糕都是采用水浴法来烘焙而我为了避免水份渗透底层的饼干层破坏口感,结果便把烤模摆在烤箱的最底第二层然后又放个盛了水的烤盘在烤箱的最下底层来补助蛋糕的烘焙。烘焙出来的蛋糕效果不错,表面没出现太大的裂痕,而且还受欢迎。



奥里奥咖啡乳酪蛋糕
Coffee Oreo Cheesecake



Ingredients 材料

(A)
28 pcs Oreo Cookies 奥里奥饼干
105g Unsalted Butter 无盐牛油 (melted 融化)

(B)
3 Tbsp Instant Coffee Granules 即融咖啡精
4 Tbsp Hot Water 滚水

(C)
600g Cream Cheese 奶油乳酪 (softened to room temp 温室回温)
140g Castor Sugar 细砂糖
1-1/2 Tbsp Plain Flour 中筋面粉
1/4 Tsp Salt 盐
75ml Whipping Cream 淡奶油
1-2 Tsp Pure Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
14 Oreo Biscuits 奥里奥饼干


Directions 做法


Light grease an 8" round cake pan with removable base with a bit of the melted butter (A). Set aside.
准备一个8寸圆形活底蛋糕模具,在模具内涂上一层融化的牛油A。搁置备用。

Crush or blend the whole cookies (A) together with the cream fillings into fine crumbs. Stir the biscuit crumbs together with the melted butter (A) into a mixing bowl and press the mixture tightly into the bottom of the prepared cake pan. Referigerate for 10-15 mins for the crust to hardened.
先把奥利奥饼(连同荚饼的馅料)擀面杖压碎或用食物加工器搅碎。然后把融化的牛油A和压碎的饼干A一起混入盆里混合成饼底材料。 把混合好的饼底材料倒入模具紧紧地压实后置入冰箱冷藏10至15分钟待定型。

Combine (B) until evenly combined. Set aside.
将B材料一起混合入一个小碗,混匀搁置备用。




In another mixing  bowl, beat cream cheese, salt, castor sugar and flour (C) with electrial mixers until smooth. Add whipping cream, coffee mixture (B) and vanilla extract and beat on low speed to combine.

奶油乳酪,盐,细砂糖及面粉C加入搅拌盆里,用打蛋器打发至光滑无颗粒状,加入淡奶油,咖啡精B,香草精转慢速搅拌混匀。

Scrape down the sides and beat in eggs, in 3 additions until completely combined.
再把盆边的乳酪糊刮入混合,分三次把鸡蛋计入乳酪糊中,边搅拌均匀后再加入下一次至到完全混匀即可。

Break the oreo biscuits (D) into quarter. Using a rubber spatula, fold in 3/4 portion of the biscuits (D) into the cheese batter.
最后把每份奥利奥D饼干拨开成四份之一,使用橡皮刮刀将3/4的饼干D混入乳酪蛋糕糊内。

Transfer the batter over the chilled Oreo crust. Decorate the top with the leftover quartered Oreo biscuits.
然后把乳酪蛋糕糊倒入已冷却定型的奥利奥饼底层上。在蛋糕表面摆入剩余的奥利奥饼干D为装饰。

Preheat oven to 170C degrees. Place a baking tray filled with hot water on the lowest baking rack directly below the cheesecake.
烤箱预热至170C度。烤箱的最底层摆另一个烤盘,盘里倒入热水。


Bake cheesecake in the 2nd lower rack of the preheat oven at 170C degrees for 30 mins.  Then reduce to 150C degrees and continue baking for another another 20-25 mins until the sides are set and center jiggly.
把乳酪蛋糕模具放在已预热至170C度烤箱里第二底层的烤架上烤30分钟左右,转小火150之间继续烘烤20至25分钟直到表面颜色变深,而蛋糕中心微微摇摆即可。

Turn off the oven heat and let the cake sit in the warm oven with the door open for 1 hour until completely cooled to room temperature before refrigerating overnight.
熄火后把烤箱门打开让蛋糕慢慢散热一小时,等蛋糕完全冷却后才放入冰箱冷藏隔夜为佳。

Remove cheesecake from the fridge half an hour before serving.
享用之际最好提前半个小时从冰箱取出待稍微软化后才切块品尝。




Note

As this cake is not bake directly through water bath, the cake surface will likely crack during baking. Generally, the crack lines will sink and level back after leaving the oven when the cake cools down. Should the cake develop huge cracks during baking, it is advisable to lower down the oven temperature to prevent further cracks to the cake.
由于这款蛋糕没有采用水浴法,在烤的过程中,乳酪蛋糕表面可能会有轻微的开裂,一般上出炉后小裂纹都会平复。但如果裂口比较大,则可能是烤的温度过高,请酌情调温度。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Friday, September 8, 2017

蓝莓奶油面包 Blueberry & Custard Cream Bread

From the day I started baking through following youtube videos and other peoples' blogs, I have been an avid follower of Dailydelicious works. Not only are her recipes fool proof, her food photography always put me in awe even until today.
从我开始通过youtube的许多烹饪视频以及众多的爱心博客里自修烘焙后,我一直都是Dailydelicious作品的热血追求者。她的所有的食谱不但精致而且摄影技术非常令人敬佩。

This is an old posting saved from her blog several years ago but finally gotten to try out now.  A great recipe with wonderful outcome.
这一项食谱是从她博客中收集了多年后才终于下手尝试制做。制做出来的面包松软及满意。



蓝莓奶油面包
Blueberry & Custard Cream Bread


Ingredients 材料

(A)
500g Bread Flour 面包粉
65g Castor Sugar 细砂糖
4g Instant Yeast 速溶干酵母
4 Egg Yolks 蛋黄
10g Salt 盐
310ml Milk 牛奶

(B)
60g Unsalted Butter 无盐奶油

Custard Fillings 奶油馅料 (C)
400ml Milk 牛奶
2 Tsp Pure Vanilla Extract 香草精
3 Eggs 鸡蛋
2 Egg Yolks 蛋黄
85g Castor Sugar 细砂糖
28g Cake Flour 蛋糕粉
Pinch of Salt 少许盐

(D)
400g Canned Blueberry 罐头蓝莓



Directions 做法


With the exception of (B) butter, combine all the ingredients of (A)into a mixing bowl and knead till combined.
除了无盐牛油B以外,先把材料(A)混入盆中混合搓匀成团。

Add unsalted butter (B) and slowly increase the speed to medium and continue kneading for approx. 20-25 mins, until the dough becomes smooth and pass the window pane test. The same applies when you are completely kneading by hand.
加入无盐牛油(B)然后依照揉面标准程序继续以中速把面团搅拌(大约20-25分钟)手搓面团也是以相同的标准程序将面团搓成撑得起薄膜的面团。


Place dough into a slightly greased bowl. Cover bowl with either cling wrap or cloth and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的面团滚圆,收口朝下捏紧放入涂抹少许油的盆中,盖上拧干的湿布或保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

In a saucepan, bring the milk (C) to boil. Set aside.
将C里的鲜置入锅用中小火煮滚,离火搁置。

Combine and whisk (C) eggs, egg yolks, castor sugar, salt, vanilla extract and cake flour together until mixed. Gradually add in the hot milk while whisking continuously to thoroughly blend into the egg mixture without over cooking the eggs.
接着就把B里的鸡蛋,蛋黄,砂糖,盐,香草精和蛋糕粉一起混合入一个碗中,混匀。 接着一边快速地搅拌蛋液一边慢慢地把热牛奶混入以免把蛋液烫熟,一直到完全混匀后即可停止。


Drain and transfer the mixture back into the saucepan and cook under medium low heat while stirring continuously to bring it to boil. Continue cooking and stirring the mixture for another 1-2 mins until the custard cream thickened before removing from heat.
再把混匀的牛奶鸡蛋液过沥入煮锅,又开始不停地搅拌着用中小火煮至滚后再继续快速地搅拌多1至2分钟把奶油鸡蛋液煮至浓稠即可离火。

Immediately dip the saucepan into a bowl of ice water to stop the cooking process. Continue stirring the cream to keep it smooth until it cooled completely.
离火后即刻把煮锅浸入一碗冰水中以让奶油鸡蛋糊停止浓稠,同时还得继续搅拌奶油以保持奶油的润滑,一旦冷却后即可停止。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Refrigerate until ready to use.
把奶油馅料转入碗里,立刻铺一层保鲜膜在馅料的表层上,冷藏待用。

Punch down the dough. Divide the dough into 22 equal portions and mould it round. Cover and refrigerate the dough for 20 mins.
将面团用手压除气体,然后把面团平均分割成22等份, 滚圆盖上拧干的湿布或保鲜膜冷藏20分钟.

Preheat oven to 180C degrees. 
烤箱预热至180C度。

Use a rolling pin to flatten out the dough into a disc. Press the dough into the greased muffin pan to form a cup and fill it with some custard egg fillings (C). Spoon some blueberry toppings (D) over the custard fillings. Repeat the process for the remaining dough. 
用擀面棍把面团压扁,然后把面团压入已涂抹油质的松饼模具形成一个杯子,再把奶油馅料C置入面团杯里,最后把蓝莓酱D铺在奶油馅料上即可。重复同样的步骤完成其余的面团。

Bake in the center rack of a preheated oven for 15 mins.
完成后把模具置入预热好的烤箱的中层,烘焙15分钟即可。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.








Sunday, September 3, 2017

古来鱼 Gulai Ikan


There are so many versions of Gulai Ikan recipes out there and today I am trying out this simple version which is more towards my husband's preference.
市场上有许多版本的古来鱼食谱而我今天所制做的这项版本是倾向丈夫的口味而改篇的。

For this dish, it is best cooked with fish with meaty flesh such as spanish mackerel, sea bass or red snapper. If you like, you may also include prawns to enhance the flavor.
这道古来鱼的菜肴最适合采用任何多肉的白鱼,如马鲛鱼,金目鲈,红哥里或者马幼鱼即可。同时您也可以加入虾来添加鲜味。


古来鱼
Gulai Ikan

Ingredients 材料

(A)
500g Fresh Grated Coconut 新鲜老椰丝
900ml Water 清水

(B)
500g Fish 鱼
150g Prawns 虾
4 Tomatoes 番茄 (cut into chunks 切块)
150g Petai 臭豆 (optional 自选)

(C)
1.5 cm Galangal 蓝姜
1 cm Tumeric 黄将
1 cm Ginger 姜
10 pcs Shallots 小葱头
1 clove Garlic 蒜头
10 pcs Red Chilis 红辣椒
5 pcs Dried Red Chilis 红辣椒干 (optional 自选)
2 Tomatoes 番茄
2 Tbsp Belacan 马来栈/虾膏
1 Tsp Cumin Powder 小茴香粉
2 Tsp Coriander Powder 芫菜粉

(D)
6-7 Tbsp Cooking Oil 食油
1 Stalk Lemongrass 香茅 (crushed 压碎)
1-2 Tbsp Fish Curry Powder 鱼咖喱粉
4-5 Tsp Assam Juice 新鲜阿桑汁
1 Cup Grated Coconut Pulp 椰丝
900ml Coconut Milk 椰浆
1 Tbsp Sugar 砂糖
Salt to taste 盐


Directions


Combine (A) into a mixing bowl and set aside for several minutes. Squeeze and strain out the milk and refrigerate for later use. Retain a cup of the used coconut pulp for cooking later.
将A一起混入一个大碗里搁置泡浸数分钟后才榨出椰汁,过沥置入冰箱待用。取出1大杯的榨干椰丝肉搁置备用。

Combine (C) into a food processor and blend into paste form. If you have ready made chili sambal paste, you may omit the red chilies with 2-3 Tbsp of sambal paste together with the other ingredients (C) while blending. Set aside.
把所有材料C一起倒入食物加工器搅碎成糊状。您若有现成的叁巴辣椒酱来取代红辣椒的话,那么就加入2-3汤匙的叁巴辣椒酱一起搅拌混匀即可。搁置。


Heat up cooking pot until it starts to smoke, then add oil, lemongrass, curry powder (D), blended sambal paste (C) and saute for 1 minute. Stir in 6-7 Tbsp of coconut milk and lower the heat. Allow the mixture to simmer for several minutes.
准备个炒锅,以大火烧热至冒烟后才倒入D的食油,香茅,咖喱粉料和C搅碎混合的叁巴辣椒酱拌炒一分钟。然后加入6至7汤匙椰浆,转中小火焖煮几分钟。

Add tomatoes (B), grated coconut pulp, balance coconut milk and assam juice (D) and bring to boil.
倒入B番茄,D的椰丝,剩余的椰浆及阿桑汁煮滚。

Add fish (B) and continue to simmer under medium heat for another 10 minutes. Add prawns and petai (B) and cook for a further 5 minutes.
加入B鱼继续以中小火焖煮10分钟后便可加虾和臭豆焖煮5分钟。

Lastly add sugar and salt to taste.
最后才加糖和盐调味。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.








Friday, September 1, 2017

无麸质狗狗天使蛋糕 Furry Angel Cupcakes.....for my Chihuahua Lil Chloe


Wondering what to make for your four legged babies' birthday? 
您是否正烦恼着如何为家中的爱犬庆祝生日吗?


This is a very light and healthy cake recipe to indulge your love pooch. I made it for my 2nd baby Li' Chloe's 7th birthday last month. All of my three furry babies love it very much.
这是一道轻盈即健康的蛋糕食谱给予您的爱犬。我正好上个月庆祝老二Chloe的七岁生日而制做了这项蛋糕,结果它们三只宝贝们都很喜欢吃呢!



无麸质狗狗天使蛋糕
Gluten Free Furry Angel Cupcakes


Ingredients 材料

(A)
70g Potato Flour 马铃薯粉
2 Tbsp Dry Dog biscuits 任何干狗粮 (blended 搅碎)
1 Banana 香蕉一条 (mashed 搅碎成泥)

(B)
5 Egg Whites 蛋清
30g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

(C)
Banana 香蕉 (sliced 切片)
Some Green Peas 绿豆


Directions 做法

Preheat oven to 175C degrees.
烤箱预热至175C度。

In a clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar and castor sugar gradually until stiff peaks.
把蛋白放入一个干燥即干净搅拌盆里,用打蛋器把蛋白B打出一些泡沫接着分次加入塔塔粉,砂糖,打成尾端挺立的蛋白霜即可。

Sift in potato flour (A) and fold to incorporate.  Add blended dog biscuits and mashed banana (A) and fold until mixed.

沥入马铃薯粉A轻轻的拌入混匀,然后再把A里的干狗粮碎,香蕉泥拌入混匀即可。


Transfer batter into muffin cups and decorate the top with banana slice and peas (C).
把混好的蛋糕糊盛入松饼纸杯,面糊上摆设些香蕉片及绿豆为装饰。

Bake in the center rack of the preheated oven for 20-22 mins.
置入已预热的烤箱的中层烘烤20-22分钟即可。

Allow cupcakes to cool on cooling rack completely serving your furry babies.
烤熟的蛋糕摆在凉架上待凉后才让爱犬们品尝。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


Friday, August 18, 2017

巧克力戚风蛋糕 Chocolate Chiffon Cake


Last week was a frantic week for us as I was practically busy everyday making breads and cakes for my husband's team of average 40 people throughout their 10 days of annual motor exhibition. After that me and my maids steered away from any forms of baking while recharging our tired body.
上礼拜的整个星期里我与家里的两位女佣们每天都忙碌制做面包及糕点给予我老伴的40多位工作人员们给予精神上的支持。他公司参与了每年一度的10日展销会而40数位的同事们在那十天里日日都得出席他们的岗位非常的忙碌。一旦完毕后,我与女佣们都暂停一切烘焙事务好让自己充电。


During the peak of the busy period we also had to celebrate two of my beloved pooches birthday on 2 separate occasions while coming up with gluten free doggy cakes for them. So, after the hard work and several days of rest, I set off to make my maids' most favorite dessert as a reward for their hard work.
同时在那忙碌的期间,我们还为了庆祝不同日子出世的两个宝贝爱犬的生日尝试制做两份无麸质的生日蛋糕给它们。之后,经过数日的休息我有再次下手制做女佣们爱吃的甜品来奖励她们。


Since most Indonesians are extremely fond of chocolate or cheese based food, this light and moist chiffon cake from Anncoo Journal will be the best choice.  Her recipes are mostly failed proof and presented in beautifully taken photographs.
大多数的印尼人都非常爱吃含有巧克力或乳酪类的食品,因此我便从Anncoo Journal的博客里选上一道巧克力蛋糕食谱为参考。她的食谱不但成功效率高而且还很专业的摄影。



巧克力戚风蛋糕
Chocolate Chiffon Cake
(for 23cm chiffon cake)

Ingredients 材料

(A)
80g Dark Chocolate Buttons 黑巧克力豆
80m Milk Chocolate Buttons 牛奶巧克力豆

(B)
6 Egg Yolks 蛋黄
70g Corn Oil 玉米油
120g Fresh Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(C)
70g Cake Flour 蛋糕粉
1/2 Tsp Baking Powder 发粉
1/2 Tsp Baking Soda 小苏打粉

(D)
6 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
100g Castor Sugar 细砂糖


Directions 做法

Preheat oven to 160C degrees.
烤箱预热至160C度。

Heat up chocolates (A) in a double boiler until dissolves. Set aside to cool slightly.
先把材料A的两份巧克力豆方入个耐热容器然后置入一个装了水的锅隔水烧热把巧克力融化即可搁置待凉。

In a large mixing bowl, use a hand whisk to lightly beat the egg yolks (B). Add oil, milk and vanilla extract in sequence and whisk to combine. Stir in (A) and mix to combine into a smooth batter.
在另一个搅拌盆里倒入蛋黄B,用打蛋器稍微打发后便顺着次序一一地把玉米油,鲜奶及香草精混入。混匀后再把A融化巧克力加入,不停地搅拌成顺滑的面糊。


Sift all the flour mixture (C) into the chocolate batter and whisk until combined to form a smooth thick paste. Set aside.
接着把粉料C一起沥入巧克力面糊,搅匀混合后搁置。

In a separate clean and grease free mixing bowl, beat egg whites (D) until foamy, add lemon juice. Add castor sugar (D) gradually while beating the meringue to stiff peaks.
把蛋白放入一个干燥即干净搅拌盆里,用打蛋器把蛋白D打出一些泡沫即可加柠檬汁,分次加入砂糖,打成尾端挺立的蛋白霜即可。

Add beaten egg whites into the chocolate batter in 3 additions and fold to combine.
分三次将蛋白霜混入巧克力蛋糕糊中,用橡皮刮刀轻轻翻拌均匀直到蛋白和蛋糕糊充分混合。






Transfer the cake batter into a 23cm chiffon or tube pan. Gently tap the pan on the worktop to release any trapped bubbles.
将混合好的蛋糕糊倒入23cm戚风蛋糕模具。用手端住模具在桌上轻轻地震两下,把内部的大气泡震出来。

Bake in the 2nd lowest rack of the preheated oven for 45-50 mins.
烤模送入已预热好的烤箱的中下层,烘烤约45-50分钟直到蛋糕熟透即可。


Once baked, immediately invert the cake pan and allow to cool completely before unmoulding.
蛋糕出炉后,马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.





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