马六甲椰糖杯子蛋糕 - S&P
马六甲椰糖杯子蛋糕

马六甲椰糖杯子蛋糕

配料

  • 175毫克牛油
  • 150毫克马六甲椰糖(磨碎)
  • 2粒鸡蛋
  • 25毫克Santan香兰椰奶粉
  • 一小撮细盐
  • 11/2 (185毫克)杯自发面粉
  • 1茶匙碳酸氢钠
  • 12个杯子蛋糕纸杯
  • 1茶匙香草精华
  • 80毫升淡奶油

Preparation

  1. Whisk gula melaka and butter till creamy and fluffy.
  2. Beat the eggs and gradually pour into the mixture.
  3. Sieve the flour, sodium bicarbonate, baking powder, salt and Santan Pandan coconut powder together.
  4. Fold in the flour while gradually adding the whipping cream into the butter mixture until mixture is mixed.
  5. Pour into 12 cupcake tin that has been lined with paper cup cakes.
  6. Bake 180 degree for 15-20 minutes.
  7. Set to cool and frost with icing and sprinkle with roasted coconuts.

糖霜的准备

  • 200毫克牛油
  • 马六甲椰糖浆 30毫升
  • ¼茶匙细盐
  • 150毫克黄糖
  • 20毫克焦香椰子以备洒在蛋糕上
  • *把软化了的牛油放在搅拌盆里,倒入糖和盐拌打直呈奶油状,把糖霜挤在冷却了的杯子蛋糕上,最后淋上椰糖浆和焦香椰片。

提示

马六甲椰糖浆:把马六甲椰糖放入30毫升水里,在小火上慢慢溶解。待冷却后备用。

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