传统鸡蛋糕食谱|娘惹食谱|外酥内松|Traditional Kuih Bahulu|Egg Sponge Cake|Nyonya Recipe|Crusty outside fluffy inside

#鸡蛋糕 #娘惹食谱 #外酥内松
#KuihBahulu #EggSpongeCake #NyonyaRecipe #CrustyOutsideFluffyInside

♦彩虹九层糕食谱Rainbow Kuih Lapis (Kow Chan Kuih) Recipe: https://youtu.be/GbLTF5MhWYM
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今天来做娘惹食谱，传统鸡蛋糕食谱。烤好立刻吃，外酥脆内蓬松，充满童年回忆口味。这食谱材料传统简单，无发粉，无牛油，无香精，较健康直接，每一口满满蛋香味。纯靠鸡蛋来蓬发，因此打发鸡蛋霜成为食谱蓬松关键，所以鸡蛋分量和打发浓稠度方式时间超重要。打发过渡/不够都会影响口感哦。不能再减糖，不然不能脆的。另一个诀窍是要稍微烤干面粉，除去面粉里多余水份，帮助鸡蛋糕内部柔软。烤的技巧当中模具一定要抹足够油，而且提前预热模具够热再倒入面糊，烤出来就不粘模，容易脱模。面糊放置太久会消泡，做大份的建议取一半盖好放冰箱，没那么快消泡

收藏方式：烤好立刻吃，口感最佳。彻底凉透，收密封容器室温7天。隔天toaster / 预热烤箱100C: 2-3分钟弄热, 放温，外层会回脆再吃。

Let’s make Nyonya recipe today, traditional Kuih Bahulu, Egg Sponge Cake recipe. Eat immediately after baking, crusty on the outside and fluffy on the inside, full of childhood memories flavors. This recipe uses traditional simple ingredients, no baking powder, no butter, no essence, healthier and straightforward, every bite is full of egg fragrance. Purely relies on eggs to rise, so whipping egg meringue correctly is key to fluffy Kuih Bahulu, so the egg measurement, whipping method, timing, consistency are super important. Underwhipped/overhwhipped will affect the texture. Can't reduce sugar anymore, if not cant be crispy crusty. Another trick is to prebake the flour slightly to remove the excess moisture to promote soft interior for Kuih Bahulu. For baking technique, coat mould with enough oil, preheat mould till hot enough before pouring in batter. This prevent sticking after baked, thus unmould easily. Batter will deflate if left too long. For big batch making, suggest cover half of the batter and chill in normal fridge, prevent it from deflate too fast.

Storage Method: Best eaten once baked. Cool completely, store in airtight container room temperature for 7days. Next day reheat in toaster/ preheated oven 100C: 2-3minutes, let warm, crusty back then serve.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =23大 / 27小 块鸡蛋糕=
64克 中筋面粉
6克 玉米淀粉
1片 斑斓叶
1克 盐
116克鸡蛋 （约2颗Grade A鸡蛋）
65克细纱糖（分3次加）

(预热模具，预热烤箱200C: 15分钟)(上下火，不开旋风，第4层烤)
(烤鸡蛋糕，预热烤箱200C: 12-13分钟)(上下火，不开旋风，第4层烤)

♦Recipe =23big / 27small pcs Kuih Bahulu=
64g All Purpose Flour
6g Corn Flour
1 Pandan Leaf
1g Salt
116g Eggs (about 2pcs Grade A Eggs)
65g Caster Sugar (divide in 3 addition)

(Preheat mould, Preheated Oven 200C: 15minutes) (Top Bottom Heat, No Fan Force, 4th Rack)
(Bake Kuih Bahulu, Preheated Oven 200C: 12-13minutes) (Top Bottom Heat, No Fan Force, 4th Rack)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

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