38款「蒸」蛋糕食譜， 沒烤箱也能做出美味的蛋糕~

過篩麵粉和發粉分幾次倒入、攪拌均勻

– alternate and add in corn oil and coconut milk. mix well

把蜀米油和椰漿交替繼續攪拌

– divide batter into 3 equal portions ~ coffee, cocoa andoriginal

把面煳分成三等份、一份白咖啡、一份可可，一份保留原味

– steam each layer over high heat for 8 mins * each layer worksout to be about 86g, and the last layer on medium heat for20mins

麵糊一層一層蒸，每層以大火蒸8 分鐘 *每層重量約 86克左右，最後一層以中火蒸 20分鐘

– cool completely before slicing. enjoy

完全冷卻後切片享用

2. 蒸美祿好力克咖椰千層蛋糕

食材（6寸活動底方形蛋糕模，底部抹油、鋪烤紙）

A黃油 170克糖 60克

B蛋液 260克，約 5顆中形雞蛋，略打散

C淡奶／花奶 65克煉奶 70克好力克 80克咖椰 85克

D蛋糕粉 125克泡打粉 4克

E美祿 25克＋深色可可粉 1小匙（普通可可粉 OK）＋熱水 1大匙

黑可可粉，適量

Directions/做法

– mix all of C ingredients together, set aside

C 食材混合攪拌均勻、待用

– cream A together till pale & fluffy

A 食材打發至蓬鬆狀、奶白色

– add B in a few additions, incorporating well before pouring innext addition

B 分次加入 A. 每加入一份，拌勻後再加入另一份

– add in C on slow speed. blend well

將 C 以慢速加入。拌勻

– finally fold in D

最後將 D拌入

– remove 200g of batter, and mix in E to form milo batter.divide milo batter into 2 portions (c. 117g per portion)

準備好的麵糊取出 200克，拌入 E，形成美祿麵糊。美祿麵糊分割成 2等份（約 117克 一份）

– divide original batter into 3 equal portions (c. 230g perportion

)原麵糊分割成 3等份（約 230克一份）

– ping water in steamer to a boil, then preheat pan in steamerfor 2 mins

蒸鍋內的水燒開後，將烤盤擺入、預熱兩分鐘

– remove, and pour in one portion of original batter. level andtap pan to remove bubbles. cover cake pan with a piece of aluminiumfoil and ping it to steam over high heat till surface is no longersticky (took me about 12 mins for first layer). remove pan, dustblack cocoa powder on top, then pour in one portion of milo battervery carefully. tap pan once again to remove air bubbles, coverwith aluminium foil, then steam over high heat till surface is nolonger sticky (2nd layer took me 8mins). repeat this process,alternating between original and milo batter till batter is usedup. it took me 7 mins to steam the 3rd and 4th layer. for finallayer, steam over medium heat for 60 mins. do remember to cover panwith foil throughout steaming process. steaming time is forreference only

烤盤取出，倒入一份原麵糊。表面鋪平，在案板上輕拍數下。烤盤蓋上一張錫紙，以大火蒸至蛋糕頂部不粘手（第一層我蒸了12分鐘）。烤盤取出，篩上黑可可粉，倒上一份美祿麵糊。烤盤再次在案板輕拍幾下，蓋上錫紙，蒸至蛋糕頂部不粘手（第二層我蒸了8分鐘）。此步驟（麵糊以交替方式）重複直到麵糊用完為止。第三和第四層我蒸了 7分鐘。最後一層，以中火蒸60分鐘。切記，蒸煮過程中，烤盤需蓋上錫紙哈。蒸煮時間僅供參考

– allow cake to cool slightly in pan before unmoulding. allowcake to cool completely before slicing

蛋糕稍涼後再脫模，待完全冷卻即可切片享用

3. 可可芝士千層蛋糕