Every Chinese New Year, my mother will not fail to make for our family and relatives.
Now, my mom have pass this mission to me!
I am still trying to perfect the skill of layering the cake.
Below are some pics on how the procedure is like....
1. To make kueh lapis, there's two portion of mixtures to prepare. Firstly, the butter mixture...
2. Mix till creamy and fluffy
3. This is how it should look like
4. Now the egg mixture with sugar..... alright.... don't be scare off by the egg yolks!!! hahaha
5. Mixture bubbling~
6. Add in flour and continue mixing
7. Pour the egg mixture into the butter mixture
8. Pour pour pour and mix well
9. This is how the final mixture looks like
10. Pour a layer in and start baking.
11. Press down to firm it and expel any air in between
12. Pour another layer after pressing and put into the oven
13. Take out
14. repeat till mixture finish and put an aluminium foil over the cake and bake for 20 mins
15. finish baking! nice?
16. Cut the side to seperate the cake from the tin
17. Put a wire cooling mesh over the tin
18. Turn over and remove cake out
19. This is the cake.... tear the baking paper away
20. A close up view. Leave the cake to cool
21. After cooling and left overnight (I made the cake at late night)
22. Cut cut cut... yummy
No comments:
Post a Comment