手工焦糖咖椰 │简单做法│无需隔水煮 Homemade Caramel Kaya Recipe 我是傻大姐，今天我们来煮焦糖咖椰。 煮咖椰需要有耐心，用小火慢慢搅拌至浓稠，这个无需隔水煮，大约需要一直不停搅拌35-40分钟即可，出来的成品，顺滑，香浓！ 材料： 5个 B蛋 或 4 个 A蛋 180克 白糖（取60克-煮焦糖） 250毫升 浓椰浆 4片 香兰叶（打结） 做法： 1. 将60克白糖倒入锅里，煮溶,呈琥珀色 2. 加入2汤匙水调稀，慢慢将250克浓椰浆加入，搅拌均匀，熄火 3. 鸡蛋和白糖搅拌均匀，加入焦糖椰浆，搅拌均匀，过滤 4. 把混合物倒入锅里，加入香兰叶，开小火，必须不停搅拌，煮至咖椰呈浓稠即可。 备注： 1.咖椰的浓稠度随个人喜欢，喜欢稀一点的，煮时间较短，喜欢浓稠一点的，煮时间较久些， 2. 甜度也是随个人喜欢而作调整。 3. 如果咖椰不小心煮得粗粗了，可以用搅拌机拌打一下，就会滑滑了。 -------------------------------------------------------- Hi! Hello everyone! I am a Shadajie, today we will cook caramel kaya . To cook kaya, you need to be patient. Use a low heat to slowly stir until thick. This does not need to be boiled in water. It takes about 35-40 minutes to keep stirring. The Caramel Kaya will be smooth and fragrant! Homemade Caramel Kaya Ingredients: 5 eggs（ size B）or 4 eggs （size A） 180g white sugar (take 60g-cook caramel) 250ml Thick coconut milk 4 pandan leaves (knotted) Practice: 1. Pour 60g of white sugar into the pot, boil and melt, it turns into an amber color 2. Add 2 tablespoons of water to dilute, slowly add 250 g of thick coconut milk, stir well, turn off the heat 3. Stir eggs and sugar well, add caramelized coconut milk, mix well, strain. 4. Pour the mixture into the pot, add pandan leaves, turn on a low heat, stir constantly, and cook until the kaya is thick. P/s： 1. The consistency of kaya is up to personal preference. If like thinner and shorter cooking time. If like thicker and longer cooking time. 2. The sweetness is also adjusted according to personal preference. 3. If the kaya is accidentally boiled coarsely, you can blend it with blender and it will become smooth. Thank you 😊☺️😘😘 ► Facebook Page: https://www.facebook.com/shadajiekitchen ► YouTube Page: https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g 歌曲：悠扬的中国风, 岁末花知晓 Shadajie Kitchen 傻大姐美食厨房 更多视频／文章……
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