软斑斓椰丝卷食谱|天然斑斓色,湿润马六甲黑糖馅|Soft Kuih Ketayap, Kuih Dadar|Natural Pandan Color,Moist Gula Melaka Filling #KuihKetayap #KuihDadar #PandanCoconutRoll #GulaMelakaCoconutFillings #NyonyaKuih #NaturalPandanColor ♦斑斓千层蛋糕Pandan Crepe Cake: https://youtu.be/P-OvEdiiwwo ♦斑斓椰糖椰丝蛋糕食谱Moist Ondeh Ondeh Cake https://youtu.be/cJXMxwQWqN4 ♦斑斓食谱Pandan Recipe Playlist: https://youtube.com/playlist?list=PL-z50Pxpx9Q1gdM5iVcNJai5VCtcL6Khi ♦ Facebook Page: https://www.facebook.com/iwen777 ♦ Instagram ID: iwen777 ♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html& 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. 今天来做传统娘惹糕，斑斓椰丝卷。外皮天然斑斓绿还有小洞口花纹，口感柔软斑斓香，里面藏着满满用马六甲黑糖炒香的鲜椰丝，每一口都很湿润。椰丝，黑糖和斑斓混合口味清新不腻，口感丰富。本身和男友本来不爱吃椰丝的，我们两和家人都很喜欢这个糕点。 外皮面糊浓稠度很重要，太浓太厚硬，太稀易软破。要煎出美美小洞口花纹的外皮，煎时火候要控制好，太大火洞口粗大焦色，太小火没洞口变滑面。建议大家用鲜细幼椰丝来做，会比冷冻粗大椰丝好吃很多。 收藏方式：做好收密封容器放普通冰箱冷藏2-3天内吃完，吃前解冻，toaster中火烤热，温吃。 Today, made Traditional Nyonya Kuih, Kuih Ketayap/Kuih Dadar/Pandan Coconut Roll. Natural pandan green outer crepe with tiny holes texture, inside loaded with fresh grated coconut sauteed with Gula Melaka/Palm Sugar every bite is so moist. The blending flavor of coconut, Gula Melaka and Pandan is refreshing with rich texture. My boyfriend and I personally didn't like to eat coconut, yet both of us and family like this kuih very much. The batter consistency is crucial, too thick will harden, too thin will soft and easy to break. To get crepe fried into beautiful tiny holes texture, the heat should be well controlled during frying. Too high heat yield big rough holes, too low heat yield smooth surface without holes. Highly recommend to use fresh finely grated coconut to make this recipe, will be a lot better than frozen coarsely grated coconut. Storage Method: Keep in airtight container chill in the normal fridge eat within 2-3 days. Thaw and toast over medium heat before eating. Eat warm. ♦食谱=8条斑斓椰丝卷 = 防粘锅 (22厘米), 大汤勺 (约120毫升) =椰丝馅料= 100克 马六甲黑糖 57克 水 1.5克 盐 1-2条 斑斓叶 180克 鲜椰丝 =斑斓饼皮= 225克 斑斓汁 (25克 斑斓叶+230克 水) 150克 普通中筋面粉 2克 盐 25克 鸡蛋 150克 椰奶 14克 植物油 (先用中火加热防粘锅，之后调中小火，煎一面即可。) ♦Recipe =8pcs Kuih Ketayap= Non-stick pan (22cm), Big ladle (about 120ml) =Coconut Fillings= 100g Gula Melaka/Palm Sugar 57g Water 1.5g Salt 1-2 Pandan Leaves 180g Fresh Grated Coconut =Pandan Crepe= 225g Pandan Juice (25g Pandan Leaves+230g Water) 150g All Purpose Flour 2g Salt 25g Egg 150g Coconut Milk 14g Vegetable Oil (Initially heat non-stick pan with Medium Heat, then adjust to Medium Low Heat, fry one side will do.) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love iwen baking 更多视频／文章……
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