椰糖红豆燕菜果冻牛油蛋糕 Gula Melaka Red Bean Jelly Butter Cake
彩色大黑子燕菜果冻球 Colourful Basil Seeds Jelly Ball: https://youtu.be/7TBZ45RrmyI
简易牛油蛋糕视频 Easy Butter Cake Recipe： https://youtu.be/TvShotMlQVY
这次为了燕菜果冻牛油蛋糕豁出去了，很久没有那么“用力”做这么“大个”的生日蛋糕给他了😂，还好天使们也很配合。用了整整两天“挤出”的时间把这生日蛋糕🎂做好，主蛋糕还好能成功美美的脱模。Yeah...终于完成了想做但也是拖了很久的事，哈哈哈😂🥰😍😂。
椰糖红豆燕菜果冻牛油蛋糕{第一层}水300毫升，椰糖50克， 燕菜粉1 ½ 茶匙，即溶果冻粉1 茶匙。
{做法}
1. 椰糖加入清水中，燕菜粉和果冻粉拌均匀后，中火煮至椰糖溶化，过程中不停地轻轻搅拌.
2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入蛋糕模具中，放入冰箱速冻5分钟（这时请煮第二层），取出在表面划满刮痕。
{第二层} 椰浆100毫升，水250毫升，椰糖25克， 燕菜粉1 ½ 茶匙，即溶果冻粉 ½ 茶匙，罐头红豆2汤匙。
{做法}
1. 清水，椰浆，燕菜粉和果冻粉拌均匀后加入椰糖，中火煮至椰糖溶化，过程中不停地轻轻搅拌.
2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水）。
3. 把红豆放上第一层的刮痕上，再把煮好的燕菜果冻液慢慢地倒入蛋糕模具中，放入冰箱速冻5分钟（这时请煮第三层），一样5分钟后取出在表面划满刮痕。
{第三层} 水400毫升，糖粉40克， 燕菜粉2 茶匙，即溶果冻粉1 茶匙，牛油蛋糕碎6汤匙左右。
{做法}
1. 清水，糖粉，燕菜粉和果冻粉拌均匀后，中火煮沸.
2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水）。
3. 把蛋糕碎分三次放上第二层的刮痕上，再把煮好的燕菜果冻液慢慢地分三次倒入蛋糕模具中，放入冰箱速冻8分钟（这时请煮第四层），取出在表面划满刮痕。
{第四层} 水150毫升，椰糖15克， 燕菜粉 ½ 茶匙，即溶果冻粉 ½ 茶匙。
{做法}
1. 椰糖加入清水中，燕菜粉和果冻粉拌均匀后，中火煮至椰糖溶化，过程中不停地轻轻搅拌.
2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入蛋糕模具中，放入冰箱冷藏过夜才脱模。
***如果想知道正确清水的量，请先把各模具用水量好倒入衡量杯就知道大概需要多少啦。
**如果易出水，可以➕1茶匙的粟米粉在粉类材料中搅拌均匀。
Gula Melaka Red Bean Jelly Butter Cake
{1st Layer} Water x 300ml, gula melaka x 50g, agar powder x 1 ½ tsp, jelly powder x 1 tsp.
{Directions}
1. Add gula melaka in water, mix agar powder and jelly powder well before putting in cooking pot, cook under medium heat until fully dissolved, continue to stirring while waiting it boiling.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep frozen for 5 mins (please cook 2nd layer while waiting), lightly scratch the surface once done quick freeze.
{2nd Layer} Coconut x 100ml, water x 250ml, gula melaka x 25g, agar powder x 1 ½ tsp, jelly powder x ½ tsp , ready to eat red bean x 2 tbsp.
{Directions}
1. Mix coconut milk, water, agar powder and jelly powder well before putting in cooking pot, follow by add in gula melaka, cook under medium heat until fully dissolved, continue stirring.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat.
3. Put the red bean on top of 1st layer, then pour the cooked mixture slowly into the cake mold, and keep frozen for 5 mins (please cook 3rd layer while waiting), lightly scratch the surface once done quick freeze.
{3rd Layer} Water x 400ml, icing sugar x 40g, agar powder x 2 tsp, jelly powder x 1 tsp, butter cake flakes x 6 tbsp.
{Directions}
1. Mix water, icing sugar, agar powder and jelly powder well before putting in cooking pot, cook under medium heat until boil.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat.
3. Divide the cake flakes into 3 portions and put on top of 2nd layer, then pour the cooked mixture slowly each times into the cake mold, and keep frozen for 8 mins (please cook 4th layer while waiting), lightly scratch the surface once done quick freeze.
{4th Layer} Water x150ml, gula melaka x 15g, agar powder x ½ tsp, jelly powder x ½ tsp.
{Directions}
1. Add gula melaka in water, mix agar powder and jelly powder well before putting in cooking pot, cook under medium heat until fully dissolved, continue to stirring while waiting it boiling.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep refrigerated overnight.
***If wish to know the exact millilitre of waters, please fill the mold with water and pour into measurement cup to know the total ml that needed.
***Add 1tsp of corn starch in powder’s mixture can help to reduce too moisture problem.
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