Kueh Bangkit Melt in mouth 入口即化 番婆饼 饼干 年饼 薯粉饼 Bangkit Santan | Kue Bangkek | Kueh Bangkek [Eng Sub]

今天要分享这个看似简单
但其实很考功夫的一款年饼 - Kue bangkek 番婆饼

如果你做好的番婆饼不能入口即化
那可能是这几种原因, 要注意一下

1.木薯粉在与其它材料混合之前没被烤得完全脱水.
2.只需用木薯粉, 不需加什么马铃薯粉、粘米粉等等多余的配方, 加了反而更不入口即化.
3.加了太多的椰浆-导致面团太湿润-建议用包装椰浆 (不用新鲜椰浆) 因为新鲜椰浆的含水量会过高.
4.烘烤温度过高.
5.烘烤时间过长.

这是我做过多个食谱后再改良研发出来的结果 希望你们也能成功

If you don’t get the melt-in-the-mouth texture, one or more of these could be the cause:
1.The tapioca starch is not dry enough before you mix it with other ingredients. 2.You only need Tapioca starch to make melt-in-mouth Kue Bangkit. You don’t need to add potato starch or rice flour for the recipe.
3.You add too much coconut cream that cause the dough too moist. It is recommended to use pre-packed coconut cream (instead of using fresh coconut milk) Because the moisture content of fresh coconut milk will be too high.
4.Baking temperature is too high.
5.Baking time is too long.

Kueh Bangkit Melt in mouth 入口即化 番婆饼 饼干 年饼 薯粉饼 Bangkit Santan | Kue Bangkek | Kueh Bangkek

完整食谱:    • Kueh Bangkit Melt in mouth 入口即化 番婆饼 饼干 年饼 ...  

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Servings: 80-100个番婆饼 (pieces)

350g Tapioca starch 木薯粉
6 Pandan leaves 班兰叶
20g Egg yolks 蛋黄
70g Icing sugar 糖粉
80g+- Coconut cream 浓椰浆

Red food coloring 红色食用色素

1.Bake tapioca starch + pandan leaves at 150℃ for 2 hours (Fan OFF) - Stir it twice halfway thoughout baking time
把木薯粉 + 班兰叶放入已预热烤箱 - 以150℃ 烤2个小时 (关掉风扇) - 中间开烤箱翻拌2次

2.Precooking the tapioca starch is to remove the moisture from it - Sieve the flour and set aside
烤出多余的水份后过筛备用

3.Beat egg yolk + sugar until the mixture is creamy and turns slightly pale
把蛋黄 + 糖粉搅打至淡黄色

4.Add 80g coconut cream and mix well
加入80g椰浆搅拌均匀

5.Pour in the tapioca starch - stir with a spatula to form “snow flakes” dough
分次倒入木薯粉-用刮刀翻拌至成 “雪花状”

*If the dough is too dry, you can add a tbsp by tbsp of coconut cream to form a dry dough
*如果面团太干, 可再加适量的浓椰浆, 将面粉揉至雪花状

6.Knead until a dry dough (not soft and smooth dough) if formed - cover the dough with cling wrap. The dough should not be too wet. When you press the “snow flakes” dough with your palm and it forms a dough BUT crumble when you push with your fingers
搓揉至干面团形成即可 - 盖着保鲜膜备用 (不可柔至软而光滑的面团) 面团不能太湿, 当你用手掌按压雪花状面团时, 它会成团。但当你用手指推动它时, 它就会碎裂

7.If you are using wooden mold, sprinkle a little tapioca starch on the mold first before the next step. But if you are using a plastic mold like me, then you won’t need to coat the mold with flour
如果你使用的是木制模具-就先在模具上撒一点木薯粉后再进行下一步. 但是如果你像我一样使用的是塑料模具, 那你就不需要在模具上撒面粉

8.Press the dough into the mold, trim off the excess dough. Flip the mould over and firmly tap the mould to release the shaped dough
把面团压入模型, 切除多余的面团, 敲出花形面团

9.Place the dough on a aluminum pan (The baking pan does not need to be greased or dusted with flour)
将花形面团放在铝制烤盘上 (烤盘不需铺油纸、也不需撒面粉垫底)

10.Use a toothpick and dot the tip of the toothpick on red food coloring and dot on the cookie dough
用牙签沾上食用红色素, 在饼面上点个小红点

11.Bake in the preheated oven at 150℃ for 20 minutes - Top heat, bottom rack
放入已预热烤箱, 以150℃, 烤20分钟 - 上火, 最下层

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