传统鸡蛋糕食谱|娘惹食谱|外酥内松|Traditional Kuih Bahulu|Egg Sponge Cake|Nyonya Recipe|Crusty outside fluffy inside
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- čas přidán 8. 04. 2021
- #鸡蛋糕 #娘惹食谱 #外酥内松
#KuihBahulu #EggSpongeCake #NyonyaRecipe #CrustyOutsideFluffyInside
♦彩虹九层糕食谱Rainbow Kuih Lapis (Kow Chan Kuih) Recipe: • 彩虹九层糕食谱|娘惹糕|粉色彩虹| Rain...
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♦ Oven: Electrolux 72L Built in Oven c.lazada.com.my/t/c.Y5Zedw?ur...
今天来做娘惹食谱，传统鸡蛋糕食谱。烤好立刻吃，外酥脆内蓬松，充满童年回忆口味。这食谱材料传统简单，无发粉，无牛油，无香精，较健康直接，每一口满满蛋香味。纯靠鸡蛋来蓬发，因此打发鸡蛋霜成为食谱蓬松关键，所以鸡蛋分量和打发浓稠度方式时间超重要。打发过渡/不够都会影响口感哦。不能再减糖，不然不能脆的。另一个诀窍是要稍微烤干面粉，除去面粉里多余水份，帮助鸡蛋糕内部柔软。烤的技巧当中模具一定要抹足够油，而且提前预热模具够热再倒入面糊，烤出来就不粘模，容易脱模。面糊放置太久会消泡，做大份的建议取一半盖好放冰箱，没那么快消泡
收藏方式：烤好立刻吃，口感最佳。彻底凉透，收密封容器室温7天。隔天toaster / 预热烤箱100C: 2-3分钟弄热, 放温，外层会回脆再吃。
Let’s make Nyonya recipe today, traditional Kuih Bahulu, Egg Sponge Cake recipe. Eat immediately after baking, crusty on the outside and fluffy on the inside, full of childhood memories flavors. This recipe uses traditional simple ingredients, no baking powder, no butter, no essence, healthier and straightforward, every bite is full of egg fragrance. Purely relies on eggs to rise, so whipping egg meringue correctly is key to fluffy Kuih Bahulu, so the egg measurement, whipping method, timing, consistency are super important. Underwhipped/overhwhipped will affect the texture. Can't reduce sugar anymore, if not cant be crispy crusty. Another trick is to prebake the flour slightly to remove the excess moisture to promote soft interior for Kuih Bahulu. For baking technique, coat mould with enough oil, preheat mould till hot enough before pouring in batter. This prevent sticking after baked, thus unmould easily. Batter will deflate if left too long. For big batch making, suggest cover half of the batter and chill in normal fridge, prevent it from deflate too fast.
Storage Method: Best eaten once baked. Cool completely, store in airtight container room temperature for 7days. Next day reheat in toaster/ preheated oven 100C: 2-3minutes, let warm, crusty back then serve.
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.
♦食谱 =23大 / 27小 块鸡蛋糕=
64克 中筋面粉
6克 玉米淀粉
1片 斑斓叶
1克 盐
116克鸡蛋 （约2颗Grade A鸡蛋）
65克细纱糖（分3次加）
(预热模具，预热烤箱200C: 15分钟)(上下火，不开旋风，第4层烤)
(烤鸡蛋糕，预热烤箱200C: 12-13分钟)(上下火，不开旋风，第4层烤)
♦Recipe =23big / 27small pcs Kuih Bahulu=
64g All Purpose Flour
6g Corn Flour
1 Pandan Leaf
1g Salt
116g Eggs (about 2pcs Grade A Eggs)
65g Caster Sugar (divide in 3 addition)
(Preheat mould, Preheated Oven 200C: 15minutes) (Top Bottom Heat, No Fan Force, 4th Rack)
(Bake Kuih Bahulu, Preheated Oven 200C: 12-13minutes) (Top Bottom Heat, No Fan Force, 4th Rack)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love - Jak na to + styl
![Malaysian Madeleines | Kuih Bahulu | Bahulu Cermai | 传统烘鸡蛋糕 [Nyonya Cooking]](/img/n.gif)
»烤好立刻吃，外酥脆内蓬松，充满童年回忆口味。
»不能再减糖，不然不能脆的。
»打发鸡蛋霜成为食谱蓬松关键，鸡蛋分量和打发浓稠度方式时间超重要。打发过渡/不够都会影响口感哦。
»稍微烤干面粉，除去面粉里多余水份，帮助鸡蛋糕内部柔软。
»模具一定要抹足够油，提前预热模具够热再倒入面糊，烤出来就不粘模，容易脱模。
»面糊放置太久会消泡，做大份的建议取一半盖好放冰箱，没那么快消泡
»收藏方式：烤好立刻吃，口感最佳。彻底凉透，收密封容器室温7天。隔天toaster / 预热烤箱100C: 2-3分钟弄热, 放温，外层会回脆再吃。
»Eat immediately after baking, crusty on the outside and fluffy on the inside, full of childhood memories flavors.
»Can't reduce sugar anymore, if not cant be crispy crusty.
»Purely relies on eggs to rise, whipping egg meringue correctly is key to fluffy Kuih Bahulu, the egg measurement, whipping method, timing, consistency are super important. Underwhipped/overhwhipped will affect the texture.
»prebake the flour slightly to remove the excess moisture to promote soft interior for Kuih Bahulu.
»coat mould with enough oil, preheat mould till hot enough before pouring in batter. This prevent sticking after baked, thus unmould easily.
»batter will deflate if left too long. For big batch making, suggest cover half of the batter and chill in normal fridge, prevent it from deflate too fast.
»Storage Method: Best eaten once baked. Cool completely, store in airtight container room temperature for 7days. Next day reheat in toaster/ preheated oven 100C: 2-3minutes, let warm, crusty back then serve
Hi i don't have the mould can use muffin mould instead?
@@Tinkerbell6636 you can try, but maybe dont fill too tall
不炒面粉行吗？
@@bhcbhc2865 稍微烘干面粉帮助内部柔软噢
Mmlm
.
香喷喷好味味的非常專業人才一看就知好東西
好吃的小蛋糕，可口酥脆，香味餸甜，谢谢分享。
哈哈，是的，迷你可爱，希望你也尝试
好棒！！！刚刚试做了，甜度刚刚好，很好吃，谢谢分享食谱😘❤
Crunch outside.. Soft inside 👍
My favourite egg bahulu especially during CNY. Thks for sharing. I would love to try it.
Oh yaya, traditional recipe, hope you can try
刚试做了来吃了，家人们都说好吃。谢谢妳細心教程。
I use traditional egg beater to beat 30 eggs and l also use traditional mould to bake the bahulu. That mean l use charcoal to bake the bahulu. So beautiful you bake the bahulu.
很細心每個步驟都詳細講解👍👍
谢谢你，尝试做噢
你说得很细心 每个影片也很贴心👍
谢谢你噢。尝试做噢
做的非常完美！好吃哦👍😋
谢谢你，希望你也做噢
Adik iwen...kakak DH ikut resepi adik memang menjadi tq adik😍
Tried this. First 3 times stickssss but eventually successful. Thanks 🙏
😇😱忘不了的香喷喷好味味專業人才啊
很喜愛你教的東西，又说的很淸楚👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
谢谢你噢。尝试做噢
@@iwen777 好的谢谢你
Best childhood memories 😀👍👏👏👏🥰
谢谢你的教学！期待你的影片👍👍👍
不客气，希望你尝试做噢
Ms Wendy..kueh Bahulu recipe bagus , cantik dan wangi setiap biji .Cheaf cantik ,kueh bahuru pun harum dan cantik..suara pun lembut dan terang..harap mada hadapan kamu begitu cermelang ,maju dan brrjaya..good job..tahnia ya..Dari Frankie Cheah.. !
我很喜欢
跟着你方法做了，非常好吃香到~😘😘感谢🙏
哈哈,很香叻。开心你喜欢，做了拍照来看噢
好喜欢😍
谢谢你，尝试做o
Good morning
I try it ..
Very nice and soft ..
Thanks for your video
哗‼️🤤🤤🤤🤤🤤🤤小时候的味道回来了‼️😃😃😃👏👏👏👏感谢分享哦😀😀支持‼️👍👍👍
是的。回味无穷，希望你尝试噢
Thanks! the ingredients are detailed
哈哈谢谢你，我做了好好吃，
哇很厉害，做了拍照来看
Beautiful 😍
Iwen i try your baulu so good thank u iwen i hope u may come with new recipe ...may god bless u.
Thank you so much💕
❤️❤️❤️, It's my favourite
Wow great, faster make it.haha
Hi Wendy... I plan to make this kuih bahulu.. but I will not using oven to pan fry the flour.. I will using pan fry method.. but how long should I pan fry it ?
我最喜欢吃这个了
真的?很好，赶快尝试噢。
@@iwen777 可是没磨具
@@user-vs8vv7nm8t 可以用muffin tin, 不过不要装过高
@@iwen777 好谢谢你
Wow, wow, wow, Wendy, how come you know i want this recipe.😋😋😋👍👍👍👍Thank you very much .🙏🙏🙏💕💕💕🌹🌹🌹🌻🌻🌻
Haha oh wow, great, nice coincidence, faster try it
@@iwen777 bought those moulds for months but still haven't use it. I gonna, make use of it soon.😄 Have a great weekend!🌹🌹🌹🌻🌻🌻😄
@@cimeiloo6198 oh wow great, pls send photo after making,
Can I use madeleines mould instead?
Iwen你好～请问你是用什么油涂抹模具呢？
How long do you have to preheat the oven before baking?
用铜盆烤也是一样的温度吗？
为什么我做的成品好像浸在油里，蛋糕底下油油湿湿的？
请问如果没有你这样的模具, 可以用别的吗？比如蛋塔的模具可以吗？
嗨....Wendy....你好! 昨天有试做了，很好吃，谢谢分享食谱. ..💓💓🙏🙏...如果鸡蛋用 (grate B) 两粒而已可以吗?
Good 🙂👍
Thanks, hope you can try
Possible to do a version of pandan kuih bahulu?
This is so good ❤
如果动作太慢，模具重新放进烤箱预热需要多少时间？
老师你好！请问可以用corn starch吗？corn starch 和 corn flour一样吗
Hi.. thanks for sharing the nice recipe, I followed every step you taught us, bahulu was excellent when it came out from oven (crispy on top and soft inside), but its texture didn't last till next morning even I kept them in a air tight container. All turn out dry & hard. Could it because the difference size of our oven?
Trima Kasih 🙏🌹🤗
Sama sama, cuba ya
Siap,,, Trima Kasih🙏🌹🤗
@@AstridBerbagi11 wow great, pls send me photo after making
你好，请问可以用低筋面粉吗？ 祝你新年快乐
nampak mcm sedap. dan sy suka cara anda meletakkan pandan pd tepung. selain wangi ia juga menghilangkan bau hanyir telur 🥰 adakah ia lembut setelah sejuk?
赞
下会你可以做pandan味的吗？
Good
请问可以用糖粉代替白糖吗？
May I enquire , I just buy a new kuih bahulu mould. How to deal it , before I start to used for baking ? Thank you. From : Singapore , Dorothy
如果用椰子油会好吃吗
我很想知道香港什么地方可以买到象你花形模
可以用冰箱里的鸡蛋吗？为什么我烤了外面不会酥脆?
很赞的小女孩。声音很可爱。好棒。😍😍😍
哈哈，谢谢你，希望你尝试做噢
全q h
鸡蛋分量和打发浓稠度方式时间超重要。打发过渡/不够都会影响口感哦
是的，要注意噢。
Hi IWen, can I use muffin mould pan and paper cupcake to bake this kuih bahulu? I don't have the actual mould.
You can try it, just the shape will be muffin shape, make sure to oil properly and must be hot when adding batter in
第一次做鸡蛋仔，跟着你的视频做成功了好吃謝谢，请问糖放50克可以吗?减少蛋会打发不起吗?不会吃太甜。
你不放糖也不会妨碍鸡蛋打不起来
请问这种小蛋糕可以加入乳化剂的吗？
炸气锅可以吗
你好！ 如果我沒有你這一種模具，我可以用 muffin 模具嗎？請問大概要焗多久？謝謝！🥰
可以尝试，不过不要装过高。烤的时间看你份量大小
Where do I buy the mould from?
没有斑斓叶也可以么谢谢
这个面糊里不需要加油吗？
1:33 面粉可以用锅炒干吗？
想问下 为什么我做出来的空心？
iwen 请问下 为什么我的kuih bahulu 会比较韧😥
为什么我的烘好吃起来的口感有一粒一粒粗粗的像糖还没溶完的沙粒?我用的是细沙糖了也打发了。
面粉可以用炒吗？
是用什麼油
请问模具需要处理before baking吗？like蜂窝饼的模具需要soak over night in oil.
为什么做bahulu是要用这种铁的mould? 其它烤盘不能吗⁉️
请问老师，你的烤箱是什么牌子啊？？？
Hi don't have the bahulu mould, can use muffin mould instead?
Yes u can, but maybe don't fill too tall
粉丝要买来过年可有买？有批发零售吗？请回复！谢谢
Hi, any good substitute for corn flour? Is it okay to use corn starch? Thanks in advance :)
Yes it is the same thing
Hi why did my kuih bahulu becomes hard after it cools down??
请问32L的烤箱~可以直接放上下两盘一起烤吗？😊
小烤箱火力较大。我的烤箱70L无法放两层烤噢，你要试看了
请问用冷蛋吗
現在香港找不到模具買了😢還有一種傳統餅乾，模具是圓模型的，請問有食譜嗎
没有斑斓叶可以吗？
If I dont't have those copper mould What other mould can I use?
Yes what other options? Can reply in English plz? Tq
Waooo... I want this resipe.. Thanks
👍
没有这个模型，我们用纸杯那就无法预热杯子了是吧老师
iwen 小姐, 请问妳, 买不到玉米粉可以用什么粉代替呢？
期待妳的回答, 谢谢！
要加了口感才好噢。去买吧，不难找的
@@iwen777 can i ask if use cake flour how different will the kueh be?
@@muilee21 LP LP
🤤🤗👍
請問這個份量可以做幾個？
你好， 问一下，我做的考好是酥脆，但冷了就硬了，哪里不对呢？谢谢
如果里面硬的话就是鸡蛋霜消泡了，混合面粉时要注意，不要翻拌过度噢。
如果只是外面不酥脆里面依然柔软的话，就放进toaster弄热回温，就脆回了
你不在面糊中加油吗
请问这个食谱可以用碳来烤吗？ 就是用传统的做法 传统的用具
你可以试看噢
Bake already can keep how long
Please see my video description box below or pin comment for storage method
Hello, is it possible to use frozen Pandan? I cannot find fresh where I live.
烤到最后不会消泡吗？一次12分钟，最少要烤三次吧？
小时候妈妈用沙来烤的，没有烤箱的年代…
建议做好面糊，取一半盖好收冰箱，放置室温太久很快消泡
Like
Too bad I don't like bahulu because of its super dry texture inside, tough to swallow. Hahaha. Anyway, great job Wendy!
Actually originally me to, but this recipe quite nice, if egg meringue beat till right consistency, best eaten once baked
I try to make it today . But fail... The printed part seem not well bake... I bake it on the middle rack.. who do you mean in the 4th rack... My oven only have 4 rack.. the 4th rack is the lowest rack
为什么我做都没成功？就是发不起来。
请问放隔天会变硬吗？
如果鸡蛋霜打发到位，烤的到位，不消泡，隔天应该是软的，可是外皮会不脆了。烤好立刻吃，口感最佳。隔天toaster / 预热烤箱100C: 2-3分钟弄热, 放温，外层会回脆再吃。