This is the bread maker that I'm using:
Ingredients:
材料
5 Eggs 鸡蛋 5粒
170g Castor Sugar 细砂糖 170克
3-4pcs Pandan Leaves 班兰叶 3-4片
175g Coconut Milk 椰奶/椰浆 175克
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Method:
步骤1. Heat 50g sugar in a saucepan over medium-low heat until brown, stir in coconut milk, mix well. Whisk egg and castor sugar until sugar dissolved. Pour through a sieve.
将50克的糖放进锅里,煮至成焦糖,倒入椰奶,拌均。鸡蛋和细砂糖搅拌至无颗粒。过滤。
将50克的糖放进锅里,煮至成焦糖,倒入椰奶,拌均。鸡蛋和细砂糖搅拌至无颗粒。过滤。
2. Take out the bread barrel from Song Cho Bread Maker. Install the stirring rod. Add all ingredients into the bread barrel.
3. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Select <#12 JAM> , press < START >.
安装好后按键选择 《#12 JAM》,按 《START》。
Note: During the cooking, scrape the sides 1-2 times in between to prevent harden egg residue sticking at the sides of the bread barrel. 面包机烹煮过程,如果有蛋液凝固在面包桶, 需要用刮刀稍微搅拌1-2次,成品才均匀。 |
4. When the kaya is ready, remove the bread barrel from the bread maker. Discard the pandan leaves, blend until smooth. When it's completely cooled, transfer to a jar and keep chilled.
咖椰煮好后丢掉班兰叶,用搅拌器打至顺滑,即可。自制咖椰不含防腐剂,必须放冰箱。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.
Enjoy!
Enjoy!
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