Hui Cheng’s 30-yolk Kueh Lapis
I saw Hui Cheng posting this recipe so I thought I’d put it here for easier reference.
This recipe is so rich of egg yolk with zero – yes, zero egg white. I have recorded it here in case I feel like having something so rich and decadent one day. There will be such a day.
食谱
Hui Cheng’s 30-yolk Kueh Lapis
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 300 gbutter
- 30egg yolk
- 250 gsugar, divide into 1/2 and I used 220g only
- 3 tbspcondensed milk
- 2 tbsprum
- I tsp vanilla paste
- 50 gsuperfine flour, cake flour
做法
- 01beat butter with 1/2 (125g) sugar until fluffy
- 02in a separate bowl beat egg yolk ( 1 st a time )with 1/2 (125g) sugar , condensed milk until thick and fluffy
- 03fold in flour, rum,vanilla paste mix till well combined.
- 04Fold egg yolk mixture and( 1) butter mixture togather mix till well combined.
- 05grease and line an 8 inches square tin . Scoop 120 g of cake mixture for 1st layer level it and bake in preheated oven at 180c on upper shelf for 5-7 minutes.
- 06Bring out cake tin layering using 100g of cake mixture from 2nd layer till cake mixture used up .
- 07place a piece of parchment paper on top of baked surface. Use a metal flattener to press all around surface , expelling all air bubbles trapped. Otherwise the cake arches and surface will look pimply.
- 08Tips: check the first few layers to determine the exact time needed as each oven is different. Best Keep overnight before served. Happy baking!