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Sunday, March 16, 2008

KEK LAPIS EVERGREEN



















Resipi Kek Lapis Evergreen ni kalau tak silap saya dapati dari Forum Cari. Terlupa lak siapa penyumbangnya. Anyway thanks for sharing. Cuma, pada pendapat saya, kek ni agak manis. Maybe next time when I do it, I shall cut down on the sweetness such as sugar,milk or kaya. Also, I only did 75% of the cake

KEK LAPIS EVERGREEN

Bahan-Bahan
10 biji telur ayam
16 oz mentega
1 gelas tpg gandum (I based on 120 gm)
1 gelas gula kasar (I based on 240 gm)
1 botol kecil pandan paste
1 tin susu pekat (kecil)
1 tin sekaya (sama sukatan susu)
1 peket santan serbuk
sedikit vanilli


CARA:-

PUKUL MENTEGA DAN GULA HINGGA KEMBANG. LEPAS ITU, MASUKKAN TELUR SATU-PERSATU HINGGA HABIS.MASUKKAN SUSU, SEKAYA, PASTA PANDAN DAN SERBUK SANTAN KE DALAM ADUNAN TADI. GAUL SEBATI. TERAKHIR, MASUKKAN VANILIN DAN TEPUNG GANDUM. GAUL HINGGA SEBATI.


SEDIAKAN LOYANG YANG TELAH DISAPU DENGAN SEDIKIT MENTEGA DI SEKELILINGNYA. LAPIS SETIAP LAPISAN ADALAH MENGIKUT SUKATAN 1 CAWAN KOPI BAGI SETIAP LAPISAN. BAKAR LAPISAN PERTAMA DENGAN MENGGUNAKAN API ATAS. BEGITULAH SEHINGGA ADUNAN HABIS.


SETELAH HABIS ADUNAN DILAPIS, BAKAR SEKEJAP DENGAN MENGGUNAKAN API ATAS SEHINGGA KECOKLATAN DAN FINALLY BARULAH DIPASANG API BAWAH BAGI MENGEMBANGKAN LAGI ISI KEK ITU NANTI.

























Nota:

Peraturan ini 'wholesale' dari yg empunya resipi. Saya akan cuba ubahsuaikan dgn cara saya sendiri later, Insya'allah.

16 comments:

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Dianne said...

Salam Br Rozzan,
Mashaallah! cantik lah kek ni,dyg mmg suka kek evergreen dr dulu lagi.eheh BR dyg nak bgtau,resepi nyer tu lain drp yg dyg ada,nanti emailkan dyg yer jika nak.
wassalamualaikum

Anonymous said...

Hallo Bro Rozzan

I am a Singaporean currently living in The Netherlands. I am very interest to bake 'kek lapis evergreen' unfortunately i cannot understand bahasa. Can you please translate to english?

Thanks in advance

Anonymous said...

saya ibrahim..asal kota bharu kelantan..kawin dgn orang bintulu sarawak...so ada la belajar2 buat kek lapis..bila tgk u punya photo..i boleh comment yg kek tu tak berapa masak...sbb between layers sepatutnye ada gariskan cokelat...itu pandangan ja..rasa dia ok tak ??
saya pun dah boleh buat kek evergreen..u pakai butter jenis ape ?? ib5161@yahoo.com

BRO ROZZAN said...

Dianne,
Ooppss, sorry ye Dayang, missed pulak komen anda. Insya'allah kalau saya nk resipinya saya req dari dyg yer!

BRO ROZZAN said...

Hi anonymous, perhaps u can give me ur email ya!

BRO ROZZAN said...

Mekasih Ibrahim. Bila saya baca komen anda, saya rasa banyak lagi yg anda harus belajar ttg pembikinan kek lapis ya!

Utk pengetahuan anda, kek lapis tak semestinya mempunyai garisan coklat atau warna yg gelap pada setiap lapisan. Samada garisan tu nmpak "coklat" atau pun kurang coklatnya tergantung dgn citarasa anda ya! kalau anda gemar kek anda kelihatan warna coklat yg gelap pada setiap lapisan, anda bakarlah lebih lama agar permukaan setiap lapis tu warnanya gelap/coklat.

Mengenai butter, saya gemar gunakan butter yg berasal dari Australia. Sekali lagi thanx fr ur feedback but kek tu mmg masak betul..

wanie said...

salam..nak tye 16 oz mentega bersamaan berapa gram?

BR said...

BR > wanie

16 oz bersamaan dgn 454gm. Kalau nk senang gunakan jer 500 gm ya.

tshirt said...

bro rozzan,i peminat setia your blog. I 've tried yr kek lapis berempah, and i received a lot of compliments from people who tasted it. They said its the best kek lapis they had ever tasted. He,he...suka hati betul.Thanks for having such a big heart in sharing your great recipes with the world. May Allah bless you and your family.

if you dont mind I would like to inquire some information regarding this kek lapis since you are very experienced in it . what is the contribution of egg whites in a recipe. For example,in a recipe that requires 20 egg yolks and 5 egg whites, what happen if we change it to 20 yolks and 10 whites. How would this change the texture and the taste of the kek.Thanks bro for your knowledge and time.

BR said...

BR > tshirt

First of all, thank you for trying the lapis rempah recipe. I'm glad it turned out well for you. Congrats.

Abt the egg whites, normally egg whites give volume to the cake, as in the size of the cake. Egg yolks on the other hand, give a finer and softer texture to the cake.
In general, for non-sarawak types of lapis cakes, for 20 eggs recipes, normally we use abt 4-5 egg whites. This is to create a layer cake which is soft in texture. Of course other ingredients also play their part for a balanced recipe.

If you use 10 egg whites and 20 yolks for a normal, typical lapis cake, then, the cake would be 'bigger' in volume but may not turn out well.

For sarawak lapis cake, it is different. Even though they use all egg whites & yolks, the recipes also uses ingredients like horlicks, sugar, kaya, jams and condensed milk; all of which will help to balance the whole recipes to give a moist sarawak layer cake.
Hope that explains ya.

tshirt said...

bro rozzan, thanks for your valuable explanations. thanks again.

BR said...

You're welcome tshirt.

Anonymous said...

salam..nk tanya.. kebiasaannya saya akan bakar lapisan pertama dgn api atas n bawah sekali..lapisan kedua n seterusnya baru guna api atas je..smpai habis.. pd pndpt sdara, cra mna yg akn mmberikan hasil yg lebih memuaskn..cra yg biasa sy guna atau cra dlm rsepi ni? ni 1st time sy dgr cra bakar kek mcm ni..hrp dpr bg pndpt utk mningkatkan lagi mutu kek lapis yg sy buat..:) -zue,sarawak

Anonymous said...

Kalo yg kukus mcm mn nk buat garis coklat kt tgh2 tu?

Azelea Bakrie said...

Hi abg Rozzan, saya nak tanya sikit - 1 paket serbuk santan tu berapa gm? Saya cuba beli tapi paket santan tu banyak sangat variasi via ukuran beratnya... Saya orang Malaysia tapi duduk di London dah 2 tahun lebih, rindu sangat makan kuih lapis jadi ingin buat kuih sendiri! Salam