海藍椰椰千層蛋糕 Ocean Blue Coconut Crepe Cake | 食譜 Recipe & Ingredients

食材 Ingredient List

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步驟 Instructions

1. 準備蝶豆花牛奶 (Prepare Butterfly Pea Milk)
   將蝶豆花放入溫牛奶中浸泡，備用。
   (Soak butterfly pea flowers in warm milk and set aside.)
   
2. 製作蝶豆花千層皮 (Make Butterfly Pea Crepe Layers)
   • 在碗中加入雞蛋和白砂糖，攪拌均勻。
     (In a bowl, add eggs and sugar, mix well.)
   • 加入低筋麵粉，再次攪拌至無顆粒。
     (Add cake flour and mix until smooth.)
   • 過篩後，將蝶豆花牛奶倒入麵糊中，攪拌均勻。
     (Strain and pour in the butterfly pea milk, stir well.)
   • 加入玉米油，攪拌均勻後再次過篩。靜置30分鐘。
     (Add corn oil, stir evenly, strain again, and let it rest for 30 minutes.)
     
3. 煎千層皮 (Cook Crepe Layers)
   • 小火加熱不沾鍋，倒入麵糊。煎至表面冒泡即可。
     (Heat a non-stick pan over low heat, pour in the batter, and cook until bubbles appear on the surface.)
   • 每片煎好的皮用6吋模具壓成圓形。
     (Press each cooked crepe into a 6-inch circle using the mold.)
     
4. 製作海藍椰子奶油 (Make Coconut Cream Filling)
   • 淡奶油500g加入白砂糖30g、螺豆花粉8g和椰子粉30g，打發至硬挺。
     (Whip 500g heavy cream with 30g sugar, 8g butterfly pea powder, and 30g coconut powder until stiff peaks form.)
   • （選擇性）加入藍色色素調色。
     (Optional: add blue food coloring for color.)
   • 將打發好的奶油裝入塑膠袋備用。
     (Transfer the whipped cream into a piping bag.)
     
5. 組裝蛋糕 (Assemble the Cake)
   • 交替堆疊一層奶油和一層煎好的千層皮。
     (Layer the cake by alternating a layer of cream and a layer of crepe.)
   • 蛋糕冷藏2小時。
     (Refrigerate the cake for 2 hours.)
     
6. 抹面與裝飾 (Frost and Decorate the Cake)
   • 淡奶油150g和白砂糖10g打發後抹在蛋糕外層。
     (Whip 150g heavy cream with 10g sugar and frost the cake.)
   • 最後撒上椰蓉作為裝飾。
     (Finish by sprinkling desiccated coconut on top as decoration.)

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