0614 June

14th June: Kueh Lapis

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Kueh Lapis: (7×10 pan and 8×8 square, 6 and 10 layers respectively)

– 375g semi-hard butter (I used Liv salted butter)
– 225g condensed milk
– 3 tsp rum (optional but makes a whole lot of difference)

– 112.5g plain flour
– 2t cinnamon + 1t nutmeg

– 15 egg yolks
– 150g castor sugar

– 7.5 egg whites
– 37.5g castor sugar
– 1/4 tsp cream of tar tar
Adapted from (3/4 recipe): http://www.thebakingbiatch.com/2012/07/kueh-lapis-legit.html

Instructions:
1) Cream ①, about 5 minutes.
2) Sift ②.
3) Add ② to ①.
4) Beat ③ until thick.
5) Add butter mixture to ③ in batches until well mixed.
6) Beat ④ until stiff peaks.
7) Fold egg whites into the other mixture. (in batches)
8) Preheat oven to 200°C, top and bottom heat.
9) Layer the bottom with parchment paper, then grease the sides and bottom.
10) Weigh out 70 to 75g for each layer. Spread it evenly using a spatula.
11) Bake first layer for around 3-5 minutes.
12) Turn oven to top heat only (roasting)
13) Spread second layer, bake for around 1 min 40 seconds. Keep a close watch!
14) Repeat until you have no more batter left (or space in your pan)
15) Cool upside down on a cooling rack.

Notes:

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