用蒸锅就能做的千层蛋糕。它的做法不难，只要在制作时掌握几个小技巧，然后再花点时间把蛋糕一层层的蒸熟，相信这款美味的蒸蛋糕是新手也能胜任的巧克力千层蛋糕。

这是属于砂劳越的千层蛋糕之一。砂劳越是马来西亚面积最大的州，位于东马来西亚。这里的千层蛋糕分成蒸和烤的两种。烤的蛋糕用了大量的蛋黄，层次相当薄，有浓浓的蛋香味；而蒸的蛋糕层次不像烤的那样讲究‘多和薄’，它口感浓郁湿润，扎实细腻，有兴趣的朋友可以试一试。

材料：
1）无盐牛油 – 250g
2）糖 – 40g
3）鸡蛋 – 5粒
4）炼奶 – 160g
5）低筋面粉 – 85g
6）泡打粉 – 1/2 tsp
7）白烘培巧克力 – 80g
8）黑烘培巧克力 – 80g
9）可可粉 – 1/2 tbsp

*我用六寸四方烤盘
*材料都必须是室温。
*要用小火蒸蛋糕。用大火或把蛋糕蒸太久都会让蛋糕的表面不平整。
*我会在蒸到6-7分钟时把蒸锅的盖子打开，擦干水分，然后盖回锅盖继续把蛋糕蒸熟。这种方式蒸出来的蛋糕表面比较平整。觉得麻烦的朋友可以省略这个步骤，蛋糕的口感不会受影响。
*蒸的时间仅供参考。建议蒸的时候多留意蛋糕的状态，计算一下时间，这样才能掌握蒸熟的时间。

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This is one of the traditional steamed layered cake from Sarawak. Sarawak is the largest state in Malaysia and it's located in northwest Borneo Island. There are two type of layered cakes in Sarawak: steamed and baked. I grew up with steamed layered cake, they are the must have cake during Chinese New Year. The cake is moist, rich, soft and super tasty. Do give it a try!!!

Ingredients：
1）Unsalted Butter – 250g
2）Sugar – 40g
3）Eggs – 5
4）Condensed Milk – 160g
5）Cake Flour – 85g
6）Baking Powder – 1/2 tsp
7）White Baking Chocolate – 80g
8）Dark Baking Chocolate – 80g
9）Cocoa Powder – 1/2 tbsp

*6 inches square cake pan
*All ingredients must be at room temperature.
*Use low heat for steaming, High heat or prolonged steaming will cause the cake’s surface wrinkle.
*You can open the lid every 6-7 mins, wipe the lid dry, cover and continue steaming until the cake is cooked. The surface is more even by doing this way. However, that’s is totally optional, the taste will not be affected by the look.
*Steaming time is for reference only. Keep an eye on the cake while steaming so you can better estimate the steaming time for each layer.

#sarawaklayercake #巧克力千层蛋糕 #千层蛋糕 #蒸巧克力蛋糕