cendol agar-agar

[cendol layer]
500ml water
170g sugar
250ml water + 12.5g agar-agar powder
extract from 1 coconut + water (total 250ml)
small pinch of salt
30g corn starch
500g cendol

1. bring 500ml water + sugar to boil
2. add 250ml water dissolved agar-agar powder. bring to boil again
3. mix coconut, salt and cornstarch
4. lower heat, add coconut mixture.
5. over medium heat, bring to boil again.
6. remove from heat, mix in cendol.
7. pour into 10 inch pan

[melaka sugar layer]
500ml water
200g melaka sugar
2 blades of panda leave
250ml water + 12.5g agar-agar powder
extract from 1 coconut + water (total 250ml) + pinch of salt

1. bring 500ml water + sugar to boil, simmer till sugar dissolve
2. add 250ml water with dissolved agar-agar. bring to boil again
3. add coconut extract, lower heat. when small bubbles exist at the side of the pot. remove from the heat
4. carefully pour over the cendol layer. make sure the cendol layer surface is solidify but yet wobbly.
5. use a drainer as there will be residuals in palm sugar.

cool in the fridge.

冷藏液種

液種
高粉 300g，

水 300g，

干酵母 1g （另一食譜5g)

1。将所有材料依序搅拌至酵母完全溶入面团中即可。

2。室温发酵1小时后，放入冰箱冷藏，至少16小时，备用

主麵團

高筋粉 360 g

糖 125 g

速发干酵母 7 g 

盐 6g

水 60g （逐漸加）

全蛋 75g

蜂蜜 25g （可減量）

冷藏液种 400g

奶油 60g

做法：

1。除了奶油以外，其他的材料依序放入搅拌至勻，加入奶油，搅拌至完成阶段，基本发酵 40 分钟 (或一小時)

2。发酵完后分割所需的份量，滚圆，松弛 30 分钟

3。整形或包入喜欢的内馅

4。发酵两倍大后，表面刷上蛋液。

5。放入预热后的烤箱，150 度烤 15 - 20 分钟即可