Pandan agura cake 班兰相思蛋糕

 15 min 25 min 45 min

不懂是不是烘炉的温度不对, 我就是没有办法做出表明滑滑的相思蛋糕, 不过蛋糕体还不错, 很棉密湿潤。

食谱 : http://auntyyoung.blogspot.my/2013/09/pandan-ogura-cake.html?m=1

班兰相思蛋糕
材料:7寸方模

A

蛋黄 100克

全蛋 1 个
盐 1/4 茶匙
粟米油 60克
浓缩班兰汁70克
椰奶 20克 (我用鲜牛奶)
低筋面粉 75克B
蛋白 200克
细砂糖 80克
柠檬汁 1茶匙做法 (A)
1。蛋黄、全蛋、盐、粟米油、浓缩班兰汁和椰奶用打蛋器打至起小泡。
2。筛入低筋面粉再打滑,放一边备用。

做法 (B)

1。蛋白加+柠檬汁+细砂糖打至起泡不跌
2。把3/1A和蛋白霜混合, 再加入其他的蛋白轻轻搅拌至均匀。(像戚风蛋糕的混合法)
3。将面糊倒入7寸的方模里,把空气敲出。

        放入预热后的烤箱里,于蒸烤法160’C
        烘烤30分钟,转小150‘C烘烤15分钟或至熟便可。
4。蛋糕烘好后,立刻取出,倒扣待凉后才切开享用。
Pandan Ogura Cake
Ingredients: (7“ square pan)
A
egg york         100g
whole egg       1
salt                 1/4 tsp
corn oil           60g
pandan juice    70g
coconut milk    20g (i use fresh milk)
superfine flour 75g

B
egg white      200g
castor sugar  80g
lemon juice   1 tsp

utensil :
7″square spring-form pan

Method :

A
1.  Beat the  egg york,whole egg,salt,corn oil,pandan juice and coconut milk until fluffy.
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside.

B
1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix method A’s mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3.  Pour the mixture(B2) into the 7″pan, try to get rid of the air by lightly tapping the pan.
4.  Put pan into a larger pan half-filled with hot water. Bake with preheatedoven at 160’C for 30 min then turn down to 150’C for 15 min or until baked.
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.

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