15/6/2016 (Wed) Pandan Layer Cake

週末家婆從院子採了很多香蘭葉回來。於是用果汁機打了很多香蘭汁收入冷凍庫慢慢用。

寶寶昨天的要求，香蘭千層蛋糕！

今早就一早爬起來做咯〜

香蘭千層蛋糕

蛋糕材料：

(A)：

10g 香蘭汁

10g 全脂牛奶/鮮奶/豆奶/嬰兒配方奶

20g 米糠油/橄欖油/玉米油/任何菜油

2顆 蛋黃

40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

(B)：

2顆 蛋白

15克 有機蔗糖/白砂糖

1/2茶匙 檸檬汁/醋

蛋糕做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊，輕輕地擠成6公分圓狀。 （大小請根據自己的蛋糕模/玻璃碗/布丁碗的尺寸,再減2-3公分) 擠好後，可以用手指稍微抹平凸/尖的表面。

5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

香蘭軟糕 / 咖椰材料

50ml 椰漿 

200ml 鮮奶 (大人版可用椰漿）

250ml 香蘭汁 = 2片香蘭葉+水，打成汁 

40g 印尼綠豆粉（白）/ 用玉米粉代替 

40g 細砂糖

6g 燕菜粉 

（以上的分量足夠4個9公分的小砂鍋。如果蛋糕模具更大，請酌量增加分量哦。）

香蘭軟糕做法

7. 把所有材料倒進一個小鍋，攪拌均勻。用打蛋器不停地攪拌在小火煮至濃稠，熄火即可。

8. 我使用花型砂鍋(內徑9 公分)，先倒入一層(7)，鋪上一片蛋糕，如此類推，直到完成為止，最上一層舖的一定要是香蘭軟糕，舖一張保鮮膜緊貼香蘭軟糕的表面。用一些小重的東西壓著，預防浮起來，待冷，放入冰箱冷藏2 - 4 小時後，即可脫模。

Pandan Layer Cake for my princess' Teatime....

Yesterday we were discussing what type of cake to be made for my girl's 3yo birthday next month. And this discussion recalled her 2yo Barbie doll pandan layer cake, so she requested this cake for today.

Pandan Layer Cake 

(yield 4 nos of 9cm casserole bowl) 

Cake Ingredients:

Egg Yolk Batter:

2 Egg Yolks

20ml Grapeseed Oil/any vege oil

10g Pandan juice

10g Fresh Milk/any milk

40g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

15g castor sugar

few drops vinegar/lemon juice

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper with the size slightly smaller than your cake mould/pudding bowl/glass bowl 

7) Bake for 20mins or light golden brown on the surface.

8) Place the cake on the wire rack for cooling down.

Pandan Paste Ingredients:

100ml  coconut milk

200ml fresh milk （for adult can use coconut milk)

250ml pandan juice = blend 4 pandan leaves + water

40g white packaging Hoen Kwe flour（corn flour substitute)

40g castor sugar

6g agar-agar powder

Steps:

9) Put all ingredients in a small pot and mix well by a whisk, cook under small fire, non-stop stirring and cook until boiling and thicken.

10) I use 4 nos of casserole bowl, put one layer of (9), then place a piece of cake at the centre, repeat the process until you put the last layer of the kaya. Place a layer of cling wrap close to the surface. Use some weight to put on top of the cake to prevent the cake from "floating", leave to cool, once cool, transfer to the fridge, refrigerated for 2-4 hours before removing from mould.

My Past Pandan Layer cakes