香兰千层蛋糕 PANDAN LAYER CAKE

 

Pandan Sponge Cake

Ingredients:

AFI Vanilla Sponge Mix ECO 250g

by #ActiveFoodIngredients

Egg 250g （5pcs）

Pandan Juice 60g

Oil (corn/palm) 60g

Method:

1） Mix all ingredients (except oil) with mixer attachment whisk

for 6 minutes high speed until peak form.

2） Add in oil and mix at low speed 1 minute or until

homogeneous batter.

3） Pour batter into 2 nos of 6" round cake mould evenly.

4) Bake at 180⁰C for 25-30 minutes.

(Baking temperature and time are depending on sizes of

baking pan and type of oven)

5）Slice the cake into 3 pcs for later using.

Pandan Paste

 Ingredients:

400ml  thick coconut milk (i use 2 packets of kara coconut milk)

200ml fresh milk

500ml pandan juice = blend 8 pandan leaves + water

80g white packaging Hoen Kwe flour（corn flour substitute)

80g castor sugar

12g agar-agar powder

Steps:

6) 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.

7) Put one layer of kaya paste (step 6) into a 6" round cake mould, level it by using spatula. then place a piece of cake at the centre, repeat the process until you put the last layer of the kaya paste. 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.

香兰海绵蛋糕

材料：

海绵蛋糕粉 250g

（sponge mix by #ActiveFoodIngredients）

全蛋 5粒

香兰汁 （8片香兰叶加水打成汁）60g

米糠油/玉米油/融化牛油 60g 

做法：

1）把所有材料（除了油）放进一个大碗，用搅拌机快速搅拌6分钟。面糊会膨胀至材料的双倍，所以要用比较大的碗。面糊会很柔滑和粘稠。

2）加入油，用低速打一分钟至幼滑即可。

3）把面糊倒进2 个6寸的蛋糕模。

4）180度上下火烤25-30分钟至熟。

烤箱温度只能供参考！依据个人烤箱温度为准。

5）待完全冷却，每个蛋糕切成3片待用。

香蘭軟糕 / 咖椰材料

材料：

400ml 椰漿

200ml 清水

500ml 香蘭汁 = 2片香蘭葉+水，打成汁 

80g 印尼綠豆粉（白）/ 用玉米粉代替 

80g 細砂糖

12g 燕菜粉 

（以上分量可以做2 个6寸的圆蛋糕）

香蘭軟糕做法：

6） 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。

7）我使用2个6寸的圆模，先倒入一層(做法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。