班蘭蛋糕Pandan cake

56 留言 0
一起跟著做! 鼓勵作者

班蘭葉的真香,絕不是精華油可取代的。
Pandan flavouring gives the cake colour, however, with leave juice incorporated in the cake, it displays a rich pandan aroma and perfect flavour to create a full genuine taste.

份量6人份 烹調時間60分鐘

食材

班蘭葉pandan leaf 5片pcs
椰奶coconut milk 70克g
水water 30克g
蛋黃糊(A)
蛋黃yolk 4個pcs
糖sugar 30克g
班蘭液pandanliquid 90克g
菜油vegi oil 60g
自發粉self raising 100克
鹽salt 少許few
蛋白糊(B)
蛋白white 4個pcs
糖sugar 30克g
  • 1預熱烤箱180度; Preheat oven to 180C.
  • 2取5片葉子,把頭尾剪掉; Cut the yellowish ends of the leaves.
  • 3把葉子切細,放在攪拌杯裡; Cut the leaves into fine pieces and put them into the blender.
  • 4加椰奶和水一同打至幼嫩; Add coconut milk and water then blend to really fine pieces.
  • 5隔渣取汁備用,用手搾乾後汁液約有90克,多了一些也沒關係; Get about 90g juice with a filter, squeeze with a hand to get more. It doesn't matter if it is more than that.
  • 6把蛋黃糊裡所有材料混合; Add all ingredients under (A) in a big container then mix well.
  • 7從高處篩入自發粉; Sieve the self raising flour into the mixture.
  • 8略為攪拌; Mix well.
  • 9於另一乾淨盆中把蛋白打散,加糖,至堅挺; In another dry clean container, whisk egg with sugar white till firm.
  • 10蛋白分3次輕輕以切拌方式拌入蛋黃糊中,直至完全混合; Add egg white into egg yolk mixture by 3 times with cut & fold method till entirely mixed.
  • 11把粉漿從高處倒入8寸中空模具,震兩下子把氣泡趕出; Pour into such mold, tap twice on the table to release big bubbles inside.
  • 12烤20分鐘出爐後震一下把熱氣趕出,立刻倒轉待涼; Bake for 20 mins, take it out, tap on the table, upside down to cool.
  • 13半小時後或完全冷卻後脫模; Unmold the cake after cooling down (usually after half an hour).
  • 14用鋸的方法切塊; Cut carefully and serve with tea.
  • 15與眾同樂。 Enjoy with friends.
贊助
2017/06/21 發表 812 瀏覽

有 0 人跟著做 一起跟著做!上傳照片感謝作者

將照片拖放到此即可上傳

看更多相關食譜

討論共 0 則

登入會員,討論人氣食譜秘訣