Saturday, May 28, 2016

煎哆班兰蛋糕 Cendol Pandan Cake






















煎哆班兰蛋糕

班兰戚风蛋糕 
材料 : 6寸脱底圆模

蛋黄  2个
玉米油  20克
新鲜班兰汁  25克
低筋面粉  40克


蛋白  2个
细砂糖  30克 


做法 :

1. 蛋黄,玉米油和班兰汁搅拌均匀。

2. 筛入低粉搅拌成均匀的班兰面糊。
3. 蛋白分次加入细砂糖打发成尾端挺立的蛋白霜。
4. 将蛋白霜分次加入班兰面糊里用橡皮刮刀轻轻拌匀。
5. 倒入模子里,轻轻把气泡敲出。
6. 放入预热后的烤箱,170烘烤大约40分钟。 
7. 蛋糕烘好后,立刻取出烤箱倒扣,待凉后脱模切成2片备用。


煎哆层 
材料 (A) :
清水  125克
燕菜粉  7克 

材料 (B) :
粟粉  15克
盐  少许
椰浆  125克 (椰浆100克 + 清水25克) 

材料 (C) :
清水  250克
砂糖  70克

煎哆  250克,沥干 


做法 :

1. 分别混合材料(A)和(B),备用。
2. 取一锅,混合材料 (C)煮沸。倒入材料 (A),煮滚。
3. 加入材料 (B)  转小火不停搅拌煮至小滚,熄火。
4. 倒入煎哆搅拌均匀。


蛋糕组合

1. 将1/3的煎哆液倒入7寸圆模,待稍为凝固。
2. 轻轻放上一片蛋糕,倒入另外1/3的煎哆液。
3. 再铺上一片蛋糕,倒入最后一层的煎哆液。
4. 待冷却后把蛋糕放入冰箱冷藏。
 




Cendol Pandan Cake

Pandan Chiffon Cake base 
Ingredients : 6” round pan with removable base

2 egg yolks
20g corn oil
25g pandan juice
40g cake flour

2 egg whites
30g castor sugar 


Method : 
 
1. Combine egg yolks,corn oil and pandan juice in a mixing bowl.
2. Sift in cake flour,mix well,set aside.
4. Beat egg whites until frothy. Gradually add in castor sugar, beating until stiff peaks form.
5. Add 1/3 egg white into egg yolk batter and mix well,add the remaining meringue until blended.
6. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
7. Bake in preheated oven at 170C for 40 minutes or until cooked.
8. Remove from oven,leave to cool and cut into 2 pieces. 



Cendol Layer (Recipe adapted from WendyinKK) 
Ingredients (A) :
125g water
7g agar-agar powder

Ingredients (B) :
15g corn starch
small pinch of salt
100g coconut milk mixed with 25g water totaling 125g 

Ingredients (C) :
250g water
70g sugar

250g cendol, drained


Method :

1. Mix ingredients (A) and (B) separately,set aside.
2. Combine ingredients (C) into the pot and bring it boil. Pour in ingredients (A),bring it boil again.
3. Add in ingredients (B) and keep stirring over low heat until it comes to boil. 
4. Remove from heat and put in drained cendol. Mix well. 



To assemble the cake

1. Pour the 1/3 mixture into the 7' inches round mould.
2. Place 1 slice of cake,then pour in the 1/3 mixture.
3. Lay another layer of cake pour the last mixture.
4. Leave it to cool slightly, chill the cake before serving.























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