Sunday, 1 July 2012

Pandan Layer Cake II


材料:                          Ingredients:
(A)                               (A)
4 蛋白                      4 egg whites
1/2tsp 塔塔粉             1/2 tsp cream of tartar
70g 幼糖                     70g caster sugar 

(B)                               (B)
4 蛋黄                     4 egg yolks
50g 幼糖                    50g caster sugar
125ml 粟米油           125ml corn oil
80ml                   80ml coconut milk
½ tsp                      1/2 salt
½ tsp paste         1/2 tsp pandan paste

(C)                               (C)
120g 特幼粉              120g super fine flour (sifted)

做法/ Method:
1) 将材料A至硬性.
Beat A until stiff peak form

2) 将材料B的幼糖加入蛋黄里,再依序加入粟米油及椰浆搅拌均匀.
Add caster sugar in B into egg yolk and mix well. Follow by mixing in corn oil and coconut milk.

3) 1/3的蛋白倒入蛋黄糊内,接着入材料C,拌匀.
Fold 1/3 of egg white in (1)  into egg yolk batter (2) then fold in (C).

4) 再加入剩余的蛋白轻轻搅拌均匀.
Fold in the rest of 2/3 egg white.

5) 将拌好的面糊,倒入30x21cm寸烤模,放入预热烤箱以180度烘烤15-18.
Pour the batter into a lined (without grease) 30x21cm swiss roll pan. Bake in preheated oven 180C for 15-18 minutes.

6) 蛋糕蛋糕出炉移至网架撕开4蛋糕.
Remove cake from the oven and cool the cake on a wire rack.

7) 等蛋糕冷却后,将蛋糕切成3 (我用Rocher巧克力盒子先在蛋糕上印一下然后把蛋糕依样切成3).
Cut the cake into 3 pieces (I used Rocher chocolate box to slightly press on the cake, then cut the cake according to the mark. Cut 3 pieces rectangle shape).

兰酱 Pandan Kaya:
材料 Ingredient:
550g                  550g thick coconut /coconut cream
450g                          450g water
1/2tsp paste           1/2 tsp pandan paste
70g 幼糖                       70g caster sugar
100g 绿豆粉 (青色)     100g Hoen Kwee powder
1/2 tsp                       1/2 tsp salt
2tsp 菜燕粉                  2 tsp agar agar powder

1) ,水,班paste, 青色绿豆粉,和菜燕粉一起用拌器拌匀慢火煮至稠及泡泡即可.
Mix all ingredients in a big sauce pan and mix well. (I find it easy to use a hand balloon whisk to mix and stir the pandan kaya paste as this will give you a smoother texture). Cook the mixture over low heat, stir constantly until mixture starts to bubble.

蛋糕 Decorating:
1) 将煮好的班兰酱倒入模里,上一片蛋糕。
Pour the pandan kaya into the box, then lay with a piece of cake.

Pour the 2nd pandan kaya on top of the cake and then lay the second layer of cake. Repeat this with the 3rd layer. Lastly pour in the 4th pandan kaya on the top of the cake. Smooth the kaya with a scraper.

3) 蛋糕冷却到室温后,放入冰箱冷藏至少个四即可享用.
Leave the cake to cool to room temperature then refrigerate at least 4 hours or overnight.

TipsIt is easier to remove the cake from the pan if you spray some water into the loaf pan before laying the kaya and cake.

蛋糕食参考:The Joy of Baking by Bake With Yen (KL) Sdn Bhd