我回来了。。。谢谢大家的关心和鼓励，我又健壮的归队。先来个放烟花庆祝我的部落格两岁生日，再来祝贺一下身体健康归队，双喜临门，可喜可贺。
其实我的部落格生日是911，但是那天刚巧正飞往新加坡，遗憾未能给它做个蛋糕庆祝，这个迟来的蛋糕总算了了心愿。
这样在埋头苦做了两年，从一个连饭都不是很爱煮的师奶到整天无煮不欢，从一个连上镜都不爱的女人到会拿起相机一直到处捕抓镜头，这
就是food blogging 培育出来的新时代女人啊！其实听过有人说，拿别人的食谱来炫耀有什么了不起，非也，其实烘培不缺食谱，能掌握食谱，改进食谱，和不断的创作是烘培的精神。我希望我能一直延续这股热诚和精神。。。你们也一样，一起加油！
迈入新的一年，我今天也尝试了一个新食谱。每次都听人说Swiss Meringue Buttercream是Buttercream之中最好吃的一种，想做了很久，但是又怕失败，所以迟迟不敢动手。但是看到Pick Yin的这个Gula Melaka Buttercream后，让我毫不犹豫的即刻开工。顺滑轻盈的奶油霜让我深深爱上。加上它能在室温保持状况至少三到五天，更是装饰蛋糕条件很好的奶油霜。香兰＋
椰糖，如此熟习的口味，彬彬出现在娘惹糕点里，但是香兰戚风和椰糖奶油霜也竟然查出一个不一样火花。。。
Joceline主办的小拇指九月香兰之月即将结束，也急急赶上最后的这个香兰贴子。
P／s：Joceline，我也给你分享这烟花之作，祝贺你九月份香兰之月功绩大放光彩
Pandan Chiffon Cake 香兰戚风蛋糕
makes 2x 5" pan with removable bottom
Ingredients:
3 egg yolks
15g sugar
55g milk + 1/2tsp pandan extract (mix well)
40g corn oil
70g cake flour
10g corn flour
3 egg whites
55g sugar
1/4tsp cream of Tartar
Method
1. Prepare 2 x 5” round cake
2. Separate egg whites and yolk into two mixing
bowls.
3. Add in sugar into egg yolks, immediately lightly
whisk the egg yolks and sugar till light
4. Add in corn oil, mix well. Then add in pandan
milk, stir well to combine.
5. Sift in flour, stir till well combine.
6. Whisk egg whites and cream of tartar till foamy,
gradually add in sugar in there times and continue beat until approaching stiff
peaks (meringue stand straight up with a little curve at the tip)
7.Take 1/3 of meringue and use a hand whisk to mix
well with egg yolk batter.
8.Fold in 1/3 of meringue and use a silicone
spatula, gently fold with egg yolk batter till slightly combined. Fold in the
balance meringue and gently fold till well combined.
9. Pour into round cake tin, bake at pre-heated
oven at 140C (no fan) for 25mins at low rack, then increase to 160C(fan forced)
for another 15mins.
10.Once baked, turn your chiffon tin upside down
and cool completely before remove from the tin.
11. Slice each cake into half (you will yied 4
slices).
For the frosting:
100 grams gula
Melaka, crushed
1/4 cup water
300 grams
unsalted butter, at room temperature
5 large
egg whites
220 grams
granulated sugar
2
tablespoons pure vanilla extract
pinch of
salt
Make the
frosting:
1.
In a heavy-based saucepan over medium low heat, melt the gula Melaka with the
water. Stir till all the sugar has melted, then let it reduce slightly, about
3-4 minutes.
2.
Remove from heat and let cool completely to room temperature. The caramel will
thicken more as it cools. If it becomes too thick, thin out with a little bit
of water before using.
3.
Combine the egg whites, sugar and salt in a heatproof bowl over a pan of
simmering water. Whisk frequently, keeping it over the heat, until the mixture
reaches about 70°C and the sugar has dissolved (rub some between your fingers -
if it feels grainy, it hasn't dissolved).
4.
Transfer the mixture to a mixer with a whisk attached and beat on medium-high
for 8 minutes, until stiff peaks have formed and the mixture has cooled to room
temperature.
5.
Turn down the speed to medium and start adding small chunks of butter, checking
that it has incorporated before adding more. Keep beating until it comes
together, this will take about 5 minutes.
6.
Add in the vanilla. With the mixer running, slowly drizzle in the gula Melaka
caramel, beating until well combined.
To Assemble:
1. Sandwich each layer of cake with the
buttercream.
2. Crumb coat the cake and refrigerate for 10
minutes.
3. Using “star” piping nozzle to pipe rosettes ( I
use Wilton 24). Starts from the side of the cake
first, then cover the top of the cake.
Chiffon Cake Recipe Adapted from :
Sonia – Nasi Lemak Lover
Gula
Melaka Swiss Meringue Buttercream Recipe refer to:
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This post is link to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.
