Friday, November 4, 2016

班兰蛋奶酥海面蛋糕 Pandan Souffle Sponge Cake

Last week I bought a bunch of purple colored pandan leaves from the local wet market hoping to extract out purple colored pandan juice.
签个星期我在湿巴刹购买到一串紫色的班兰叶,以为可以取出紫色班兰汁。

To my disappointment, the extracted pandan juice only gave a darker greenish brown hue instead of the color I hoped for.  Hence I ended up with a 2 tone of green colored cake.
结果搅拌出来得到的是深褐绿色的班兰液汁,大大失望。最终只有拿来做个两种色调的绿色蛋糕。

This is a lovely cake recipe adapted from Jeannie's blog which I highly recommend you to check out her site.
这道蛋糕食谱取自及修改于Jeannie's blog ,她的所有作品我都极力推荐,您不防去参观。


班兰蛋奶酥海面蛋糕
Pandan Souffle Sponge Cake

Ingredients 材料
(A)
70g Unsalted Butter 无盐牛油
35g Salted Butter 咸牛油
180g Cake Flour 低筋面粉 (sifted 过沥)

(B)
75g Coconut Milk 椰浆
45g Pandan Juice 班兰汁
3 Eggs 鸡蛋
9 Egg Yolks 蛋黄
3 Tsp Vanilla Extract 香草精
45g Pandan Juice

(C)
9 Egg Whites 蛋清
170g Castor Sugar 细砂糖


Method 做法


Prepare and measure all ingredients ahead. All eggs have to be in room temperature.
所有材料量秤好,鸡蛋必须是室温的温度。

Prepare an 8 inch and 6 inch round cake pan. Line and grease the bottom and sides of a fixed bottom baking pan with parchment paper. Set aside.
准备一个八寸及六寸圆形固定底蛋糕模具,模具的底部刷点油然后铺上烘焙纸,边缘无需刷任何油脂。搁置备用。

Place the oven's big baking tray at the lower rack of the oven. Fill the tray with hot water and preheat the oven to 160C degrees.
把烤箱里的大烤盘放入烤箱的底层,大烤盘中倒满热水,烤箱预热至160C度。



Cut 8-9 pcs of fresh pandan leaves into 1-2cm short lengths. Blend with 110g Water. Strain and reserve the juice. Set aside.
取八至九片新鲜班兰叶,切成1-2cm小段放入食物搅拌机,倒入110克清水一起搅碎,过沥取汁后搁置备用。


Place butter into metal bowl and boil under low heat melted.  Add in sifted cake flour  and use a wooden spoon or rubber spatula to evenly mix into lumpy mixture. Remove from heat and set aside.

把牛油倒入铁盆以小火煮至融化,立刻加入已过沥的蛋糕粉料用木勺子或者是橡胶刮刀搅拌搅拌混合成粒状即可离火。搁置备用。

Combine eggs, egg yolks, vanilla extract from ingredients (B) together into a mixing bowl. Mix to combine. Set aside.
将材料B的鸡蛋,蛋黄及香草精倒入另一个盆,用打蛋器搅匀。搁置备用。



Add coconut milk and 45g of pandan juice into the cooked butter flour mixture (A) and stir to combine.

把椰浆和45克班兰汁混入牛油蛋糕粉混合料A,混匀。

Gradually stir in the egg yolk mixture and whisk to combine. Strain batter and set aside.

轻轻的把蛋黄香草液倒入,搅拌混匀成糊。接着把蛋糕糊过沥,搁置待用。

In another clean and grease free mixing bowl, beat egg whites (C) until frothy. Add castor sugar in 2 additions. Continue to beat until firm peaks. 
蛋白C先用打蛋器打出一些泡沫,然后分两次加入细砂糖C打成尾端挺立的蛋白霜。


Transfer 1/2 of the beaten egg whites into the cake batter, use a rubber spatula to fold until combine. Continue to mix in the balance egg whites until completed.
取出1/2份量的蛋白霜混入蛋糕糊中,用橡皮刮刀沿着盆边翻拌及画圈圈的方式搅拌均匀。接着采用同样的步骤把剩余的蛋白霜混入蛋糕糊至均匀即可。

Transfer out 1/2 of the cake batter into another bowl. Add another 45g (B) of pandan juice into the batter fold to incorporate. The other 1/2 cake batter to remain as it is. Set aside.
再取出1/2的蛋糕糊转入另一个碗,加入45克的斑兰液,拌匀后搁置备用。其余的半份蛋糕糊保持原味。



Spoon 1 tablespoon of the original batter into the center of the prepared baking pan. Spoon 1 tablespoon of the darker pandan batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 
挖一大汤匙的原味蛋糕面糊倒入烤模的中心点,再用另一只汤匙挖取深班兰色面糊倒入原味蛋糕糊的中心点上。重复以上的步骤直到完成为止。您也可选择分次加入两份蛋糕糊入烤模,表面抹平后采用木牙签拉出大理石纹线即可。

Place both cake moulds into the big baking tray place inside the mid lower level of the preheat oven. Bake with water bath at 160C degrees for 15 mins, then reduce oven temp to 140-145C degrees  and a continue baking for 60 mins until the cakes are thoroughly baked.
浸入已盛满热水的大烤盘及预热至160C度的烤箱的中下层烘烤15分钟,然后再调低至140-145C度继续烘烤60分钟至烤熟为止。

Unmould and invert the cake to cool on the wire rack for 5 mins before removing parchment paper. Allow to cool completely before storing.
蛋糕出炉后脱模摆倒扣在铁网上待凉5分钟后撕去烤纸,继续待凉。





Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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