padan layer cake - By Esther Chong


Pandan Layer Cake -Recipe By Esther Chong~
斑斓千层蛋糕
蛋糕体材料~
鲜榨斑斓汁-50g
椰奶或牛奶-80g
无盐奶油-55g
蛋黄-5粒
低筋面粉-120g

蛋白霜~
蛋白-5粒
细砂糖-80g

一般戚风蛋糕做法,7寸活底蛋糕模型,温度150c烘60分钟。出炉后倒扣待凉,切成三片备用
斑斓酱材料~
浓椰浆-480ml
纯斑斓水-420ml (大概用10片斑斓叶加入400ml水搅烂过筛备用)
白糖-100g
盐-2/1tsp
hoen kwe flour牌子绿豆粉-85g(要用无色的)
即溶燕菜粉-1tbsp

做法:
1)把绿豆粉,细砂糖,燕菜粉,盐加在一起搅拌均匀,再把斑斓水和椰浆加入搅至均匀。
2)用小火煮至浓稠冒一点小泡泡即可。

蛋糕馅合成法~
1)先将4/1的斑斓馅倒入8寸活底模型里,然后在上方放入一片蛋糕体。
2)依照做法1~一片蛋糕就一层斑斓馅直到蛋糕体用完。
3)每倒入一层斑斓馅就把模型轻轻的在桌子敲1-2下以便震出泡泡。这可避免蛋糕体浮面。
4)完成后就可以放入冰箱冷藏至凝固。

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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