(Pandan Layer Cake) - by May Seow


(Pandan Layer Cake)
戚风蛋糕体:
蛋白-4个(冰的)
塔塔粉-1\4tsp
糖-60g
蛋黄-4个
糖-60g
自发面粉-68g(因为自发粉不够,所以我参了点低筋面粉,加了一点的发粉)
鲜奶-32g
粟米油-32g
做法:
1)蛋白加入塔粉打发,再分次加入糖,打至硬性发泡。
2)蛋黄和糖打至溶化,再加入油打匀,加入鲜奶拌匀。
3)先筛入一半的粉拌匀,再筛入一半的粉拌均后,先把一半的蛋白拌匀,再把剩下的蛋白倒入拌均。
4)把面糊倒入抹了油的6寸模里(我抹了油在底部放油纸),预热烤箱150度烤40-45分钟。(火候只供参考)
5)待冷切后把蛋糕分成三片,备用。

Kaya层:
A:浓椰浆-300g
B:清水-400ml+1/2tspPandan Paste拌均(因没做新鲜Pandan汁,所以用了香精)
C:糖-100g
D:燕菜粉-8g
E:清水+85g绿豆粉(水的份量是大概的,能够搅均匀绿豆粉即可,大概小半杯的水,自己衡量。)(不要用热水)
做法:
1)将A.B.C.D倒入锅里,一起煮滚,不停搅拌。
2)将E搅拌一下,过沥进去煮滚的浓椰浆,这时火要调小,不停搅拌至浓稠熄火。
3)每层放4勾的Kaya,第一层放Kaya,再放上一片蛋糕体,把蛋糕压一压,再倒入第二次的Kaya层,再放上第二片蛋糕体,第三层Kaya层,最后一层是蛋糕体。
4)做完最后一层,用平底锅压住蛋糕体,直到蛋糕体和Kaya平,待凝固后,就可以收在冷藏格,待冰凉时候脱模。

(注:)
如果用6寸模来做蛋糕体,做Kaya层时,就要换7寸模来做。

#妈咪,蛋糕体我是用Soh Pin Tee分享戚风蛋糕卷的食谱来做了6寸蛋糕体(希望妈咪能够看面糊的份量来用几寸的模具,我是用大概的模来做的)Kaya层是用了Jenny Ng分享的食谱,希望你们会喜欢


 (Pandan Layer Cake)
Chiffon cake body:
Eggs -4 (cool)
Cream of tartar -1 \ 4tsp
Sugar -60g
Yolk -4
Sugar -60g
Self-raising flour -68g (because self raising flour is not enough, so I joined the point of low-gluten flour, plus a little bit of baking powder)
Fresh Milk -32g
Corn oil -32g
Practice:
1) protein powder added to the tower to pass, then Gradually add sugar, beat until stiff.
2) egg yolks and sugar and beat until dissolved, then add the oil Beat, add milk and mix well.
3) Sift half the flour first and mix well, then sieve into half of the flour mix after all, the first half of the protein mix well, then pour the rest of the protein were mixed.
4) Pour into greased 6-inch mold inside (I put at the bottom of greased greaseproof paper), preheat the oven to 150 degrees bake 40-45 minutes. (Heat for reference)
5) After the cake and leave to cool cut into three pieces and set aside.

Kaya layer:
A: thick coconut milk -300g
B: water -400ml + 1 / 2tspPandan Paste mix well (because they can not do fresh Pandan juice, so with the flavor)
C: Sugar -100g
D: Agar-agar powder -8g
E: water + 85g mung bean flour (water weight is probably able to stir evenly mung bean flour, probably a small cup of water, their measure) (do not use hot water)
Practice:
1) The ABCD into the pot, bring to a boil together, stirring constantly.
2) The E stir, over Lek into the thick coconut milk and bring to boil, then adjust the fire should be small, stirring constantly until thick flameout.
3) each put four hook Kaya, the first layer put Kaya, put on a piece of cake body, the pressure on the cake, then pour Kaya second layer, add a second piece of cake body, third layer Kaya layer, and finally a layer cake body.
4) to finish the last level, press and hold the cake pan body, until the cake body and Kaya flat, to be solidified, you can receive in a refrigerated cell, to be cold when the mold.

(Note
If you do use 6-inch cake mold body, do Kaya layer, it is necessary to change 7 inch mold do.

# Mommy, cakes body I share with Soh Pin Tee chiffon cake roll recipe to do a 6-inch cake body (I hope mom to be able to see the weight of the batter with a few inches of mold, I used to do about mold a) Kaya layer is used Jenny Ng share recipes, hope you like it, thank you!


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.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner https://www.facebook.com/bakingscorner/likes/, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at contact@bakingscorner.com

Instagram