之前有做過一次這個口味的蛋糕,感覺還不錯吃,隔了幾年再次做....^^
家人都很愛,但我覺得醬是不是黏了一點,還要再請教師父們....^^
切面...^^
亮晶晶的素顏...^^
我就是用這個粉...^^
無蛋蛋糕體(3片)
材料:
自發粉self-raising flour300g
soda粉 1/2荼匙
粟米油 188g
淡奶/牛奶 225ml+3片pandan葉打成汁
煉奶 225ml
做法:
1.烤爐先以175度加熱
2.將粟米油.淡奶/牛奶及煉奶混成均勻.
3.自發粉及soda過篩慢慢加入牛油和奶中
4.將面糊分成3份各別倒入3個7寸的蛋糕盤中,烤25分鐘即可.
裝飾:
草莓和椰絲(原本想買干椰絲,找了幾家店竟然都沒有,干脆買新鮮椰絲,自己烘...只是烘至稍干身即可...^^
班兰酱 Pandan Kaya:
550g 浓椰浆 550g thick coconut /coconut cream
1/2tsp 班兰paste 1/2 tsp pandan paste
100g 绿豆粉 (青色) 100g Hoen Kwee powder
2tsp 菜燕粉 2 tsp agar agar powder
1) 将浓椰浆,水，班兰paste, 糖, 盐, 青色绿豆粉，和菜燕粉一起用搅拌器拌匀, 慢火煮至浓稠及泡泡滚即可.
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.
1) 将煮好的班兰酱(大概会有1kilo，分4份，一份是250g)。 倒入第一份250g酱到模里，铺上一片蛋糕。
You will get about 1 kilo cook pandan kaya. Divide them into 4 portions, 250g each. Pour the first 250g into a loaf pan (I used a 20.5cm x 10.5cm x 10cm loaf pan). Then lay with a piece of cake.
2）倒入第二份250g班兰酱，再铺上第2片蛋糕, 重复第三份250g班兰酱，再铺上第3片蛋糕。最后铺上第四份250g班兰酱。
Pour the 2nd 250g 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 250g 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小时即可享用.
Leave the cake to cool to room temperature then refrigerate at least 4 hours or overnight.
贴士：在装饰蛋糕前，把蛋糕模喷上少许水，这样蛋糕比较容易脱模。
Tips：It is easier to remove the cake from the pan if you spray some water into the loaf pan before laying the kaya and cake.
感謝 Arysteh 提供以上資料
http://arysteh.blogspot.hk/
