9 Oct 2016

~~ Pandan Layer Cake - 香兰千层蛋糕 ~~


~~~ 今天是老伴的生日,。。。恭祝他生日快乐,身体健康,事事顺利!
          自从学会了烘焙,这些年来,都没到蛋糕店购买生日蛋糕,自己来制做,
          会比较节省一点。。。 虽然出来的成品,不是很出众,普普通通,简简单单,
         不过也是蛮快乐,高兴的。。。 爱心蛋糕哦! ~~~

 

~~~    第一次挤花,不是很完美。。。。 ~~~


~~~   切片啦。。。看到内在美了。。。香兰千层蛋糕体  ~~~


~~~   幼细,绵密的海绵蛋糕体,很适合制作千层蛋糕 ~~~



~~~   用这个海绵蛋糕体制作。。。。~~~

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~~~ 香兰千层蛋糕 ~~~

 食谱 : - 蛋糕 - 戚风 ( 切成三片 )
 蛋白 - 4 
幼糖 - 40g
 tartar粉 - 1/4 tsp 

蛋黄 - 4 
幼糖 - 30g 
玉蜀黍油 - 40 ml 
谈奶 / 水 - 50 ml 
面粉 - 110g 

*** 用 160* C 烘 50 分钟 *** ***
 基本戚风做法*** 

pandan layer - ( kaya 层 ) 
食谱 ; - 
椰浆 - 300 ml 
班兰汁加水 - 700 ml 
糖 - 140g 
燕菜粉 - 10g 
绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 ) 

* 简单做法: 
1) 椰浆加班兰汁加水 =1000ml ,
取300ml 加入绿豆粉拌均,备用. 
2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚),
 转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)
小火煮至浓稠,熄火即可。 
3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。 
最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来), 
待冷,放入冰箱, 冷冻。

表面的挤花是用Topping Age (植物鲜奶油)打发,加入一点紫色素。


 Chong Siew Ping : Thanks f y English translation 

pandan layer cake Ingredients : Cake layer 
cut into 3 layers

 Egg white - 4
 Fine sugar - 40g
 tartar powder- 1/4 tsp 

Egg yolk- 4
 Fine sugar - 30g 
Corn oil- 40ml 
Evaporated milk or water- 50ml 
Flour- 110g 

Follow basic chiffon cake method.
 Bake at 160 deg C and 50 mins 

pandan layer - Ingredients :
 Coconut milk- 300ml 
Pandan juice add water- 700ml 
Sugar- 140g 
Agar agar powder- 10g 
Hoen Kwe powder-100g 

Method: 
1) Coconut milk and pandan water= 1000ml 
2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside. 
3)Add agar agar and sugar to the remaining water and bring to boil. Turn to low fire. 
Stir the hoen kwe powder mixture and sieve into boiling mixture 
4)Boil over low fire and cook til thick.
 5)Pour one layer of kaya then put a layer of cake. Repeat with cake as last layer.
 6)Use a small bowl to press on cake to prevent cake from floating up. 
7)Wait till cold then put in fridge overnight . 
8)Take out from fridge.
~~~ 香兰千层蛋糕 ~~~ 食谱 : - 蛋糕 - 戚风 ( 切成三片 ) 蛋白 - 4 幼糖 - 40g tartar粉 - 1/4 tsp 蛋黄 - 4 幼糖 - 20g 玉蜀黍油 - 40 ml 谈奶 / 水 - 50 ml 面粉 - 110g *** 用 150* C 烘 50 分钟 *** *** 基本戚风做法*** pandan layer - ( kaya 层 ) 食谱 ; - 椰浆 - 300ml 班兰汁加水 - 700ml 糖 - 120g 燕菜粉 - 10g 绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 ) * 简单做法: 1) 椰浆加班兰汁加水 =1000ml ,取300ml 加入绿豆粉拌均,备用. 2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚), 转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)小火煮至浓稠,熄火即可。 3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。 最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来), 待冷,放入冰箱, 冷冻。 Chong Siew Ping : thanks f y English translation pandan layer cake Ingredients : Cake layer cut into 3 layers Egg white - 4 Fine sugar - 40g tartar powder- 1/4 tsp Egg yolk- 4 Fine sugar - 20g Corn oil- 40ml Evaporated milk or water- 50ml Flour- 110g Follow basic chiffon cake method. Bake at 150 deg C and 50 mins pandan layer - Ingredients : Coconut milk- 300ml Pandan juice add water- 700ml Sugar- 150g Agar agar powder- 10g Hoen Kwe powder-100g Method: 1) Coconut milk and pandan water= 1000ml 2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside. 3)Add agar agar and sugar to the remaining water and bring to boil. Turn to low fire. Stir the hoen kwe powder mixture and sieve into boiling mixture 4)Boil over low fire and cook til thick. 5)Pour one layer of kaya then put a layer of cake. Repeat with cake as last layer. 6)Use a small bowl to press on cake to prevent cake from floating up. 7)Wait till cold then put in fridge overnight . 8)Take out from fridge.

Today Deal $50 Off : https://goo.gl/efW8Ef
~~~ 香兰千层蛋糕 ~~~ 食谱 : - 蛋糕 - 戚风 ( 切成三片 ) 蛋白 - 4 幼糖 - 40g tartar粉 - 1/4 tsp 蛋黄 - 4 幼糖 - 20g 玉蜀黍油 - 40 ml 谈奶 / 水 - 50 ml 面粉 - 110g *** 用 150* C 烘 50 分钟 *** *** 基本戚风做法*** pandan layer - ( kaya 层 ) 食谱 ; - 椰浆 - 300ml 班兰汁加水 - 700ml 糖 - 120g 燕菜粉 - 10g 绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 ) * 简单做法: 1) 椰浆加班兰汁加水 =1000ml ,取300ml 加入绿豆粉拌均,备用. 2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚), 转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)小火煮至浓稠,熄火即可。 3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。 最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来), 待冷,放入冰箱, 冷冻。 Chong Siew Ping : thanks f y English translation pandan layer cake Ingredients : Cake layer cut into 3 layers Egg white - 4 Fine sugar - 40g tartar powder- 1/4 tsp Egg yolk- 4 Fine sugar - 20g Corn oil- 40ml Evaporated milk or water- 50ml Flour- 110g Follow basic chiffon cake method. Bake at 150 deg C and 50 mins pandan layer - Ingredients : Coconut milk- 300ml Pandan juice add water- 700ml Sugar- 150g Agar agar powder- 10g Hoen Kwe powder-100g Method: 1) Coconut milk and pandan water= 1000ml 2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside. 3)Add agar agar and sugar to the remaining water and bring to boil. Turn to low fire. Stir the hoen kwe powder mixture and sieve into boiling mixture 4)Boil over low fire and cook til thick. 5)Pour one layer of kaya then put a layer of cake. Repeat with cake as last layer. 6)Use a small bowl to press on cake to prevent cake from floating up. 7)Wait till cold then put in fridge overnight . 8)Take out from fridge.

Today Deal $50 Off : https://goo.gl/efW8Ef
~~~ 香兰千层蛋糕 ~~~ 食谱 : - 蛋糕 - 戚风 ( 切成三片 ) 蛋白 - 4 幼糖 - 40g tartar粉 - 1/4 tsp 蛋黄 - 4 幼糖 - 20g 玉蜀黍油 - 40 ml 谈奶 / 水 - 50 ml 面粉 - 110g *** 用 150* C 烘 50 分钟 *** *** 基本戚风做法*** pandan layer - ( kaya 层 ) 食谱 ; - 椰浆 - 300ml 班兰汁加水 - 700ml 糖 - 120g 燕菜粉 - 10g 绿豆粉 - 100g 一包 ( Hoen Kwe 粉 - 青色的 ) * 简单做法: 1) 椰浆加班兰汁加水 =1000ml ,取300ml 加入绿豆粉拌均,备用. 2)将余剩的 700 ml,加入糖,燕菜粉,一起煮滚(一定要煮滚), 转小火加入绿豆粉浆(绿 豆粉浆再次拌均过筛加入)小火煮至浓稠,熄火即可。 3)先倒下一层kaya,再铺上一片蛋糕,交叉铺下至完。 最上一层铺下的一定要是蛋糕,用一个小碗压着(预防浮起来), 待冷,放入冰箱, 冷冻。 Chong Siew Ping : thanks f y English translation pandan layer cake Ingredients : Cake layer cut into 3 layers Egg white - 4 Fine sugar - 40g tartar powder- 1/4 tsp Egg yolk- 4 Fine sugar - 20g Corn oil- 40ml Evaporated milk or water- 50ml Flour- 110g Follow basic chiffon cake method. Bake at 150 deg C and 50 mins pandan layer - Ingredients : Coconut milk- 300ml Pandan juice add water- 700ml Sugar- 150g Agar agar powder- 10g Hoen Kwe powder-100g Method: 1) Coconut milk and pandan water= 1000ml 2)Take 300 ml of mixture and add hoen kwe powder. Stir and set aside. 3)Add agar agar and sugar to the remaining water and bring to boil. Turn to low fire. Stir the hoen kwe powder mixture and sieve into boiling mixture 4)Boil over low fire and cook til thick. 5)Pour one layer of kaya then put a layer of cake. Repeat with cake as last layer. 6)Use a small bowl to press on cake to prevent cake from floating up. 7)Wait till cold then put in fridge overnight . 8)Take out from fridge.

Today Deal $50 Off : https://goo.gl/efW8Ef

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