8 Sep 2017

~~ Pandan Layer Cake ~ 香兰千层蛋糕 ~~

~~~ 香兰千层蛋糕 ~~~ 食谱 : 材料: - 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。 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 150 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.

Cheap Offers: http://bit.ly/gadgets_cheap
~~~  这个蛋糕制作,就算不用看谱,我也可以凭记忆制作出来。。。
          究竟也已经制作了好多。好多次。。。纪不起来了。。。
          从之前高低不平的蛋糕层。到今天美美的呈现给大家面前的。。。
          都受到大家的赞赏和鼓励 ,这也显示我有努力过,所得来的成果吧!哈哈 ! ~~~


~~~ 细密的蛋糕层和青色的kaya层,整齐的相间成漂亮的线条 ~~~



~~~  咬一大口,有浓浓香兰味。。。赞哦。。。


~~~ 一个七寸的蛋糕,可以切成三条,切片后置放在三个盒子里~~~


~~~ 有美美出摸哦!~~~ 
表面平滑和光亮!

-----------------------------------------------------------------------------------------------

~~  香兰千层蛋糕  ~~

  食谱 : 
材料: -
 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 - 150g 
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。 
4) 待冷,放入冰箱, 冷冻。
 
 Chong Siew Ping : Thanks for  your English translation 
 
pandan layer cake
Cake layer cut into 3 layers
 
 Ingridients :-
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 150 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 ( one tube )

 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)Wait till cold then put in fridge overnight . 
8)Take out from fridge.
~~~ 香兰千层蛋糕 ~~~ 食谱 : 材料: - 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。 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 150 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.

Cheap Offers: http://bit.ly/gadgets_cheap
~~~ 香兰千层蛋糕 ~~~ 食谱 : 材料: - 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。 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 150 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.

Cheap Offers: http://bit.ly/gadgets_cheap