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Monday, October 31, 2011

摆乌龙 ~ 椰香班兰棉花蛋糕 Pandan Coconut Cotton Cake


这是为了清理做Kuih Seri Muka时剩下的椰浆而做的蛋糕。我做原食谱的一半但却摆了个大乌龙,液体部分我竟然忘了减半!幸好最后蛋糕依然有惊无险的出炉。

虽然摆了乌龙,我对这次的成品还感到挺满意的,蛋糕组织有美是吗? 因为加入了双倍的液体所以蛋糕不够甜,但是吃前撒上糖粉就行了。

这个蛋糕其实已经不是第一次做了,之前做过原味和柠檬口味的,就像在吃light cheesecake一样,非常好吃。在这里要谢谢Jane分享一个这么棒又简单的食谱。


椰香班兰棉花蛋糕
(食谱参考 Jane’s corner。我做一半的份量)

材料:
60克 牛油
80克 低粉
40克 椰浆,40克 淡奶
6个 蛋黄
6个 蛋白, 80克 细纱糖
班兰精 数滴

做法:
1)溶化牛油,乘热加入过筛了的面粉(我是把面粉筛入牛油)。
2)轻轻打散蛋黄,慢慢加入椰浆,淡奶和班兰精,搅拌均匀。
3)把(2)分次加入(1)的牛油面糊中拌匀。
4)蛋白打至起泡,加入糖,继续打至湿性发泡即可。
5)分次和蛋黄面糊混合均匀。
6)倒入8寸铺上油纸的方模内,轻摔一下,震掉大气泡。
7)预热烤箱180度,隔水烤10分钟后,温度调至150度,再烤35分钟。出炉后倒扣放凉,脱模切片。

Pandan Coconut Cotton Cake
(Recipe adapted from Jane’s corner. I halved the recipe)

Ingredients:
60g melted butter
80g low protein flour
40g Evaporated milk, 40g coconut milk
6 egg yolk
6 egg white , 80g sugar
A few drops pandan paste

Method:
1) Melt butter in microwave oven or over the stove. Pour melted butter in the sifted flour, stir well (I sifted the flour into the melted butter).
2) Lightly beaten egg yolks using a hand whisk, slowly add in coconut milk and evaporated milk & pandan paste, mix well.
3) Slowly pour egg yolk mixture (2) into butter mixture (1), whisk till well combine.
4) In another mixing bowl, beat egg white till foamy. Add in sugar and continue beat till soft peak form.
5) Mix white mixture with egg yolk mixture. Stir till well combine
6) Pour batter into greased 8" square cake tin. Lightly tap cake tin on counter to bring air bubbles to top.
7) Bake over water bath at 180c for 10mins, reduce oven temperature to 150c and continue bake for another 35mins. Invert the cooked cake immediately on a wire rack. Slice the cake when it is completely cool.


Lastly, I wish all readers Happy Halloween! 万圣节快乐!

17 comments:

  1. Lovely, the texture is perfectly cotton soft! :)

    ReplyDelete
  2. 幸好摆乌龙的蛋糕能松一口气,勇气可嘉,今晚我来敲你家的门,送我一块吧
    ★HappY HaLLowEEn★

    ReplyDelete
  3. 这个蛋糕我还真的没有尝试过呢

    ReplyDelete
  4. 这个在我心里排叻很久的队
    不知道何时才会开工,哈哈

    ReplyDelete
  5. 看得出蛋糕很松软。。。一定很香 :)

    ReplyDelete
  6. 我有时也是像你那么乌龙, 所以每次看食谱我都多看几遍。 这个蛋糕我也做过原味的, 很喜欢。

    ReplyDelete
  7. This cake looks so fluffy and soft! I would love to have some!

    ReplyDelete
  8. Hi Angel,
    Lovely cake, looks so soft & fluffy, can I replace the coconut milk with coconut powder & the pandan paste with blended pandan juice, if so how is the measurement of the ingredient for coconut powder & pandan juice. TQ.

    ReplyDelete
  9. the cake looks so fluffly! definitely soft as cotton. i'm curious, what's the difference between the texture of cotton and chiffon cake?

    ReplyDelete
  10. Hi Angel,
    Can I bake the cake instead of steam bake? Pls advice. Tks.

    ReplyDelete
  11. 爱丝特 / J.O,

    这个食谱绝对值得一试。

    ReplyDelete
  12. Delphine,

    You may replace the 80g of liquid (evaporate milk + coocnut milk) in the recipe with pandan juice and just add the coconut powder into the pandan juice. If needed, you may want to warm the pandan juice so the coconut powder can dissolve.

    ReplyDelete
  13. Shu Han,

    Cotton cake is actually sponge cake. If compare to chiffon cake, chiffon cake is more springy whereas cotton/sponge cake is softer and have tighter crumbs.

    For this particular recipe it uses water bath to bake, the texture is a bit light Japanese Light Cheese Cake.

    ReplyDelete
  14. J Ann,

    If only bake without water the top is likely to crack and the texture will be dryer. I suggest if you do not want to do water bath (i.e place the cake tin inside another pan filled with water, at least u need to place a 1 -2 cups of water inside the oven to achieve the same effect.

    ReplyDelete
  15. Hello Angel can I substitute milk with water cos I m a non-dairy person. Would appreciate yr adv tks (Stella)

    ReplyDelete
  16. Stella,

    Sorry for the late reply.

    You can substitute milk with water or unsweetened soya milk.

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"