妈妈生日快乐 ～ 班兰牛油蛋糕 Pandan Butter Cake

昨天是妈妈的生日，周末时我做了这个蛋糕预先为妈妈庆祝生日。

妈妈说过她最爱吃的蛋糕是牛油蛋糕，再加上最近我参加了一个蛋糕装饰课程，已经连续吃了三周的抹cream蛋糕，感觉有点腻了，所以就选择做这个简单的牛油蛋糕给妈妈当生日蛋糕。

原本只打算做原味，打开冰箱时发现一盒打开的椰浆，就想到加入椰浆做成斑兰口味。看到蛋糕出来漂亮绿色甚是喜欢，味道更是香到不行。

这次我也第一次尝试以蒸烤的方式来烤牛油蛋糕，就是在烤箱里放一杯热水。出来的效果还不错，蛋糕很湿润，蛋糕皮也比较软，不会干干的。

Pandan Butter Cake

I made this cake for my mum’s birthday this year since butter cake is mum’s favorite. I didn’t plan to make it into pandan flavour, it just happened that when I opened the fridge to take butter I saw a box of opened coconut cream. The idea of using the coconut cream in the butter cake came across my mind. I added pandan paste to pair with the coconut cream. I also experimented with steam bake method for this cake. What’s the verdict? The cake turned out to be very moist and the crumbs were softer too.

   Pandan Butter Cake

    Ingredients:
   (A)
   250g unsalted butter
   170g sugar
   1 tsp condensed milk (can be omitted)
   1/3 tsp salt (omit if using salted butter)
   (B)
   4 large eggs
   ½ tsp pandan paste (Koepoe-koepoe brand)
   (C)
   250g plain flour
   2tsp baking powder
   (D)
   4 tbsp coconut cream (Kara brand)

   Method:

1. Cut hard butter straight from fridge into small cubes. Sieve (C) together. Line and grease a 20cm square pan or 22cm round pan. Preheat oven to 170C.
2. Cream (A) till pale and fluffy.
3. Add in egg one at a time, mixing well. Add pandan paste.
4. With the lowest speed, beat (C) alternate with (D) in a few times till just combine. Scrape bowl using a rubber spatula.
5. Pour batter into cake tin and bake in preheated oven at 170C with a cup of hot water for about 40-45 mins or until a skewer inserted and comes out clean.  

   Kitchen Note:

1. Due to our warm weather I do not soften the butter beforehand when I make butter cake. What I usually do is take out the butter from fridge at the beginning, cut into small cubes prior to other preparation such weighing other ingredients. By the time when all the preparation is done the butter has become soft.
2. My family commented that the cake was a bit sweet; I will reduce the sugar to 160g next time but if omit the condensed milk I think 170g will be fine.  

   班兰牛油蛋糕

   材料：
   (A)
   250克 无盐牛油
   170克 糖
   1 茶匙 炼奶（可不加）
   1/3 茶匙 盐 （如用有盐牛油请省略）
   (B)
   4颗 鸡蛋（大）
   ½ 茶匙 pandan paste (Koepoe-koepoe牌)
   (C)
   250克 普通面粉
   2茶匙 发粉
   (D)
   4汤匙 椰浆（Kara牌）

   做法：

1. 牛油从冰箱取出后切成小块。面粉和发粉一起过筛。准备20公分方盘或是22cm圆盘铺上蛋糕纸和抹油。烤箱预热至170度。
2. 将(A)打至松发，颜色变浅。
3. 鸡蛋一次加入一颗，拌匀后才加第二颗。加入pandan paste拌匀。
4. 分次交替加入（C）和（D），用最低速拌匀。
5. 把面糊倒入准备好的烤盘，烤箱里加入一杯热水，以170度烤约40-45分钟至熟，竹签插入后没有沾上面糊即可。

   厨房笔记：

1. 基于我们炎热的天气，做牛油蛋糕时我通常不把牛油先取出在室温软化。我的做法是一开始先取出切小块，然后才进行其他准备功夫。等到一切准备好后牛油也变软了。
2. 家人觉得蛋糕有点甜，下次我会用160克糖。但是，如果没加炼奶的话我觉得170克糖的甜度是ok的。 

（食谱修改自蓝赛珍老师的基本牛油蛋糕）