Monday, 2 September 2013

班兰相思蛋糕(Pandan Ogura Cake)

最后一次做相思蛋糕,已经是3,4个月前的事了,
今天再玩相思,一是想念”它“了,
二是为支持花娘子办的”小拇指活动“,
为了配合这个月的主题- 班兰叶,
就选来了这很本土口味的班兰相思。


还以为隔别数月,手功可能生疏,
幸好不尽然,出来的成品,
安迪还满意。


蛋糕体保持一贯的绵绵松松,软中带Q。


足够的火候,促成金褐色的外皮,味道可香呢!


班兰相思蛋糕
材料:7寸方模

A
蛋黄 100克
全蛋 1 个
盐 1/4 茶匙
粟米油 60克

浓缩班兰汁70克
椰奶 20克  
低筋面粉 75克

B
蛋白 200克
细砂糖 80克
柠檬汁 1茶匙

做法 (A)
1。蛋黄、全蛋、盐、粟米油、浓缩班兰汁和椰奶用打蛋器打至起小泡。
2。筛入低筋面粉再打滑,放一边备用。

做法 (B)


1。蛋白加+柠檬汁+细砂糖打至起泡不跌
2。最后把A和蛋白霜混合至均匀。(像戚风蛋糕的混合法)
3。将面糊倒入7寸的方模里,把空气敲出。 
        放入预热后的烤箱里,于蒸烤法160'C
        烘烤30分钟,转小150‘C烘烤15分钟或至熟便可。
4。蛋糕烘好后,立刻取出,倒扣待凉后才切开享用。



小小的瑕疵,局部有点焦,
或许烤箱对相思蛋糕的”相思“憋太久了。。。。。
情不自禁,过火啦。。。。哈。。。。。。




Pandan Ogura Cake
Ingredients: (7“ square pan)
A
egg york         100g
whole egg       1
salt                 1/4 tsp
corn oil           60g 
pandan juice    70g 
coconut milk    20g
superfine flour 75g 

B
egg white      200g
castor sugar  80g
lemon juice   1 tsp

utensil :
7"square spring-form pan


Method :

A
1.  Beat the  egg york,whole egg,salt,corn oil,pandan juice and coconut milk until fluffy.
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside.

B
1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix method A's mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3.  Pour the mixture(B2) into the 7"pan, try to get rid of the air by lightly tapping the pan.
4.  Put pan into a larger pan half-filled with hot water. Bake with preheated oven at 160'C for 30 min then turn down to 150'C for 15 min or until baked.    
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.  







I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY. 

65 comments:

  1. 好美,好美的相思蛋糕。看到都流口水了。柔柔嫩嫩的。很赞。

    谢谢你的 support 和 分享。明天你就可以把帖子和相片add进我家去了。

    ReplyDelete
  2. Your Ogura cake is so beautiful, with such fine and soft texture. And beautiful colour too.

    ReplyDelete
  3. 真是美到。。。。
    我也想做这个香兰口味的来support Joceline :)

    ReplyDelete
  4. 这个也是我明天的project,哈哈哈哈!

    但我好像没有多大的信心咯!呜呜呜!

    ReplyDelete
  5. 功力很赞哟,把相思做得很好:)

    ReplyDelete
  6. 好漂亮的青色。。。

    ReplyDelete
  7. 很美的相思蛋糕,组织很细腻,好看好吃

    ReplyDelete
    Replies
    1. 美女赞赏,我要飞了。。。。。。。。哈。。。。

      Delete
  8. 哇哇哇,美呆的相思蛋糕,不知道将来有没有机会可以尝到Aunty Young的拿手蛋糕,哈哈。

    ReplyDelete
    Replies
    1. 看哪天Jessie叫到,安迪就给她做,好不?

      Delete
  9. 我做了起司相思,刚吃完~呵呵^^
    来尝你家的香兰口味的,这有加椰浆的还不曾尝试过,
    谢谢你的分享哟=)

    ReplyDelete
  10. I like the colour of your ogura cake. Looks very lovely..

    ReplyDelete
  11. 还是那么美丽,很喜欢pandan口味的。

    ReplyDelete
  12. 几个月没烤,蛋糕组织还是一样细腻,厉害哦。。我也很久没烤相思了,找天我也来烤一个:)

    ReplyDelete
  13. 我也好久没相思了, 这真的让人相思了!

    ReplyDelete
  14. 我呀,不懂几时才能做个漂亮的相思,请我吃,好吗?

    ReplyDelete
    Replies
    1. 请你吃?没问题。
      你几时才能做个漂亮的相思? 也是没问题。

      Delete
  15. aiyo.... 你的蛋糕实在太漂亮了啦,还我看了心痒痒的。你好坏哦,请我吃吧。。。

    ReplyDelete
    Replies
    1. 你可以重新再Google follower add 回我吗? 因为每次我都不能恢复你的留言。

      Delete
    2. 你自己也常常做漂亮的蛋糕啊,你一样好坏!
      哈。。。。。。
      遵命!

      Delete
  16. Hi Aunty Young,

    My Xiangsi cake don't really puff up that high like yours because I always beat my egg white to near sift peaks.

    Looking your Pandan Xiangsi being very soft and fluffy and would like to try the difference if I'm beating my egg white to sift peaks :D

    Zoe

    ReplyDelete
    Replies
    1. Thanks for you nice compliment,Zoe.:)

      Yes, i think you may try to beat the egg white to sift peaks to get the high and fluffy look.

      Delete
  17. Hi Aunty Young, I think your ogura cake looks really pretty and fluffy...my ogura somehow does not have the same kind of texture as yours and some other bloggers'. Got to try baking again:P

    ReplyDelete
  18. Aiyo。。。相思蛋糕美到。。夫人要pa ling 倒料。。
    哈哈哈哈哈。。。。

    ReplyDelete
    Replies
    1. 虽然安迪老liao,骨头nge liao ,不能陪你 pa ling dao,
      但是安迪但看你paling dao, 就很高兴。

      Delete
  19. 好赞!相思蛋糕很细致,我想一定入口即化哦!

    ReplyDelete
    Replies
    1. 来,我请你吃一块入口即化的相思:)

      Delete
  20. 赞!I'm going to try this out.

    ReplyDelete
  21. 谢谢你的蛋糕食谱,几个月前不问自取,现在才来道谢。

    ReplyDelete
  22. It gave me great quinces, and the recipe that I am not happy, I am very grabs! thank you in advance
    I board a good recipe already dealt a site like this
    Recette cookies
    gateau au yaourt
    Recette crepe
    couscous marocain
    modele cuisine
    Recette couscous

    ReplyDelete
  23. Hi aunty young, ingredient A are using electric mixer or manual whisk? How is your steam bath bake method?

    ReplyDelete
    Replies
    1. Hi LiAnn,
      Yes,the electrical mixer is using to beat the ingredient A.
      Regarding the steam bath method you may refer this link : http://www.youtube.com/watch?v=1Ers2q0zoNQ

      Delete
  24. Hello Aunty young, can I use a round pan instead?

    ReplyDelete
    Replies
    1. Yes, you can Use 8" round pan instead.

      Delete
    2. HI Aunty Young,

      I did follow your recipe to bake this cake, however, my cakes turn out wet and sticky on the surface after i keep it in the fridge. Do you have idea why it turns out wet on the surface?
      And also i found it hard to cut, it is easily break. Any tips to cut this nicely?

      Delete
  25. Hi aunty young, my cake end up with the bottom part not cook well but upper part ok..why leh?

    ReplyDelete
    Replies
    1. Hi Sue Pong,
      The cake is baked by placing the pan in water, so the bottom part of the cake may end up rather moist. Can try increasing the temperature of your bottom flame of the oven, or if you can't do that, try putting the pan closer to the bottom of the oven. Hope that helps! :)

      Delete
  26. Hi Aunty Young, I am so impressed with your beautiful Pandan Ogura Cake and would like to try your recipe soon! May I check with you about your "浓缩班兰汁70克" means the Pandan Paste residue which we extracted upon 1-2 days of putting in fridge? Or the normal pandan leave blended with water?

    ReplyDelete
    Replies
    1. Hi Lily,
      Thanks for your compliment! Good luck in giving it a try. Just use the normal pandan leaves blended with a little water will do.

      Delete
    2. Hi Lily,
      Thanks for your compliment! Good luck in giving it a try. Just use the normal pandan leaves blended with a little water will do.

      Delete
  27. Your cakes are gorgeous! Hope I can achieve baking like you one day. Thanks a lot for your sharing!

    ReplyDelete
  28. 嗨,您好!我今早用了您的斑斓相思食谱!非常棒的蛋糕!家人朋友吃了都赞美,很香很好吃!

    ReplyDelete
    Replies
    1. Hi Vivian,
      很开心知道你也考了一个好吃的斑斓相思蛋糕。

      Delete
  29. Hi Aunty Young. Thankyou for the Pandan Ogura recipe you shared, I'm on progress to make the cake, wish me luck

    ReplyDelete
  30. 你好,Aunty Young 请问你是用什么烤箱的呢? 我用的是delonghi烤箱这个烤箱让我很烦恼。之前我根据其他人的食谱,我都必须调低至少20°才可以。但根据你的食谱我调低了20°,我烤了一个半小时,蛋糕还是不熟啊。而且我烤的时候,蛋糕膨胀到很高,导致裂开。但我看到你的不会,到底我的是什么问题呢?还望你指教。🙏

    ReplyDelete
    Replies
    1. Vyner,
      我很明白你的失落,难于掌控的烤箱的确很恼人。根据你的说法,你的烤箱似乎上火过高,小火不足。。。。。我猜。
      至于我自己目前是用Amway的小烤箱,好用,唯一不足的地方就是过小,好些标准模子是进不到的。 所以我也在找着一架较大的烤箱,如果你有兴趣知道,记得留意我的分享,或者留下联系号码,我私人与你分享。

      Delete

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