蓝花魔术卡士达蛋糕(Blue Pea Magic Custard Cake)

各位朋友，顺众要求，今天安迪完起蓝花魔术！
Ladies and gentlemen, since so many of you requested, I now present to you......(drumrolls!)......Blue Pea Magic Custard Cake!

噔。。噔。噔。。噔。。。。。。。

瞧！美美的蓝花魔术卡士达蛋糕，献给有缘的你。

愿你喜悦满满，幸福快乐！
Deng deng deng deng! I would like to gift this Blue Pea Magic Custard Cake to every one of you. Wishing you all a happy, happy day!

 除了从黄橙橙的外貌换上湖水蓝以外，

基本上这款蓝花魔术卡士达蛋糕；

还是保留一贯的上层蛋糕，中层卡士达和下层娘惹糕的特质。

味道也是甜中带有浓郁的奶香味，一点也不差于原味哦：） 
Other than the "magical" change from custard gold to sea blue, this Magic Custard Cake is basically the same as the previous ones; a layer of custard sandwiched between a layer of cake and Nyonya kueh. It also gives off the wonderfully rich taste of milk and custard. Delicious!

兰花魔术卡士达蛋糕

原食谱来自：Baking Taitai
（我用7"x7"x3"四方模）

主料：

113克 无盐牛油 
380克 鲜牛奶
100g 蓝花汁(30朵蓝花 + 150g 水煮成汁)
1茶匙 香草精
1大匙水
鸡蛋4粒，分隔 (每粒60克包括壳）
115克 普通面粉
140克 糖粉

25克 幼糖
适量的雪花粉做装饰

做法：

1。在7"X7"方形烤模铺上油纸。
2。融化牛油，并隔一边降温。牛奶和蓝花汁加热到微温，隔一边。 
3。面粉过筛，放一边。
4。用电动搅拌器把蛋白打至泡泡状态，加入糖，打到干性发泡的状态。（盛蛋白的盆要保证无油无水，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功） 

5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。
6。然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。

7。用手拌器轻轻地加入牛奶，蓝花汁和香草精直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！） 

8。蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）
9。将面糊倒入烤盘，在预热至160ºC上下火的烤箱，烤约50~55分钟，直到表面呈金黄色, 竹签插入中心没有沾粘就可以取出。
10。蛋糕因为是软的所以请小心从烤模取出，同油纸一起放在网架上。完全冷却后，才可以切，并洒上糖粉就可以享用了！冷藏了更好吃！


Blue Pea Magic Custard Cake
Original recipe from Baking Taitai
Utensil: 7" x 7" x 3"square baking pan

Ingredients: 
113g unsalted butter 

380g fresh milk 
100g blue pea juice(boiled 30 blue pea flower + 150g water)
1tsp vanila essence

1tbsp water

4 eggs, separated (60g each, weight including shell) 

115g plain flour

140g icing sugar

25g caster sugar

Snow powder for dusting 
  
Method:
1. Line a 7"x7" baking pan with baking paper.
2. Melt the butter and set aside to cool slightly. Warm the milk and blue pea flower juice until lukewarm and set aside. 
3. In a separate bowl, sift the flour then set aside. 
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk until stiff peaks are formed. (Make sure there is no oil or water in the bowl; the egg white must not come into contact with any egg yolk, water or oil or the meringue will not be successful)

5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
6. Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.

7. Use a hand whisk and gently beat in the milk, blue pea flower juice and  vanila essence until everything is well mixed. It is normal for the batter to be watery and runny.  

8. Using a rubber spatula, fold in the meringue, 1/3 at a time until all the meringue has been folded in. (The batter will appear curdy, so just keep folding until no big curds are seen) 
9. Pour the batter into the prepared pan and bake in a preheated oven at 160ºC top and bottom heat for 50-55 minutes until the top is golden. Test with a skewer. If it comes out clean, the cake is done.
10. The cake will be wobbly when you remove the cake from the mould. Cool it completely on a wire rack without removing the baking paper before cutting and then dusting with icing sugar. It tastes even better after chilled!

 在此借机向那些常给安迪意见的网友，谢谢你们！

因为你们的热情互动，安迪从中获取向前的推动力，

才能一道料理比一道料理突破；一天比一天进步。
I'd like to thank my fellow bloggers for their suggestions. Because of you, I continue to work hard and try new things, and only then can I continue to improve and cook more wonderful things!

这一路的走来，幸好有你们的陪伴，

在我失意懒散的时候，因为你们，我很快就走出恼人的阴霾；

在我开心喜悦的时候，有了你们，我的分享就变得更具意义。

感恩有你们！ 
Thanks to all of you, I have walked this far. When I feel like putting my blog aside, your enthusiasm motivates me to return to my blog. When I share my happiness and joy, your presence makes my sharing all the more meaningful. Thank you for always being there for me!

 @@@@@　ＥＮＪＯＹ! @@@@@