班兰魔术卡士达蛋糕(Pandan Magic Custard Cake)

再度挥起魔术棒！

哄嘛哩哄。。。。。。。变！
Once again, I whipped out my magic wand. 
Abracadabra。。。。。

 噔。。。噔。。噔。。。。噔。。。。。

看！不同层绿的班兰魔术卡士达蛋糕。
 Ta-da! A tri-color Pandan Magic Custard Cake!

加上班兰汁，变出我喜爱的绿色。

不止好看，也香气美味。
With the addition of pandan juice, the golden Magic Custard Cake is transformed into three beautiful green colors, with the added bonus of the wonderful fragrance of pandan! 

 

1种面糊送入烤箱，出来时竟然是3层不同质地的蛋糕。

分别为上层的蛋糕；中层的卡士达和下层的娘惹糕。

不由得我不佩服原创食谱的主人，

你，太棒了！

也谢谢你的无私分享，让我们的视野开拓。

感恩哦！

Just one batter, yet after baked, the cake has three different layers: the uppermost cake layer, the middle custard layer, and the bottom most Nyonya kueh layer. Don't you think the person who came up with this recipe is just so amazing? Thanks to him and his kind sharing, we get to learn and try out a new and interesting cake.

班兰魔术卡士达蛋糕
食谱参考：Baking Taitai
（我用7"x7"x3"四方模）

主料：

113克 无盐牛油 
380克 鲜牛奶
100g 班兰汁(10片班兰叶 + 150g 水搅拌成汁)
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
1茶匙班兰糊 
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。牛奶和班兰汁加热到微温，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。用手拌器轻轻地打入牛奶，班兰汁和班兰糊，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！


Pandan Magic Custard Cake
Recipe adapted from: Baking Taitai
Utensil: 7" x 7" x 3"square baking pan

Ingredients: 

113g unsalted butter 

380g fresh milk 
100g pandan juice(Blended 10 pandan leaves + 150g water)

1tbsp water

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

115g plain flour

140g icing sugar

25g caster sugar

1 tsp pandan paste 

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 pandan 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, pandan juice and pandan paste 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!

这回还是找来Cheryl家的食谱参考，自己做了少许的调整。

再次谢谢他无私的分享。
This time, I referred the recipe from Cheryl's blog again and made my own adjustments. Once again, thank you to those who kindly shared this recipe!

@@@@@ Enjoy !@@@@@