Aunty Young（安迪漾）: 巧克力班兰椰奶魔术卡士达蛋糕 (Chocolate Pandan Magic Custard Cake)

今天胆粗粗，玩盏卜（campur),

巧克力加班兰，然后混合成糊。

1模子拌匀面糊，2种色味，3层口感，

魔术升级！
Hehe, I was feeling bold today, so I decided to have fun with campur(mixing); chocolate + pandan. 1 batter, 2 flavors, 3 textures, magic skills upgrade!

上层是巧克力蛋糕，

中层是巧克力班兰卡士达，下层是班兰娘惹糕。

原本一模子巧克力面糊，经过烘烤后，

神奇地自分3层不同颜色，口感和味道！
A top layer of chocolate cake, a middle layer of chocolate pandan custard, and a bottom layer of pandan nyonya kueh. All 3 stems from just 1 chocolate batter. Isn't it magical?

魔术卡士垯蛋糕食谱参考：Baking Taitai （我用7"x7"x3"四方模）主料： 113克无盐牛油 480克鲜牛奶 1大匙水鸡蛋4粒，分隔 (每粒60克包括壳） 115克普通面粉 145克糖粉(减至140克） 28克幼糖（减至25克） 1茶匙香草糊（我用香草精）额外的糖粉，洒在蛋糕上层。（我用雪花粉） 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！

Make Money at : http://bit.ly/adflywin

魔术卡士垯蛋糕

（我用7"x7"x3"四方模）

主料：
113克无盐牛油
400克鲜牛奶
80克椰奶
1大匙水
鸡蛋4粒，分隔 (每粒60克包括壳）
115克普通面粉
145克糖粉

28克幼糖
1茶匙班兰精
15克可可粉
额外的糖粉，洒在蛋糕上层。（我用雪花粉）

1。在7"X7"方形烤模铺上油纸。
2。融化牛油，并隔一边降温。牛奶和椰奶加热到微温，隔一边。
3。面粉和可可粉分别过筛，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），慢慢拌入筛过的可可粉，拌成均匀的可可蛋白霜，置冰箱待用。
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，椰奶成和班兰精，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。可可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！

食谱参考：Baking Taitai （我用7"x7"x3"四方模）主料： 113克无盐牛油 480克鲜牛奶 1大匙水鸡蛋4粒，分隔 (每粒60克包括壳） 115克普通面粉 145克糖粉(减至140克） 28克幼糖（减至25克） 1茶匙香草糊（我用香草精）额外的糖粉，洒在蛋糕上层。（我用雪花粉） 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！

Make Money at : http://bit.ly/adflywin

Magic Custard Cake

Utensil : 7" x7" x 3"square baking pan

Ingredients:

113g unsalted butter

400g fresh milk
80g coconut milk

1 tablespoon water

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

115g plain flour

145g icing sugar

28g caster sugar

1 tsp pandan paste
15g cocoa powder

Extra icing sugar for dusting (replaced by snow powder)

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 coconut milk to lukewarm and set aside.
3. Sift the flour and cocoa powder respectively, set aside.
4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (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 too or the meringue will not be successful),slowly fold in the shifted cocoa powder until incorporated.
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 ,coconut milk and pandan paste until everything is well mixed. It is normal that the batter is watery and runny.
8. Using a rubber spatula, fold in the cocoa meringue from (step 3) , 1/3 at a time. Repeat until all cocoa meringue are folded in. (The batter will appear curdy, just fold till no big curds are seen)
9. Pour the batter into the prepared pan and bake in a preheated oven 160ºC top and bottom heat for 50-55 minutes until the top is golden, test with a skewer which comes out clean, the cake is done.
10. The cake will be wobbly. Remove the cake from the mould. Together with the baking paper, cool it completely on a wiring rack before cutting and then dust with icing sugar. It tastes even better after chilled!

纯粹是好奇，心想应该会是一个很恐怖的蛋糕，

可是冒险家的安哥却怂恿我做了再说，

并且担保再恐怖，他也吃，

所以，我就胆粗粗开炉咯！
Despite my curiosity, I didn't dare give this a try because I was afraid of the possible "disasters" it could cause. Yet with my hubby's encouragement, not to mention promise that he would finish off the cake no matter what it turns out to be like, I finally decided to brave this cake.

隔天早上，脱模切蛋糕时，看到层次分明，色泽清晰，

再尝一口，好吃！

Ye....ah!!! 试验成功！
The next day, after unmoulding the cake from the mould and cutting it, I saw the clear differentiation of the layers and colors and couldn't help whooping with delight. Yeah! It worked!

我必须说，谢谢安哥的舍命陪太子，

让我有勇气做出大胆的尝试，

还意外地满意成果，感恩哦！
I really have to thank my hubby for this cake. Without his encouragement, I would never have dared to give it a try and consequently, would never have gotten such a beautiful result. Thanks alot, Shaun!

或许是减少鲜奶同时以椰奶代替，

成品好像娘惹糕成分比卡士达成分来的高，

不过有椰奶的加持，有添香气哦！

Probably because coconut milk was used, the nyonya kueh layer is thicker than the custard layer. However, the presence of the coconut milk really enriches the aroma of the cake.