紫薯魔术卡士达蛋糕(紫薯粉）Purple Sweet Potato Magic Custard Cake

安哥想念魔术卡仕达蛋糕，

回顾最后一次烤此高奶量带甜的蛋糕，

已是一年多前的事。

紫薯魔术卡士达蛋糕(Purple Sweet Potato Magic Custard Cake)

我想:
当我给这紫薯蛋糕拍照片时，
边拍边嚷， 哎哟暗暗淡淡，一点都不出色!

当时她一定很委屈，很想高声喊说:
虽然我不出色，可是我很美味，好不好?

咖啡魔术卡士达蛋糕(Coffee Magic Custard Cake)

又是安哥不停地在耳边碎碎唸，

要我尽快用掉就快逾期的鲜奶，

我，只好再次挑战这含奶量高的蛋糕。
Since my hubby wouldn't stop reminding me about the nearly expired fresh milk, I decided to challenge this milky cake again.

马六甲椰糖魔术卡士达蛋糕 (Gula Melaka Magic Custard Cake)

为了消耗马六甲椰糖，

为了抚平某人对魔术蛋糕的思念，

安迪顺势做了马六甲椰糖魔术卡士达蛋糕。

马六甲椰糖魔术卡士达蛋糕

原食谱来自：Baking Taitai
（我用7"x7"x3"四方模）

主料：
113克 无盐牛油 （溶化）
415克 鲜牛奶
200毫升椰奶（我减至100毫升）
145克马六甲椰糖（我增至170克）
1大匙水
鸡蛋4粒，分隔 (每粒60克包括壳）
115克 普通面粉
20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。椰奶加温，加入椰糖以小火煮溶椰糖，再加入鲜奶，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，把蛋黄搅拌到蓬松，然后加入溶化的无盐牛油和水，拌匀。倒入面粉和1/3的温奶，拌匀。最后再倒入剩余的2/3温奶，搅拌均匀。
  
6。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）

7。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。

8。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！


Gula Melaka Magic Custard Cake 
Recipe adapted from : Baking Tai Tai

(Utensil: 7" x 7" x 3"square baking pan)

Ingredients: 
113g unsalted butter (Melted)

415g fresh milk 
200ml coconut milk (I reduced to 100ml)
145g Gula Melaka  (I Increased to 170g)

1tbsp water

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

115g plain flour

20g 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 coconut milk ,add in Gula Melaka to melt it. Add in fresh milk and heat 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  until light and fluffy. Add in the melted butter and water，stir well. Add in sifted flour and 1/3 of the warm milk and stir well. Finally add in the other 2/3 of the warm milk,stir until wellcombine.
6. 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) 

7. 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.
8. 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!

蛋糕还在烤炉烘焙中时，就已经椰糖香气阵阵，

迷漫整个厨房，还引来娜娜的注意，

顿时叫人好期待它的出炉。

 

或许是鲜奶的减少，卡士达层相对也也不明显。

幸好美味依然，尤其是那股椰奶加椰糖的甜美，

Hociak!

曾经在巴提雅和图中的木制草席托盘插身而过，

带着小小的遗憾回国，心里惦记着它，

没想到竟然有人看在眼里，悄悄地把它寄了过来。

我。。。。。。感动于这份细心；

我。。。。。。感恩于这份浓情厚意；

但愿我也可以带给你惊喜的一天。

***** ENJOY *****

柠檬魔术卡士达蛋糕(Lemon Magic Custard Cake)

家里近来进了许多柠檬。

安哥返老还童闹着要吃魔术卡士达蛋糕，

只好就地取材，以柠檬烘了安家第六款魔术卡士达蛋糕。

加了酸酸的柠檬汁，自然就加入少许的糖。

相比以往的口味，多了柠檬香气，减了甜度，

没想到对重甜的安哥而言，清新不腻，一样讨喜。

柠檬魔术卡士达蛋糕

原食谱来自：Baking Taitai
（我用7"x7"x3"四方模）

主料：
113克 无盐牛油 
460克 鲜牛奶
1粒 柠檬皮屑
2汤匙 柠檬汁
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

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，水，柠檬皮屑，柠檬汁搅打约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，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！


Lemon Magic Custard Cake 
Recipe adapted from : Baking Tai Tai

(Utensil: 7" x 7" x 3"square baking pan)

Ingredients: 
113g unsalted butter 

460g fresh milk 
zest from 1 lemon
2tbsp lemon juice

1tbsp water

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

115g plain flour

145g 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 lemon 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, one tablespoon of water,lemon zest and lemon juice 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 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!

 柠檬口味，清新可口，酸甜适中。

一层蛋糕，一层卡士达，一层糕的不同层次感，

加上冷藏后的冰凉口感，

个人还蛮喜欢，一道不错的甜品。

原味 ：http://auntyyoung.blogspot.com/2014/09/magic-custard-cake_8.html
斑兰 ：http://auntyyoung.blogspot.com/2014/09/pandan-magic-custard-cake.html
蓝花 ：http://auntyyoung.blogspot.com/2014/09/blue-pea-magic-custard-cake.html
鲜橙 ：http://auntyyoung.blogspot.com/2014/10/orange-magic-custard-cake.html
巧克力班兰 ：http://auntyyoung.blogspot.com/2014/11/chocolate-pandan-magic-custard-cake_14.html

以上是我尝试烘焙过的不同口味魔术蛋糕。
如果你也好奇它们的美味，欢迎你跟随连址，探个究竟。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

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! 

香橙魔术卡士达蛋糕(Orange Magic Custard Cake)

好好吃的魔术蛋糕！

竟然连安哥也为它痴迷。

别有用心的抱回2盒鲜奶，连哄带骗，就是要安迪做魔术蛋糕。
The delicious Magic Cake! My hubby is such a loyal fan of it, he actually brought back two bottles of fresh milk just to request me to bake Magic Cake for him.

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!

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!

魔术卡士达蛋糕(Magic Custard Cake)

 这款闻名遐迩的魔术卡士达蛋糕，之前安迪已做了4回，

无奈法力不足，只能变出2层。：（

所以都没有拍照与大家分享。

I've already tried to make this famous cake a total of four times! Sadly, I wasn't "magical" enough to create 3 layers; only managed 2. :( I ended up not taking any pictures to be shared.