防拷

2010年6月7日星期一

pandan kaya cake




孩子放假了,感觉自己好像也在“假期”中。
庸庸懒懒的。。。。

看着厨房柜子里摆着
我已买了快三个月的绿豆粉。
喃喃的自言自语道:
“还不快,加点油。去做pandan layar cake.
不然粉都要快受潮了啦!”

说的似乎“严重了点”。
也唯有如此,
趴在我身上的懒虫,
才会快快给我滚蛋。
哈哈。。。。。

左思右想
要不要好好给它办美美。
想来想去,
找不到“推动力”,
因为也没有特别要送给谁。

好吧,就让它以真面目见人。
等我改天玩一玩挤花袋的花样。
再来挑战它也不迟。。。。
嘻嘻。。。。

食谱参考:ah mok, hommy

A原味海绵蛋糕
----------------

材料A:
蛋白4粒
塔塔粉1/4 小匙
幼糖50克

材料B:
蛋黄4粒
粟米油60克
水60克
幼糖30克

材料C:
特幼粉90克
做法:

将材料A 打发至硬性发泡。
将材料B一起混合至糖溶化
将1/3的蛋白倒入蛋黄糊内,接着筛入材料C,拌匀。
再加入剩下的蛋白轻轻搅拌均匀。
将拌好的面糊,倒入8寸烤模,放入预热烤箱下层180度上下火烘烤30分钟。
蛋糕烘出来后,立刻倒扣,以免蛋糕下沉
等蛋糕凉后,将蛋糕横切3或4片


B班兰酱:
取自Hommy
-------------

浓椰浆 500克,
纯班兰汁 376克,
幼糖 100克,
绿豆粉Hoen Hwe Flour 100克,
盐 少许
菜燕粉 1大匙 mok多放的,可用即溶Jelly粉代替或干脆不放
(mok没试过完全不放菜燕粉,但Hommy保证只要在煮滚和乘热的情况下搽上蛋糕里就一定会凝固)

*mok是用5-6片长长大大片的班兰叶和370g的水搅拌成汁,
若不喜欢太重的班兰味,可以用3片班兰叶搅拌成汁,再加青色素调色。
*谢谢moon和我分享他的经验
*我是用三粒蛋来做的。

24 条评论:

  1. sean

    妳做的料理越来越不简单哦~~

    功夫深了?? 呵呵~~

    pandan layer cake 有美哦!!

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  2. Sean:好好吃噢。。我有看过这个食谱。。但是就是懒惰做咯。。

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  3. 这个不错吃吗?
    我也想在我做手术前
    跟爸爸庆祝父亲节
    然后做个pandan layer cake 给他,
    但是就怕失败勒
    你这个不错哦!脱模脱到美美

    回复删除
  4. sean,这pandan layer cake有美。。。我现在在放假中。。几乎整天粘在电脑前。。哈哈。。。

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  5. 这个我喜欢!但阿娴,这个要如何组合和脱模呢?

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  6. 这个很美哦,内层也做得一点也不马虎呢,感觉口感很扎实哦~~~

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  7. 这款蛋糕很清爽,我也蛮喜欢的~

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  8. 美美的哦。。
    高难度涅。

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  9. 0620,
    你也来玩玩嘛!
    你是可以的哦!

    daisy,
    你和我一样,
    看是看过了,
    但就真的好懒得动手。
    只是近来觉得烘戚风,
    让我觉得有点腻了,
    所以,我觉得我该尝试新的。
    不然,心态更容易疲累。

    pynn,
    不错吃。
    我都是将它切薄薄片请人吃的。

    moon,
    哈哈,你就和我相反。
    我是学校放假,
    我的心态也跟着放假

    小鬼,
    这款蛋糕我是用两个同样size的模,
    同时烘的。这样可以避免蛋糕体被切的不平均。
    后来,再拿稍微大一点的模,
    扑上kaya及蛋糕体。

    鲸鱼,
    如果是刚从冰箱拿出来就吃的话,
    kaya部分就会显得QQ的。
    但是,单单蛋糕体本身不算是扎实的。
    因为用了分蛋的方法。

    qiqi,
    哦,原来你也喜欢呀!

    vivian,
    有点难度。
    克服过了,
    就轻松许多。

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  10. 这蛋糕真的很好吃。冷冷爽爽的,可以吃上好多块呢!

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  11. 娴,这个好吃哦,我也好像很久没做了耶。。。

    我和你一样,每次买很多材料,但又没有心做,都会放到差不多要过期才快快解决掉。。不过还是有漏网之鱼啦,全都请垃圾桶吃了。。哈哈!

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  12. angeline,
    原来你也喜欢呀!

    ah mok,
    要谢谢你的推荐哦!
    我们才有口福嘛!

    回复删除
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