Pandan Layer Cake 班兰千层蛋糕 香兰 千层蛋糕

I was an airline stewardess Before
A stay-at-home mom with 4 kids Now
Love Cooking, Baking & Sharing Recipes
前空姐、目前是四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱

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*Oven’s brand: Ariston
*8" cake pan

A-海绵蛋糕 Sponge cake:
植物油 Cooking oil 80g
底筋面粉 Cake flour 100g
蛋黄 6颗 6 Egg yolks
全蛋 2颗 2 eggs
鲜奶 Fresh milk 100g

冰蛋白 6 Cold egg whites
细砂糖 Fine granulated sugar 80g

B-香兰咖椰果冻层 Pandan kaya jelly layer:
稀释后的椰浆 coconut milk 400ml
绿豆粉 (Green/White) Hoen Kwe powder 85g
盐 sat 1/4茶匙/tsp

香兰叶汁pandan juice 800g
细砂糖 fine granulated sugar 180g
燕菜粉 agar-agar powder 12g

1-A：8”烤盘刷油、铺油纸。
8” cake pan greased and lined with parchment paper.

2。植物油小火加热，煮至看到纹路，离火。
边搅拌边倒入面粉中，迅速搅拌成顺滑的烫面糊。
Heat the oil over low heat for about 1 minute.
Pour the oil into the flour and quickly mix until well combined.

3。蛋黄+全蛋+鲜奶，搅拌均匀。
倒入烫面糊中，搅拌成顺滑的蛋黄糊。
Whisk egg yolks + whole eggs + milk.
Pour into the flour mixture, mix well.

4。蛋白低速打至粗泡后，分3次倒入砂糖，打至硬性发泡。
Whisk egg whites + sugar until stiff peaks.

5。取1/3蛋白霜，倒入蛋黄糊里。
用刮刀由底往上轻轻切拌均匀。把边边和底部的蛋黄糊刮干净，拌均匀。
Fold carefully and slowly so you would not deflate the egg whites.
Fold in 1/3 of the egg whites first to lighten the batter.

6。把蛋黄糊倒入剩余的2/3蛋白霜里，用刮刀轻轻切拌均匀。把边边和底部的蛋白霜刮干净，拌均匀。
Then transfer the mixed batter into the egg whites to fold the rest of egg whites.

7。把蛋糕糊倒入模型，在桌面轻震数下，把蛋糕糊里面的气泡敲出。
Pour the batter into the cake pan, get rid of the air pockets by tapping the pan lightly on a tabletop.

8。水浴法：160℃预热烤炉。
Water Bath Method: Pre-heat the oven at 160℃.

9。先把钢架放入烤炉最底层。大烤盘放在钢架上。
Place the wire rack at the lowest rack of the oven. Then place a larger baking pan on the wire rack.

10。装了面糊的烤盘放在大烤盘上。
把温水倒入大烤盘中 (至烤盘的 2cm高) ，然后以160℃，烤35分钟。
Place the cake pan on the bigger pan.
Pour warm water into the bigger pan (2cm in height) and bake at 160℃ for 35 minutes.

11。再以130℃，烤30分钟。
Then reduce the temperature to 130℃ for 30 minutes.

*使用活动模的话，需在烤盘外层包2张铝箔纸。或在烤盘外放置一个浅盘。防止在水浴法时，水流入蛋糕糊内。
If using springform pan, wrap the bottom of pan with aluminum foil or place another bigger pan outside the pan, to avoid any water from seeping into the pan.

**很重要：有风扇的烤炉必须把风扇关掉再烤
Very important step: Turn OFF the fan function before baking.

12。烤好后取出，往桌面轻震一下散热，然后马上倒扣。
Bang the pan on tabletop to remove the heat.
Put the cake pan upside down on wire rack for 5 minutes.

13。5分钟后脱模、撕开烘培纸。不要让风扇直吹着蛋糕。
Then tear away the parchment paper.

14。完全冷却后切成3片 Let it cool completely, then cut into 3 pieces.

15。建议做好、冷却后，放入冰箱冷藏隔夜，第二天会更好切片，之后才用来做造型。
It is recommended to store the cake in the refrigerator overnight. It will be easier to slice on the next day.

16-B：8”烤盘(固体或活体都可以)底部铺油纸，以便蛋糕脱模后有漂亮的纹路在蛋糕表面。
Lined the 8 ”baking pan with a sheet of parchment paper, so that the cake has beautiful cake surface after demolding.

17。香兰叶20片+水900ml打碎过滤，取800ml备用。
Blend 20 pieces of pandan leaves + 900ml water, drain to get 800ml pandan juice.

18。椰浆 + 绿豆粉 + 盐搅拌均匀备用。
Coconut milk + Hoen Kwe powder + salt, mix well and set aside.

19。香兰叶汁 + 砂糖 + 燕菜粉倒入锅，中火煮至滚后转小火，边搅拌边倒入椰浆糊，不停搅拌，煮至稍微浓稠、流动性液体，马上离火。
Pour the Pandan juice + sugar + agar-agar powder into the pot, keep stirring over medium-low heat, bring to a boil. Pour in the coconut milk mixture a little by little, simmer until a lightly thick (whipping cream texture) liquid is formed.

20。把咖椰平均分成3份 Divide the kaya layer into 3 equal portions.

21。烤模四周喷少许水 Spray a little water around the baking pan.

22。把第一份咖椰倒入烤模里，抹平表面，再把蛋糕片放在烤模中间(不要太用力按压蛋糕)
Pour the first portion of kaya into the baking pan, then place the cake slice in the middle of the pan.

23。倒入第二层咖椰，抹平表面，再把蛋糕片放在烤模中间。
Pour the second portion of kaya into the baking pan, then place the cake slice in the middle of the pan.

24。倒入第三层咖椰，抹平表面，再把蛋糕片放在烤模中间。
Pour the third portion of kaya into the baking pan, then place the cake slice in the middle of the pan.

25。最后用手掌轻压一下蛋糕，在桌面轻震2下，把咖椰层里的气泡敲出。
Get rid of the air pockets by tapping the pan lightly on a tabletop.

26。用小刀顺着烤模边划一圈，确保蛋糕片都在烤模中间、咖椰糊都均匀的铺满了烤模旁边。
这样做出来的蛋糕表面才会漂亮。
Run a thin bladed knife or a palette knife around the side of the pan, to ensure that all the cake slices are in the middle of the pan and the kaya is evenly spread around the pan.

27。待冷却后送入冰箱冷藏最少4小时或隔夜 Store the cake in the refrigerator for at least 4 hours or overnight.

28。冷藏后倒扣脱模，用干椰丝装饰。
After refrigerating, remove the cake from the pan and decorate with desiccated coconut.

Видео Pandan Layer Cake 班兰千层蛋糕 香兰 千层蛋糕 канала Jacelyn Lim