【 香蘭千層蛋糕 Pandan Layer Cake 】

海綿蛋糕 Sponge Cake ↓↓

材料A (Ingredients A)

- 3個 蛋黃 (3 egg yolks)

- 30g 細砂糖 (30g caster sugar)

- 30g 玉米油 (30g corn oil)

材料B (Ingredients B)

- 3個 蛋白 (3 egg whites)

- 45g 細砂糖 (45g caster sugar)

材料C (Ingredients C)

- 75g 低筋麵粉 (75g low protein flour)

步驟 (Steps) ：

1. 把材料A的蛋黃和細砂糖打發，加入玉米油拌均勻。

Beat egg yolks and caster sugar in ingredients A until light and fluffy, add in corn oil and

mix well.

2. 把材料B打發。

In another bowl, beat ingredients B until light and fluffy.

3. 把（2）分幾次加入（1），用抹刀輕輕攪拌均勻。

Fold (2) into (1) in few batches with a spatula.

4. 把材料C篩入 , 用抹刀輕輕攪拌均勻 , 倒入鋪了紙的6寸圓模，放入氣炸鍋150度烤35

分鐘。

Sieve in ingredients C, fold with spatula, pour into a 6 inches round mould line with

baking paper, bake in air fryer at 150 degree Celcius for 35 minutes.

5. 蛋糕烤好後，從大約20cm高處摔在桌上，倒扣，待涼後脫模，切成3片。

Remove the cake from mould after bake, let it cool before cutting it horizontally into 2

layers.

香蘭咖椰 Pandan Kaya ↓↓

材料D (Ingredients D)

- 400ml 椰漿 (400ml coconut milk)

- 600ml 香蘭汁 (600ml pandan juice)

- 85g 青色包裝印尼綠豆粉 (85g green packaging Hoen Kwe flour)

- 110g 細砂糖 (110g caster sugar)

10g 燕菜粉 (10g agar-agar powder)

步驟 (Steps)

6. 把椰漿和香蘭汁混合均勻 ，取300ml 加入印尼綠豆粉拌均，備用。

Mix coconut milk and pandan juice, use 300ml of the mixture to mix with Hoen Kwe flour, set

aside.

7. 將剩餘700 ml 的椰漿香蘭汁，加入細砂糖和燕菜粉，一起煮滾，轉小火加入過篩綠豆粉

漿，小火煮至濃稠，熄火即可。

For the remaining 700ml mixture in (6), add in caster sugar and agar-agar powder, bring to

boil, turn to low flame, sieve in the flour mixture, cook until slightly thicken.

8. 用7.5寸圓模，先倒入一層 (7)，大約300－350g，鋪上一片蛋糕，如此類推，直到完成為

止，最上一層鋪的一定要是蛋糕，用一個小碗壓著，預防浮起來，待冷，放入冰箱，

冷藏 2 - 4 小時後，即可脫模。

Use a 7.5 inches mould, put one layer of (7), about 300-350g, place a piece of cake at the

centre, repeat the process until you put the last layer of the cake, put a bowl on top of the

cake to prevent the cake from "floating", leave to cool, once cool, transfer to the fridge,

refrigerated for 2-4 hours before demoulding.

裝飾 (Decoration)

適量 打發鮮奶油 (Some fresh cream)

一滴 青色素 (1 drop green colouring)

適量 干椰絲 (Some desiccated coconut)

步驟 (Steps)

9. 蛋糕脫模後，倒反過來，表面塗上少許打發鮮奶油。

Remove the cake from mould, overturn the cake, spread a layer of thin fresh cream all

over the cake.

10. 把干椰絲放入一個塑膠袋，放入青色素，塑膠袋抓緊，隨意搖晃，把椰絲均勻的染上

青色。

Place the desiccated coconut in a plastic bag, drop the green colouring into the plastic

bag, hold the bag tight and simple shake to make sure green colour is even into

the desiccated coconut.

11. 把椰絲鋪在蛋糕上，隨意裝飾。

Place the desiccated coconut onto the cake, simple decorate.

材料A的蛋黃和細砂糖

打發

打發至變白

必須要看到蛋糊有痕跡才算打好

加入玉米油拌均勻

拌勻後

蛋白

蛋白打至起泡

分三次加入細砂糖打發

打至硬性發泡

分三次加入蛋黃糊

攪拌均勻，但不要過度攪拌

粉分幾次加入，每次加入必須攪拌均勻

攪拌好後

放入模里，表面儘量鋪均勻

用了氣炸鍋

烤好後

倒轉待涼

沒有回縮

OK嗎？

椰漿，糖，燕菜粉和香蘭汁煮滾

綠豆粉+香蘭汁+椰漿拌均勻

煮滾後，準備加入綠豆粉

過篩倒入

攪拌均勻

濃稠厚，即可熄火

在模里倒入一層香蘭伽耶

放入一片蛋糕

再倒入一層香蘭伽耶，再鋪蛋糕，重複至完

重複至完

最後一層是蛋糕，過後用碗壓住蛋糕，待涼後，放入冰箱凝固

取出後，倒扣脫模

裝飾

香蘭千層蛋糕 Pandan Layer Cake 作品 完成咯！！❤

轉載請註明來源：今天頭條