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Recipe: Singapore Pandan Cake (PANDAN CHIFFON)

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Recipe: Singapore Pandan Cake (PANDAN CHIFFON)

Notes:

After the marriage, the small balls are settled on the slope. The most common and authentic Singaporean cakes are Banlan cakes, and they are also one of the most popular handwritten letters for tourists. In fact, Singaporeans don't buy Banlan cakes like tourists to famous pastry brands. Usually we buy them at cheap supermarkets and small cake shops for about S$2.50. For Banyan cakes with branded cakes, it’s just a class. Rolls Royce in the blue cake! However, the price, quality, raw materials, taste must be the best! For Xiaowanzi, I want to eat a good quality and good taste of the Banlan cake, but I don’t want to be too extravagant, so I chose to buy a large bag of Ban Lanye at the price of 0.4 Singapore dollars in the cheap supermarket to extract the Panlan juice. At the same time, choose good egg flour and other raw materials to make your favorite Banlan cake at home, so that your family can eat with confidence and have fun. If you come to Singapore, you can go to the supermarket and bring a Panlan leaf back! correct! There are also supermarkets that sell Banlan essence, which can also be used for baking, but today the pellets do not use any flavor. Ban Lan Ye - Indonesian is called Pandan. It is very famous in Indonesia, Malaysia, Singapore, etc. Ban Lan Ye is a tropical green plant with a unique natural aroma that can add fresh and sweet food. the taste of.

Ingredients:

Ban Lan Ye half pack (12 pieces)
2 tablespoons of water (added to Banlan leaves)
Egg (protein egg yolk separation) 5
White sugar (yolk + protein) 30g + 40g
Low powder (cake powder) 80g
Cooking oil 30g
Milk / Coconut Juice 75g
Baking powder 1tsp
Salt 1/4tsp
2 tablespoons of pandan juice
Banlan Fragrance (negligible) drops

Steps:

Washing the pandan leaves bought by the supermarket
Cut into the mixer
Add 2 tablespoons of water
Stir
Pour into gauze
Extrusion of pandan juice
Prepare cake powder 80g
Prepare white sugar 30+40
Prepare milk or coconut milk 75g
Prepare cooking oil 30g
Prepare baking powder and table salt
egg
Weighed
Separating protein egg yolk Adding 30g sugar to egg yolk
Come on
Add milk
Take 2 tablespoons of Pandan juice. If there is any remaining, it can be used for other baking.
Add powder
Add salt and foam
Stir
Ready to fight protein
40g sugar added 3 times to add protein to hard, I forgot to add lemon juice oh my god
Ready to mix, don't teach it.
mixing
The 2 in 1 mold bought by IKEA is a bit big 23cm
Don't forget to shock a few times
Oven preheating 175
175 degrees and 50 minutes (my new oven is unpredictable, the fire is a bit big)
Ignore my big mold. This is suitable for 8 inch mold. I have 10 inch. So I am not full. I am sorry everyone. Wait for the cooling. Look at the toast that I just baked. There is also a new wooden turntable.
Oh, I can't help you, but I guarantee that the taste is absolutely great! It’s not too bad for a dozen or so new coins. I’ll continue to improve next time. I hope you like it. I’ll try to make a Nyonya cake.

Tips:

Temperature and time, if you have a good recipe that you can use regularly, this is an eight-inch quantity. My 10-inch mold is a bit awkward, so the temperature and height are not perfect. I will continue to improve next time. I hope you can give advice and discuss together. thank you all!

Recipe: Singapore Pandan Cake (PANDAN CHIFFON)

Notes:

Ingredients:

Steps:

Tips:

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