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Screw pine leaves ...Pandan Layer cake...班兰叶好香啊..班兰蛋糕

今天跟孩子想去逛书店,就去了'大众书局'。每每去到书局都很期待看看新书有什么新食谱。孩子就会往他们爱的书本那走去。
新书琳瑯满目,眼花花,心乱乱, 不知要看那一本。最后翻到一本'名食谱~吃喝玩乐双月刊 Issue 70'。 书皮的那道菜'醋香排骨'非常吸引我,就打开再翻翻,一翻,呼。。九层糕有不同的口味,有椰糖的,有班兰的,有娘惹的,有泰式的。再来,香喷喷的一层层的班兰蛋糕,有榴连的,有火龙果,有香橙的,有椰糖的,有粟米的,还有好多好多甜点跟菜肴。
跟赞的是Kelvin老师和Karen老师的。。
≪纵横四海≫的心灵说爱琴海那篇,让我感觉很想很想去走一趟。
我和老公很喜欢到处走走。结婚后的前几年就是到处飞飞走走去了美国又去英国又去欧洲。。。哈哈现在走不了了,有三个可爱的宝贝我们舍不得他们。
还是不说我啦,我要做班兰蛋糕了。

~班兰蛋糕~Pandan Layer Cake~

蛋糕材料:
180克服蛋糕预拌粉
3个人蛋
45毫升 清水
45克 溶化牛油

~班兰叶的树..哈哈是树还是草呢?...自家种的....Pandan leaves plant, from my backyard~


班兰馅料:
250毫升 椰浆
700毫升 清水
140克 砂糖
2大 匙粟米油
30克 粟米粉
35克 绿豆粉
4大匙 班兰汁
1小匙 班兰精

做法:
1)蛋糕:把预拌粉,蛋,清水打发至松白。加入溶化牛油拌匀成面糊。
2)把面糊倒入18cm(7寸)四方烤盘,盛入预热烤箱以180c烘约30分钟。
3)将冷却的蛋糕切成三片。
4)班兰馅料:将所有馅料倒入锅里,以中火不停拌煮至浓,,即可离火。
5)放人一片蛋糕在烤盘, 倒入1/3的馅料,接着放入蛋糕,倒入馅料至到完成;待冷却,放入冰箱冷藏至凝固。

~我加了椰丝在上面...I sprinkle a little of dessicated coconut on top of the cake~

**食品是来之 '名食谱~吃喝玩乐双月刊'里的一道甜点,是Kevin Chai老师的作品。

Comments

  1. 起码你也飞了好几个国家,
    这点我恐怕不行,
    因为我怕坐长途飞机。

    蛋糕做的很棒!
    慢点要来偷师了,哈哈~~

    ReplyDelete
  2. ~Kate~ 欢迎你来坐坐,
    也可以跟你分享食谱,
    也可以偷师啦!..哈哈

    ReplyDelete
  3. I cannot argue with the excellent content your blog has to supply and for that reason I want to say thanks

    ReplyDelete

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