Chinese Food
Magic vanilla cake from Southeast Asia
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Pandan cake - inspired by Singapore's most famous green cake. Its full name is actually Banlan Qifeng cake . It is made of colorful leaves. Pure natural green and unique beautiful taste. Natural fragrance. Variegated. Also known as vanilla. It is one of the common spices in Southeast Asia. It can be beaten into juice and added to desserts. It can also be used for stewing or wrapping food and frying. It can be added to white rice and cooked together. The cooked rice will have a special flavor. It is quite attractive. The fresh vanilla leaf juice can also be used to dye food. This is a beautiful cake with tropical flavor of Southeast Asia. The soft and soft cake body is matched with the unique natural fragrance of colorful leaves. You can taste the sweet taste from Southeast Asia at a sip
Cooking ingredients
Cooking Steps
Step1:Wash the leaves with water.
Step2:Cut the cleaned leaves into small pieces.
Step3:According to the ratio of colorful leaves and water 1-3, put them into the wall breaking machine, and beat them into juice.
Step4:Pour the mixed juice into the slag cloth.
Step5:Squeeze out the colorful juice. Take 20g.
Step6:Add salad oil to the colorful juice.
Step7:Just emulsify the oil and water into a thick cream.
Step8:Add sifted low gluten flour.
Step9:Stir until there is no particle. Be careful not to over stir so as to avoid tendon.
Step10:Add the yolk and stir well.
Step11:Add a few drops of lemon juice to the egg white. Mix in sugar three times to beat the egg white. (no lemon juice. White vinegar is OK, too.
Step12:Beat until the fish's eyes are full. Add 45g of sugar to 1 / 3 of the protein.
Step13:Continue to spread to more delicate bubbles and add 1/3 sugar.
Step14:Continue to spread to the fine foam. Add the last 1/3 granulated sugar.
Step15:Take 1 / 3 of the egg white cream, add it into the egg yolk batter and stir it slightly.
Step16:Pour the pre mixed cake paste back into the remaining 2 / 3 protein cream. Continue to use the method of cutting and mixing. Make the cake paste mix evenly.
Step17:The way to mix batter is to use a scraper to make an arc from the bottom to the top. Because the backhand mixing is gentle, and the beating basin is turned anticlockwise. It is not easy to defoaming when mixing. Avoid circle stirring. Circle will increase the extrusion area, resulting in faster defoaming.
Step18:Batter cutting and mixing technique - cutting and mixing is to use a scraper to mix batter. Hold the bowl with your left hand and hold the scraper with your right hand to quickly turn the bottom batter to the top. The action must be block until the yolk batter and protein cream are completely mixed evenly. Do not over mix and draw circles. Otherwise, it is easy to defoaming.
Step19:Mix the cake paste completely and evenly. Pour it into the mold from 20cm height. It can eliminate the big bubbles in the cake paste very well.
Step20:Shake the mold. Bake the cake in a preheated 175 degree oven for about 45 minutes.
Step21:After baking, shake the mould in the first time, and then turn it upside down to cool it.
Cooking tips:1. The fresh colorful leaves can be stored in the refrigerator for about 3 weeks after being wrapped. The endless colorful leaves can be used to make colorful thousand layer cakes. 2. The common way to make the yolk paste in Qifeng batter is to mix water, oil and yolk, fully emulsify, and then add flour. Then the egg method is to mix the water and oil first, then add the flour, and finally add the yolk. In this way, the gluten of the batter can be well avoided and the batter will be more delicate. There are skills in making delicious dishes.
