班兰烫面杯子蛋糕食谱Pandan Cupcakes Recipe|烫面法，柔软蓬松，不开裂，不缩腰，不皱皮|Soft Fluffy, No Crack, No Shrink, No Wrinkle

♦烫面北海道杯子蛋糕食谱 Hokkaido Cupcakes Recipe:    • 烫面北海道杯子蛋糕食谱Hokkaido Cupcakes Recipe|不...  
♦台湾古早味蛋糕食谱 Taiwanese Castella Cake Recipe:    • 台湾古早味蛋糕食谱|轻盈柔软|How To Make Taiwanese ...  
♦杯子蛋糕/玛芬食谱　Cupcakes/Muffins Recipe Playlist:    • Cupcakes/Muffins 杯子/玛芬蛋糕食谱  
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♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?ur...

一起来做“班兰烫面杯子蛋糕”。这食谱用了烫面法使蛋糕口感超柔软蓬松回弹。而且配方加入椰奶和新鲜班兰汁，让杯子蛋糕有漂亮天然绿。每个步骤，淡黄糊和蛋白霜的浓稠度都超重要，不能省略哦，一定要一抹一样。而且烤箱温度很重要，太低烤不熟，太高顶部开裂，所以跟着自家烤箱先以低温开始烤最后再提高温度直到表皮全熟干，杯子蛋糕才能即不开裂也不回缩不皱皮。趁热，在蛋糕顶部刷上温牛油并撒上细椰丝。撕开杯子蛋糕，满满班兰香，内部结构柔软蓬松得像云朵，加上椰丝，清新不腻～

收藏方式：凉透后，放普通冰箱保存3天。收冰窟冷冻就更久，吃前解冻再吃。

Let's make "Pandan Cupcakes”. This recipe uses the starch gelatinization method to make cupcake texture super soft. Recipe also contains coconut milk and fresh pandan juice, provide pretty natural green to cupcakes. Each step and the consistency of the egg yolk batter and egg white meringue are super important and cannot skip, it must be exact. Oven temperature is crucial. If too low, won’t fully cooked, if too high, top will crack, so follow your own oven to start baking at low temperature and then increase temperature until cupcake top crust is fully cooked and dry, so that the cupcake will not crack, shrink or wrinkle. While hot, brush top with warm melted butter and sprinkle with Desiccated Coconut. Tear apart cupcakes, full of pandan aroma, interior texture soft fluffy like clouds, paired with Desiccated Coconut, refreshing and not greasy~

Storage method: After cooled, keep in airtight container, store in normal fridge for 3 days. Freeze in freezer will last longer, thaw before eating.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦Ingredients 食材
=Cake蛋糕= 7pcs Hokkaido Square Cupcakes Moulds 北海道四方杯子模 (No Non-Stick 不要防粘)
(Cupcake Size 杯子蛋糕尺寸: Top顶: 6.5cm, Bottom底: 4.5cm, Height高: 4.5cm)
25g Vegetable Oil (Heat till 70C) 植物油 (加热至 70C)
40g Low Protein Flour/Cake Flour 低筋面粉
10g Coconut Milk (Room Temperature) 椰奶 (室温)
24g Pandan Juice 班兰汁 (12g Pandan Leaves班兰叶 + 65g Water水)
1g Salt 盐
30g Egg Yolks 蛋黄
72g Egg Whites 蛋白
1g Cream Of Tartar 塔塔粉 (or或) 3g Lemon Juice/White vinegar 柠檬汁/白醋
42g Caster Sugar (add in 3 parts) 细砂糖 (分3次加入)
(Top bottom Heat, no fan force, 4th Rack)
(Preheated Oven 130C: 30minutes, 150C: 15min. If browning not enough, On fan 150C: 5-10min = Total: 50-55min)
(上下火，不开旋风，中下层烤)
(预热烤箱130C: 30分钟, 150C:15分钟。 如上色不足, 开风扇150C:5-10分钟 =总共: 50-55分钟)

=Topping 布置=
Warm Melted Butter 温融化牛油
Desiccated Coconut 细椰丝

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

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