只需6分鐘 就懂在家自制少油少糖純天然古早味班蘭蛋糕 | Pure Natural Pandan Cotton Cake

天然班蘭蛋糕

材料有：
新鮮班蘭葉5-6條
椰漿35g
低筋麵粉110g（過篩）
雞蛋6隻（每隻約45g）
幼沙糖35g
粟米油30g
檸檬汁5g

提前一晚製作濃縮班蘭汁，在印尼店買新鮮班蘭葉5-6條，洗乾淨後用剪刀把枯黃葉莖及枯葉剪掉，把好的葉子剪成小段，把剪好的班蘭葉放入榨汁機中，加入淸水約200克，攪碎成葉泥，先用普通篩子隔出汁液，再用細密孔的篩子過濾一次，封上保鮮紙放入雪櫃沉淀一晚，第二日小心取出，慢慢倒去上層清液不要，只保留下層的班蘭汁，這様濃縮班蘭就做好了

開始製作蛋糕前我們先準備一個約8吋的蛋糕盤，在糕盤內壁及底部抹少許牛油，墊上牛油紙後備用。接著製作蛋糕啦！先把油倒入可受熱的盤子中，慢火加熱至出現油雲(約攝氏70-80度）熄火，倒入巳篩過的麵粉，用矽膠鏟將油與麵粉混合，將盤子移至工作枱，加入椰漿和班蘭汁攪拌成糊狀，放一旁備用。

用一個無油無水的盤子，小心分離蛋白和蛋黃，把蛋黃加入到班蘭糊中，用手動打蛋器翻拌，直至蛋黃與麵糊完全混合，將麵糊過篩一次，目的令蛋糕軟糯，接著打蛋白霜了，蛋清須沒有一點蛋黃，打蛋器也須無油無水！開動打蛋器前先預熱烤箱到150度，開動打蛋器慢速將蛋清打出大粗泡，然後加入檸檬汁，轉中速打發至出現很多幼泡加入三份之一沙糖，繼續中速打發至出現粗紋路又加入三份之一的糖，轉高速繼續打發至紋路變得幼细有光澤，將剩餘的糖全部加入，用中速打發至紋路光滑細膩，提起打發頭有明顯的小彎勾，轉低速繼續打發一會就可以了。

取三份之一蛋白霜放入蛋糊中，用矽膠鏟以翻拌方式由下至上翻拌，待部份蛋白霜與麵糊混合後，再加入三分之一蛋白霜繼續翻拌混合，待部份蛋白霜與麵糊混合後倒入餘下蛋白霜，以同様手法翻拌麵糊並慢慢轉動盤子，直至蛋白霜與麵糊完全混合。將麵糊倒入糕盤中，用筷子輕輕攪拌，去除麵糊中的氣泡，糕面稍作平整後輕震幾下，就可以送入烤箱啦！

用150度爐溫烤60分鐘，蛋糕出爐！色澤金黃，糕面平滑，將蛋糕脱模散熱！
面朝下倒扣在散熱網上，除去牛油紙放涼就可以切出你喜歡的形狀了
再看看切開的蛋糕，色澤天然翠綠！入口軟綿幼滑清香，非常好吃。

Pandan Cotton Cake

Ingredient are:
5-6 fresh pandan leaves
35g coconut milk
110g low-gluten flour
6 eggs (about 45g each)
Sugar 35g
Oil 30g
Lemon juice 5g

Make concentrated pandan juice one night in advance, buy 5-6 fresh pandan leaves at the Indonesian store, wash them clean, cut off the yellow stems and dead leaves with scissors, cut the good leaves into small pieces, and put the cut pandan leaves in In the juicer, add about 200 grams of water, crush it into leaf puree, first separate the juice with an ordinary sieve, then filter it once with a fine-mesh sieve, seal it with plastic wrap and put it in the refrigerator to settle overnight, the next day Take it out carefully, pour out the supernatant slowly, only keep the lower layer of pan-flavored juice, this concentrated pan-flavor is ready.

Before starting to make the cake, we will prepare an 8-inch cake pan, spread a little butter on the inner wall and bottom of the cake pan, and line it with butter paper for later use. Then make the cake! First pour the oil into a heatable plate, heat it slowly until an oil is around about 70-80 degrees Celsius, turn off the heat, pour in the sifted flour, use a silicone spatula to mix the oil and flour, and move the plate to the work surface , add coconut milk and pandan juice and stir to form a paste, set aside for later use.

Using an oil-free and water-free plate, carefully separate the egg whites and egg yolks, add the egg yolks to the pancake batter, and stir with a hand mixer until the egg yolks and the batter are completely mixed, sieve the batter once to make the cake soft and glutinous, then Beat the meringue, the egg white must have no yolk, and the egg beater must be oil-free and water-free! Before starting the egg beater, preheat the oven to 150 degrees, start the egg beater at a slow speed and beat the egg whites into large thick foam, then add lemon juice, turn to medium speed and beat until there are many small bubbles, add 1/3 sugar, continue to medium Beat at high speed until coarse lines appear and add one-third of the sugar, turn to high speed and continue to beat until the lines become fine and shiny, add all the rest of the sugar, and beat at medium speed until the lines are smooth and delicate, and there is a clear texture when you lift the hair. little hook,
Turn to low speed and continue to beat for a while.

Take one-third of the meringue and put it into the egg batter, and use a silicone spatula to mix from bottom to top. After part of the meringue is mixed with the batter, add one-third of the meringue and continue to mix. Mix part of the meringue with the batter, pour in the rest of the meringue, mix the batter in the same way and turn the plate slowly until the meringue and batter are completely mixed. Pour the batter into the cake pan, stir gently with chopsticks to remove the air bubbles in the batter. After the cake surface is slightly flat, shake it a few times, and you can send it to the oven!

Bake at 150 degrees for 60 minutes, and the cake is out of the oven! The color is golden, the cake surface is smooth, and the cake is demolded to dissipate heat!
Button it upside down on the cooling net, remove the butter paper and let it cool, then cut out the shape you like.
Take a look at the cut cake, the color is natural emerald green! The entrance is soft and smooth and fragrant, very delicious.