Tuesday, 12 February 2019

Pandan Sponge Cupcake 班兰海绵小蛋糕

An aromatic pandan cupcakes despite its not-so-presentable appearance 😉

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 170℃ for 10 minutes, 150℃ for 25~30 minutes

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

2 egg whites
pinch of fine salt
40g caster sugar

2 egg yolks

75g top/cake flour
1/4 tsp baking powder (will try to remove this ingredient in my next bake)

30g pandan leaf paste
25g milk
15g condensed milk
20g rice bran oil/mild flavour vegetable oil


5x5x4.8cm paper cupcake mould



Directions:

1. Cut 15g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.




2. Mix pandan paste, milk, condensed milk and rice bran oil in a small bowl. Set aside.

Mix top flour with baking powder in a bowl. Set aside.

3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Gradually reduce the electric hand mixer speed to low at the final one minute.


4. Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.


5. Sieve in 1/3 of the top flour, and mix briefly using the whisk.

Add in 1/2 of the pandan mixture from Step 2, mix briefly.

Alternating between the remaining flour and pandan mixture, mix the batter till it becomes smooth.
Flour → pandan mixture→flour

Finally, use a silicone spatula to do a thorough mixing.

6. Pour the batter into 6 paper cupcake moulds.

Tap to level the batter in the moulds, and place on a baking tray

7. Bake in a preheated oven at 170℃ for about 8~10 minutes, or till the top becomes flat, at the lower rack of an oven.

For baking in an air fryer, preheat to 140°C for 5 minutes, and bake for 15 minutes. Thank my FB friend Sylvia Khor for sharing the information 😁


Reduce the temperature from 170℃  to 150℃, and bake for 25 minutes.

As the sugar content is low for this recipe, the crust does not brown so easily. In order to get a golden crust, increase the oven temperature to 170℃ for another 5 minutes.


8. Transfer the cupcakes to a cooling rack. Serve warm 😋




Simple Pandan Bread 香兰吐司




A simple pandan bread with only pandan paste, water, and rice bran oil - without the addition of milk nor butter. A bread that allows one to enjoy the true sweet aroma of the fresh pandan 😍

Yield: one loaf
Pan size: 21x13x10cm Jamie Oliver 1.5L bread pan
Baking temperature: 180℃ for 15 minutes, 170℃ for 20 minutes

Ingredients

80g cold water (keep 30g of the water to be added gradually during kneading)
50g pandan paste *
30g beaten egg
45g raw cane sugar
3g fine salt
30g rice bran oil

40g sourdough/natural yeast

280g bread flour
2g instant dry yeast

* collected from blending 15g fresh pandan leaves with 50g water

Directions

1.  Cut pandan leaves into narrow strips.

Blend with 50g of water into smooth paste. Collect 50g of the pandan paste from it.


2. Add in the liquid ingredients then followed by the dry ingredients, into the mixing bowl of a stand mixer.



Knead till achieving the window pane stage.

3. Transfer the dough to a plastic bag coated with a little oil. Let the dough sit in room temperature for about 30 minutes before transferring to the fridge to undergo overnight cold fermentation (about 16 hours).



4. Invert the dough and allow it to thaw for about 1 hour before shaping.

5. Divide the dough into 3 portions and shape into balls. Allow the dough to rest for about 15 minutes.

6. Roll out the dough,

flip over, and fold in the two wing towards the centre. Roll the dough flat again.

Roll up the dough.



Place the dough into the bread pan coated with a thin layer of butter. Spray a thin mist of water over the dough,

cover with a tea cloth, and let it proof for about 90 minutes, or till the dough has risen to about 4/5 the height of the pan.


7. This step is optional. You can cut come parchment paper stencils and place on the dough.

Sprinkle some bread flour over,

remove the paper stencils,

and sprinkle another thin coat of flour over.


8. Bake at lower rack of a preheated oven at 180℃ for 15 minutes, reduce to 170℃ and bake for about 20 minutes.


9. Remove from the oven and un-mould quickly.

Allow the bread to cool down before cutting. Enjoy 😋








A good recipe adapted from 爱厨房的幸福之味 班兰土司 with great appreciation 😊