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Thursday, 19 March 2015

Steamed Pandan Cupcake with Candied Coconut Filling


A soft pandan flavoured spongecake filled with palm sugar shredded coconut. A snack I always wanted to have more during my childhood :)


Yield: 9 cupcakes 

Ingredients:
SpongeCake
2 eggs, separated, room temperature
60g fine sugar

50g milk*, room temperature
2 pandan leaves, about 5g
15g condensed milk
10g vegetable oil

70g top flour
1/4 tsp baking powder (optional)

*can be replaced by 20g trim coconut milk and 35g milk

Filling
50g candied shredded coconut



材料
2粒 蛋,蛋白蛋黄分开
60g 细糖
50g牛奶*
2 香兰叶
15g炼奶
10g食油
70g低筋面粉
1/4小匙 泡打粉

*可由20g椰奶和35g牛奶取代

Directions:

1. Lightly coat the silicon moulds with cooking oil. Set aside.
把蛋糕模轻轻抹上一层植物油n。

2. Mix flour with baking powder using a hand whisk.
用打蛋器将面粉和泡打粉搅匀。


3. Blend milk with pandan leaves using a food processor or blender. Then add in condensed milk and oil. Set aside.
将牛奶和香兰叶放进搅拌机搅碎。再加入炼奶和油。




4. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1 to 2 minutes.
把蛋白打进一个干净无油的钢盆,先以中高速打发,大概1分钟。


5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to medium high, and beat the meringue for about 1 to 2 minutes, or till firm peaks formed.
调低速度再分3次加入糖。当糖完全与蛋白混均后,将打蛋器速度升回中高速,打大概1到2分钟,直至湿性发泡。



6. Add in egg yolks, one at a time, to the meringe batter and mix well.
逐一将蛋黄加入,把蛋糊混均。


7. Start to boil a small pot of water, to be ready for steaming the cake later. Place a steamer rack in the pot too.
开始烧热蒸锅,并放入蒸架。



8. Add in the flour mixture (2) and milk mixture (3) in alternative manner. Starting and ends with flour.
Start by adding one third of the flour, then follow by half of the milk mixture, to the batter using the whisks removed from the electric mixer. 
Stir the batter in clockwise and anti clockwise direction alternatively, to prevent build up of gluten which will result in a harder cake.
Stop mixing once no flour can be seen. 
交替似的加入面粉混合物(2)和牛奶混合物)3)。先筛入1/3粉料(2)并混均。可用从电动搅拌器摘下的搅拌棒,以顺时钟逆时钟方向,将面粉混均。避免过度搅拌,以致影响口感。
Stirring clockwise顺时钟搅拌
Stirring anti clockwise逆时钟搅拌


9. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.
最后,用刮刀将钢盆边缘和底部的蛋糕糊刮起,避免有沉淀的牛奶或面粉。

10. Pour the batter to about 2/3 height of the silicon moulds. Lightly tap the cupcake mould to even out the batter.
把蛋糕糊倒到蛋糕模2/3的高度,轻敲蛋糕模以平整蛋糕糊。




11. Scoop about 1/2 a teaspoon of gula melaka coconut into the silicon moulds. Then pour the remaining batter over the coconut filling. Tap to even out the batter.
将1/2甜椰丝加入。再将剩余的蛋糕糊倒入填满蛋糕模。



12. When the water starts to boil, place the cupcake moulds into the pot and heat at medium high temperature for 8 minutes.
Lower the heat to medium low and continue to steam for another 2 minutes. 
当水烧开时,把蛋糕糊放入锅中。先以中高火蒸8分钟,再以中火蒸2分钟,直至蛋糕熟透。



13. Insert a thin stick into the centre to test whether the cake is thoroughly cooked.
用竹签测试蛋糕熟透度。


14. Transfer the cake with the moulds to a wire rack to cool for 5 minutes. Gentle squeeze the silicon mould to dislodge the cupcakes from the mould. Invert the cupcakes to allow them to dry up their base.
蛋糕熟后,移到架上降温。五分钟后才脱模。





A lighter colour pandan leaf will produce a lighter colour cake. I didn't add the baking powder for this lot, yet the cake was still soft and spongy :)


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