Steamed Pandan Cake 蒸香兰蛋糕

Yield: One 14cm round cake 圆蛋糕

Ingredients:

2 eggs, separated, room temperature
70g fine sugar

50g milk*, room temperature

2 pandan leaves, about 5g

15g condensed milk
10g vegetable oil

80g top flour
1/4 tsp baking powder 

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

材料

2粒 蛋，蛋白蛋黄分开

70ｇ 细糖

50ｇ牛奶*

2 香兰叶

15ｇ炼奶

10ｇ食油

80ｇ低筋面粉

1／4小匙 泡打粉

*可由20g椰奶和35g牛奶取代

Directions:

1. Line a 14cm cake tin with parchment paper. Set aside.

把一个14cm圆蛋糕模铺上防沾纸。

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 egg white batter for about 1 to 2 minutes, or till soft 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 egg white 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, one third at a time, 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. 

分三次筛入粉料（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. Pour the milk mixture from (3), in three additions to the batter and mix using the whisks.

Similarly, try to mix the batter with minimum mixing time.

将（3）的牛奶混合物，分3次，加入。

10. 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。

11. Pour the batter in small portions to the cake tin. Lightly tap the cake tin after each pour to get rid of trapped air.

分数回把蛋糕糊倒入蛋糕模中，间中轻敲蛋糕模以震掉小汽泡。

12. When the water starts to boil, place the cake tin into the pot and heat at medium high temperature for 10 minutes.

Lower the heat to medium low and continue to steam for another 10 minutes. 

当水烧开时，把蛋糕糊放入锅中。先以中高火蒸10分钟，再以中火蒸10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 tin to a wire rack to cool for 5 minutes.

蛋糕熟后，移到架上降温。五分钟后才脱模。

15. Remove the tin and allow the cake to cool to room temperature.

让蛋糕温度降至室温。

16. Cut and serve :)

切片享用 :)