A sweet pandan sponge cupcakes with a few palm sugar-cocoa streaks running within the cake 😋
Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 130℃ for 20 minutes, 150℃ for 5 minutes, 170°C for 5 minutes, turn off oven for 5 minutes, at middle rack of a preheated oven.
Ingredients
All ingredients in room temperatureUsing 55g Omega 3&6 eggs
2 egg whites
Pinch of salt
40g caster sugar
2 egg yolks
60g top/cake flour
22g pandan leaf paste
10g golden syrup/honey
10g rice bran oil
8g palm sugar granules
1g cocoa powder
3g hot water
1g cocoa powder
3g hot water
Directions
1. Cut 15~17g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.2. Collect 22g of pandan paste,and mix with 10g golden syrup and rice bran oil, in a small cup. Set aside.
3. Mix palm sugar granules, cocoa powder and some hot water in bowl.
Just add enough hot water to make the mixture into a thick smooth paste. Set aside.
3. Beat in the egg yolks, one at a time.
Stop beating when there is no streak of meringue can be seen.
4. Sift and fold in 1/3 of the top flour.
Followed by 1/2 of the pandan mixture from Step 2.
Continue to mix in the remaining top flour and pandan mixture in alternate sequence. Combine into a smooth batter.
6. Transfer about 1/3 of the pandan batter to combine with the palm-sugar-cocoa paste from Step 3.
7. Pour the pandan batter and palm sugar cocoa batter in alternate sequence into the 6 paper cake cups.
Use a thin skewer to draw some patterns on the surface of the batter.
and bake at middle rack of a preheated oven set at 130℃ for 20 minutes.
Progressively increase the temperature to 150℃ for 5 minutes, and 170℃ for 5 minutes. Turn off the oven and let the cupcakes stay in the oven for 5 minutes.
9. Cool down over a wire rack.
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