班蘭雞蛋糕 │ 傳統蒸雞蛋糕，雞蛋打發到位的秘密 Chinese Pandan Steamed Cake

今天我們來做#班蘭雞蛋糕。這次我們用最#傳統做法，那就是不加汽水，不加泡打粉，完全靠打發到位的蛋糊來讓蛋糕發起來。

Today we will make pandan steamed cake. This time we used the most traditional method, that is, no soda, no baking powder, and completely relied on the custard to make the cake rise.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
材料：（模具：6寸圓形模具，高7cm）
（3個雞蛋配方）	1.5個	6個
普通/中筋麵粉 300g	150g	600g
細砂糖 250g	125g	500g
班蘭汁 200g（班蘭葉3-4片+清水200g）	100g	400g
（2的雞蛋配方）
普通/中筋麵粉 200g	100g	400g
細砂糖 165g	82.5g	330g
班蘭汁 132g（班蘭葉3-4片+清水132g）	66g	264g

Material: (Mold: 6-inch round mold, 7cm high)
(3 eggs recipe)
Plain / all-purpose flour 300g	150g	600g
Caster sugar 250g	125g	500g
Pandan juice 200g (3-4 pandan leaves + 200g water)	100g	400g
(2 eggs recipe)
Plain / all-purpose flour 200g	100g	400g
Caster sugar 165g	82.5g	330g
Pandan juice 132g (3-4 pandan leaves + 132g water)	66g	264g

製作步驟

班蘭雞蛋糕 │ 傳統蒸雞蛋糕，雞蛋打發到位的秘密 Chinese Pandan Steamed Cake

見影片

Refer to video

=================

做法：

1.

班蘭葉加水打成班蘭汁，過濾備用。

2.

雞蛋和細砂糖打發至乳白色的濃稠狀，打發時間至少25分鐘。

2.

分三次加入麵粉和班蘭汁，輕輕的拌勻。

3.

倒入鋪好烘焙紙的模具，熱水上鍋，大火（160°C以上）蒸35分鐘。

注意步驟：

1.

要用室溫雞蛋，因為溫度太低比較難打發。

2.

雞蛋要打發至兩倍大，顏色呈乳白色，質地濃稠，可以畫出明顯的8字圖案才算成功。基本上打蛋器用最高速打20分鐘就會達到這樣的程度。最後轉最低速攪打目的是消除大氣泡。

3.

攪拌麵粉的動作要輕，避免麵糊消泡。

4.

要熱水上鍋蒸，全程用大火，所以要確保鍋裡的水是足夠的。

practice:

1.

Blend pandan leaves with water to make pandan juice, filter and set aside.

2.

Beat the eggs and caster sugar until milky white and thick. Beat for at least 25 minutes.

2.

Add the flour and pandan juice three times, and mix gently.

3.

Pour into the mold with baking paper, hot water ready in pot, and steam for 35 minutes on high heat (above 160°C).

Pay

attention to the steps:

1.

Use room temperature eggs, because if the temperature too low and it is more difficult to beat.

2.

The egg should be beaten to twice its size, milky white in color and thick in texture, and it can be considered successful if it can draw a clear figure of 8 pattern. Basically, the castard will reach this level when it is beaten at the highest speed for 20 minutes. Finally, the purpose of whipping at the lowest speed is to eliminate large bubbles.

3.

The action of mixing the flour should be light to avoid defoaming the batter.

4.

Steam in the pot with hot water, use high heat throughout, so make sure that there is enough water in the pot.

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

班蘭雞蛋糕 │ 傳統蒸雞蛋糕，雞蛋打發到位的秘密 Chinese Pandan Steamed Cake

班蘭雞蛋糕 │ 傳統蒸雞蛋糕，雞蛋打發到位的秘密 Chinese Pandan Steamed Cake

中等

材料

製作步驟

見影片

Refer to video

=================

做法：

1.

班蘭葉加水打成班蘭汁，過濾備用。

2.

雞蛋和細砂糖打發至乳白色的濃稠狀，打發時間至少25分鐘。

2.

分三次加入麵粉和班蘭汁，輕輕的拌勻。

3.

倒入鋪好烘焙紙的模具，熱水上鍋，大火（160°C以上）蒸35分鐘。

注意步驟：

1.

要用室溫雞蛋，因為溫度太低比較難打發。

2.

雞蛋要打發至兩倍大，顏色呈乳白色，質地濃稠，可以畫出明顯的8字圖案才算成功。基本上打蛋器用最高速打20分鐘就會達到這樣的程度。最後轉最低速攪打目的是消除大氣泡。

3.

攪拌麵粉的動作要輕，避免麵糊消泡。

4.

要熱水上鍋蒸，全程用大火，所以要確保鍋裡的水是足夠的。

practice:

1.

Blend pandan leaves with water to make pandan juice, filter and set aside.

2.

Beat the eggs and caster sugar until milky white and thick. Beat for at least 25 minutes.

2.

Add the flour and pandan juice three times, and mix gently.

3.

Pour into the mold with baking paper, hot water ready in pot, and steam for 35 minutes on high heat (above 160°C).

Pay

attention to the steps:

1.

Use room temperature eggs, because if the temperature too low and it is more difficult to beat.

2.

3.

The action of mixing the flour should be light to avoid defoaming the batter.

4.

Steam in the pot with hot water, use high heat throughout, so make sure that there is enough water in the pot.

HaosKitchen 作者

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