Sunday, November 13, 2011

蒸迷你班兰鸡蛋糕 Steamed Mini Pandan Egg Cake

材料Ingredients:
鸡蛋 6 eggs
白砂糖 220g caster sugar
色拉油 60ml corn oil
自发面粉 200g self raising flour
泡打粉 1 teaspoon baking powder
班兰汁 4 tablespoons Pandan juice
几滴青色素 a few drop of green colouring

先打鸡蛋和糖
把鸡蛋和糖打成乳白色
大约之前的三倍份量
把打好的鸡蛋和糖轻轻的加入自发粉
用刮刀搅拌匀(別用机打)
将面糊分两个部分,一个部分加入班兰汁及几滴青色素拌匀
将1匙班兰面糊勺入搽油的蒸杯
再加入一层原本面糊在班兰面糊上面
预先将水滚开, 蒸20分钟
Beat the eggs and sugar together
beat until the egg and sugar become white and fluffy
add in the corn oil and mix well
slowly add in the flour and mix well (do not beat with the mixer)
Divide the mixture into two portions
one portion add in the Pandan juice
add one scoop of the Pandan mixture into the greased steam cup
then add one layer of the original mixture on top of the Pandan mixture
steam in boiling water for about 20 minutes




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