Pandan Magic Custard Cupcake Video Tutorial Recipe 香兰魔术卡士达小蛋糕 (中英食谱视频教程)

oshlo.blogspot.com - The magic custard cake is very well received when I shared the recipe in my blog, Facebook page and several baking groups last week. I have received positive feedback from my readers and friends who have tried and tested this cake.


Even though some did not achieve the three distinctive layers, they still sing praises about the taste and those who have tried their cakes gave thumbs up for such a delicious cake. Yesterday, I experimented it in pandan (screwpine) flavour and in cupcake form. I got two distinctive layers, the top is a fluffy sponge cake texture and the bottom is a dense chinese kueh like texture. I wasn't expecting to see three different layers as you would get baking in a bigger pan. This is because in a small cup, there is really not much space for the magic to work it's full wonder...haha! Overall, I am satisfied with this experiment as the taste is simply awesome, it does not pale in comparison with the original and matcha flavour which I have tried before. In fact, this cake tastes just like the pandan kaya cake which I love since young!

上个星期, æˆ‘åœ¨éƒ¨è½æ ¼, è„¸ä¹¦çƒ˜ç„™é¡µå’Œå‡ ä¸ªçƒ˜ç„™ç»„åˆ†äº«è¿™é­”æœ¯å¡å£«è¾¾è›‹ç³•çš„é£Ÿè°±，十分受欢迎！我收到好多读者和朋友们的好评率。即使没成功烘出三层的姐妹们，仍然说蛋糕很好吃，味道很棒。她们还说那些尝过蛋糕的家人，亲戚朋友， 都非常喜欢蛋糕的口味。昨天，我用了香兰做成小蛋糕， 烘出来有两层，顶部是海绵蛋糕的质感，底部是华人粿的质感。我没期待会出现三层，å› ä¸ºåœ¨ä¸€ä¸ªå°å°çš„æ¯å­，并没有多少空间让魔术达成效果！不过，我还是很满意这个实验，香兰味道不比原味和抹茶的风味逊色！它的味道像我从小就喜欢吃的班兰咖椰蛋糕呢！

Here's a video done using an iphone with one hand videoing and taking photos while working with the other.
请参考做这蛋糕的视频，这是我一手做蛋糕，一手用iphone拍的录影和照片。

Pandan Magic Custard Cupcake
香兰魔术卡士达小蛋糕

Ingredients: (makes about 20 cupcakes or you can bake a whole cake using an 8 inch square removable base pan, please click here for reference. )

113g unsalted butter 285g fresh milk
195g coconut milk (equivalent to one pack of 200ml Ayam Coconut milk) 1 tablespoon water 4 eggs, separated (60g each, weight including shell) 115g plain flour 145g icing sugar 28g caster sugar 1 tsp pandan paste Extra icing sugar for dusting


主料：（可做20个小蛋糕或8寸x8寸的四方形大蛋糕， 请参考这里。）

113å…‹ æ— ç›ç‰›æ²¹
285克 鲜牛奶
195g 椰奶 （我用一包200毫升Ayam牌子的椰奶 ）
1大匙水
鸡蛋4ç²’，分隔 (每粒60克包括壳）
115克 普通面粉
145克 糖粉 28克 幼糖
1茶匙香兰糊

Method 方法： 1. Line muffin pan with cupcake liners.
1。在马芬烤盘，铺上烤纸杯。

2. Melt the butter and set aside to cool slightly. Warm the fresh milk and coconut milk together to lukewarm and set aside.
2。融化牛油，并隔一边降温。ç‰›å¥¶å’Œæ¤°å¥¶ä¸€èµ·åŠ çƒ­åˆ°å¾®æ¸©，隔一边。

3. In a separate bowl, sift the flour, set aside.
3。面粉过筛，放一边。

4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl，the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)
4。用电动搅拌器把蛋白打至泡泡状态，åŠ å…¥2å¤§åŒ™ç ‚ç³–，打到干性发泡的状态。（ç››è›‹ç™½çš„ç›†è¦ä¿è¯æ— æ²¹æ— æ°´，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功）

5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.
5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。

6. Add in the melted butter and one talbespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.
6。ç„¶åŽåŠ å…¥èžåŒ–çš„ç‰›æ²¹å’Œæ°´，搅打约2分钟拌均。倒入过筛的面粉，搅打混合。

7. Use a hand whisk and gently beat in the milk and pandan paste until everything is well mixed. It is normal that the batter is watery and runny.
7。用手拌器轻轻地打入牛奶和香兰糊，直到混合。（如果继续用电动搅拌器， 水水的面糊会被打到四处飞哦！）

8. Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)
8。è›‹ç™½éœœåˆ†ä¸‰æ¬¡åŠ å…¥é¢ç³Šä¸­，用橡皮刮刀轻轻翻拌均匀。(è¿™æ—¶ä½ ä¼šçœ‹åˆ°é¢ç³Šæœ‰å¥½å¤šå¤§å¤§çš„å‡å—，尽量把这些大块的固体搅拌散）

9. Scoop the batter into the cup liners and bake in a preheated oven 160ºC top and bottom heat for 30~35 minutes until the top is golden, test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cupcake is done.
9。将面糊放入烤纸杯，在预热至160ºC上下火的烤箱，烤约30~35分钟，直到表面呈金黄色, 竹签插入中心没有水水的面糊沾粘就可以取出。

10. Remove cupcake from the muffin pan, peel the sides of the cupcake liner and cool cupcake on a wiring rack. After cooled down, dust with some icintheg sugar and add fruit topping if you like. It tastes even better after chilled!
10。从马芬烤盘取出小蛋糕，扒开蛋糕周围的烤纸，放在凉网上冷却。完全冷却后，洒上糖粉就可以享用了！冷藏了更好吃！　

Featured on Asian Food Channel

Note:
1. It is normal for the cupcake to shrink a little after cooling down, it may not look so pretty, so dress it up with icing sugar and fruit topping!
2. This recipe can be used to bake an 8" x 8" whole cake, you will be able get 3 distinctive layers. Please click herefor 'Frequently Asked Questions' in original flavour recipe post.
3. The cooking temperature as suggested in the recipe serve as a guideline. You may have to adjust the temperature and timing to suit your oven.
4. If your oven is not big enough to bake everything at one go, it is alright to leave the remaining batter waiting around.

注：
1. 蛋糕冷却后, 会回缩一些，这是正常的。小蛋糕的外形不是很漂亮， å¯æ’’ç³–ç²‰åŠ ä¸Šæ°´æžœ，装饰起来就好看了。
2。这个食谱可以做一个8寸x8寸的四方形大蛋糕，烘烤出来会有三种不同质感的层次。请点击这里参考原味食谱看 ‘时常问的问题’。
3。食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。
4。如果烤炉不大，不能一次烘完，剩下的面糊可以待放着，第二轮才烤。

For original flavour, please click on photo to see recipe. It also has a more detailed write up about the magic custard cake and how the magic works in this recipe.
原味的食谱，请点击照片。食谱也有详细说明蛋糕为什么会这么神奇。

For matcha flavour, please click on photo to see recipe.
抹茶风味的食谱，请点击照片看食谱。

Updated on 22 Sep 2014 -
Nicest and most fragrant - Gula MelakaMagic Custard Cake, click photo to see recipe.
最香也是最好吃的 - 马六甲椰糖魔术卡士达蛋糕，请点击照片看食谱。

Updated on 7 July 2014- Conducted my first baking workshop as well as the first ever Magic Custard Cake class organised by LessonsGoWhere on 5 July 2014. Click here to read more.

Updated on 18 Aug 2014- Conducted my 2nd MCC workshop on 16 Aug 2014. Click here to see more photos of our fun-filled lesson. :)

Assorted flavours of Magic Custard Cakes, which is your favourite?

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«åœ¨æˆ‘éƒ¨è½æ ¼çš„ä»»ä½•é£Ÿè°±，请提供在这里的相关链接，谢谢。"

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