pandan magic custard cupcake (⁎ ✪͡ ◡͐✪͡ ⁎)ﾉ” 香兰魔术卡士达小蛋糕

ok .. lesson learned and re-learned… always read instructions carefully! otherwise, end result?
what could have been a nicely three layered cake became a one big layer, and two 1mm layers..Cheryl, i sorry you…
吃了那么大的人。。还是学不懂。。看食谱，一定要专注！干啥老一边儿准备食材，一边儿洗碗。。。结果？
一道有可能是漂漂亮亮的三层蛋糕，眼变成一层高高，和两层一毫米的卡士达蛋糕
Cheryl, 偶对不起你
(〃￣ω￣〃ゞ

Recipe adapted from Baking Taitai

Ingredients/食材 (makes 20 cupcakes or an 8 inch square cake)

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

113克 无盐牛油
285克 鲜牛奶
195g 椰奶 （大约是200毫升Ayam牌子的椰奶 ）
1大匙水
鸡蛋4粒，分隔
115克 普通面粉
145克 糖粉
28克 幼糖
1茶匙香兰糊

Directions/做法

– Line muffin pan with cupcake liners
马芬烤盘，铺上纸杯

– Melt the butter and set aside to cool slightly. Warm the fresh milk and coconut milk together to lukewarm and set aside
融化牛油，并隔一边降温。牛奶和椰奶一起加热到微温，隔一边

– In a separate bowl, sift the flour, set aside
面粉过筛，放一边

– 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 or the meringue will not be successful)
用电动搅拌器把蛋白打至泡泡状态，加入2大匙砂糖，打到干性发泡的状态。（盛蛋白的盆要保证无油无水，蛋白霜才能成功）

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

– Add in the melted butter and one tablespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated
然后加入融化的牛油和水，搅打约2分钟拌均。倒入过筛的面粉，搅打混合

– 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
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！）

– 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)
蛋白霜分三次加入面糊中，用橡皮刮刀轻轻翻拌均匀。(这时你会看到面糊有好多大大的凝块，尽量把这些大块的固体搅拌散）

– 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 which comes out clean, the cupcake is done
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, 竹签插入中心没有沾粘就可以取出

– Remove cupcake from the muffin pan, peel the sides of the cupcake liner and cool the cupcake on a wiring rack.  After cooled down, dust with some icing sugar and add fruit topping if you like. It tastes even better after chilled
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

Cheryl’s notes/Cheryl の笔记

– 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!
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， 可撒糖粉加上水果，装饰起来就好看了

– This recipe can be used to bake an 8″ x 8″ whole cake, you will be able get 3 distinctive layers
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

– 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
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

Personal notes/温馨小贴士:

– i baked my cake in the second bottom rack of oven in an 8 inch (removable base) square pan for 55 mins
我的蛋糕是用了8寸（活动底）四方蛋糕模具在烤箱最低第二层，烤了55分钟

– i mixed up my sequence by adding flour after all liquid had been added … (⊙_◎)
程序搞乱啦！最二！！我将面粉在所有液体类食材加入后才筛入 ～ 简直啦。。。

i am linking this post to Little Thumbs Up (May 2014 Event: Milk) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Ah Tze (Awayofmind Bakery House)

Pollution index: 289 (very unhealthy)