pandan souffle swiss roll ~ highly recommended 班兰舒芙蕾蛋糕卷 ~ 强力推荐

Ingredients  (makes a 25 x 25cm cake)

Swiss roll
40g unsalted butter
10g milk (A)
60g cake flour (sifted)
1 egg
3 egg yolk
30g pandan juice + 10g milk (warmed to 60 degrees C)
3 egg white
45g caster sugar * feel free to use 60g if you have a sweet tooth

homemade kaya filling
2 eggs
80g sugar
200ml coconut milk
1 pandan leaf

食材（可做一个 25 x 25厘米烤盘蛋糕）

蛋糕卷
无盐黄油 40克
牛奶 （A）10克
蛋糕粉 60克 （过筛）
鸡蛋 1颗
蛋黄 3颗
班兰汁 30克 ＋ 牛奶 10克 （混合、加热至60摄氏度）
蛋白 3克
绵白糖 45克 *喜好偏甜口味儿的朋友可将糖份增加至60克

自制咖椰酱内陷
鸡蛋 2颗
糖 80克
椰浆 200毫升
班兰叶 1片

Directions/做法

– prepare kaya filling by snipping pandan leaf into small pieces. then blend with coconut milk. sift mixture and set aside
事先准备咖椰酱 ～ 班兰叶剪成小片，和椰浆放入搅拌器搅匀并过筛。待用

– beat eggs with sugar till sugar has dissolved. add in sifted pandan coconut mixture
鸡蛋和糖混合，打至糖完全融化后加入过筛的班兰椰浆

– pour mixture into saucepan and cook over medium heat till it becomes custard. blend custard till smooth, and allow to cool. set aside
将以上蛋糊倒入锅中，用中火煮至水份收干、离火。倒入搅拌器打至光滑。冷却备用。这样咖椰酱就完成了。

– line a 25 x 25cm square pan with baking paper
25 x 25 厘米烤盘铺上烘焙纸

– prepare cake batter ~ boil butter and milk (A) in saucepan and turn off fire once the entire mixture boils
准备蛋糕体 ～ 黄油和牛奶 （A）放入奶锅加热至烧开。离火

– pour in all sifted flour at a go and mix well using a wooden spoon till mixture is no longer lumpy
过筛面粉一口气加入，用木勺拌至无颗粒

– when the above mixture comes together in one lump, place saucepan back to stove on low heat and warm mixture up for 30 seconds
面糊成团后，将奶锅再次以小火加热30秒

– continuing stirring till mixture becomes glossy and the bottom of your saucepan forms a thin skin. turn off heat
继续搅拌直到面糊变得浓稠并呈现光泽（或锅底呈现出一层薄膜的状态）。熄火

– beat egg and 3 egg yolks together
鸡蛋和蛋黄略打散

– add egg mixture into butter/flour dough in 3 additions; incorporating well before next addition
蛋糊分3次加入面糊。每次把蛋加进去的时候，都要使用橡皮刮刀彻底地搅拌均匀，直到不再结块为止

– continue to mix until mixture becomes ribbon stage. the key here is to ensure all egg mixture is incorporated into butter/flour dough when the latter is still warm. then, add in the 60 degrees C pandan juice + milk (B)
切记需趁面糊还没冷却时一口气将面糊拌匀。之后加入60摄氏度的班兰汁和牛奶（B）

– beat egg white, adding caster sugar in three additions until stiff and shiny peaks form
白糖分3次加入蛋白打至硬性状并有光泽

– pour egg yolk mixture all at once into egg white meringue and fold well using ballon whisk. then change to spatula to ensure the bottom of the batter has been well mixed
蛋黄糊倒入蛋白霜，用手动打蛋器翻拌均匀，转换刮刀把沾在容器底部的蛋白糖霜彻底地搅拌均匀

– pour batter onto cake pan and tap pan on bench to remove air bubbles
面糊倒进烤盘，用刮刀刮平并由上往下轻轻地把烤盘敲一敲

– bake in preheated oven of 180 degrees C for 15 – 16 mins
送入预热至180摄氏度烤箱烤15-16 分钟

– cool cake on wire rack
将蛋糕体冷却

– place cake on a piece of parchment paper. Usually, we should be spreading the filling on the darker side. however, i like the wire rack effect on my cake, so i decided to invert the cake this time
蛋糕体摆在烘焙纸上。平时这种蛋糕卷，我们应该是在深褐色那面抹上内陷。可是，我喜欢这次冷却网在（深褐色）这面留下的“痕迹”，所以，选择让这面当蛋糕卷的外侧

– spread kaya carefully onto cake and roll it up tightly. chill for a few of hours before slicing and serving
将咖椰酱涂抹在蛋糕体上后将蛋糕卷起。冷餐数小时后即可享用

Pollution index: 192 (unhealthy… here we go again)