Pandan Castella Cake 🍰 香蘭古早味蛋糕 [My Lovely Recipes]

[@yunwong3379]

Thanks for sharing your best recipe beautiful pandan castella cake.

[@XiaoYen.AhSeng]

♥️🙏😊 thank you ya

[@dianan.4231]

Thanks for showing how to extract the pandan leaves as well 😍 this looks great i will give it a try

[@XiaoYen.AhSeng]

You're welcome ☺️ have a nice day 😚

[@siewlim7455]

Thank you for your presentation is very good 😷

[@XiaoYen.AhSeng]

Thank you

[@tanyining2105]

我做了，很好吃！我没出去买椰浆，看到评论老师回答说可以换50ml的香草汁~也一样好吃香气四溢😋~谢谢老师的配方☺️👍

[@XiaoYen.AhSeng]

🥰🥰🥰 謝謝你喜歡我們的食譜哦，也很高興你做成功。

[@ChiliciousFood]

This pandan castella cake looks so fluffy~ Gotta try your recipe~😊😊🌹

[@XiaoYen.AhSeng]

🥰🥰🥰

[@yunwong3379]

l try yr recipes very successful l use plain flour not all purpose flour. my friend asked me can use cake flour that is low protein flour. Thankyou.

[@XiaoYen.AhSeng]

Glad to hear that 👍👍

[@arzhiecylcia1811]

Wow.. so nice

[@XiaoYen.AhSeng]

Thank you 🥰

[@elisayap1307]

谢分享🙏🙏😊

[@XiaoYen.AhSeng]

❤️❤️

[@fnleong90]

制作过程很详细， 謝謝老师👍

[@XiaoYen.AhSeng]

不客气，谢谢你喜欢。祝你烘培愉快❤️

[@abbiesurritt1397]

一看就知道很好吃很香的感觉，隔着屏幕都闻到了🤤🤤🤤

[@XiaoYen.AhSeng]

谢谢喜欢哦 ❤️😊🙏 香喷喷又软绵绵很好吃呢

[@kkchong8179]

我要試做

[@kiat101]

Tried the recipe. Taste good and just cut 10% of the sugar and topped with some shredded gula melaka. Only part i'm not happy is the cake collapsed after come out from the oven. Any ideas why?

[@XiaoYen.AhSeng]

Maybe you can extend the baking time, or the meringue not peak enough.

[@dianurfa_]

this looks so good~ do u take the cake out of the pan and cut it immediately after it's baked or do u let it cool down first?

[@XiaoYen.AhSeng]

Thanks, I take it out and cut it immediately. 😊

[@jengswong162]

在搅拌的时候，打发的蛋白是有颗粒。batter is not smooth, is it the way I fold the batter with meringue not right? Cracks on top of the cake too and it doesn't rise up as well

[@XiaoYen.AhSeng]

請問你是用細砂糖嗎？會不會是糖有結塊打不散呢。糖要分3次進蛋白打發哦。蛋糕在烤的時候會裂和塌陷是溫度的問題了，可能溫度太高了。

[@liviayip7204]

Hi , may I know the dimension of the baking tray pls? Thanks

[@XiaoYen.AhSeng]

It's 20cmx20cmx5cm baking tin

[@liviayip7204]

@@XiaoYen.AhSeng thanks 😊

[@ari3l_217]

Trying ur recipe,hope taste nice^^ Wanted to ask if wan stronger pandan smell.With existing recipe , if I add more pandan extract/juice; wat else I need to add or minus.tq

[@XiaoYen.AhSeng]

Hi, if you want stronger pandan flavor, can use pandan extract, for how to make pandan extract you can refer this video. kzbin.info/www/bejne/gJO2c4GOq9-pbNU

[@ari3l_217]

Thanks..im baking the cake nw using the pandan extract..im thinking wan increase the ml ( say 70/ 80), ur recipe is at 50..but scare spoilt the cake..lol..but thks for reply ya and thks for sharing

[@XiaoYen.AhSeng]

Ok, I see. You can add more until 70g or 80g. Then you can add some flour if the batter is too watery. Until the batter is smooth.

[@ari3l_217]

Thank you..my cake turn out 👌

[@XiaoYen.AhSeng]

Great 💚 happy for you. Wishes you have a great weekend ya

[@agustyn8931]

6 eggs? but using 2 egg yolk to the batter? and the egg white is 6 right?

[@XiaoYen.AhSeng]

Separate all the 6 egg white and egg yolk. 6 egg yolk to the batter and 6 egg white to make meringue. Sorry the video wasn't that clear on this part, just show 2 egg yolk only.🙏

[@agustyn8931]

@@XiaoYen.AhSeng oh its okay.. haha yes i thought it only use 2 egg yolk, the 6 egg white.. hhaha Thankyou for the explain

[@XiaoYen.AhSeng]

@@agustyn8931 😊😊😊😊

[@phyllisng3177]

I don't have corn flour. Can I replace with tapioca flour?

[@XiaoYen.AhSeng]

They are different function, can't replace each other. You can use cake flour or low gluten flour.

[@shia7421]

I only have pandan extract and no leaves. Not sure how I would add it to the cake or how much?

[@XiaoYen.AhSeng]

The pandan extract you mentioned is the pandan essence? If yes, just put some in a 50ml water to replace the pandan juice.

[@lisachiang1231]

没有椰浆用牛奶可以吗？

[@XiaoYen.AhSeng]

可以的

[@lisachiang1231]

@@XiaoYen.AhSeng 🙏

[@shirll.9567]

Is it possible to reduce the sugar to 60gm?will it affect the meringue? How long should I beat the meringue?

[@XiaoYen.AhSeng]

I think should be ok, you can see the meringue texture to confirm it done. It about 5 minutes, you can watch the video, we show you the texture and process.

[@shirll.9567]

@@XiaoYen.AhSeng Okay, I'll update you after I try. Thank you.

[@shirll.9567]

@@XiaoYen.AhSeng I forgot to line the whole tin, just lined the bottom. Cake rose very high in the oven now, dunno how I'm going to get it out to cool😅

[@XiaoYen.AhSeng]

Maybe you can try up side down the cake mould and let it cool first like the chiffon cake method.

[@shirll.9567]

@@XiaoYen.AhSeng Failed again. Texture was not good and taste was bad. Not sure if it's because I used milk instead of coconut milk. Think I'm not fated to be with pandan, steamed and baked, both failed😅😅😅Thank you for walking me through the process. Appreciate your advice. 🌹

[@heidishum3206]

請問可用菜油代替牛油嗎？如可以，應放多少菜油？謝謝

[@XiaoYen.AhSeng]

可以，用一樣的份量

[@bobbygoh8976]

可以只用低筋面粉吗

[@XiaoYen.AhSeng]

可以，沒問題。普通麵粉加玉米粉會變成低筋麵粉。

[@gracelim552]

你可以分享你的recipe 吗？可以用低脂面粉吗？

[@XiaoYen.AhSeng]

可以啊，这是文字食谱 bit.ly/3d4PyAO 你说的是低筋面粉吗？可以，将食谱里的普通面粉和玉米粉换去低筋面粉就可以了。

[@wendychua8147]

Can I use 100 gram of cake flour instead?

[@XiaoYen.AhSeng]

Yes 😊

[@wendychua8147]

@@XiaoYen.AhSeng Thanks 😊

[@Home05328]

Why it does not raise?!

[@XiaoYen.AhSeng]

Have many issues cause the cake can't rise well, if you want to solve it please explain it more details.

[@carmenwong4449]

我用開嘅蛋約51g一隻，我是否要加到8隻蛋？

[@XiaoYen.AhSeng]

是的，請加到接近的雞蛋總重量。請問51g是有包括蛋殼嗎？我用的70克一粒蛋是有包括蛋殼的。

[@carmenwong4449]

@@XiaoYen.AhSeng 無包蛋殼😂，我用日本蛋

[@XiaoYen.AhSeng]

那麼你放7粒蛋就好了吧

[@quincheng20]

請問如果用菜油加熱温度要多少呢？

[@XiaoYen.AhSeng]

加熱至大約攝氏70度就可以了。

[@雯琳羅]

你好 我想請問 可以用低筋麵粉代替中筋麵粉嗎？還有請問一下你的烤盤大約是幾吋的？因為我怕我用的烤盤尺寸跟你不太一樣 烤出來可能會失敗

[@XiaoYen.AhSeng]

你好，可以的。用低筋面粉的话是100克，连玉米粉也换成低筋面粉。这食谱里的80克中筋面粉加20克玉米粉是等于100克的低筋面粉。我用的烤盘是20cm x 20cm x 5cm

[@雯琳羅]

@@XiaoYen.AhSeng 那我想問一下 如果我沒有無鹽奶油 可以用有鹽奶油代替嗎？

[@XiaoYen.AhSeng]

可以的，那就不用再放少许盐了。

[@ashleytan9698]

请问一下亲亲可以吗，我刚用了你的配方烤了两个小时还是没完全熟透是什么原因呢😓

[@XiaoYen.AhSeng]

亲，你好。每个烤箱的脾气不一样，你需要自己调整适合的温度。你可能需要把温度调高一点了。请问你有用烤箱温度器吗？

[@jasoncheong1836]

没有锡纸也可以做到吗？好神哦

[@XiaoYen.AhSeng]

你是说包着底部的锡纸是吗？因为，我们的烘盘底部没有细缝，不会进水所以不需要噢。

[@jasoncheong1836]

@@XiaoYen.AhSeng 我想再和老师你确定一下哦…就是说固定模具的话不用锡纸也能做出成功的古早味蛋糕吗？

[@XiaoYen.AhSeng]

我們對於在底部放錫紙的理解是在烘烤的時候防水進入，我們的烤盤底部沒有任何細縫所以就沒有放。你若買到那種aluminium烤盒有接口的就需要放哦。

[@jasoncheong1836]

@@XiaoYen.AhSeng 明白了谢谢你老师

[@XiaoYen.AhSeng]

祝你烘培愉快🌈

[@janicewee78]

为什么我每次做蛋糕烘的美美，冷了就偏下去。

[@XiaoYen.AhSeng]

這款蛋糕烘好後多少會縮一點點的。如果偏得很嚴重的話，可能是烘烤的時間還不夠又或者是粉不夠，可以試試看增長烘烤時間或加多一些粉。

[@weimondliong1101]

老师 如果我用四颗鸡蛋的话 应该要减多少材料分量？

[@XiaoYen.AhSeng]

你好，可以到我们网站 bit.ly/3d4PyAO 在食谱栏的份量调整你要的鸡蛋份量，系统就会计算给你4粒蛋的份量了

[@weimondliong1101]

@@XiaoYen.AhSeng 好 谢谢老师

[@jing7476]

請問班蘭汁不需要冷藏等沉澱嗎？

[@XiaoYen.AhSeng]

你好，你要也可以的，那是浓缩香兰汁精华。味道会更浓郁颜色也会更绿。 一般上我用浓缩香兰汁是在只能用少量液体的食谱。比如只有10或15克的液体成份。

[@chchan1008]

我烘焙蛋糕，蛋糕表面中間經常會有裂紋，應如何處理才可避免呢？

[@XiaoYen.AhSeng]

请问你是否用少糖食谱？不然就是烤箱温度高了。

[@chchan1008]

@@XiaoYen.AhSeng 我是參考其他教學配方做，依照份量、烘焙溫度及也沒有過份發打蛋白，但成品依然有表面裂紋。我下次嘗試依照您的配方做，謝謝您的回覆🙏🙏

[@XiaoYen.AhSeng]

不客气，蛋糕会裂一般上都是糖份太低或是温度太高而造成的😊

[@chchan1008]

@@XiaoYen.AhSeng 謝謝您🙏😄

[@XiaoYen.AhSeng]

不客气，预祝你烤蛋糕成功😊

[@venushang755]

hi may i know corn flour and corn starch is it the same ？

[@XiaoYen.AhSeng]

They are different name. Like this : the text title is corn flour but the printing text is corn starch. images.app.goo.gl/248yfTYhjEnx7NMF8

[@kasteyaw]

How come mine bottom part got a thin layer some kind like jelly? Is it because of the coconut milk?

[@XiaoYen.AhSeng]

We have this problem sometimes. We suspect that is the pandan fiber or might be the part mixing egg whites and egg yolks, they didn't mixed well enough. Because we are using low heat to bake, so the heavier "things" will sinking to the bottom before they baked. Lately we found out use bottom heat for the first 15-20min until it rise, then turn to top & bottom heat. This method can solved this problem. Happy Baking ❤️

[@kasteyaw]

@@XiaoYen.AhSeng will try out later and update here again whether the problem solved or not 😉 thanks

[@angrykitchen4561]

一輩子都別和蛋糕交往

[@suatkheeyeoh5771]

不要放coconut milk要怎样调整?

[@XiaoYen.AhSeng]

可以用牛奶、淡奶或只是香蘭汁。100ml。

[@jennytan1142]

不要用牛油改去植物油可以吗？

[@XiaoYen.AhSeng]

可以，沒問題👌

[@陈妍蓁-j5x]

请问烤模是几寸 如果用圆形的也一样吗？

[@XiaoYen.AhSeng]

我們用20cm X 20cm X 5cm的模。你可以用8寸圓的模，烘烤時間要自行調整一下哦。因為蛋糕太高的話，內部會比較難熟透，所以烘烤時間要依你的烤箱自行做調整。

[@danatoh822]

你好，请问6寸模具用什么配方？

[@choobianlim4375]

锖问我不要水浴法 直借那去哄可以吗 回为水浴法旦糕很暖不好吃

[@XiaoYen.AhSeng]

可以的，不过蛋糕表面可能会裂开。

[@TanTszeYin]

The end result is a flat cake, unlike in the video.

[@XiaoYen.AhSeng]

⚠️注意注意⚠️ 🙏恳请第一次想要尝试用这种方式蒸蛋糕的朋友先读一读（有点长）： 1. 我不敢担保您第一次使用这个方式就能成功。所以请先尝试两粒鸡蛋的食谱，等您成功之后再把食谱份量调多。 2. 最常见的问题是蛋糕在关火后会塌下来变成蛋饼。这是因为太多水蒸气累积在蛋糕体散发不出来，导致蛋糕体变重而塌陷。只要适当的调整火候或将锅盖开大一点就能解决这个问题了。 3. 由于每一个锅子的聚热以及火炉的火候都不一样，所以我无法一一给您很明确的指示。视频里分享的火候、时间和盖子开多大都只供参考而已。 4. 建议使用有玻璃盖的锅子，这样才能观察蛋糕的变化。一般上，蛋糕在发到最高点后就会开始回缩了。蛋糕抵达那个状态后只需再蒸多5到10分钟就可以关火了。 ⭐这不是最容易成功的方式，但却是最简单方便的。一旦您掌握了自家锅子和火炉的个性后，要失败就变得有点难度了⭐ ------------- 💡灵感来源💡 我会发现这个方法是因为有一次在我用竹蒸笼蒸7寸的蛋糕时，蛋糕意外发到把蒸笼盖给顶开来，盖子留了一个缝。我本来以为会因为盖子开了导致失败，反而那次是我第一次蒸蛋糕大成功。之后换了锅子蒸都一直失败，应该有10多次那样吧。真的是万念俱灰欲哭无泪肝肠寸断😭.......光吃蛋饼就吃怕了😨。等这些负面情绪过完后，脑子里就突然有灵感想起第一次用竹蒸笼蒸蛋糕时盖子意外开缝的事。过后就尝试用盖子开缝的方式蒸蛋糕，情况是有很大的好转不过还不算成功。再试蒸了几次后，熟悉和掌握自家的锅子和火候了，才蒸得出比较像样的蛋糕。 👇当时打开蒸笼盖的画面👇 kzbin.info/www/bejne/f3bGYmOcoaiUmJI 说这些是让真心想尝试这个方式的朋友有个心理建设和鼓励。共勉之🤝 --------------- 👇第一次要尝试的朋友建议参考这3个视频👇 ⚪原味： kzbin.info/www/bejne/pKesmmp7rt18js0 🟢香兰口味： kzbin.info/www/bejne/iGOuZ3-nlpxnmKc 🟡香蕉口味： kzbin.info/www/bejne/pKCumIV_briJe6M ✅这三个视频总结了我们用不同锅子和模具蒸蛋糕的心得 ✅我们分享的每个食谱都可以到网页里调整份量 ❌请不要第一次做大份量的食谱 --------------- 👇想用竹蒸笼蒸蛋糕的朋友请参考这个👇 kzbin.info/www/bejne/hXK9nqSjibeNb8U ✅竹蒸笼散气好 ✅蒸小蛋糕时间短 ✅成功率比较高适合建立信心 ❌不适合6到10寸的大蛋糕，会顶到盖子

[@JoYa4eva]

Tried your recipe. It's a total fail. Quite sad.

[@XiaoYen.AhSeng]

May I know what is your problem?

[@shirleypoon2157]

請問如果沒有香蘭葉，改用香蘭精，是否也是香蘭精加水到50ml?謝謝

[@XiaoYen.AhSeng]

嗯，是的。😊