Lean How to Make Pandan Cotton Cake around 6 minutes

Pandan Cotton Cake
Ingredient are:
5-6 fresh pandan leaves
35g coconut milk
110g low-gluten flour
6 eggs (about 45g each)
Sugar 35g
Oil 30g
Lemon juice 5g
Make concentrated pandan juice one night in advance, buy 5-6 fresh pandan leaves at the Indonesian store, wash them clean, cut off the yellow stems and dead leaves with scissors, cut the good leaves into small pieces, and put the cut pandan leaves in In the juicer, add about 200 grams of water, crush it into leaf puree, first separate the juice with an ordinary sieve, then filter it once with a fine-mesh sieve, seal it with plastic wrap and put it in the refrigerator to settle overnight, the next day Take it out carefully, pour out the supernatant slowly, only keep the lower layer of pan-flavored juice, this concentrated pan-flavor is ready.
Before starting to make the cake, we will prepare an 8-inch cake pan, spread a little butter on the inner wall and bottom of the cake pan, and line it with butter paper for later use. Then make the cake! First pour the oil into a heatable plate, heat it slowly until an oil is around about 70-80 degrees Celsius, turn off the heat, pour in the sifted flour, use a silicone spatula to mix the oil and flour, and move the plate to the work surface , add coconut milk and pandan juice and stir to form a paste, set aside for later use.
Using an oil-free and water-free plate, carefully separate the egg whites and egg yolks, add the egg yolks to the pancake batter, and stir with a hand mixer until the egg yolks and the batter are completely mixed, sieve the batter once to make the cake soft and glutinous, then Beat the meringue, the egg white must have no yolk, and the egg beater must be oil-free and water-free! Before starting the egg beater, preheat the oven to 150 degrees, start the egg beater at a slow speed and beat the egg whites into large thick foam, then add lemon juice, turn to medium speed and beat until there are many small bubbles, add 1/3 sugar, continue to medium Beat at high speed until coarse lines appear and add one-third of the sugar, turn to high speed and continue to beat until the lines become fine and shiny, add all the rest of the sugar, and beat at medium speed until the lines are smooth and delicate, and there is a clear texture when you lift the hair. little hook,
Turn to low speed and continue to beat for a while.
Take one-third of the meringue and put it into the egg batter, and use a silicone spatula to mix from bottom to top. After part of the meringue is mixed with the batter, add one-third of the meringue and continue to mix. Mix part of the meringue with the batter, pour in the rest of the meringue, mix the batter in the same way and turn the plate slowly until the meringue and batter are completely mixed. Pour the batter into the cake pan, stir gently with chopsticks to remove the air bubbles in the batter. After the cake surface is slightly flat, shake it a few times, and you can send it to the oven!
Bake at 150 degrees for 60 minutes, and the cake is out of the oven! The color is golden, the cake surface is smooth, and the cake is demolded to dissipate heat!
Button it upside down on the cooling net, remove the butter paper and let it cool, then cut out the shape you like.
Take a look at the cut cake, the color is natural emerald green! The entrance is soft and smooth and fragrant, very delicious.

[@cherrychan141]

美味又健康

[@ilovebaking_hk]

🥰🥰

[@yili8233]

颜色好美，好有食欲。

[@ilovebaking_hk]

謝謝你欣賞

[@user-bh3mm3gj3j]

請問沒有新鮮斑斕汁…使用斑斕葉粉要如何調整配方？求教謝謝！

[@ilovebaking_hk]

對不起🙏，我未用過市面上的斑蘭粉，而且每隻斑蘭粉品牌用量亦不同，所以不好作答。不過這次用大約40克斑蘭汁 ，你可以因應個人口味使用適量斑蘭粉

[@estherchan5008]

Sorry instructions not so clear

[@ilovebaking_hk]

Sorry and thx your suggestion, I will try to make it more detail next time.
And may I have some information on which part is unclear, so that I can improve next time ,🙏