Recently, a touch of fresh green really brushed the baking ring, it is - colorful cake, has long been popular all over Southeast Asia, but also by Lin Junjie crazy recommended!
If you've been to Southeast Asia, or like to eat Nyonya dishes, you're no stranger to colorful leaves.
Popular science time
Banlan, also known as pandan, is one of the spices commonly used in Southeast Asia, because of its unique aroma and therapeutic value, loved by local residents, can be beaten into juice added to the dessert, can also be used to stew or used to wrap food fried, the aroma is attractive, fresh colorful leaf juice can also be used to dye food. Nyonya (female descendants of overseas Chinese and local indigenous people) in Malaysia likes to add this plant to food because it has a very unique natural aroma that can add fresh and sweet flavor to food. Later, it slowly evolved to make a variety of foods and pastries with fresh coconut juice mixed with colorful leaves, and the strong taste of coconut milk with pure colorful leaves makes people eat their fingers. And cakes, bread, biscuits, mousse and other products add colorful leaves, eat more refreshing, sweeter, more delicious! (From Baidu Encyclopedia)
Colorful chiffon cake / coconut mango colorful fat cup
This green color is actually a natural pigment extracted from the colorful leaves, with a unique vanilla aroma, which is very suitable for mixing coconut milk, coupled with fluffy chiffon, a very refreshing summer cake.
Natural healing system green, fresh and elegant, super high value, looks pleasing to the eye, everyone quickly learn, you can create private explosive items!
The fresh and sweet taste, the unique fragrance spreads between the lips and teeth, and it is instantly healed~ ~ ~
It is also very suitable for making cake rolls or fat cups, with coconut mango, a bite to relieve the heat, so suitable for summer!
· Production materials · (6 inch mold)
3 eggs 40 g caster sugar
Corn oil 35 g Coconut milk 40 g
Low gluten flour 50 g 10 g of flour
Coconut mango speckled fat cup (2 cups):
Light cream 150 g Sugar 8 g
Minced coconut, mango
>>> production process <<<
1, egg separation, summer egg whites first put in the refrigerator to freeze for a while, whisk more stable
2: Stir egg yolk, coconut milk and corn oil together to completely emulsify
3. Sift in low powder and colorful powder, stir until dry powder is invisible
The finished egg yolk paste should be thick and smooth and delicate
4: Preheat the oven to 170 degrees in advance
Remove the egg whites from the refrigerator, add a few drops of lemon juice and whisk with the caster sugar three times
Whipped to neutral foaming, it is the state of a small curved hook
5: Take one-third of the egg white and mix well with the egg yolk paste
Pour back into the remaining egg whites and continue to mix well
6, into the mold, 8 points full or so, shake twice, shake off the large bubbles.
I use a 6 inch hollow mold, the extra batter can make a small cupcake, if you use a 6 inch round mold, it is just right.
7: Place in the lower middle of the oven, 170 degrees, bake for 35 minutes.
Hollow chiffon, cracking is normal, is perfect. If you use a 6-inch round mold, it is recommended to bake at 150 degrees, bake for about 45 minutes, and the specific time temperature should be adjusted according to your own oven.
8, after the oven, shake the mold, invert the buckle, completely cool, and then release the mold.
9, this chiffon is very soft, cut inside a look, is very fresh green, with a faint aroma
10、 Coconut mango fat cup:
Light cream 150 g add 8 g of caster sugar and whisk until it is firm, and put into a 6-tooth mounted flower bag.
Colorful chiffon cake, cut into small pieces, squeezed with a circle of light cream, add mango, sprinkle with coconut, then add the colorful cake, top with light cream squeezed flowers, mango, coconut, mint leaf garnish.
A dessert with a very Southeast Asian taste, colorful aroma, chiffon softness, and tropical coconut and mango, it is very suitable for summer
In addition to the colorful powder, it can also be made with fresh colorful leaves.
After crushing the leaves and water in the blender, the juice is filtered out and used to replace coconut milk to make the cake.
Whether it is colorful powder or colorful leaves, it is very suitable for desserts, such as coconut milk mille-feuille cake, mango rice, colorful mousse, etc., which can also be used to make bread!
Next time, unlock more colorful desserts for everyone~