香兰魔术卡士达小蛋糕食谱视频教程

Method 方法：

1. Line muffin pan with cupcake liners. 

1。在马芬烤盘，铺上烤纸杯。

2. Melt the butter and set aside to cool slightly. Warm the fresh milk and coconut milk together to lukewarm and set aside.

2。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。

3. In a separate bowl, sift the flour, set aside.

3。面粉过筛，放一边。

4. 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，the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)

4。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，蛋白也不可以沾到蛋黄，水分及油脂。蛋白霜才能成功）

5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.

5。另一个碗里，把蛋黄和糖粉搅拌到蓬松。

6. Add in the melted butter and one talbespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.

6。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。

7. 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. 

7。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！）

8. 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)

8。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）

9. 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.

9。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。

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

10。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！　

Note: 

1. 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! 

2. This recipe can be used to bake an 8" x 8" whole cake, you will be able get 3 distinctive layers. Please click here  for 'Frequently Asked Questions' in original flavour recipe post.

3. 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.

4. If your oven is not big enough to bake everything at one go, it is alright to leave the remaining batter waiting around.  

注：

1. 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。

2。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。请点击这里参考原味食谱看 ‘时常问的问题’。

3。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。

4。如果烤炉不大，不能一次烘完，剩下的面糊可以待放着，第二轮才烤。 

For original flavour, please see recipe here. It also has a more detailed write up about the magic custard cake and how the magic works in this recipe. 

原味的食谱，请参阅: http://bakingtaitai.blogspot.sg/2014/05/magic-custard-cake.html

也有详细说明蛋糕为什么会这么神奇。

For matcha flavour, please see recipe here: . http://bakingtaitai.blogspot.sg/2013/08/matcha-magic-custard-cake.html

抹茶风味的食谱，请参阅这里: http://bakingtaitai.blogspot.sg/2013/08/matcha-magic-custard-cake.html