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Before you jump to Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.
Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won't be able to correct the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going more green.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.
The kitchen by itself provides you with many small means by which energy and money can be saved. It is quite straightforward to live green, after all. Typically, all it takes is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. You can cook sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) using 20 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- Use of A, Sponge cake (Lined bottom only for Spring form 22cm-25cm).
- Use 5 of egg yolks (65g *5).
- Prepare 62 g of all purpose flour, sifted.
- Use 62 g of corn starch, sifted.
- Take 62 g of oil (coconut oil is the best).
- Take 1/4 tsp of baking powder.
- Take 38 g of Coconut milk.
- You need 38 g of pandan juice (take 30g of pandan leaves, add some water and squeeze).
- Prepare 5 of egg white.
- Prepare 90 g of sugar.
- Use 1 g of cream of tarta (COT).
- Prepare of B, Pandan coconut pastry cream.
- Use 1 of egg (60g).
- Get 40 g of powder sugar.
- Get 30 g of tapioca starch, sifted.
- You need 100 ml of Coconut milk.
- Get 150 ml of pandan juice (take 100g of fresh pandan leaves, add some water and squeeze).
- Take 20 g of unsalted butter.
- Get Pinch of salt.
- Get 100 g of fresh finely shredded coconut.
Instructions to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
- Preheat the oven at 150oC..
- For the cake: Mix flour with corn starch, add baking powder and sifted. (1).
- Mix coconut milk with pandan juice. Add egg (one by one). Mix well. Add (1) until combined..
- Beat egg white with cream of tartar until foamy then gradually add sugar to beat until firm peak form..
- Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Pour this mixture to the meringue again and whisk quickly. At last, using a spatula to fold up the batter until no more yolk batter can be seen..
- Pour into the pan. Bake at 140oC in 50 minutes. Turn on the oven at 150oC at 10 last minutes. The cake is done when testing with toothpaste comes out clean..
- Remove the cake with the pan from oven and drop them to the table top from a height of about 8 cm. This is to prevent the cake from excessive shrinkage during cooling. Run a spatula round the edge of the warm cake to dislodge it from the mould. Allow the cake to cool down completely..
- For the cream: Whisk the egg with sugar until dissolved. Mix well with the pandan juice and coconut milk. Add sifted tapioca starch. Mix until smooth. Sifted once again..
- Pour the mixture into heavy saucepan set on medium heat. Keep stirring so it doesn’t curdle and scorch on the bottom. Stir until the mixture thickens and comes to a boil, turn off the heat. Then stir in the butter, mixing until the butter is completely blended in and the pastry cream becomes smooth. Cool and spread the mixture on the layered cake..
- Sprinkle with shredded coconut..
- Chill and serve..
- Yummy!.
Sponge Cake Recipes Sponge Cake Cake Recipes Pastry Cake Steamed Cake Desserts Pandan Cupcakes Recipe Pandan Chiffon Cake Cake. Pandan and coconut milk are a perfect match, they yield a butter cake with a very strong nice fragrance. CHINESE VERSION: 香… Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. Chiffon cakes have two parts to making the batter. The meringue which is a stiffly beaten mixture of egg whites with sugar, and often (though not always) stabilised with cream of tartar.
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