香兰牛油蛋糕 Pandan Butter Cake

材料 Ingredients：
250g          无盐牛油  Unsalted Butter
150g           糖  Sugar
1/2tbsp       炼乳   Sweetened Condensed Milk
1/3tsp         盐  Salt
5nos           鸡蛋    Eggs
2tbsp          自制香兰精华汁   Homemade Pandan Essence
250g           自发面粉   Self Raising Flour
4tbsp          椰浆   Coconut Cream           




做法 Method:
1. 将自发面粉和盐一起过筛，备用。
Sieve self raising flour and salt together, set aside.

2. 将牛油、炼乳和糖打发。
Cream butter，sweetened condensed milk and sugar till fluffy.

3.  加入鸡蛋（每次一粒），拌匀。
Add in egg one at a time, beat well.

4. 加入香兰精华汁，搅拌均匀。
Add in pandan essence, mix well.

5. 拌入粉类和椰浆，拌匀。
  Fold in flours and coconut cream, mix well.

6. 将面糊倒入烤模, 放入预热烤箱，烤箱内放置一杯热水，以150度烤1个小时或至熟。
 Pour the batter into a greased loaf pan, put into pre-heat oven, bake at 150 Celsius with a cup of hot water for 1 hour or until cooked.



Tips 小小贴士:
1.  如果没有自发面粉，可以用250克普通面粉加入2茶匙的发粉代替。
Self raising flour can replace by adding 2tsp baking powder to 250g plain flour.

2. 如果用含盐牛油就不必加盐。
Omit salt if use salted butter.

3. 椰浆可以用鲜奶或水代替。
Coconut cream can be replace with fresh milk or plain water.

4. 如果没有自制香兰精华汁，可以用1/3小匙斑兰香精代替。
 If short of homemade pandan essence, replace with 1/3tsp pandan paste.

5. 如果没有烤箱或觉得用烤太热气，可以改成用蒸。
Steam the cake if don't have oven.