香兰芝士千层蛋糕（蒸) Pandan Cheese Layer Cake (Steamed)

材料 (9寸方模) Ingredients (9" Square Mold):
A:
340g 牛油 Butter
180g 炼乳 Sweetened Condensed Milk
8pcs 鸡蛋 Eggs
220g 香兰咖椰 Pandan Kaya
200g 低筋面粉 Low Protein Flour
250g 动物性鲜奶油 Whipping Cream

B:
200g 香草味冰淇淋粉 Vanilla Ice Cream Powder
1tbsp 香兰精 Pandan Paste

C:
250g 奶油芝士 Cream Cheese

做法 Method:
1. 将牛油和炼乳打至松发。
Beat butter and sweet condensed milk until fluffy.

2. 加入鸡蛋(每次一粒)，拌匀。
Add in egg one at a time and mix throughly.

3. 加入香兰咖椰，搅拌均匀。
Add in pandan kaya, mix well.

4.  加入动物性鲜奶油，拌匀。
Add in whipping cream, mix well.

5. 拌入已过筛的低精面粉，混合均匀。
Fold in sifted low protein flour, mix till well combined.

6. 将面糊分成两份。
Divide batter into two equal portions.

7. 将一份面糊加入材料B，拌匀成为香兰面糊。
Add in ingredients B to one part of the batter, mix well.


8. 将材料C打软，加入另外一份面糊成为芝士面糊。
Beat ingredients C until soft, add in another part of batter.

9. 烧开水，将已涂油的蛋糕模蒸热，倒入200g香兰面糊，以中小火蒸约7分钟至表层不粘手。
Grease steaming tray, pour 200g of pandan batter into the steaming tray and steam for 7minutes or until cooked.

10. 倒入200g芝士面糊，再蒸7分钟左右，用同样的方式把面糊轮流蒸完为止，最后一层需蒸15-20分钟。
Pour 200g of cheese batter on top of the pandan cake, steam for about 7minutes. Repeat till all the batter finish. Steam 15-20minutes for final layer.