Pandan Chiffon Cake 班兰戚风蛋糕|香兰戚风蛋糕

[@charisseooi1037]

22cm chiffon cake pan
Pandan juice
•Pandan leaves 7 leaves
•Water 30g
Cake batter
•egg yorks 5pcs
•sugar 20g
•Oil 30g
•Coconut milk 85g
•pandan juice 35g
•Cake flour 100g
•Baking powder 1tsp
Meringue
•Egg white 5pcs
•Sugar 60g
Bake at
150°C, 45mins;
then 180°C, 12mins

[@mommydragonsden6666]

做得好棒！ 越來越喜歡斑蘭味！ 剛做了個戚風的！

[@gracesiew1481]

请问是用中速打发蛋白霜吗？烤箱预热几度和多少时间呢？

[@charleslily9673]

Why do you need to change temperature
And also u don’t need to grease pan a round one

[@ngubingyieng8674]

请教您一个问题，pandan戚风蛋糕为什么会发酸？
谢谢您！

[@cookingwithchefblack7317]

因为有放椰浆。

[@euyongteng3598]

請問七片的香草出來的汁 大概多少g?

[@wongsiowhwee4279]

可以不要放泡打粉？会有影响？

[@cookingwithchefblack7317]

有影响哦，不会发得美。

[@gracesiew1481]

请问这个食谱可以做两个4寸的吗 ？

[@cookingwithchefblack7317]

可以

[@tanlenwah2332]

请问你是用什么size 的蛋

[@cookingwithchefblack7317]

Large egg

[@katsukatsu4755]

🤤

[@janicebbit3478]

鸡蛋用多少gram?

[@cookingwithchefblack7317]

去壳了大约60g

[@kylee8704]

、

[@Paulinehau]

recipe please, thanks

[@小小烘焙屋]

用班兰香精行吗？椰浆可以用牛奶吗？

[@cookingwithchefblack7317]

雪如 不建议哦。味道会没有酱香浓。

[@小小烘焙屋]

@@cookingwithchefblack7317 好的,谢谢