Pandan Chiffon Cake 香兰戚风蛋糕/班兰戚风蛋糕
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- เผยแพร่เมื่อ 16 ต.ค. 2024
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Ingredients 材料:
5 egg yolks (蛋黄)
40g caster sugar (细砂糖)
30g corn oil(玉米油)
50g thick coconut milk (浓椰浆)
75g pandan juice (香兰汁)
120g plain flour(普通面粉)
5 egg whites (蛋白)
80g caster sugar (细砂糖)
22cm (8”) chiffon cake pan
以150°C烤45分钟,再改180°C 烤10分钟。
Bake in a preheated oven at 150°C for 45 minuets. Then 180°C for 10 minuets.
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