椰奶香蘭戚風蛋糕(Coconut Pandan Chiffon)的做法,簡單易學!大人小孩都愛吃!


椰奶香蘭戚風蛋糕(Coconut Pandan Chiffon)的做法,簡單易學!大人小孩都愛吃!

椰奶香蘭戚風蛋糕

材料1:

蛋黃:5個

粟米油:50g

班蘭精華:30g

新鮮濃椰漿:65g

低筋麵粉:80g

材料2:

蛋白:5個

細砂糖:75g

做法:

把粟米油加進蛋黃里,用打蛋器攪拌均勻,再加入班蘭精華和濃椰漿攪拌均勻。

直接篩入低筋麵粉,用打蛋器由底往上翻拌均勻。

麵糊切記翻拌過度,以免麵糊起筋,影響口感。

蛋白以快速一口氣打至粗泡,分3次加入細砂糖,繼續攪打至提起蛋白霜時有1寸的長度。

蛋黃糊加入1/3打發的蛋白,用打蛋器由底往上翻拌均勻。

再用刮刀把邊邊底部刮乾淨拌均勻,才倒入剩下的2/3蛋白里。

同樣的也是用打蛋器由底往上翻拌均勻。

才用刮刀把邊邊底部刮乾淨拌均勻,即成戚風蛋糕糊,倒入模具即可烘烤,170度烤45-50分鐘。

烘烤完畢一出爐,在桌子上輕,頓一下散熱,然後馬上倒扣,避免蛋糕塌陷。

待涼後即可脫模享用。

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椰奶香蘭戚風蛋糕(Coconut Pandan Chiffon)的做法,簡單易學!大人小孩都愛吃!

Coconut Milk Pandan Chiffon Cake

Material 1:

Egg yolks: 5

Corn oil: 50g

Pandan Essence: 30g

Fresh thick coconut milk: 65g

Low-gluten flour: 80g

Material 2:

Protein: 5

Caster sugar: 75g

practice:

Add the corn oil to the egg yolks, mix well with a whisk, then add pandan essence and thick coconut milk and mix well.

Sift in the low-gluten flour directly, and use a whisk to mix evenly from the bottom to the top.

Remember to over-mix the batter, so as not to gluten the batter and affect the taste.

Beat the egg whites in one quick breath until thick foam, add the caster sugar in 3 batches, and continue to beat until the meringue is 1 inch long.

Add 1/3 of the beaten egg whites to the egg yolk paste, and use a whisk to mix evenly from bottom to top.

Then use a spatula to scrape the sides and bottom and mix well before pouring into the remaining 2/3 of the egg whites.

In the same way, use a whisk to mix evenly from bottom to top.

Only use a spatula to scrape the sides and bottom and mix evenly. Serve as chiffon cake batter. Pour into the mold and bake. Bake at 170 degrees for 45-50 minutes.

As soon as it comes out of the oven, lightly put it on the table, take a moment to dissipate heat, and then turn it upside down immediately to prevent the cake from collapsing.

Once cool, unmold and enjoy.


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