[twoSIScooking 蛋糕食譜] My favourite Pandan Chiffon Cake Recipe

 

Coconut Milk Foam with Pandan Chiffon Cake | twoSIScooking recipe

【新鮮班蘭】椰子奶蓋 班蘭戚風蛋糕食譜 | 天然無色素 班蘭味香濃配方 

Hello大家好！Hi everyone! 呢個食譜做出來嘅蛋糕非常鬆軟 ，班蘭味香濃，配埋椰子奶蓋絕對上到大場面呀！大家快啲試下啦～ This pandan chiffon cake recipe is super yummy! With the use of coconut foam on top of the cake, an upgraded version is done!

Pandan Chiffon Cake班蘭戚風蛋糕 Recipe： Pandan Juice班蘭汁 Pandan班蘭葉 40g約6片 Water水 100g Chiffon cake戚風蛋糕 3 egg yolk蛋黃 Sugar糖 25g (for egg yolk) Oil植物油 15g Fresh pandan juice新鮮班蘭汁 30g Cake flour低筋麵粉 55g Coconut milk椰漿 45g 3 egg white蛋白 Sugar糖 50g (for egg white) Coconut Milk Foam椰子奶蓋 Coconut Milk椰漿 50g Whipping cream淡忌廉 50g Honey蜜糖 10g Salt鹽 適量 Vanilla Extract雲呢拿精 1 tsp Milk牛奶 10g (For adjustment) Shredded coconut椰絲 適量

#新鮮班蘭葉​ #椰子奶蓋​ #班蘭戚風蛋糕​ #天然無色素

To better understand the procedures, feel free to check out my Youtube Channel~

https://www.youtube.com/watch?v=MZZtPlgpbnk&t=6s