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一起跟著做! 鼓勵作者

班蘭葉的真香,絕不是精華油可取代的。
Pandan flavouring gives the cake colour, however, with leave juice incorporated in the cake, it displays a rich pandan aroma and perfect flavour to create a full genuine taste.

份量
6 人份
時間
60 分鐘
食材
班蘭葉pandan leaf
5片pcs
椰奶coconut milk
70克g
水water
30克g
蛋黃糊(A)
蛋黃yolk
4個pcs
糖sugar
30克g
班蘭液pandanliquid
90克g
菜油vegi oil
60g
自發粉self raising
100克
鹽salt
少許few
蛋白糊(B)
蛋白white
4個pcs
糖sugar
30克g
  • 1
    預熱烤箱180度; Preheat oven to 180C.
  • 2
    取5片葉子,把頭尾剪掉; Cut the yellowish ends of the leaves.
  • 3
    把葉子切細,放在攪拌杯裡; Cut the leaves into fine pieces and put them into the blender.
  • 4
    加椰奶和水一同打至幼嫩; Add coconut milk and water then blend to really fine pieces.
  • 5
    隔渣取汁備用,用手搾乾後汁液約有90克,多了一些也沒關係; Get about 90g juice with a filter, squeeze with a hand to get more. It doesn't matter if it is more than that.
  • 廣告

  • 6
    把蛋黃糊裡所有材料混合; Add all ingredients under (A) in a big container then mix well.
  • 7
    從高處篩入自發粉; Sieve the self raising flour into the mixture.
  • 8
    略為攪拌; Mix well.
  • 9
    於另一乾淨盆中把蛋白打散,加糖,至堅挺; In another dry clean container, whisk egg with sugar white till firm.
  • 10
    蛋白分3次輕輕以切拌方式拌入蛋黃糊中,直至完全混合; Add egg white into egg yolk mixture by 3 times with cut & fold method till entirely mixed.
  • 11
    把粉漿從高處倒入8寸中空模具,震兩下子把氣泡趕出; Pour into such mold, tap twice on the table to release big bubbles inside.
  • 12
    烤20分鐘出爐後震一下把熱氣趕出,立刻倒轉待涼; Bake for 20 mins, take it out, tap on the table, upside down to cool.
  • 13
    半小時後或完全冷卻後脫模; Unmold the cake after cooling down (usually after half an hour).
  • 14
    用鋸的方法切塊; Cut carefully and serve with tea.
  • 15
    與眾同樂。 Enjoy with friends.
2017/06/21 發表 948 瀏覽
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