Pandan Chiffon Cake (whole egg method)。Thermomix I 斑蘭戚風蛋糕(全蛋法)。美善品

Pandan Chiffon Cake (whole egg method)。Thermomix I 斑蘭戚風蛋糕(全蛋法)。美善品
Many pandan cakes on the market add artificial flavors and colors. If you want to eat real pandan leaf cake, you must start with fresh pandan leaves. Before making the cake, you need to beat the fresh pandan leaves into pandan juice and then precipitate it. , there is dark green concentrated pandan juice.
A sponge cake only requires four simple ingredients: eggs, sugar, butter, and low-gluten noodles. But it is not easy to make a moist, dense and soft cake, which is temperature and time. These two items are very important to the cake.
pandan juice
Pandan leaves 12 pieces (85g)
Water 170ml (weight of pandan leaves 2 times)
cake
Butter 35g
Pandan juice 25ml
Coconut milk (room temperature) 15ml
Low gluten flour 75g
Xylitol white sugar 60g
sea ​​salt a little
4 eggs (room temperature)
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市面上很多斑蘭蛋糕，都會加入人工香料、人工色素，想食真正斑蘭葉蛋糕，就要用新鮮斑蘭葉開始，製作蛋糕前需要把新鮮斑蘭葉打成斑蘭汁，然後經過沉澱，就有深綠色濃縮的班蘭汁。
一個海棉蛋糕，主要4種很簡單材料只需雞蛋、糖、牛油、低筋麵。但要做出一個濕潤綿密鬆軟口感蛋糕就不容易，就是溫度和時間，這2項對蛋糕很重要。
斑蘭汁
斑蘭葉 12片 (85g)
水 170ml (斑蘭葉重量2陪)
蛋糕
牛油 35g
斑蘭汁 25ml
椰奶(室溫) 15ml
低筋麵粉 75g
木糖醇白砂糖 60g
海鹽 少許
雞蛋(室溫) 4隻
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