Скачать с ютуб Fail Proof Pandan Chiffon Cake Recipe (Bengawan Solo Style) 纯天然 香兰 戚风蛋糕 No Artificial Flavoring в хорошем качестве

Fail Proof Pandan Chiffon Cake Recipe (Bengawan Solo Style) 纯天然 香兰 戚风蛋糕 No Artificial Flavoring

Pandan Flavor Chiffon Cake 6 Eggs 100g Cake Flour 65g Light Vegetable Oil 60g Concentrated Pandan Juice 40g Heavy Cream/Whipped Cream 1/2 tsp Cream of Tartar（For Egg White） 1 Tsp Vanilla Essence （Optional） 75 Sugar (35g mix with Pandan batter, 40g for egg whites) **sorry typo video recipe Steps: 1. Separate egg yolk and white, do it one by one in a small bowl to make sure perfect separation 2. First whisk oil and flour in a large bowl until fully incorporated 3. Add in Pandan juice, heavy cream, egg yolks and sugar whisk till fully incorporated, set a side. 4. Add 1/2 tsp of cream of tartar into egg white, Beat egg white to medium peaks. Use hand mixer beats egg white till bubbles then add in sugar part by part(3 parts) 5. Add 1/3 of the medium peaks white into Pandan batter then fold in circular motion then 2/3 in folding pattern then transfer all batter into the remaining egg white during fold-in mix pattern to mix till no white color to be seen. 6. Pour batter into chiffon cake baking tray, Use a bamboo skewer to eliminate the air bubbles 7. Cover with aluminum foil and bake in a preheated oven @165C for 20mins, then remove aluminum foil and continue baking @155C for 20mins. 8. Use a bamboo skewer to poke in the cake all the way to bottom take out and check if the skewer is clear mean your cake is ready. If skewer still stick with batter mean you have to continue baking for another 5-10mins. Poke check again till skewer is clean and cake is done. 9. Remove cake from oven put it upside down on a upside down bowl to cooled for 45-60mins. 10. Use a plastic spatula to scrape the surrounding to release cake from the mould, cake is ready to be served! 香兰戚风蛋糕 6 个鸡蛋 100g 低筋面粉 65g 植物油 60g 浓缩香兰汁 40g 重奶油/鲜奶油/椰浆 1/2 茶匙塔塔粉（蛋清用） 1 茶匙香草精（可无） 75 糖 (35g 加入香兰面糊，40g 加入蛋清)**视频里写错了 步骤： 1. 将蛋黄和蛋白分开，一个一个地放在一个小碗里，以确保完全分离 2. 首先在一个大碗里搅拌油和面粉，直到完全混合 3. 加入香兰汁、浓奶油、蛋黄和糖打至完全融合，待用。 4. 将1/2茶匙塔塔粉加入蛋清中，将蛋清打至中峰。用手动打蛋器将蛋白打至起泡，然后分批加入糖（3份） 5. 将1/3的中峰蛋白加入香兰面糊中，然后以打圈方式折叠，然后以折叠模式折叠2/3，然后在折叠混合模式中将所有面糊倒入剩余的蛋白中搅拌至看不到白色. 6. 将面糊倒入戚风蛋糕烤盘中，用竹签去除气泡 7. 盖上铝箔，放入预热烤箱@165C 烤20分钟，然后取下铝箔，继续在@155C烤20分钟。 8. 用竹签将蛋糕一直戳到底部取出，看看竹签是否清晰表示蛋糕已经做好了。如果竹签仍然粘着面糊，则意味着您必须再继续烘烤 5-10 分钟。再次戳检查，直到竹签干净，蛋糕就做好了。 9. 将蛋糕从烤箱中取出，倒置在倒置的碗中冷却 45-60 分钟。 10. 用塑料刮刀刮四周，将蛋糕从模具中取出，蛋糕就可以上桌了！ Music: Walk Musician: @iksonmusic