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材料：
斑蘭葉 5片
水 100毫升
蛋黃 5顆
白砂糖 40克
椰漿 50克
1. 將5片斑蘭葉和100毫升水一起打拌取出斑蘭葉汁。Blend 5pcs of pandan leaves with 100ml of water and get the pandan juice.
2. 將5顆蛋黃和40克白砂糖混合均勻。Mix 5pcs of egg yolk with 40g of granulated sugar.
3. 加入50克椰漿, 斑蘭葉汁, 30毫升玉米油, 攪拌均勻。Add in 50g of coconut milk, pandan juice, 30ml of corn oil and combine all together.
4. 篩入120克低筋麵粉並攪拌均勻。Sift in 120g of cake flour and stir until no lumps in the batter.
5. 將5顆蛋白和80克白砂糖(分三次加入)打至乾性發泡。Beat 5pcs of egg white with an electric mixer and add in 80g of granulated sugar in 3 batches until stiff peaks form.
6. 將1/3的蛋白霜和麵糊拌勻後倒入剩餘的蛋白霜裡混合均勻。Mix 1/3 of meringue with the batter first and then pour it back to the meringue and mix it well.
7. 將麵糊倒入模具裡在桌上將模具輕甩幾次去除蛋糕裡的氣泡。Pour the batter into a mould and drop the mould on a table a few times to remove air bubbles in the batter.
8. 160度(上下火)烤約45分鐘。Bake at 160 degrees celsius(upper and lower) for 45 minutes.
9. 倒扣放涼。Invert it and leave it cool.
10. 跟著影片將蛋糕慢慢取出, 完成。Follow the steps in the video to remove the chiffon cake from the mould. Done.
玉米油 30毫升
低筋麵粉 120克
蛋白 5顆
白砂糖 80克
Pandan leaves 5pcs
Water 100ml
Egg yolk 5pcs
Granulated sugar 40g
Coconut milk 50g
Corn oil 30ml
Cake flour 120g
Egg white 5pcs
Granulated sugar 80g
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做法：
1. 將5片斑蘭葉和100毫升水一起打拌取出斑蘭葉汁。Blend 5pcs of pandan leaves with 100ml of water and get the pandan juice.2. 將5顆蛋黃和40克白砂糖混合均勻。Mix 5pcs of egg yolk with 40g of granulated sugar.3. 加入50克椰漿, 斑蘭葉汁, 30毫升玉米油, 攪拌均勻。Add in 50g of coconut milk, pandan juice, 30ml of corn oil and combine all together.4. 篩入120克低筋麵粉並攪拌均勻。Sift in 120g of cake flour and stir until no lumps in the batter.5. 將5顆蛋白和80克白砂糖(分三次加入)打至乾性發泡。Beat 5pcs of egg white with an electric mixer and add in 80g of granulated sugar in 3 batches until stiff peaks form.6. 將1/3的蛋白霜和麵糊拌勻後倒入剩餘的蛋白霜裡混合均勻。Mix 1/3 of meringue with the batter first and then pour it back to the meringue and mix it well.7. 將麵糊倒入模具裡在桌上將模具輕甩幾次去除蛋糕裡的氣泡。Pour the batter into a mould and drop the mould on a table a few times to remove air bubbles in the batter.8. 160度(上下火)烤約45分鐘。Bake at 160 degrees celsius(upper and lower) for 45 minutes.9. 倒扣放涼。Invert it and leave it cool.10. 跟著影片將蛋糕慢慢取出, 完成。Follow the steps in the video to remove the chiffon cake from the mould. Done.Remember to like, share, and subscribe for more videos :)
記得按讚，分享，訂閱打開小鈴鐺才不會錯過之後的影片喔 :)
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