Sunday 20 July 2014

椰奶香兰戚风蛋糕 (Coconut Milk Pandan Chiffon Cake)




夜深了, 看照片先哦, 明日才补上食谱!




为了赶上”Bake a long"的夜半火车, 我也在半夜里赶着上车。谁知, 几乎又让快车给跑了, 幸好相遇了贵人~谢谢Lena, 让我顺利上车了! 呵呵。。



【椰奶香兰戚风蛋糕】

材料
5粒蛋黄, 1大匙浓缩香兰汁, 130克浓椰浆
60克粟油, 110克蛋糕粉

5粒蛋白, 80克细糖

做法
1。将蛋黄稍微拌均,加入粟油及椰奶, 拌匀。
3。拌入过筛的面粉, 搅拌至光滑无颗粒的面糊, 备用。
4。将蛋白打至呈现小气泡, 分次加入细砂糖,打发至硬性发泡。 
5。将蛋白糊分次拌入蛋黄糊里,搅拌均匀。
6。将蛋糕糊平分2份, 将香兰汁加入其中一份蛋糕糊里, 另一份则保留原色。
6。将蛋糕糊交叉的倒入20cm的戚风模里,轻轻敲出小气泡。
7。送入预热烤箱里以160度烘烤45分钟即可。 
8。出炉后,立即倒扣,待凉后脱模。 



【Coconut Milk Pandan Chiffon Cake】

材料
5 eggs yolk,1tbsp pandan juice, 130ml coconut milk
60g corn oil, 110g cake flour

5egg whites, 80g caster sugar 

Method
1。Combine egg yolks, coconut milk and corn oil in a mixing bowl. 

2. Fold in cake flour, mix until there are no more lumps and forms a smooth batter, set  aside.  

3. Beat egg whites until mixture forms soft peaks, and gradually add in sugar, beat until frothy and still peaks form.

4. Gently fold in egg whites into egg yolk batter until blended. 

5. Divide batter into 2 portions equally, keep one portion as original batter and add in pandan juice into another batter, mix well.

6。Pour batter into 20cm chiffon mould and lightly tap the pan to remove air bubble. 

7. Bake in preheated oven at 160C for 40-45 minutes or until cooked. 

8. Remove from oven, invert cake onto table until completely cooled. 






This post is linked to  Bake Along ~  Chiffon Cakes, and hosted by Joyce of  Kitchen Flavours, Zoe of  Bake for Happy Kids and Lena of Frozen Wings

24 comments:

  1. 你好坏,这么夜上我最爱的蛋糕,让我吃不到,待会要我如何入眠啊。。。

    ReplyDelete
    Replies
    1. 哈哈哈。。。我在赶着上车, 所以连夜才开车, 几乎让火车开跑了! 嘻嘻。。

      Delete
  2. Beautiful ! may, i see that you tried to link up with us, i just opened up the link for you at the moment..you can link it now.

    ReplyDelete
    Replies
    1. Lena, woo! you stay up so late untill 12:46am.
      For me, i just couldn't open my eyes and sleep liao, hehe!
      Thanks again for your help to link up my post to “Bake a long" .

      Delete
    2. no problem, i'm a 夜鬼...your chiffon has a very nice two tone colour effect!

      Delete
    3. Luckily, you are 夜鬼。。。 otherwise i may not able to board with the train, hehe!

      Delete
  3. 哇哇哇。。。我做了斑斓椰香喜板和馒头,
    也计划好要做斑斓椰香戚风蛋糕,但是还没有开工,先看妳的来解瘾,哈哈!

    ReplyDelete
  4. 叮当!叮当!。。。。。。
    我来敲门吃早餐,哇!香香的班兰戚风! 还有醉人的美酒!
    我。。。。会mabok滴!!!!

    ReplyDelete
  5. 加了椰浆特别香!我要拿走一片 :D

    ReplyDelete
  6. 早安啊~我可以来片香香的蛋糕吗?!嘻嘻~

    ReplyDelete
  7. 層次很美哦!
    配着醇香的xo,不知是怎麼的風味

    ReplyDelete
  8. This chiffon must be very fragrant with the coconut milk and pandan juice.

    ReplyDelete
  9. May, 我还以为bake along是到月尾, 上完贴子才发现link 已经关了。 也是幸好Lena帮忙给我搭上最候一班列车,哈哈!有惊无险,我们交换蛋糕庆祝一下吧!:)

    ReplyDelete
  10. Hello May, this chiffon cake has coconut milk + pandan, must be very fragrant and delicious. Thanks for sharing.

    ReplyDelete
  11. May,
    我还以为我是最后,原来有你和Esther同伴。。嘻嘻
    好美的两色戚风,这都吻到椰奶和班兰的香气呢!
    mui

    ReplyDelete
  12. Hi May,

    Glad that you made it!!! We are happy to have you baking along this beautiful chiffon cake with us :D

    Zoe

    ReplyDelete
  13. 爱人的戚风蛋糕真美,lena的列车肯定等你的,
    可怜爱人我还在‘复原中’,错过了这班车,嘻嘻!

    ReplyDelete
  14. 亲亲,下回来北京,一定要把双手留下。。。拖模功夫太牛了

    ReplyDelete
  15. 我看来是赶不上火车,来吃你家好吃的戚风算了

    ReplyDelete
  16. Hi May,
    I'm glad that you are able to link to BA! Thanks to Lena :) Sorry I was not able to reply to you as I was out of town for the past few days.
    Your cake looks really soft and fluffy. Perfect cake for snacking throughout the day, if it can last that long! I'm sure slices of it would go missing very fast!
    Thanks for sharing with BA!

    ReplyDelete
  17. 我更。。更惨,那么迟才到你家,不是赶不上火车,连7风也吃不到了。。呜呜呜

    ReplyDelete
  18. 怎么我最近常常miss掉你家的贴子呀。。。难怪我没有蛋糕吃咯。咔咔咔~~

    ReplyDelete

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