Monday, 30 September 2013

LTU Pandan # 26 :斑兰棉花蛋糕




食谱取自:Jane's Corner




材料:
牛油 30克
低筋面粉 40克
斑兰汁 40克(原味是淡奶 40克)
斑兰香精 (少许)让蛋糕上色
蛋黄 3个
蛋白 3个
细砂糖 50克

做法:

1)先把溶化牛油,乘热加入过筛的面粉。
2)轻轻打散蛋黄,慢慢加入斑兰汁搅拌均匀。
3)把(2)的蛋黄液分次加入牛油面糊中拌匀。
4)蛋白打至发泡,加入糖,继续打至涩性发泡即可。
5)分次和蛋黄面糊混合均匀。
6)倒入铺了锡纸的蛋糕模内,轻摔一下,震掉大气泡。
7)预热烤箱170度,隔水烤8分钟后,温度调至150度,再烤30 - 40分钟。
8)出炉后的蛋糕倒扣放凉,脱模切片。

** 烤箱温度和时间只供参考,因为每台烤箱的操作和温度有不同 **





















I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.




4 comments:

  1. Hi Joceline,

    Your cake looks very pretty and truly very cottony soft :D

    Zoe

    ReplyDelete
  2. Cottony soft cake is always my favourite. Yours looks very lovely.

    ReplyDelete
  3. Joceline, I also baked this into pandan flavour before but in cupcake size, very nice!

    ReplyDelete
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