沒人造色素和香精, 全天然的喔!
做了兩個, 一個用普通六吋模, 另一個用17cm戚風模, 因為我只有一個戚風模. 太久沒做戚風, 有點拌過頭, 所以有些小洞, 但無損蛋糕的味道和質感.
以前試了很多次, 始終做不出班蘭蛋糕的綠色.
最近多謝Zoe來拜訪, 讓我發現了她用心經營的blog.
看到她的班蘭戚風做法, 我才知道一向錯在那裏.
以前我只把班蘭葉加水加碎, 然後直接用. 原來班蘭葉加水打碎後, 要放隔夜讓班蘭葉的精華沉底, 再把上層清水部份隔走, 只取下層深綠色的濃縮班蘭汁來做蛋糕.
三十五片班蘭葉才拿到四湯匙的班蘭汁, 很深綠色, 很香的. 我的兩個蛋糕共用了兩湯匙, 剩下的兩湯匙該用來做什麽呢? 有沒有好提議?
這是加了濃縮班蘭汁的蛋黃糊, 夠綠吧?
Hi Luyi,
ReplyDeleteNice to see that you like this pandan chiffon cake recipe. We love it very much!!! It is so soft that it taste like cotton :D I couldn't work out the proportion to bake a smaller cake and since it is nice, I might as well bake the big one :p
Your pandan cake looks very green leh even though your extract didn't settle in the fridge overnight. Beautiful colour and texture!
Zoe
Hi Zoe,
DeleteI just know that I usually use 80g of flour for 17cm chiffon, so for two cakes, I need 160g flour which works out to be 80% of the ingredients in your recipe. Maybe I should get a bigger chiffon pan since the amount of work is the same so I might as well bake a bigger one.
I did let the pandan juice settle in the fridge and that was why my cake looked so green. Thanks for the great tips!
Luyi
你的真的好綠
ReplyDelete見到咁綠真係好開心呀
Delete真係好綠油油, 好靚 :) 我又搵日試吓先 :)
ReplyDelete快啲試, 好易整.
Delete印尼班蘭pancake？中式班蘭饅頭？
ReplyDelete中式班蘭饅頭都幾好, 不過整咗得我一個人食. 或者會整印尼糕點, 再諗諗先.
Delete我見亞超o個d就係有人造色素同香精. 唔敢買.
ReplyDelete外面賣既多少都會有人造色素同香精, 所以我寧願自己整.
Delete真係好靚
ReplyDelete見到咁綠好開心呀
Delete我地無這種葉賣呀。 新鮮的顏色很翠綠。
ReplyDelete咁就無辦法要用香精了. 其實你嗰邊種唔種到呢? 好似話好易種架.
Delete整冰皮月餅
ReplyDelete我唔識整冰皮月餅呀
Delete唔知點解我一路都唔鍾意pandan嘅香味 , that's why I don't even eat nonya kueh
ReplyDeleteI love nonya kueh
Delete原來要濃縮班蘭汁, 浸沉左底搖勻佢照用添, 下次試下先.
ReplyDelete我以前唔識都係咁, 所以整唔到咁綠.
Delete嘩~真係好綠喎!~哈~~好鬆軟好吸引~!
ReplyDelete顏色靚又好味呀
Delete我媽媽未過世時，最鍾意食班蘭蛋糕，妹夫每次去新加坡出差都帶一個番嚟俾佢。
ReplyDelete你整得好靚。
我好少响外面買班蘭蛋糕食, 平嗰啲一定係落晒食素香精, 貴既又覺得唔抵食.
Delete