In this video I’m going to show you how to make and decorate a 6” Pandan chiffon cake. We will also make some Coconut whipped cream and chocolate leaves! It’s super easy and successful every time!
在本视频中，我将教你如何制作和装饰一个 6寸的斑兰戚风蛋糕。 超级简单并且零失败！
Timecode:
0:00 – Intro
0:20 – Extract pandan juice from leaves (做斑兰汁)
0:59 – Pandan chiffon cake batter (做斑兰戚风蛋糕蛋黄糊)
1:44 – Whip the egg whites(打发蛋白)
3:08 – Mixing egg whites and egg yolk batter (混合蛋清和蛋黄糊)
4:03 – Bake the chiffon cake (烤蛋糕)
4:43 – How to make chocolate leaves (做巧克力叶)
5:55 – Remove chiffon cake from pan and slice (从烤盘中取出戚风蛋糕并切片)
6:24 – How to make Coconut Whipped Cream frosting (椰子奶油霜)
7:07 – How to decorate the Pandan chiffon cake (如何装饰斑兰戚风蛋糕)
*Ingredients 材料:*
*1) 6” Cake (6寸蛋糕):*
• 3 Eggs (3个蛋)
• 60g Cake flour (60克 低筋面粉)
• 45g Coconut Milk (45克 椰奶)
• 15g Veg. Oil (15克 植物油)
• 25g Pandan juice (25克 斑兰汁)
• 50g Sugar (50克 糖)
• 1/2 tsp Cream of tartar or lemon juice (1/2茶匙 塔塔粉或柠檬汁)
*2) Coconut whipped cream frosting 椰子奶油霜:*
• 4 tablespoon powdered sugar (4汤匙糖粉)
• 1-1/4 cup Heavy whipping cream (1-1/4杯 重质淡奶油)
• ½ cup coconut cream (½ 杯椰子奶油)
*Coconut milk:* https://www.mccormick.com/thai-kitchen/products/coconut-milk/coconut-milk
*Coconut cream:* https://www.mccormick.com/thai-kitchen/products/coconut-milk/coconut-cream
*Convert to 8” Cake (转换为8寸蛋糕):*
• 5 Eggs (5个蛋)
• 100g Cake flour (100克 低筋面粉)
• 75g Coconut Milk (75克 椰奶)
• 25g Veg. Oil (25克 植物油)
• 42g Pandan juice (42克 斑兰汁)
• 85g Sugar (85克 糖)
• 1/2 tsp Cream of tartar or lemon juice (1/2茶匙 塔塔粉或柠檬汁)
*Whipped cream for the 8" cake: just double the recipe above.* _(8"蛋糕的奶油：只需将上述配方翻倍即可。)_
*Baking time and temperate for 8" cake is the same as 6". Check the cake by inserting a skewer into it and see if it comes out clean. If not, then bake for 5 more minutes.* _(8＂蛋糕的烘烤时间和温度与 6＂蛋糕相同。将竹签插入蛋糕中看抽出来时是否干净，检查蛋糕是否已经烤好。如果没有，则再烤多 5 分钟。)_
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