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嗨！大家好！
我是傻大姐，来自马来西亚。我喜欢做好吃的，也和大家分享大马的美食做法，希望大家喜欢，跟隨大姐的腳步，探索生活中更美好的事物。訂閱及分享就是給《傻大姐》最大的鼓勵了♦食谱=6 或 7'英寸 戚风蛋糕模
今天和大家分享这款香兰戚风蛋糕，松松软软 有着香兰味的戚风蛋糕，不塌陷，不缩腰，湿润蓬松 脱磨出来完美漂亮。
香兰戚风蛋糕食谱：
食材：
4粒蛋黄
20毫升 植物油
50毫升 香兰汁
20毫升 椰奶
70克 底筋面粉/特幼面粉 （过筛）
4粒蛋白
几滴白醋或几滴柠檬汁
50克 细砂糖
(预热烤箱155C: 55-60分钟)
(上下火，不开旋风，中下层烤)
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Hi! Hello everyone!
I am a Shadajie, from Malaysia, I like to cook well and share some delicious food with you. I hope everyone like it and follow the footsteps of Shadajie and explore the better things in life. Subscription and sharing are the biggest encouragement to "Shadajie"
Today I would like to share with you this pandan chiffon cake, which is fluffy and soft. The pandan-flavored chiffon cake does not collapse or shrink the waist. It is moist and fluffy, and it comes out perfectly and beautifully.
Pandan Chiffon Cake
♦Recipe = 6 or 7' inch chiffon cake tin
4 egg yolks
20ml vegetable oil
50ml pandan juice
20ml coconut milk
70g all-purpose flour/very fine flour (sifted)
4 egg white
A few drops of white vinegar or a few drops of lemon juice
50 g caster sugar
(Preheat oven 155C: 55-60 minutes)
(up and down fire, do not turn on the fan, middle and lower layers are baked)
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Shopee 🛒 Ready Stock 6” 8“Inch Chiffon Mould 戚风模具 中空模 蛋糕模
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The Best Orange Chiffon Cake Recipe | Moist and fluffy | 香橙戚風蛋糕食譜|濕潤蓬松
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商業合作聯系
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#戚风蛋糕 #PandanChiffonCake #baking
