基本介紹
- 中文名：香蘭椰子奶油小蛋糕
- 主要食材：黃油，糖（可以減少到150克)
- 分類：蛋糕
用料,做法,
用料
材料 | 用量 |
黃油 | 170克 |
糖（可以減少到150克) | 160克 |
雞蛋 | 3個 |
天然香草精 | 1茶匙 |
香蘭汁 | 1湯匙 |
香蘭精 | 1茶匙 |
自發粉 | 155克 |
蛋糕粉 | 30克 |
椰奶 | 150克 |
椰蓉（可選） | |
Butter | 170g |
Sugar (can reduce to 150g) | 160g |
Eggs | 3 |
Natural vanilla extract | 1tsp |
Pandan juice | 1tbp |
Pandan essence | ½ tsp |
Self raising flour | 155g |
cake flour | 30g |
coconut milk | 150g |
Desiccated coconut (optional) |
做法
1. 1。烤箱預熱至170或180'c 1.Preheat the oven to 170 or 180’c |
2. 2。用電動攪拌器把奶油，砂糖一起打直到輕和濃稠。慢慢的加入雞蛋，然後加香草精，香蘭汁和香蘭精，每次加入後拌勻。2. Beat the butter, sugar together with electric beaters until light and creamy. Add the eggs, on at a time, add vanilla extract, pandan juice and pandan essence, beating well after each addition. |
3. 3。篩入麵粉和椰奶交替的倒入步驟2的成分里。 3. Sift the flours together and fold in alternately with the coconut milk into ingredient step 2. |
4. 4。平均分配混合物倒入容器或紙杯。撒上椰絲在混合物。烤15分鐘或用叉子插入蛋糕的中心，直到叉子乾淨為至。 4. Divide the mixture evenly among the case or paper cup. Sprinkle desiccated coconut on the mixture. Bake for 15mins or until a skewer comes out clean when inserted into the centre of a cake. |
5. 5。轉移到架上晾涼。5.Transfer onto a wire rack to cool. |
