6” Pandan Chiffon Cake | 6"斑兰戚风蛋糕 | Coconut whipped cream | Chocolate leaves

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) Egg yolk batter 蛋黄糊:
• 3 egg yolks (3个蛋黄)
• 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)

2) Meringue 蛋白霜:
• 3 egg whites (3个蛋白)
• 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

3) Coconut whipped cream frosting 椰子奶油霜:
• 3 tablespoon powdered sugar (3汤匙糖粉)
• 1 cup Heavy whipping cream (1杯 重质淡奶油)
• ½ cup coconut cream (½ 杯椰子奶油)

**Coconut milk: https://www.mccormick.com/thai-kitche...

**Coconut cream: https://www.mccormick.com/thai-kitche...

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