班兰咖椰蛋糕Pandan Layered Cake

材料Ingredients：
A)蛋糕体Cake base
1)蛋黄 Yolk 4
2)细沙糖Caster sugar 20gm
3)班兰汁Pandan Juice 60gm
(5 stalks Pandan leaves blend with 80gm water)
4) 玉米油Corn oil 50gm
5)低筋面粉 Low Protein flour 120gm
6)发粉Baking powder 1 /2 tspn
7)蛋白Egg white 4
8) 细沙糖Caster sugar 60gm
9)柠檬汁lemon juice 1/4 tspn
*150度下火15分钟，然后上下火35分钟
*150'c bottom heat 15 minutes,
Continue to top and bottom heat bake for 35 minutes
B) 咖椰糊Kaya layers
*8-10支班兰叶加800克的水榨出700班兰汁备用
*8-10 stalks Pandan leaves +800gm water, squeeze out 700gm Pandan juice

1)班兰汁300克＋85克（1包）印尼绿豆粉
Pandan juice
300gm+85gm（1pack) Huen Kwe Power
2）班兰汁Pandan juice 400gm
3) 细沙糖Caster sugar 135 gm
（如果喜欢比较甜的糖份可以增至150克. If like more sweet can add up to 150gm sugar)
4)燕菜粉Agar agar powder 12gm
5)椰浆Coconut milk 400gm

8" loose base round tin
8" 圆活底模

Видео 班兰咖椰蛋糕Pandan Layered Cake канала Carrie Homemade Bakery