【Pandan Butter Cake 班兰牛油蛋糕 】No baking powder! The taste is delicate and moist! 分蛋法！无泡打粉！口感细腻湿润

这款分蛋式的班兰牛油蛋糕，舍弃了泡打粉，用蛋白来作为蛋糕的膨松剂！
细腻湿润的牛油蛋糕伴随着班兰的香气~吃腻了单一的牛油蛋糕口味，就来试试这款班兰口味的牛油蛋糕吧！

This pandan butter cake discards baking powder and uses egg whites as a leavening agent! This cake is tender and full of butter and pandan aroma~ If you are sick of the normal butter cake flavor, let's try this pandan flavor butter cake!

Pandan Essence Recipe 班兰精华做法：
https://www.youtube.com/watch?v=RSi7_f2Vd_0

视频同款模具 / Mold in the video: https://shp.ee/uvyadgf

Ingredient 配方
Egg 鸡蛋 : 2
Cake Flour 底筋面粉 : 100g
Unsalted Butter 无盐牛油 : 100g
Castor Sugar 细砂糖 (Butter 牛油) : 20g
Castor Sugar 细砂糖 (Meringue 蛋白) : 60g
Pandan Essence 班兰精华 : 30g
Lemon Juice 柠檬汁: Few Drops 数滴

烤模尺寸 Baking Mould：7" x 3" x 3"
烘烤时长 Baking time: 160°c for 40 minutes

【Tips 】
* 牛油必须先室温软化
* 面粉与牛油混合时避免搅拌，用切拌方式防止面糊起筋
* 蛋糕必须从模具取出放凉以避免在模具中产生水气

* Butter must be softened at room temperature
* Mix the flour with batter with fold method
* The cake must be taken out of the mold and let cool to avoid produces water vapor
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Видео 【Pandan Butter Cake 班兰牛油蛋糕 】No baking powder! The taste is delicate and moist! 分蛋法！无泡打粉！口感细腻湿润 канала Clara Baking 克拉拉烘焙