Pandan Kaya Cake 班兰咖椰蛋糕，传统古早味. скачать в хорошем качестве

Pandan Kaya Cake 班兰咖椰蛋糕，传统古早味.

Pandan Kaya Cake 班兰咖椰蛋糕 ‪@alicevictor748‬ https://www.facebook.com/alicevictor2... One of my childhood old favorite cakes. Soft and fluffy pandan chiffon cake paired with rich and soft kaya custard to make this beautiful layered cake. A very old recipe from the Malaysian magazine, I modified some of it but keeping the beautiful taste of the custard kaya. Hope everyone will enjoy it. Pandan Kaya Cake CAKE:- 3 yolks 35g oil 40g pandan juice 50g cake flour 3 egg white 60g sugar 5g corn flour 320F/160C 40mins Pandan Kaya:- （A ingredients) 120g coconut milk 180g water 30g pandan juice 1/2tsp agar powder 80g sugar 25g butter 1/8tsp salt (B ingredients ) 100g water 20g pandan juice 35g Hoen Kwe flour Thank you for watching, if you like our video, please don't forget to LIKE 👍,SHARE and SUBSCRIBE to our Channel. See you next time, bye! 小时候最喜欢的蛋糕之一。 柔软蓬松的香兰戚风蛋糕配上浓郁柔软的咖椰卡仕达，打造出这款美丽的千层蛋糕。 这是来自马来西亚杂志的一个非常古老的食谱。我修改了其中的一些內容，但保留了咖椰卡仕达的美妙味道。 希望大家都会喜欢它。 班兰咖椰蛋糕 蛋糕：- 3个蛋黄 35克油 40克班兰汁 50克低筋面粉 3个蛋清 60克糖 5克玉米粉 320F/160C 40分钟 班兰咖椰：- （A 材料） 120克椰奶 180克水 30克班兰汁 1/2茶匙燕菜粉 80克糖 25克牛油 1/8茶匙盐 (B 材料） 100克水 20克班兰汁 35克綠豆粉 感谢您的收看，如果您喜欢我们的视频，请不要忘记点赞👍、分享和订阅我们的频道。 下次见，拜拜！