云石Pandan戚风~

这是用了Caryn Man的食谱，自己做了少许更改。。。（23cm戚风模）


材料~                                                                         
蛋黄 -6个                                                                       
细砂糖- 50g                                                                   
班兰汁-70g                                                                    
植物油-45g                                                                      
低筋面粉-83g（过筛）                                                                
一大匙半-可可粉 （过筛）                                                              

蛋白-6个                                                                         
细砂糖-80g

做法：                                                                            
1. 蛋黄加入细砂糖，用打蛋器拌均至糖溶解。                           
2. 加入班兰汁和油，用打蛋器拌均。                                     
3. 加入过筛的低筋面粉，拌均至滑润。                                 
4. 蛋白分次加入细砂糖，用电动打蛋器打发至硬性发泡。                       
5.将蛋黄糊中加入1/3分量的蛋白霜，用胶皮刮刀拌匀。              
6. 加入其余的蛋白霜，混合拌均成蛋糕糊。                               
7. 取少量拌好的蛋糕糊，筛入可可粉拌匀备用。                               
8.先把1\2Pandan蛋糕糊倒入模里，再倒入可可蛋糕糊，摇晃一下模具，让可可蛋糕糊散开（也可用胶刀抹平），最后再把剩下的1\2pandan蛋糕糊倒入，轻敲几下震出气泡。                                                          
9. 放入预热170度的烤箱里，烤35分钟至熟。（温度只供参考）     
10. 出炉后倒扣待凉，就可脱模。

班兰汁=10片班兰叶加300克清水打烂，过滤出 班兰汁。