香兰椰子戚风卷|低脂低糖版Pandan coconut chiffon roll (low fat& sugar)

蛋清 蛋黄分离 将蛋黄 香兰叶汁 米粉 糖 油 一起搅拌均匀 可以用手动搅拌器 一下子就搞定 香兰叶汁的做法见下面的tips

Separate the egg whites and yolks. Mix the yolks, pandan leaf extract, rice flour and oil together. You can use a hand blender.  See how to make the pandan leaf extract in the tips session below.

打发蛋白 加入一两滴白醋或柠檬汁 分两次加入糖和淀粉 打到刚刚硬性发泡阶段

Beat the egg whites until stiff peaks appear.

将蛋白 蛋黄混合物 充分混合 摊放在蛋糕纸上 大约2-3厘米厚 颠出大气泡

Mix the egg whites with egg yolks mixture. Put it onto a baking paper for 2-3 cm thick. Shake once to take out the big bubble before putting into the oven.

烤箱预热170C烤3-5分钟 然后140C度烤10-12 分钟 闻见香香的蛋糕味就算功成

Pre heat the oven to 170C, bake for 3-5 minutes then turn the heat down to 140C for another 10-12 minutes

在烤蛋糕的时候的任务- 将椰蓉与椰奶混合加糖和盐煮熟成固态如图状

Don’t wait around while the cake is baking. Let us make the filling- mix the desiccated cocoanut and coconut milk with sugar and salt. Bring the mixture to boil and reduce it down until the texture is ready to use as the filling

趁热将蛋卷卷成圆柱形 用蛋糕纸包好 放入冷的地方放凉

Roll the cake when it is still hot. Wrap the rolled cake with baking paper and put in somewhere cold overnight or at least 4 hours.

开吃啦！
Bon appetit!!