PANDAN CHIFFON CAKE – Bánh bông lan lá dứa

April 1, 2020 By 0 Comments



Full recipe at (Xem cong thuc day du tai)
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Ingredients
90 g all-purpose flour – Bột mì đa dụng (2/3 cup) = 3.17 oz
30 g corn starch – bột bắp (3 tbsp) = 1 oz
120 g granulated sugar – đường (1/2 cup + 1 tbsp)=4.23 oz
45 g vegetable oil (flavorless oil) dầu ăn = 3 tbsp
90 g coconut milk – nước cốt dừa = 6 tbsp
6 eggs M size (50-56g each) trứng
pinch of salt
3/4 tsp cream of tartar or 1½ tsp lemon juice – nước cốt chanh
1 tsp vanilla extract – hương vani
1/2 tsp pandan extract – tinh chất lá dứa

** You can replace the all-purpose flour and cornstarch with 120g cake flour (1+1/4 cup) altogether.

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