香兰千层蛋糕 | 果冻蛋糕 | 母亲节蛋糕 🎂 Pandan Layer Cake | Jelly Cake | Mother's Day [小雁/我的爱心食谱]

我们今天的主角是香兰千层蛋糕。用之前分享的蒸香兰海绵蛋糕，再加上一层又一层的果冻之后外形、味道和口感都不一样了。这次会在视频里分享两个做法，一个比较简单方便不过成品需要切块和修饰才会美观。另一个做法就比较讲究一点，成品是完整的一粒蛋糕适合拿来当生日或节庆蛋糕。

✅蒸香兰海绵蛋糕视频
https://youtu.be/R2K6Lqa74bE

母亲节快到了，手作一粒香兰千层蛋糕和手绘一张卡片，还有几朵香兰玫瑰花。送给天下劳苦功高的母亲们，愿您们身体健康生活愉快！

🖨️ 打印这食谱或调整食谱的份量 :
https://bit.ly/3gRIvB8

🔪 准备时间 ：4个小时
🍲 烹饪时间 ：1个小时30分钟
🍽️ 份量 ：4粒鸡蛋
🛠️ 用具 ：6寸四方模具或7寸圆形模具、烤纸

🌱食材
香兰汁
– 30克 香兰叶
– 350克 清水

蛋黄面糊（蛋糕体）
– 4粒 蛋黄
– 70克 普通面粉/低筋面粉
– 20克 玉米粉/低筋面粉
– 50克 香兰汁
– 50克 黄油/玉米油/食用油
– 少许盐

蛋白霜（蛋糕体）
– 4粒 蛋白
– 40克 细砂糖（烤的要80克）
– 0.25茶匙 柠檬汁/白醋

果冻层
– 300克 香兰汁
– 200克 浓椰浆
– 0.25茶匙 盐
– 70克 印尼绿豆粉 （可用玉米粉代替，不过要将果冻粉提高至9克）
– 400克 清水
– 90克 糖
– 6克 蒟蒻果冻粉

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#我的爱心食谱 #母情节 #蛋糕 #香兰千层蛋糕 #果冻蛋糕 #甜品

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Our leading role today is a pandan layer cake. After using the steamed pandan sponge cake shared before, and adding layer after layer of jelly, the appearance, taste, and texture are different. This time I will share two methods in the video, one is relatively simple and convenient, but the finished product needs to be cut and modified to be beautiful. Another approach is more elaborate, the finished product is a complete cake suitable for birthday or festive cakes.

✅Steamed Pandan Sponge Cake
https://youtu.be/R2K6Lqa74bE

Mother’s Day is approaching, hand-made a pandan layer cake, hand-painted a card, and a few pandan roses. To the hardworking mothers of the world, I wish you a healthy and happy life!

🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3uhUSKz

🔪 Preparation Time: 4 Hours
🍲 Cooking Time: 1 Hour 30minutes
🍽️ Serving Size: 4 Eggs

🛠️ Tools : 6 inch square mold, 7 inch round mold, baking paper

🌱 INGREDIENTS
Pandan Juice
– 30g Pandan Leafs
– 350g Water

Egg Yolk Batter
– 4 Egg Yolks
– 70g All Purpose Flour/Cake Flour
– 20g Corn Starch/Cake Flour
– 50g Pandan Juice
– 50g Corn Oil/Butter/Cooking Oil
– A Pinch Of Salt

Meringue
– 4 Egg Whites
– 40g Caster Sugar (80g for bake)
– 0.5 tsp Lemon Juice/White Vinegar

Jelly
– 300g Pandan Juice
– 200g Thick Coconut Milk
– 0.25tsp Salt
– 70g Indonesia Hoen Kwe Flour（can replace with corn flour, but need to increase jelly powder to 9g）
– 400g Water
– 90g Sugar
– 6g Konnyaku Jelly Powder

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#MyLovelyRecipes #MothersDay #Cake #PandanLayerCake #Dessert #JellyeCake

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🎼 Music by @OrangeHead
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