I had been thinking about a Soy Pandan ChiffonCake for a while now, so I went to the supermarket to get my favorite soy milk drink to bake this chiffoncake
When growing up, I especially love having a slice of Pandan Chiffoncake as mid-morning snack that I bought from the canteen during recess time or as a late afternoon snack after coming back from school
To proof to the doctor that my granny can actually eat, I've baked this pandan chiffoncake using extra virgin coconut oil (see below for the health benefits) and at the same time, I experimented with some bread flour
Using my previous Cocoa ChiffonCake, I had made another chiffon from my rice cooker. For those of you who are curious, instead of using the paper mold that I am using, you can also using the normal chiffon tube pan
Remove the cake from the pan. 8- Remove the cake from oven, invert cake on a wire rack. 老公的二妹拿了一大把的斑斓叶给我,我看了很是开心。立刻就与Ls Toh 动手将这些斑斓叶打成汁,装罐后置入冰箱冷藏等它沉淀。隔天将浮在上面的水倒掉后,剩下的就是浓浓香香的斑斓汁了。
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