4
寸模具：以上配方乘以0.2，烘烤溫度一樣，時間是50分鐘。
6
寸模具：以上配方乘以0.6，烘烤溫度一樣，時間是60分鐘.
7
寸模具：以上配方乘以0.8，烘烤溫度和時間一樣。
***
烘烤時間只是給你作為參考，還要根據你們家的烤箱脾氣做調整。烤到最後，蛋糕表面摸起來幹幹的，用竹籤插進去拔出來沒有沾粘就表示熟了。還有沾粘就繼續烤10分鐘，直到烤熟為止。
1.
凝結成冰的香蘭精華解凍後會有顆粒狀是正常的，用力搖晃或攪拌可以化掉比較大的顆粒，小顆粒我通常不介意，成品除了會看到微小顆粒，其口感和味道沒有什麼影響。如果實在介意，可以試試先將香蘭精華隔水加熱攪拌至顆粒完全化掉。
2.
奶油乳酪已經帶鹹，不建議再用普通的有鹽黃油，否則蛋糕的味道會偏鹹。
3.
加入麵粉後，麵糊需要拌到順滑無顆粒有光澤才可以。
4.
你要打到濕性發泡或中性發泡的蛋白霜都ok，差別只在於口感和組織，視頻中我有做解釋。
5.
蛋糕出爐後必須馬上脫模放涼，冷藏之後奶油乳酪和香蘭的味道會融合得更好，更好吃。
Baking
method: lower layer of oven, water bath method, 150°C/80 minutes.
4-
inch mold: Multiply the above formula by 0.2, the baking temperature is the same, and the time is 50 minutes.
6-
inch mold: Multiply the above formula by 0.6, the baking temperature is the same, and the time is 60 minutes.
7-
inch mold: The above formula is multiplied by 0.8, and the baking temperature and time are the same.
***
The baking time is just for your reference, and it needs to be adjusted according to your oven temperament. At the end of the baking, the surface of the cake feels dry to the touch. Use a bamboo stick to stick in and pull out without sticking to indicate it is cooked. If there is stickiness, continue to bake for 10 minutes until cooked.
1.
It is normal that the pandan extract ice cube will become granular after thawing. Vigorous shaking or stirring can dissolve the larger particles. I usually don't mind the small particles. The finished product will see tiny particles, won’t affect the taste. If you really mind, you can try heating the pandan extract by water-separation method and stirring until the particles are completely dissolved.
2.
The cream cheese is already salty, it is not recommended to use salted butter, otherwise the taste of the cake will be too salty.
3.
After adding the flour, the batter needs to be mixed until it is smooth, without particles and shiny.
4.
You have to beat either wet foaming or neutral foaming meringues. The difference is only in the taste and texture. I have explained in the video.
5.
After the cake is out of the oven, it must be demoulded immediately and let cool. After refrigerating, the flavor of cream cheese and pandan will be better and more delicious.
