酵母版蛋糕的做法原來非常快速又簡單。大家好，我是小豪。這一次我們再接再厲，做一個酵母版的香蘭蒸蛋糕。
Yeast version of the cake turned out to be very quick and easy. Hello everyone, I am Xiaohao. This time we make persistent efforts to make a yeast version of pandan steamed cake.
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 配方： | ||
| 香蘭汁。 。 。 60g | 30g | 120g |
| 香蘭葉。 。 。 3-4片 | 2片 | 8片 |
| 濃椰漿。 。 。 50g*** | 25g | 100g |
| 細砂糖。 。 。 30g | 15g | 60g |
| 蜂蜜。 。 。 30g | 15g | 60g |
| 玉米油。 。 。 40g | 20g | 80g |
| 雞蛋。 。 。 2個*** | 1個 | 4個 |
| 普通麵粉。 。 。 160g | 80g | 320g |
| 酵母。 。 。 3g（1tsp） | 1.5g | 6g |
| ***如果你用新鮮椰漿，香蘭汁需要適量的減少5-10g。大小雞蛋你都可以用，主要是需要根據最後的麵糊濃稠度做調整。酵母版蒸蛋糕的麵糊需要調濃一點。 | 5g | 20g |
| Formula: | ||
| Pandan juice. . . 60g | 30g | 120g |
| Pandan leaves. . . 3-4pcs | 2pc | 8pc |
| Thick coconut milk. . . 50g*** | 25g | 100g |
| Caster sugar. . . 30g | 15g | 60g |
| Honey. . . 30g | 15g | 60g |
| Corn oil. . . 40g | 20g | 80g |
| Egg. . . 2*** | ||
| Plain/All purpose flour. . . 160g | 80g | 320g |
| Instant yeast. . . 3g (1tsp) | 1.5g | 6g |
| ***If you use fresh coconut milk, pandan juice needs to be reduced by 5-10g. You can use either large or small eggs, mainly according to the final consistency of the batter. The batter of the yeast version steamed cake needs to be thickened. | 5g | 20g |
簡單蒸蛋糕做法︱香蘭椰漿蛋糕，酵母版，無泡打粉，免烤箱，少糖健康蛋糕 No Oven Pandan Steamed Cake
