Saturday, April 14, 2012

Pandan 杯子戚风蛋糕


A:
Pandan 水 90g (原食谱是柳橙汁)
溶化牛油 80g
幼糖 20g
盐 1/4t
低筋面粉 100g
蛋黄 80g

B:
蛋白 180g
幼糖 60g
柠檬汁 2t

－50g×12个
－食谱来之一定要学会的经典烘焙 (PG 45 ＆ PG 49)
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