戚风蛋糕模不同尺寸的面糊

烫面－是将奶 ，植物油 ，幼糖 煮至热（不需要滚）把低筋面粉加入拌匀，然后再加入新鲜香兰汁和蛋黄，蛋黄要一边搅拌一边加入，然后放一边待用。

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"圆"形戚风蛋糕模:.
7寸 =17cm: 3/4粒鸡蛋
7寸 =18cm: 3/4粒鸡蛋
8寸 =20cm: 5/6粒鸡蛋
9寸 =22cm: 5/6粒鸡蛋
9寸 =23cm: 7/8粒鸡蛋
10寸=25cm: 10粒鸡蛋

"心"形戚风蛋糕模:
7寸=17cm: 3/4粒鸡蛋
7寸=18cm: 3/4粒鸡蛋
8寸=20cm: 5/6粒鸡蛋

Chiffon cake molds of different sizes batter]

Updated about a week ago

Tangmian - milk, vegetable oil, caster sugar and cook until hot (do not need to roll) low-gluten flour mix well and then add fresh pandan juice and egg yolk, egg yolk was added with stirring, and then stand aside. .
"Round" shaped chiffon cake mold:
7 inch = 17cm: 3/4 eggs
7 inch = 18cm: 3/4 eggs
8 inch = 20cm: 5/6 eggs
9 inch = 22cm: 5/6 eggs
9 inch = 23cm: 7/8 eggs
10 inch = 25cm: 10 eggs

"Heart-shaped chiffon cake mold:
7 inch = 17cm: 3/4 eggs
7 inch = 18cm: 3/4 eggs
8 inch = 20cm: 5/6 eggs