酵母版蛋糕的做法原来非常快速又简单。大家好，我是小豪。这一次我们再接再厉，做一个酵母版的香兰蒸蛋糕。
小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~
/ @haoskitchen
配方：
香兰汁。。。60g
香兰叶。。。3-4片
浓椰浆。。。50g***
细砂糖。。。30g
蜂蜜。。。30g
玉米油。。。40g
鸡蛋。。。2个***
普通面粉。。。160g
酵母。。。3g（1tsp）
***如果你用新鲜椰浆，香兰汁需要适量的减少5-10g。大小鸡蛋你都可以用，主要是需要根据最后的面糊浓稠度做调整。酵母版蒸蛋糕的面糊需要调浓一点。
用大火蒸30分钟，蒸熟后再焖5分钟。
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.
Xiaohao will share with you the recipes and secrets of a delicacy or cake every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~
/ @haoskitchen
Formula:
Pandan juice. . . 60g
Pandan leaves. . . 3-4pcs
Thick coconut milk. . . 50g***
Caster sugar. . . 30g
Honey. . . 30g
Corn oil. . . 40g
Egg. . . 2***
Plain/All purpose flour. . . 160g
Instant yeast. . . 3g (1tsp)
***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.
Steam for 30 minutes on high heat, then simmer for 5 minutes after steaming.
#蒸蛋糕 #香兰口味 #酵母版 #pandansteamedcake