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1 Beat the eggs, sugar and sp until thick, add the dry ingredients and then the melted pandan paste butter, mix with a spatula until well blended
2 Pour into a baking pan with a temperature of 170-175'c, fire up and down Oven until the cake is cooked, remove and let the cake cool then spread with jam / buttercream, stack the cakes together, set aside
1 Beat eggs and powdered sugar until thick
2 Enter the flour and oil, mix well, pour into a 20 cm pan. Bake at 200-220'c, fire up and down for about 5-10 minutes depending on the thickness of the dough.
Material
7 egg yolks
7 gr cornstarch
40 grams of powdered sugar
50 gr oil / cooking oil
Solution
Rub the tiger skin with sweet thick until evenly stacked on the surface of the pandan cake, press slowly so that it sticks
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