圣诞迷路气疯卷（麋鹿戚风香兰卷无油版）Pandan cranberry coconut chiffon roll with no added fat

蛋清 蛋黄分离 将蛋黄 香兰叶汁 米粉 糖 油 一起搅拌均匀 可以用手动搅拌器 一下子就搞定 香兰叶汁的做法见下面的tips

Separate the egg whites and yolks. Mix the yolks, pandan leaf extract, rice flour and oil together. You can use a hand blender.  See how to make the pandan leaf extract in the tips session below.

打发蛋白 加入一两滴白醋或柠檬汁 分两次加入糖和淀粉 打到刚刚硬性发泡阶段

Beat the eggs whites until stiff peaks appear.

烤箱预热170C烤3-5分钟 然后140C度烤10-12 分钟 闻见香香的蛋糕味就算功成

Mix the egg whites with egg yolks mixture. Put it onto a baking paper for 2-3 cm thick. Shake once to take out the big bubble before putting into the oven.

Pre heat the oven to 170C, bake for 3-5 minutes then turn the heat down to 140C for another 10-12 minutes

在烤蛋糕的时候的任务- 把蔓越莓酱和椰丝混合加热成泥状

Don’t wait around while the cake is baking. Let us make the filling- mix the desiccated cocoanut and coconut milk with sugar and salt. Bring the mixture to boil and reduce it down until the texture is ready to use as the filling

趁热加入内馅 将蛋卷卷成圆柱形 用蛋糕纸包好 放入冷的地方放凉

Add in the fillings. Roll the cake when it is still hot. Wrap the rolled cake with baking paper and put in somewhere cold overnight or at least 4 hours.

凉凉后切段 加上麋鹿角 就好了 希望这些小迷路早点找到烟囱 （另麋鹿角是用塑料模子做出来的）

Cut the roll into smaller pieces and decorate with chocolate deer antlers. ( you can get some plastic mould online to make the horns)