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Bánh bông lan
A 9:16 storyboard, 86 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Soft acoustic guitar, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Bánh bông lan, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Bánh bông lan. A plain butter sponge, tall and soft, for tea or a slice with fruit. Here is the whole thing, one move at a time.
On screen. Bánh bông lan
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh bông lan, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh bông lan. A plain butter sponge, tall and soft, for tea or a slice with fruit.
On screen. Bánh bông lan
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out egg, granulated sugar, all-purpose flour, unsalted butter, whole milk. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Scale, Bowl, Whisk or mixer, 20 cm / 8 inch pan, Parchment, Oven.
On screen. Scale · Bowl · Whisk or mixer
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Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh bông lan: a lined cake pan. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Heat oven in real time.
Voiceover. Heat the oven to 170°C / 338°F. Line a 20 cm / 8 inch pan with parchment. Melt 40 g butter and let it cool until it is warm, not hot.
On screen. Heat the oven to 170°C / 338°F.… · Heat oven
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Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Bánh bông lan: a pale ribbon of egg and sugar. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Whisk 5 min in real time.
Voiceover. Whisk 200 g eggs and 120 g sugar for 5 minutes, until the mixture is pale and a ribbon sits on the surface for 3 seconds.
On screen. Whisk 200 g eggs and 120 g sugar… · Whisk 5 min
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Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Bánh bông lan: flour folded into a foam. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Fold in real time.
Voiceover. Sift 120 g flour over the eggs. Fold until you just stop seeing flour. Fold in 30 g milk, 4 g vanilla, and the cooled butter. If you stir hard now, the cake will be short.
On screen. Sift 120 g flour over the eggs.… · Fold
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Step 4
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Scene 8 · step · 7s
Step 4
Shot. Bánh bông lan: a sponge rising in the oven. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Bake about 30 min at 170°C / 338°F in real time.
Voiceover. Pour the batter into the pan. Bake at 170°C / 338°F for 28 to 32 minutes, until the top springs back and a skewer comes out with a few dry crumbs. Do not open the door before 22 minutes.
On screen. Pour the batter into the pan. Bake… · Bake about 30 min at 170°C / 338°F
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Step 5
step · vietnam
Scene 9 · step · 7s
Step 5
Shot. Bánh bông lan: a plain sponge cake. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cool in real time.
Voiceover. Cool in the pan 10 minutes, then on a rack. The crumb should be even and soft. Slice when it is cool.
On screen. Cool in the pan 10 minutes, then on… · Cool
Scene 10 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. The top springs back and a skewer shows a few dry crumbs, not wet batter.
On screen. Doneness
Scene 11 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. The cake sank in the middle. The eggs were under-whipped, the butter was hot, or the door opened early. Whip to a ribbon and wait 22 minutes.
On screen. Common fixes
Scene 12 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cover and keep 2 days at room temperature. It dries out in the fridge.
On screen. Storage
Scene 13 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 188 calories, with 4.9 grams of protein. Pai marks it Moderate.
On screen. 188 kcal · 4.9 g protein · Moderate
Scene 14 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 8 slices. Eat while it is at its best.
On screen. Bánh bông lan
Scene 15 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Bánh bông lan from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.