Start Cold You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too. Go High Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!
heavy whipping cream - I prefer to use heavy whipping cream vs. whipping cream as I find that it holds its shape longer and produces as creamier result. It also works well if you plan to pipe your whipped cream or to use to fill pastries.
@@KarenLingsKitchen I baked these today but the tops became sticky after a while even tho right out of the oven they were not is it because of insufficient baking time?
好漂亮的纸杯蛋糕🧁……你什么都做的那么好👍🌹😄赞13
好香甜的小蛋糕 纸杯用漂亮🌹🌹
很方便携带的小蛋糕,又很美味,谢谢分享。
很喜欢这小蛋糕，看完支持👍58
👍3
好棒太會做了
看完點👍
好吃的杯子蛋糕来了。 胖胖的好可爱啊！ 真想拿一个来吃😍
Wow these look so soft and moist
新朋友来学习纸杯蛋糕的做法😂🌹💕👍订阅啦！非常棒的美厨姑娘🌹👍
北海道风味纸杯蛋糕，赞👍
很好吃的杯子蛋糕~ 赞。
it really looks great! I think they taste delicious too.
this cup cake looks so delicious! it is so soft and the filling is very creamy!
just what i like :D
thanks for sharing this friend!
Yummy Yummy🥳🥳
已點讚6👍祝你天天快樂
🍿🍿🍿🍿🍿🍿🍿🍿🍿🍿
老師，要怎样可以放满满的卡士達餡？每次我一撕开蛋糕，里面是很少的餡
多擠一點就行了，你會感覺到蛋糕體會漲大然後會從你擠的洞口溢出來就證明夠滿了。筷子插進蛋糕裡去時多轉幾圈。
發現你的包裝好可愛喔~
Woah I have to try these
good recipe thank you
谢谢分享！
你好,鲜奶油可以用Topping cream吗
可以
@@KarenLingsKitchen 谢谢❤️可以煮热植物油吗
不可以
@@KarenLingsKitchen 好的
您好，请问卡士达酱需要等到完全冷却才可以加入 whippied cream 里面混合吗？ 谢谢
不要太熱就能放了。
好的，谢谢您哦 ❤
老师你好，请问topping cream可以代替whipping cream吗？谢谢
@@cheahjesy2988 可以
Done mine today, yummy...! By the way, I couldn’t get the ‘peak’ from my Anchor whipping cream...
Start Cold
You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.
Go High
Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!
heavy whipping cream - I prefer to use heavy whipping cream vs. whipping cream as I find that it holds its shape longer and produces as creamier result. It also works well if you plan to pipe your whipped cream or to use to fill pastries.
Love it
In terms of texture and flavour what is the difference between this and condense milk cupcakes? Which do you prefer?
Texture similar, but I like this one better because got custard cream.
@@KarenLingsKitchen I baked these today but the tops became sticky after a while even tho right out of the oven they were not is it because of insufficient baking time?
Yes, every oven temperature is different.You can increase the time or temperature.
請問如果我麵糊已倒在杯子裡了，但要一小時候再烤第二盤的話，可以先放旁邊或冰箱嗎？
這樣會消泡嗎？
會消泡的，拌好的麵糊必須離開烤
@@KarenLingsKitchen 了解！謝謝
老师你好，请问没whipping cream，能用topping cream 吗？谢谢
可以
老师，晚上好，没有玉米淀粉可以用玉米粉吗？
白色的是玉米澱粉，黃色的是玉米粉。如果是白色的就可以用。
想问为什么从烤箱拿出来后，发到好好的蛋糕会慢慢往下沉一点
北海道蛋糕會回縮一點是正常的。
请问做北海道蛋糕要注意的重点是什么？
砂糖分三次加入蛋清，打發至拿起打蛋器有小彎鉤就可以了，重點注意！打太濕，蛋糕可能撐不起來，打太硬，蛋糕容易乾裂，所以打蛋清的判斷很重要，只要拿起打蛋器能輕拉出小彎鉤就行了
拌勻手法是翻拌，由下往上拌，注意不要打圈拌。
Good!!
请问是放中下层还是最低层呢？ 上下火吗？
要看是大烤箱多少層還是小烤箱。
我的60L，我放中下层做成功了😊 谢谢你的食谱啊蛋糕很软很好吃😋
要是我加倍分量的话那么我可以把另外的分量放第几层比较好呢？中上层跟中下层吗？
@@soocatherine1173 不行，蛋糕放的位置很重要，放上層可能會裂開或表面比較乾，如果比較專業的烤箱應該可以。
那么建议先烤了一份，另外一份才继续烤是吗？只能放中下层是吗？
家中只有中筋麵粉，可以做到嗎！
采用普通面粉加玉米淀粉的方法进行，由于中筋麵粉做出來不鬆軟。可以使用玉米淀粉可降低面粉的筋度。 所以用80%的普通面粉（中筋面粉）和20%的玉米淀粉进行调配，也就是4:1的比例就可以制出筋度偏弱的低筋面粉。
@@KarenLingsKitchen 謝謝回覆!🥰🥰🥰
請問隔天才要吃需要冷藏嗎？
需要
Can we use all purpose flour instead of cake flour..
Texture will different
I've the same oven as yours. May I know which level you bake it? The lowest or middle level?
Mine got 4 level, I put second lower level.
Hi! My breville oven has only 3 levels. Should I put it on the lowest level? Thanks. :)
like2🌹🌹🌹
這款蛋糕很好吃，經常在店裡買來吃的，喜歡它的鬆鬆軟軟的口感😋😋，妳好會做耶！
@@diyaiwan2093 謝謝贊美😍和支持！
我想知道为什么我的做出来旁边会裂开？
溫度過高，蛋白打過度，烤箱內收熱不均勻。
好的 谢谢你
蛋糕不够松软是什么原因？
面糊出筋，凉后回缩。 ...
蛋白消泡：打发不足，或者打发中断停留一段时间后再打，或者打蛋时间过长，加糖时机不对，都不容易达到干性发泡，这样蛋白泡沫不稳定，容易消泡，气孔减少，使蛋糕糊体积减小，熟后的蛋糕体在凉后还要回缩。
请问这是8粒的分量对吗？
是的
為何我烤起來爆裂而且法很高
烘烤温度过高。 蛋糕表面温度上升太快，导致表面过快上色并结皮，但内部却还没有完全膨发起来。 当内部继续膨胀的时候，会将结皮的表面顶破，形成开裂。
倒入模具内的面糊量太多。
面糊搅拌出筋了，搅拌面糊时间过长，用力过大，导致出筋，烘烤时造成开裂。所以搅拌至顺滑就行了。
蛋白打发程度过发，导致爆发力太强把蛋糕撑破。
@@KarenLingsKitchen 好的感謝🙏分享
吃飯觀看 用來抵抗你的誘惑