That's all my keto recipe th-cam.com/play/PLLeBlgpqqEiHLLb2WVvr9jvh72knTSUzt.html&si=StQCAQVd3bC1oVqP But I don't have a steam cake keto version. I'm not sure the results of steam in a cooker.
Looks fluffy and yummy! May I suggest that you use a spatula or any tool to take it out from the pan so as to avoid too much manual handling. Just a suggestion.
I tried making this but the middle deflated. Can you give me any tips on how to fix this next time? Is it because I didn't fold the egg whites properly? I tried following the video.
Whisk until stiff peak with a tip that folds over There is always discussion on how much you should beat the egg whites. From my experience, it’s best to stop when you lift the whisk, the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow. Then switch from the hand-held electric mixer (or stand mixer) to a balloon whisk, and thoroughly mix the sides and center of egg whites a few times to get to the same consistency throughout.
Use the right chiffon cake pan. Make sure you use the right cake pan. The best types are the aluminum pan with a removable base. Make sure the pan is NOT non-stick. Do not grease the mold because the cake needs to cling to the sides and center of the pan for support as it rises. Otherwise, it will collapse. Let cool upside down. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle and let cool for 2hours before removing the cake pan. If you use an angel food cake pan, invert the cake pan on a cooling rack. Tips to Make Perfect Meringue (Beaten Egg Whites) beaten egg whites. There is no clear and easy way to show how much beating is enough, except for your own trials and errors. I could only give you a few tips that may help you succeed. 1. Chill egg whites (What?!) Chilled egg whites will make very fine and smooth meringue with small and strong air bubbles inside. They remain strong even in and help the batter rise higher and fluffier.
謝謝分享
好看的美食视频！水蒸蛋糕好香！非常好的做法，谢谢好分享！
謝謝支持
Karen, 谢分享！
很美的蛋糕！👍👍👍
这个食谱好容易啊！大家都可以在家做出这么松软的蛋糕~
这次也是看满哦！谢谢你的食谱 ❤
謝謝支持。
蒸的蛋糕🎂吃了不上火。做得太好了。👍
這個真高級 好棒
刚刚蒸了原味蛋糕。好香好吃😋
用蒸的也很好吃😋
很適合給家裡沒有大烤箱的人👍🏼
看起來超香甜的 好想吃 嫁給你真好 天天有蛋糕吃
滿
是娶我吧！難道你想嫁給我🤣🤣🤣
@@KarenLingsKitchen 哈哈哈哈 嫁了
健康的饮食还是蒸的好😄👍好吃不上火噢！学习啦！改天我要试试看🌹
喜欢软绵绵的蛋糕🍰😋😋
好厲害👍
很软很湿润的蛋糕。
看起来就嫩嫩的很好吃
配方很好，整出来蛋糕没有回缩，感谢分享
Any keto recepi for steam cake? Any change if steam in a cooker?
That's all my keto recipe th-cam.com/play/PLLeBlgpqqEiHLLb2WVvr9jvh72knTSUzt.html&si=StQCAQVd3bC1oVqP
But I don't have a steam cake keto version.
I'm not sure the results of steam in a cooker.
謝分享試試做感恩
好松软，香甜可口！👍
水蒸蛋糕，没见过呢，学习了，抄作业来啦😍😍😍😍😍
大咖就是大咖👍👍👍👍👍
謝謝支持！不要說大咖這些啦！
感谢棒棒哒美食的分享
Old Cute.boy 佬玩童赞!
看起来非常好吃
柔らかくて、美味しそうです
Looks fluffy and yummy! May I suggest that you use a spatula or any tool to take it out from the pan so as to avoid too much manual handling. Just a suggestion.
Yes，you can use a spatula instead of hand.
谢谢分享！有空到我那坐坐😀😀
好柔软啊！
I tried making this but the middle deflated. Can you give me any tips on how to fix this next time? Is it because I didn't fold the egg whites properly? I tried following the video.
Whisk until stiff peak with a tip that folds over
There is always discussion on how much you should beat the egg whites. From my experience, it’s best to stop when you lift the whisk, the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
Then switch from the hand-held electric mixer (or stand mixer) to a balloon whisk, and thoroughly mix the sides and center of egg whites a few times to get to the same consistency throughout.
Use the right chiffon cake pan.
Make sure you use the right cake pan. The best types are the aluminum pan with a removable base. Make sure the pan is NOT non-stick. Do not grease the mold because the cake needs to cling to the sides and center of the pan for support as it rises. Otherwise, it will collapse.
Let cool upside down.
The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle and let cool for 2hours before removing the cake pan. If you use an angel food cake pan, invert the cake pan on a cooling rack.
Tips to Make Perfect Meringue (Beaten Egg Whites)
beaten egg whites. There is no clear and easy way to show how much beating is enough, except for your own trials and errors. I could only give you a few tips that may help you succeed.
1. Chill egg whites (What?!)
Chilled egg whites will make very fine and smooth meringue with small and strong air bubbles inside. They remain strong even in and help the batter rise higher and fluffier.
简单的没，好吃看的见，你好棒
謝謝❤️
Delicious chinese steam cake. thanks so much 💖 Big like 73 😉👍 Greetings from France. Reg
I tried making it twice but the bottom ended up hard and slightly fluffy on the top layer. How can I remedy this??
Hard on the bottom and light on the top because you didn't mix well good. Try to mix well good but not over mix.
多謝好友分享美味食物”
Merry Christmas🌟⭐
🎉🎊🎁🎄🤶🍭🎀🌈🍿
Ling jiejie 👍赞，请问模形上盖个盘子就可以了吗？锡纸？或........都不需要吗？
蓋個高一點的盤子就行了
perfect fluffy and delicious!
Thanks for the recipe! It looks amazing but can i use glassware to steam? I didnt have aluminum cake pan...😅
No，the cake cannot rise good without using aluminum cake pan
Can I use a bamboo basket with a layer of greaseproof paper to steam it?
No，This cake must be use aluminum pan and without greaseproof paper or any oil on the cake pan.
@@KarenLingsKitchen ok thank you for your reply ☺️
如果我用的是可以脫模的模具 在底部放了牛油紙會有影響嗎？
不能放牛油紙，有影響的。
模具能用脱模式的吗？
可以
你好
我想請教一下
這配方可轉成牛油嘛？
我用粟米油做很成功，謝謝你☺️
但不知道為什麼把粟米油換成牛油後，混合時就瘋狂消泡🥲
家庭烘焙一般使用的都是无水牛油，我们制作出的蛋糕水分含量也没有玉米油的高了，味道也没有玉米油的（玉米油是清淡的香味）清淡了，冷却和冷藏后口感也会变得有些硬。而且如果用牛油做蒸戚風蛋糕，配方不一樣，做法也不一樣，牛油和玉米油含水量不一樣，所以這個食譜不建議換牛油。
请问老师要做一半份量是不是3个鸡蛋?
谢谢老师回复😊🙏
雞蛋 3 eggs
牛奶 40 g milk
低筋麵粉 Cake flour 40 g
食用油 25 g cooking oil
糖 40 g sugar
白醋 1/4 tsp White vinegar
谢谢老师😊🙏
請問6吋蛋糕份量應該係點計算？
雞蛋 3 eggs
牛奶 40 g milk
低筋麵粉 Cake flour 40 g
食用油 25 g cooking oil
糖 40 g sugar
白醋 1/4 tsp White vinegar
Looks amazing! Thank you for English translation, I'll definitely try it out!!
想问下老师，这个放电饭锅里要多长时间才熟？
這個食譜放電飯鍋做可能不行。因為這食譜不能用防粘的模具
谢谢！
可以请问你 7寸模要怎样减分量呢？🙏🏼
除5乘4
@@KarenLingsKitchen 谢谢你的答复❤️
鸡蛋可以一样5粒吗？还是减去4粒呢？
@@ningning0523 7寸模可以做3－4粒雞蛋的。你可以把食譜的所有材料除5再乘4。那就是做4粒雞蛋。以下是3粒雞蛋的食譜。
雞蛋 3 eggs
牛奶 40 g milk
低筋麵粉 Cake flour 40 g
食用油 25 g cooking oil
糖 40 g sugar
白醋 1/4 tsp White vinegar
@@KarenLingsKitchen 感谢你🙏🏼❤️❤️
请问我可以用不锈钢蒸蛋糕吗
這個蛋糕不行，一定要用aluminum
請問大同電鍋也可蒸嗎？
我沒試過，不清楚。
请问我想要做可可口味的，直接加可可粉可以吗？要加多少呢？
可以加5克的可可粉，低筋麵粉換去60克就可以了。
@@KarenLingsKitchen 好的，谢谢😊
你好，請問用6寸模放電飯鍋蒸，行嗎？謝謝！
6寸模太小，這是8寸的食譜。電飯煲的溫度我不確定因為沒試過，回答不了。你可以試試。
@@KarenLingsKitchen 我的電飯鍋只能擺進6寸模而已，我想應該沒辦法做了呀，沒關係的，老師，謝謝你！😊😊❤
@@maggie8069這是6寸的食譜
雞蛋 3 eggs
牛奶 40 g milk
低筋麵粉 Cake flour 40 g
食用油 25 g cooking oil
糖 40 g sugar
白醋 1/4 tsp White vinegar
@@KarenLingsKitchen 👍👍Omg....非常的感謝你為我找6寸模的食譜。謝謝你！🙏❤❤❤❤
@@maggie8069 不用客氣
请问7寸或8寸模，材料是多少?
這個食譜就是8寸的
@@KarenLingsKitchen 谢谢你的回复😘
水蒸蛋糕不上火呀
請問一下，這個蒸蛋糕今天又做了，不知為什麼，本來好好的，蒸好後遇冷空氣，就蛋糕塌下來！不知道是哪裡出錯呢？
你蒸好有沒有立刻震一下散熱去和立刻倒扣？
yummy！
做出来回缩了😭不懂哪里出了问题
麵糊出筋，涼後回縮。
在操作時注意：加蛋黃前麵糊不要多攪拌，用蛋抽轉6~7圈就可以了，不均勻不要緊，加蛋黃後在多攪拌一會，至均勻稀糊。蛋黃糊和蛋白糊相拌時也要注意輕拌，上下翻拌，而不是繞圈拌。
蛋白消泡：打發不足，或者打發中斷停留一段時間後再打，或者打蛋時間過長，加糖時機不對....都不容易達到乾性發泡，這樣蛋白泡沫不穩定，容易消泡，氣孔減少，使蛋糕糊體積減小，熟後的蛋糕體在涼後還要回縮。消泡後的蛋液容易沉澱，蒸中變成布丁層，這也是蛋糕回縮的可能原因。
解決辦法：
a.打蛋頭、打蛋盆要乾淨，不能有水和油，最好用銅、不鏽鋼打蛋盆；
b.蛋要新鮮，但要經過冷藏，蛋白蛋黃分得乾淨 蛋白里不能留有一絲蛋黃.；
c.加糖和白醋（塔塔粉）和玉米澱粉有幫助打發、穩定泡沫的作用；
d.開始低速打--粗泡後開始加1/3的糖和白醋（塔塔粉）和玉米澱粉，中速打發，中間加第二第三次糖等，連續攪打，不要中途停留過長再打，直打到乾性發泡。
在操作時注意：這裡乾性發泡的程度檢驗：這時打蛋盆傾斜，泡沫都不流動，倒放不掉，提起打蛋頭，見短小直尖角，盆里也見直立不倒的尖角。這時盆邊有少許棉絮狀泡沫組織，是容許的。
檢查蛋白泡有沒有消泡的另外一判斷方法：在分3批和蛋黃糊攪拌過程中，最後看將要和蛋黃糊攪拌的第3個1/3蛋白泡，在盆傾斜時能不能滑動？應該還是不滑動的，否則說明蛋白泡沫還是有消泡，打發的不夠硬，蛋糕後來會有或多或少的回縮。應該不流動才對，否則說明你的蛋白還沒有打夠，下一次還要打更硬才行。但蛋白也不可打太硬，否則口感差，也不好攪拌。
蛋黃糊沒有攪拌均勻，油脂沒有充分乳化，或者蛋黃糊和蛋白糊糊相拌不勻，還有前面提到的蛋白糊消泡，這些情況都會因比重大的成分下沉，烤後形成布丁層，蛋糕蓬不起來。
解決辦法：掌握好攪拌要領，動作輕，速度快，但一定要拌勻。
所用模子的模壁防粘，或者在模壁上塗油，或者模子內壁沒有洗乾淨，有油層都會造成附著力不足，蛋糕糊無法攀爬長高，蛋糕始終都長不起來。解決辦法：拒絕防粘模，保證模子內壁無油。
沒有完全熟也是蛋糕回縮的常見原因。
解決辦法檢查方法是牙籤插入，看有沒有蛋糕被粘出來。有經驗的可以用手拍蛋糕表面，沒有明顯沙沙聲，回彈好，不留手印即可。時間過長，水份流失多，也會縮。
出爐後沒有及時倒扣，因為戚風油水量大，在冷卻定型過程中下部氣孔容易被壓扁，下半部變的緊密瓷實，蛋糕體積縮小，表面回縮。
解決辦法：出爐後及時倒扣，至涼。
请问牛奶换成橙汁可以吗？谢谢。
可以的
请问可以用香精油代替白醋吗？
可以用檸檬汁或塔塔粉代替。放這些是穩定蛋白而已，容易打發和不容易消泡。不是拿來增味道的。