ฝัง
- เผยแพร่เมื่อ 11 พ.ค. 2017
- 鸡蛋糕用蒸锅蒸出来要比烤箱烤的鸡蛋糕更加润滑，以为大量的蒸汽保持住了水分。戚风蛋糕会有塌陷的问题，而蒸的鸡蛋糕完全不会塌陷。鸡蛋糕的做法非常简单，材料只用到了面粉，油，鸡蛋和糖。面粉鸡蛋用来支起鸡蛋糕的结构，而糖和油用来改善鸡蛋糕的口感。
鸡蛋四个
eggs 4
白糖两大勺 sugar 2 tablespoons
低筋面粉半杯 cake flour 1/2 cup
油一大勺 oil 1 tablespoon
Lone Harvest by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
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鸡蛋糕 - แนวปฏิบัติและการใช้ชีวิต
![蒸鸡蛋糕，蓬松绵密又不塌陷的小秘诀 Steamed Sponge Cake, the Secret of Steaming a Perfect Cake [My Lovely Recipes]](http://i.ytimg.com/vi/nvIi7EyxIXk/mqdefault.jpg)
To Ms. Gao...
This recipe reminds me of my childhood.
A childhood once when I stayed in one place more than two years.
It was my first years in america in 1960. Life & food were different then. (more pure)
There was one of 4 Chinese districts in this big american city, yet in one particular district there were many bakers, of which many types of dumplings were sold pennies for a few pieces.
My father would often buy me this fragrant cake.
This simple Yellow Cake warms my heart....
Though I have difficulty translating to english, I can surmise the content, method and techniques of your cooking.
Ten years is a long time to be away from home...
Yet you carry your home in your heart through food & cooking.
I have accomplished a few of your dishes, the shuiji bao, the small dumplings, your many pancakes, the many packages or purses and bao, and the peanut brittle!! My favorite is the Sour Soup with Dumplings from Xi'an.
The sour soup & dumpling is my favorite to prepare and make, so easy pure clean & complex.
It is late July of 2018... I look forward to colder days to make the Braised Beef Shanks 酱牛肉 肉酥 筋软 味道香 三酱牛肉的秘诀
All my Children are grown and have moved to other cities.
Upon their visits I shall cook & make each of your recipes from my heart to my children & grandchildren.
And know they have something new other than French food to fill hearts and make memories....
I am in love with your videos, your technique in Xi'an cuisine, your video compositions, the video lighting and your food.
Though I do not understand your Mandarin (?) on the videos, I understand the food and methods.
Also I shall, research more about Xi'an and look on the map and its neighboring region.
I don't know where it is...
Please Please allow captions to appear on your TH-cam videos. To translate into French or English.
Please continue to show the world your knowledge of cooking, your techniques & methods,
and please share more of your love of country from Xi'an.
Namaste Lhasa Kivan
Appreciate your nicest comment from another part of the world. Food has its own magic to connect people. I thank you for telling me your childhood stories, which brings up my own memories as well. It sounds that you are much older than me, and I admire your caring and love to your kids and grandchildren. It is a long journey for me to reach there.
Xi'an (西安）is one of the oldest cities in China. In the past, it is the capital city for many years. It is one of the best tourist stops in China. But just from the Xi'an food point of view, it worth visiting, if you have some time. \(^o^)/~
Lhasa Kivan your comment made me moved deeply, especially you mentioned people carrying their home by the making the memorable taste. Immigrants have to make something physical that build the belongingness to them, and make a place home by tasting like home.
小高姐的 Magic Ingredient
Thank you for sharing your knowledge and passion of cooking. I don’t understand Mandarin but through your hands techniques and English ingredients measurements , I have successfully making some delicious breads , buns from your video... I always enjoy watching and find my inspiration through your channel. Great work!
Your comments touched me deeply even though I was reading it almost a year later. Xiaogaojie has since made a lot of improvements to her channel to take care of her non-mandarin-speaking followers. I bet your comments were one of the most significant drives in these changes. Food is a universal attraction and an inseverable tie to our culture. It is sometimes better understood than language and more storytelling than a novel; it connects people better than anything socially cohesive; and it is something that is most capable of arousing our nosetalgia. I am very thankful that I live in an awesome multicultural city where wonderful people with amazing talent like XiaoGaoJie also call home.
在stay at home期间，十分谢谢小高姐的各式各样的美食視頻，在众多的视频中，大部份都有：一看就懂，一做就失败的慘狀。唯独小高姐的成功率几乎百分百，如蔥油餅、餃子、手擀麵⋯⋯ 亦特別特别感謝Ao Yao的提醒事项，使这蒸蛋糕十分完美
这个也做成功了，谢谢小高姐! 打发鸡蛋困难的人可以考虑直接将搅拌盆放在正在加热的蒸锅里打发。
一次就成功，怕蛋腥味加了點檸檬，很好吃，謝謝妳
小高姐你做的這煮食頻道很好👍我最喜歡你寫上材料成份同量數很容易學謝謝你🤓
我按照这个做出来了！特别好吃，而且低糖少油少碳水高蛋白很健康啊啊！小高姐太棒了，谢谢小高姐
是一定要用篮子吗？ 我用了小碗， 完全失败
@@euynehs 我也失败了
超简单的食谱儿，我竟然一次就成功了，以前尝试过很多次都失败在打发这一关，这一次做出来的蛋糕蓬松柔软还有小时候蛋糕的那种纯粹的蛋香味。真的很感谢你的视频，希望你和家人一切安好哦😇
My grandmother made this egg cake for us when we were young. This is pure nostalgia. Thank you so much for sharing this recipe. Your egg cake , like everything you make, turned out beautifully. I’m in awe of your culinary skills.
照着您的食谱做了可是所有的材料都x2。还是非常成功谢谢！
Ingredients :
8 eggs
113g cake flour
48g granulated sugar
27g vege oil
这个也是15分钟吗？
蛋为什么要泡温水？
@@yanyihwan9419 是的。水要先滚好马上放进去蒸。
@@yanyihwan9419 应该是让鸡蛋快点打发吧
一直在想1/2杯粉是多少，谢谢你的资讯，明天试！
看得心动了，要试一试。
一切来到小高姐这都变得很简单、很有秩序、不会失败。看你的视频不紧学到最有用的东西，还很治愈。谢谢！
謝謝小高姐. 這個雞蛋糕又好吃又簡單. 沒試過的真的可以試試看噢.
这样的视频好，没有废话，直接就做，其实视频不分长短，爱看才是硬道理。
说实在的， 我已迷上了小高姐令人馋延欲滴的视频，更可贵的是不仅美味， 而且有益健康。非常感谢！
谢谢你，大家都在支持我！
准备做这个给孩子吃，材料简单，步骤简单。谢谢分享！
按照视频步骤及材料分量去做，成功了！之前面粉分量不对，蛋也打不好结果失败几次。反复看视频才发现面粉放多了失败一次又一次。
太棒了，视频不冗长，很清晰明了。感恩你的分享。
谢谢你喜欢！
Love this recipe ❤❤
Thanks for translating this video.
尝试非常多次以后，终于成功。原来是蒸锅的锅盖没孔。蒸汽回流，蛋糕发了又回缩。放了跟筷子在锅和盖子件。解决。好吃。不难做。个人喜甜，多加2匙汤。加蜂蜜也好吃。
簡單明瞭的教學方式👍
Love your recipes 👏🏻👏🏻👏🏻
Thank you so much! Successful the very first time, super easy recipe, love it! I would add a bit more sugar next time, I use coconut sugar so the cake has a darker color, and I also added vanilla beans, soooo good, thank you so much!
感谢小高姐这么好做蛋糕的方法哦！
谢谢小高姐的食谱，易操作，为您点赞👍
哇哈哈 做成功了 谢谢小高姐！ 这方法和配方很好 家里人喜欢甜的 所以我糖多放了一teaspoon。成品啊 蛋糕很蓬松，像外面卖的一样 赞👍！
請問麵粉用了多少?
是咯半杯面粉是多少？2大勺糖又是多少
@@Minitsai5589 75g
Thank you for the recipe. Very easy to make with simple ingredients available at home. Reminds me of my aunty's steamed egg cake that she used to make for us when we were young.
看起来好容易做， 谢谢！👍🏻
Super light and fluffy... Fantastic!
哈哈哈 大晚上看完好馋立马做了一个，太好吃了😋想起来小时候的蛋糕味道。谢谢分享，至今按着小高姐的菜谱道道都是完美出品啊
Im soo happy to hv found ur site.. Even though i dont know ur language.. Its soo nice n interesting..lucky u hv the eng sub.. Tq soo much.. Love u .. Hope u Hv a blessed life ..
好棒哦～羨慕如此巧手，教法又很簡捷易懂。感恩您～
+陳小姐 听到视频对你有帮助，还是很高兴的
刚刚做了～～～大成功！很容易！
希望小高姐能分享多点简单的烘培方法😊😊
Thanks for the steam cake recepi....If you translate all your recepi...I will glad.....
😃♥
高小姐，你很会做，真棒
不褔来
我暂时学习到了
一句话都不说但演示得清清楚楚，明明白白。。。多谢了！
看完这个好有信心 有时间就去实践
Excellent explanation and presentation in all your videos. Your translation is so important. Your scientific explanation of the material's behaviour during cooking is greatly appreciated. Thank you Xiao, you are the best.
刚刚做了，一次成功！我糖放少了，然后吃起来没有甜味。😂可是我在想我糖放那么少还能成功，真是不可思议！谢谢小高姐，明晚继续做！晚上做好放凉，第二天孩子当早餐，真的很不错👍👍
Tina 如果覺得不甜 蒸好之後 可以澆一點楓糖漿
簡單扼要 欣賞您的視頻 感謝
谢谢小高姐,算成功因为娃们喜欢吃,虽然没有你做出来的那么完美。 能吃就行。谢谢你
亲测成功，就按戚风的做法，分开打蛋白，两三分钟的事情，也不用加热。加了奶粉，比较清甜。
一次成功。蛋糕的蛋香味很夠。看到有留言説不成功，我覚得打发鸡蛋是要点，我打到鸡蛋变奶白色，拿起来蛋糊很久才掉下去才加入麵粉。
味道很好👍
小高姐好厉害哦...明天试试
还是小高姐聪明，有个视频教我打蛋在盆里再隔水加热，好麻烦，直接鸡蛋泡水好简单。
为啥要加热鸡蛋？
而且直接泡水還有清潔雞蛋的效果
@@flintthuang 温度太低不容易打发
好好吃的感覺喔，你女兒一定很幸福，媽這麼會料理。
唉!真羨慕，我想吃只能自己做。
Hi..I don't know if you could read my comment but this is the fifth recipe I tried from your channel and honestly I was really2 in love with your cooking style. Your recipe never failed me, I've made this cake many times before but only succeed by following your recipe. THANK YOU SO MUCH. I really2 love your channel, thank you🤩🌹
Thank you for sharing! I tried and the cake is spongy. Yummy
I thought it was going to be baked but it seems that the steaming method is so much better! A lot of the moisture and structure were retained through steaming instead of baking and the final product looks bouncy and delicious!! Love it!
Haha， lots of surprises!
Ting Lei This is a classic French genoise (sponge) cake recipe, not an American chiffon cake recipe. Genoise is actually a lot more straightforward and easier than chiffon cake, also healthier w/out the chemical leavening; steaming is actually a lot faster and easier than baking. I'm definitely going to try it!
Ting Lei
Ting Lei steaming r way more easier compare to bake..but i still choose the bake flavour ...its different tho
小高姐的 Magic Ingredients
都不知道说什么好了，简直太棒了
Masha allah Alhamdulillllah super a big thank u sis 4 sharing ZABARDAST 👍👍👍👌👌👌
太能干了，必须赞！
很好，窮學生做來當兩天早餐了😍
Study well.
最为小高姐骄傲的就是每个视频都是中英文配方 让美食发扬光大
做成功了！又简单又好吃又快！明天早晨有着落咯！
\(^o^)/~
一次成功，用了3個雞蛋🥚和80克麪粉及50克白糖，按照同樣的方法和步驟完成了這款香噴噴柔軟蓬鬆的傳統原味雞蛋糕！口感居然比之前做的電飯煲蛋糕更佳，真是意外驚喜！再次感謝小高姐❤️
sorry, am abit confuse on the cake flour portion. it is 1/2 cup of flour or 1 cup of flour? in your video each time you put in 1/2 cup of flour or less?
it's half cup of cake flour total
Can I use a metal baking tin to steam instead?
BTW, Love steamed cakes & this is a healthy recipe, minimal sugar & oil 😍
第一次做就成功了，谢谢。
謝謝高小，配方简单容易一次就成功，👍👍👍
喜歡蛋糕少甜兼沒有泡打粉的成份！
Love this recipe, like all the ones you make... Can I bake this in an oven using a regular cake tin? If so, at what temperature and for how long a time?
Wow looks too soft, fluffy and spongy ,thanks for sharing
小高姐，我今天做蒸蛋糕竟然成功了！问题是我操作大失误，（加入面粉后，用电动打蛋器继续打匀面粉……）原以为成品会大失败！可是……却很出乎意料啊！～😅😂不仅卖相好，口感也超好～🤣
发达啦！💰我的蒸蛋糕发到锅盖都被揭开了～😂
好吧，下次用正确的方法再做一次对比实验。🤝🥰谢谢小高姐。
this is a very sad song for a cake
For me, it is not the sadness, but more of the calming effect comeing from the music.
高小姐妳那麽可愛呢妳好賢慧啊！。
Tears are the secret ingredient that makes it so spongy.
嗯，第一次就成功了，有一点蛋腥，可是不影响整体风味，可能加柠檬会好点。
我的一些想法：每一个打蛋机都不一样，小高姐的机器要3分钟，实际上我过了三分钟后，蛋糊还是很稀，所以时间是因机器而异的，我们最好是看到蛋糊呈纹路而不消失的时候较好。
Love it! Addicted to ur channel! Thnx a lot......
谢谢了我会再試多一次
面粉忘记过筛忘记加油也成功了，感谢小高姐，鸡蛋提前一晚拿出冰箱应该是要点，以及打发时间我一共用了至少10分钟，一定要打发成型，三分钟真的不够，以及上锅蒸动作要快不然就消泡了
我还真不 喜欢 过筛的面粉
背景音樂有種悲涼的感覺
神奇的小高姐，经人推荐我开始看你的视频，之前从没做过任何点心，你给了我不败的馒头，包子还有戚风蛋糕🍰😋
谢谢，小高姐，不会做菜的我照着你的食谱居然也做出像样的菜来了。特别是你的油条，我做了几年都没有做出来的油条。做出来的感觉真棒。现在我在做绿豆汤，但是很多时候绿豆都开不了花，很是苦恼。有的说要浸泡，有的说要炒一下，有的说要冷冻一下。到时要怎么做才可以煮出好的绿豆汤？
原來竹籃可以這樣用。謝謝！
我刚试过这个， 很容易，效果跟妳的视频差不多完全一样，真的像海绵。谢谢！
欧耶！
不会有蛋的腥味么?
張永政，请小高姐回答，会有蛋腥味吗
同意
Miao Miao .n
认出了家中同款costco的parchment paper😂
我爱你的声音。非常非常爱。
嗚嗚嗚半夜看著好餓QAQQQQQQ
這款蛋糕有詳盡解釋的版本嗎？
不斷的失敗....
還有有幾個問題
1. 是不是做薄一點較好？
2. 是那一種打發雞蛋程度是？
3. 蒸的的時候是全程大火？
4. 可以提醒一下，哪些是要留意的地方嗎？
做一次，也失敗了，感覺竹篩子是關鍵，我用的是玻璃容器，十五分鐘後中間根本還是稀的
請問小高姊，這麵粉，糖是幾克因為我習慣看克數來做點心，謝謝
做糕点的话一般一杯、一勺都是标准的计量单位，老实说没有称过的话还真不知道多少克呢！超市里有那种布满了标量计量单位的计量壶（measuring jug），上面的cup就是厨房通用的一杯的大小，希望可以帮到你！
@@gwantouwong922 其
想學依個蛋糕好耐喇多謝你嘅食譜
感谢高小姐的分享🙏
\(^o^)/~
第一次以失败告终😢
小高姐~你好！我想加些鲜奶可以吗？还要加粉吗？希望回复。谢谢！
蛋糕做得好棒！
\(^o^)/~
Espectacular!! Gracias por compartir.
疫情封城太无聊，找了小高姐的食谱来做，已入蒸锅，十五分钟后希望成功😤
祝成功！
@@candychen5108 已经，失败了😭😭
@@xiazhuo783 沒關係啊，再接再厲
我大意了，蛋液高速打了三分钟但没有觉得体积特别增大，面粉没有搅拌均匀，当中还跑开好几次。倒模后感觉液体比较稀薄，不像视频里的状态。出锅后一半是海绵状一半就是实实的厚底，孔里还有没搅拌均匀的面粉。。。必须要再做一次。
我和你一样😭😭
我的最爱，🐔鸡蛋糕。谢谢啦。陈娇娃。
喜欢你的风格，喜欢你分享的古典乐。
O(∩_∩)O谢谢
可以给重量吗，多少克之类的
最后那个蒸的容器是必须要这种带洞的铺蛋糕纸嘛，碗行吗？
我試過了用玻璃碗 成功了
看着好像挺简单，明天早晨就试一下😋😋😋🌹
Fantastic and easy sponge cake!!! 😍😘
請問為何我蒸出來的中間都會陷下去，只有圍邊的有回彈質地。
另外請問一下，用長形不粘蛋糕蒸可以嗎？
Hi, can you please clarify the amount of cake flour you used? I saw you added the flour twice to the egg mixture. Was it 1/4 cup twice or 1/2 cup twice? With the ratio of 4 eggs, I am thinking 1/2 cup of cake flour might be too little or I might be wrong. According to your recipe, it's only 1/2 cup of cake flour. Please advise. Thank you.
I think half cup just split to two times.. This is what i did.
Love your music choice.
按小高姐的做法，做出了很好吃的鸡蛋糕
原来做这个旦糕失败率如此之高！怕了！
低筋面粉半杯 cake flour 1/2 cup请问多少g?
Can Hui U.S standard cup 是 125 克
Iris Fay Ling 是液体的话按你这样算没毛病，但这是粉，所以是70克才对。
請問125g，到底是一杯還是半杯呢？謝謝 !
SMing Law 我也想知道
Use volume measurement 1/2 cup = 125ml. Rule of thumb, 1 cup flour = 150g.
好棒，謝謝分享
好厉害👍这就是无水蛋糕吧，马上去做