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I have search every where on internet for hours thank You so much for this recipe
Finally a recipe with only 4 egg whites, i love you apron thank you sooooo much
The whites did not fluff up as much as it showed in the video...the cake was half the height I was expecting. Boo. will have to try again.
Very nice and easy recipe thank you
I use 120g egg white from the box. Is it the right amount/weigh？
I will try it. Thanks for all apron
假如想要極度細緻的孔 打發蛋白霜後直接篩入麵粉只用五至十秒 用電動打蛋器打勻後 便放入烤箱 水也不用加入能大大減少消泡機會率 材料只有蛋白和麵粉和糖
What's the size of the tube pan should be?
verry nice top top😍
الله يعطيك العافيه 🥬🥬🥬🥬🥬🥬🥦❤️
I will try this later 😊
Hi Apron, can I use normal baking pan instead of tube pan?
Hi, yes sure
@@Apronyoutube Thanks Apron!
so sweet
蛋糕很多氣泡
Tanks good work apron
Waaah so cute 🥰
I see the recipe do not call for veg oil, will the cake turn out dry
yes, all chiffon cake including angel food cake is supposed to be dry.
@@stillportra This is not true. Chiffon cake is very moist. Western sponge cakes are dry, but not Asian ones.
Can I use normal pan...instead of tube pan?
Hi, yes can try
@@Apronyoutube thank you😊
蛋糕組織看起來不太細緻...😅
جميله
蛋糕氣孔太大，组織不够细，你可能拌面糊时捲入过多空氣，糖的份量要更多，不可因個人口味减少，此乃成功关鍵！不要用有颜色香草精，蛋糕会不够白，烘焙時間可試325F，天使蛋糕的成品应該雪白如棉花，组织细腻，質地蓬松，keep on trying!还有記得用阳極模具……这样有助於蛋糕升高無阻
First like❤
蛋糕怎么这么粗…
一点都不像天史蛋糕…孔又粗…怎样看都像一个普通的戚风蛋糕而已 （除了是用蛋白而已）请看看别人的天使蛋糕吧！
You are teaching people wrong you separate the white and yellow eggs in room temperature
No , I don't think so
It is easier to separate eggs when they’re cold. You can use the whites or yolks at room temperature if that’s what you like, but it is much easier to separate them when cold.
I have search every where on internet for hours thank You so much for this recipe
Finally a recipe with only 4 egg whites, i love you apron thank you sooooo much
The whites did not fluff up as much as it showed in the video...the cake was half the height I was expecting. Boo. will have to try again.
Very nice and easy recipe thank you
I use 120g egg white from the box. Is it the right amount/weigh？
I will try it. Thanks for all apron
假如想要極度細緻的孔 打發蛋白霜後直接篩入麵粉
只用五至十秒 用電動打蛋器打勻後
便放入烤箱 水也不用加入
能大大減少消泡機會率 材料只有蛋白和麵粉和糖
What's the size of the tube pan should be?
verry nice top top😍
الله يعطيك العافيه 🥬🥬🥬🥬🥬🥬🥦❤️
I will try this later 😊
Hi Apron, can I use normal baking pan instead of tube pan?
Hi, yes sure
@@Apronyoutube Thanks Apron!
so sweet
蛋糕很多氣泡
Tanks good work apron
Waaah so cute 🥰
I see the recipe do not call for veg oil, will the cake turn out dry
yes, all chiffon cake including angel food cake is supposed to be dry.
@@stillportra This is not true. Chiffon cake is very moist. Western sponge cakes are dry, but not Asian ones.
Can I use normal pan...instead of tube pan?
Hi, yes can try
@@Apronyoutube thank you😊
蛋糕組織看起來不太細緻...😅
جميله
蛋糕氣孔太大，组織不够细，你可能拌面糊时捲入过多空氣，糖的份量要更多，不可因個人口味减少，此乃成功关鍵！不要用有颜色香草精，蛋糕会不够白，烘焙時間可試325F，天使蛋糕的成品应該雪白如棉花，组织细腻，質地蓬松，keep on trying!还有記得用阳極模具……这样有助於蛋糕升高無阻
First like❤
蛋糕怎么这么粗…
一点都不像天史蛋糕…孔又粗…怎样看都像一个普通的戚风蛋糕而已 （除了是用蛋白而已）请看看别人的天使蛋糕吧！
You are teaching people wrong you separate the white and yellow eggs in room temperature
No , I don't think so
It is easier to separate eggs when they’re cold. You can use the whites or yolks at room temperature if that’s what you like, but it is much easier to separate them when cold.