Thank you so much! Because I didn't put too much flour. The less flour, the more it shrinks when it cools. If you want to shrink less, you can beat the meringue until it has firm peaks and add 30-50g more pastry flour. 🙏❤️👍
I made this one today. I cut down the sugar to 5g and 20g, half the amount of other ingredients. it turns out that it tasted great! just like cheese cake. fluffy and moist. although it has some cracks on the surface.
Thank you so much my friend! Some cracks no problem. This may have something to do with the too little sugar you put in the egg white, because the right amount of sugar can suppress the inflated of the meringue. If the sugar is too little, the meringue will be easy inflated too much. 🙏❤️👍
開心分享Happy Sharing wow. thank you! that's exactly what I wanted to know. btw, does the heat affect it too? I baked for 10mins in 180 degrees then 20mins in 150 degrees. I saw the cracks at the beginning already.
@@cannyd.6823 I think you set wrong temperature. Please see: Warm water(about 45℃) bath, bake in oven preheated to 150℃ for 55 min, 180℃ for 3 min, can get good color. This is the correct baking method. This is the correct roasting method. 🙏❤️👍
Made this cake but added in 2 tbsp of cocoa powder. The cake is ok but didn't rise as much. I checked the receipe again. No baking powder required. So is that the reason why the cake is flat?
Yes, this cake no baking powder. I think maybe you beat the meringue not enough, and if you use yogurt, need to add 20g more pastry flour (if use Greek yogurt, you don't need to add more flour). And you need to check the cake cooked before when you take it out. Thanks and have a good one! 🙏❤️👍
大家好！ 感谢您觀看和订阅我的频道。 由于字幕输入错误，视频中的“添加200g原味酸奶”应为“添加200g酸奶油”（有关详细说明，请参见视频标题下方的描述）。 爲此給大家帶來的困擾和不便深感抱歉。 我也希望不会有错误，但是我只是一个普通的人，有时错误是不可避免的。 敬请原谅！ 非常感谢我的朋友们的大力支持，指导和帮助，使我能够不断成长和进步。 再次感谢您，也谢谢您的光临！ 🙏❤️👍 Hello everyone! Thanks for watching and subscribing to my channel. Due to incorrect input of subtitles, "add 200g 原味酸奶" in the video should be "add 200g sour cream" ( please see the description below the video title for a detailed description). Sorry for the trouble and inconvenience. I also hope that there will be no mistakes, but I am just an ordinary person，sometimes mistakes are unavoidable. Please forgive me! I am very grateful to my friends for their great support, guidance and help, so that I can continue to grow and progress. Thank you again, and thanks for having you! 🙏❤️👍
Wow, this looks very moist and soft! I would like to try this all! :-) Your channel is one of my favourites 🧡🧡🧡 Thank you for sharing your lovely baking video 🧡🧡🧡
Sorry, my fingers just out of control. Wanna to try and make it as no oil nor butter is required. One question … should I use room temperature yogurt or cold is fine to incorporate after beating the egg yolks with sugar? Tks & look forward to hearing from you soon.
Sorry reply you later. You can use room temperature or cold no problem. But if you use plain yogurt, please add 20-30g more cake flour. Thanks and have a good one! 🙏❤️👍
Happy to share with you on the yogurt cake which tastes very good, fluffy with moist texture. I cut the ingredients to half so I only add 10g more cake flour to my yogurt cake. Tks for sharing with us on this healthy one. My sister is very happy for me to get her your channel. Have a good day☺
Thanks for watching and supporting! Yes, you can use it. 1/4 tsp. But if make at home, I hope you use lemon juice, it is natual food, Tartar is food additives. Thanks!🙏❤️👍
If you don't have beater, it's a bit difficult to make this cake because the meringue needs to be beaten. I think you need to buy it, because not expensive. Thanks！🙏❤️👍
Because only think about taste, so I didn't put too much flour in this recipe. You can add 30g more pastry flour, the shape can become better. Thanks! 🙏❤️👍
Not too sweet, if you don't like too much sugar, you can total put 60g sugar just for egg whites to beat. Because only 45g sugar affect the meringue. Thank you! 🙏❤️👍
I use sour cream in video, but you can use both yogurt(just put 20g more flour is good). Lemon juice is very important for meringue, Add lemon juice to make the meringue beat well. If your egg not fresh, you need to put more. Thanks!🙏❤️👍
I used a glass 6in square dish and reduced the ingredients X 0.65, but used Greek yogurt so firm peak meringue as suggested. The cake came out with split top, what have I done wrong?
Greek yogurt is good for this cake, but you can not beat the meringue like firm peaks, just soft peaks is good, so that's why your cake split top. Thanks! 🙏❤️👍
雖然早就知道您是一個專業從業者，但是每次看視頻還是非常的感嘆這精湛的技藝。拍的又好，講解的又清晰，您的頻道前途無量啊。
謝謝好朋友的支持！Thanks my friend!🙏❤️👍
刚刚照着做了一个，我是把材料除以二用六寸圆模做的，超级成功。最近几个月我跟着不同的视频练习了七八个，这个最成功，跟贝肯庄卖的日式轻乳酪蛋糕一样好吃，像柯基屁股一样的弹，掰开有绵密的泡沫破碎声，感谢你的视频教学
很開心你成功做了這個美味無比的蛋糕！非常感謝你的支持和贊美！🙏🙏🙏❤️👍👍👍
謝謝你，老師。你教的很細節，很清楚。我這次做了很成功。Thanks for sharing.
恭喜您！我也非常開心！我會繼續努力！非常感謝您的支持和贊賞！🙏❤️👍
主持人您好！新年好！請問一下主持人為什麼沒有加泡打粉或小蘇打，又或者是酵母粉呢？我以前看您做蛋糕的影片也是沒有加的，沒有加也可以嗎？
我是見您有回覆網友的留言纔請教您的，希望主持人可以為我們解答，謝謝您！
有酸奶乳酸菌发酵
I baked this cake on Sunday, indeed, very soft & moist. My family love the textures of this cake.
Thank you for this delicious receipt.
Congratulations! I‘ m so happy! Thank you very much and have a good one! 🙏❤️👍
來品嚐34萬人都激賞的蛋糕🍰 欣賞姐姐好手藝
廣告正片看滿支持我的好姐姐❤️
非常感謝您的支持！🙏❤️👍
Can I use a 7 inch round tray to make this? Do I use the same ingredients?
If you use 7 inch round tray, the Ingredients X0.65~0.7 is OK. Thanks! Have a great one! 🙏❤️👍
@@happysharing6043 hi, if use 7 inch, how many eggs is needed?
@@chongpuiyokekpm-guru7906 You can use 5 eggs. Thanks and wish you success! 🙏❤️👍👍👍
你好，非常之多謝你的無私分享，我跟住你的指引去做，但是我要150度焗多30分鐘才見到蛋糕升起，還有我的焗出來沒有你的咁高。為什麼呢？求指教🙏
大师级制作，每一部都是教材！谢谢分享！🌹👍
謝謝您的支持!🙏❤️👍
i tried this recepti and it was good little watery
i like
like
一如既往一個非常有趣的頻道！ 酷視頻！ 喜歡它！Like 172
謝謝您的支持！🙏❤️👍
@@大娘-r1r Yes. I supported you. 🙏❤️👍
Bạn làm bánh khéo quá rất chuyên nghiệp nha nhìn bánh rất sốp ngon chúc gia đình ngon miệng nha like bạn
Thanks my friend!🙏❤️👍
LIVE LIFE TO THE FULLEST
HAVE FUN AND GOD BLESS
STAY IN TOUCH
STAY SAFE
GOD BLESS
Thanks my friend!🙏❤️👍
來吃最好吃的蛋糕 姐姐周末快樂 ^___^
全滿支持
非常感謝您的支持和贊賞！周末愉快！🙏❤️👍
老師，謝謝你的配方，請問為什麼蛋糕經常烤好之後拿出烤箱就會開始收縮成皺巴巴的？我是那裡做錯了？謝謝指教！
謝謝您的觀看和支持！不客氣。這個可能和你打發蛋白霜不足（未達到溼性發泡）或攪拌過度（拌勻麵糊時間太長，會消泡），又或者沒烤熟（出爐前用竹簽插進去如果沒有麵糊粘著就熟）有關，很多朋友都踫到這些問題，在接下來的視頻我會做一個詳細的示範，解釋和烤法，歡迎觀看。謝謝您！🙏❤️👍
不好意思，老师请问你一个问题。要蛋糕蓬松是一定要打发蛋白是吗？我是新手，之前看到别的影片都没说要打发，结果成品出来扁扁的，一直在纳闷到底那里错了呢。
@@limxiouwei6145 是的，如果不添加泡打粉或蘇打粉，就必須打發蛋白或全蛋打發（可看我的海綿蛋糕視頻）才可以得到蓬鬆的效果。謝謝您！🙏❤️👍
这蛋糕很诱人，真的想吃一口它啦。
謝謝好朋友的支持！🙏❤️👍
刚刚用低脂酸奶做了，做好后回缩严重，用的固体模具，最下层很湿，是烤的时间不够吗？还是油脂太少？
不是油脂太少，因爲低脂酸奶更稀，你有沒有多加20g麵粉？如果是黏濕就是蛋糕還沒有熟透了。還有如果蛋白霜打發不足也會回縮嚴重的。謝謝您！🙏❤️👍
開心分享Happy Sharing 好的，谢谢回复
多謝你的分享,我今天第一次跟你的食譜,學造酸奶蛋糕,成功了!
恭喜您！我也很開心！謝謝您的支持！🙏❤️👍
請問假設用蒸烤爐的全功能(烤加蒸氣)模式,有可能取代水浴法嗎?還是要做溫度或時間上的調整?
謝謝您的觀看和支持！真的不好意思，這個我倒没試過，但我估計會有不同，因爲水蒸氣太大，可能烤出來會塌的。謝謝您！🙏❤️👍
來看看酸奶蛋糕怎麼製作
先點讚支持👍🥰😋
謝謝您的支持！🙏❤️👍
I made it this way, it was really delicious, the whole family loved it, thank you for sharing such a good recipe!👍👍👍
Thanks my friend!🙏❤️👍
今天弄了酸奶蛋糕，家里的小孩子很爱吃，谢谢分享，又健康美味
謝謝您的觀看和支持！喜歡就好。開心！感恩有您！🙏❤️👍
你每天都烤這麼美味的蛋糕
它總是讓我很餓...我愛吃蛋糕 ♥ Like 147
謝謝您的支持和讚賞！🙏❤️👍
今天再次焗了一個，非常漂亮！放涼後雖然收縮了一些，但絕對不會影響口感和味道，好開心呀！謝謝版主的指導🙏🏼👍🥰
我也真的好開心呀！非常感謝你的支持！🙏🙏🙏❤️👍👍👍
家里没有低筋面粉，我可以用中筋面粉代替但是多增加一些玉米淀粉的比例吗？
謝謝您的觀看和支持！可以，但攪拌時慢慢地翻拌，不要打圈快攪。謝謝您！🙏❤️👍
每次出品必是精品 支持
謝謝您的支持！🙏❤️👍
太棒了！你做那么多好吃的真是眼馋呀！看起来要学着做了😍赞了
謝謝您的支持！🙏❤️👍
好煮意 GoodCookingIdeas hey can u check out my channel
It looks very delicious I want to ask why when I bake the cake and take it out form the oven fallen dawn
Thank you so much! Because I didn't put too much flour. The less flour, the more it shrinks when it cools. If you want to shrink less, you can beat the meringue until it has firm peaks and add 30-50g more pastry flour. 🙏❤️👍
I made this one today. I cut down the sugar to 5g and 20g, half the amount of other ingredients. it turns out that it tasted great! just like cheese cake. fluffy and moist. although it has some cracks on the surface.
Thank you so much my friend! Some cracks no problem. This may have something to do with the too little sugar you put in the egg white, because the right amount of sugar can suppress the inflated of the meringue. If the sugar is too little, the meringue will be easy inflated too much. 🙏❤️👍
開心分享Happy Sharing wow. thank you! that's exactly what I wanted to know. btw, does the heat affect it too? I baked for 10mins in 180 degrees then 20mins in 150 degrees. I saw the cracks at the beginning already.
@@cannyd.6823 I think you set wrong temperature. Please see: Warm water(about 45℃) bath, bake in oven preheated to 150℃ for 55 min, 180℃ for 3 min, can get good color.
This is the correct baking method. This is the correct roasting method. 🙏❤️👍
@@cannyd.6823 Yes. If the temperature set at the beginning is too high, the cake will crack easily.
這蛋糕看起來也太完美了,好想吃一口哦,,酸奶真的做起司蛋糕超合味的,好愛哦
謝謝您！🙏❤️👍
Hello, nice to meet you! I'm happy to come across your channel! Big like for your sharing your perfect yoghurt cake😍. New friend here ♥️☕
Thanks my friend! I supported you. 🙏❤️👍
Made this cake but added in 2 tbsp of cocoa powder. The cake is ok but didn't rise as much. I checked the receipe again. No baking powder required. So is that the reason why the cake is flat?
Yes, this cake no baking powder. I think maybe you beat the meringue not enough, and if you use yogurt, need to add 20g more pastry flour (if use Greek yogurt, you don't need to add more flour). And you need to check the cake cooked before when you take it out. Thanks and have a good one! 🙏❤️👍
大家好！ 感谢您觀看和订阅我的频道。 由于字幕输入错误，视频中的“添加200g原味酸奶”应为“添加200g酸奶油”（有关详细说明，请参见视频标题下方的描述）。 爲此給大家帶來的困擾和不便深感抱歉。 我也希望不会有错误，但是我只是一个普通的人，有时错误是不可避免的。 敬请原谅！ 非常感谢我的朋友们的大力支持，指导和帮助，使我能够不断成长和进步。 再次感谢您，也谢谢您的光临！ 🙏❤️👍
Hello everyone! Thanks for watching and subscribing to my channel. Due to incorrect input of subtitles, "add 200g 原味酸奶" in the video should be "add 200g sour cream" ( please see the description below the video title for a detailed description). Sorry for the trouble and inconvenience. I also hope that there will be no mistakes, but I am just an ordinary person，sometimes mistakes are unavoidable. Please forgive me! I am very grateful to my friends for their great support, guidance and help, so that I can continue to grow and progress. Thank you again, and thanks for having you! 🙏❤️👍
🙏❤️👍
哈哈
可是不像酸奶
@@minecraftminecraft1134 它是酸奶油哦，酸奶也可以用哦🙏❤️👍
開心分享Happy Sharing ok
可以用greek yogurt吗？另外出炉需要在桌上震一下吗 防止塌陷？
謝謝您的觀看和支持！我之前都用Sour cream, 一次偶然就用了原味酸奶，帶來驚喜，但這個倒沒用過，不過質地相同，我想可以的，你可以嘗試，敢于嘗試，才有創新的。這個蛋糕不能震，我在視頻中沒有震它啊，你是第二個問這個問題的了，千萬不能震，一震它會塌的，只有戚風之類不用水浴烤的蛋糕才震。謝謝您！🙏❤️👍
Wow, this looks very moist and soft!
I would like to try this all! :-)
Your channel is one of my favourites 🧡🧡🧡
Thank you for sharing your lovely baking video 🧡🧡🧡
謝謝好朋友的支持！Thanks my friend！🙏❤️👍
@@大娘-r1r Yes. I supported you. 🙏❤️👍
我的6个蛋白怎么打了20多分钟都不发泡；请问怎样打发泡。
@@pingwang7392 你有沒有看我是怎樣打發的呢？視頻裏有很詳細的介紹的。你的蛋白裏有沒有混有蛋黃？裏面是不能有一丁點兒的蛋黃的，打發蛋白的容器不能有一點兒的油，要非常乾净的。你回想一下好嗎？如果有什麽疑問，請留一個新的留言給我好嗎？謝謝您！🙏❤️👍
I tried but my cake turned out not soft, it did not raise much too. Egg white watery after beating. Your comment please. Tks.
Maybe your meringue beat over time, the bubbles lost, so the cake can not raise much and not soft. Thanks and have a good one! 🙏❤️👍
His vision, creativity, and success, God willing, I wish you success and lasting communication👍🌹💕🇲🇦💕🙏
謝謝好朋友的支持！Thanks my friend！🙏❤️👍
Hi. Can I use yogurt with berries inside? Is the amount of yogurt same? In this recipe?
这是我看到的最佳的比例了，面粉含量少又不用油，多吃也不怕胖
謝謝您的支持和贊賞！🙏❤️👍
wow yummy, my favorites😋
great content👍👉🔔
see you at my home🙏
Thanks my friend! I supported you!🙏❤️👍
很專業的作法.嚐起來的滋味.肯定難以忘懷.
Thanks my friend！🙏❤️👍
Can i lay baking paper on the bottom of the pan? Not side
Yes, that's fine. I just for easy take it out. Thanks and have a good one! 🙏❤️👍
开心分享你好！谢谢你无私分享，我有做其它蛋糕🍰好好吃
謝謝您的支持和喜歡！🙏🙏🙏❤️👍👍👍
Sorry, my fingers just out of control. Wanna to try and make it as no oil nor butter is required. One question … should I use room temperature yogurt or cold is fine to incorporate after beating the egg yolks with sugar? Tks & look forward to hearing from you soon.
Sorry reply you later. You can use room temperature or cold no problem. But if you use plain yogurt, please add 20-30g more cake flour. Thanks and have a good one! 🙏❤️👍
Happy to share with you on the yogurt cake which tastes very good, fluffy with moist texture. I cut the ingredients to half so I only add 10g more cake flour to my yogurt cake. Tks for sharing with us on this healthy one. My sister is very happy for me to get her your channel. Have a good day☺
@@gracemok5073 I also very happy! Thank you so much and have a great day! 🙏❤️👍
Can I change lemon juice to white vinegar?
Yes, no problem. Thanks! 🙏❤️👍
Can I use cream of tartar instead of lemon juice? If can, how much of cream of tartar should I put then?
Thanks for watching and supporting! Yes, you can use it. 1/4 tsp. But if make at home, I hope you use lemon juice, it is natual food, Tartar is food additives. Thanks!🙏❤️👍
第一次做蛋糕，看到这个好美，选了这个试试，拿出来时候很美，一点点裂开，过后就慢慢缩下去，不过没有坍塌，可是上下层口感不一样，下层的有点湿湿的感觉没有上层的干爽入口即化，哪里出问题了？要留意哪一个步骤
有可能是你的麵糊和蛋白霜沒有完全拌匀，如果拌匀了是不會分層的，如果你下次再做或做其他蛋糕，要觀察麵糊和蛋白霜有沒有完全拌匀，再烤一個試試。祝你成功！謝謝你！🙏❤️👍
嗯嗯，好的哟～感谢您的回复和分享
下回再烤一个😍
家里用8寸圆形的装不下，刚刚把多余的拿去蒸了，也能吃，那个量要怎么调整才行？
老師你好，如果想做咖啡味材料應該點轉換？🙏🙏
您做的酸奶蛋糕成品很漂亮想學習，請問若是用杯子蛋糕方式溫度和時間可以如何調整？烤盤加水是要熱水還是能水？嵌入式
旋風烤箱烤盤是要放在最底層還是中下層？謝謝。
謝謝老師無私的分享
蛋糕很棉密，好吃👍👍👍
不客氣，謝謝您的支持和贊賞！🙏🙏🙏❤️👍👍👍
今天把冰箱裏的蛋糕拿出來再焗了一下，還是很鬆軟的，非常好吃😋，這樣我就放心了，下次再做多次，謝謝你老師。🥰
那就非常好！👍👍👍 非常感謝你的支持！🙏🙏🙏❤️👍👍👍
昨天试做了这个蛋糕
這個蛋糕非常好吃，但如果你用比較稀的酸奶，請多加20g麵粉，如果用希臘酸奶就不用，用酸奶油也不用。謝謝您！🙏❤️👍
请教一下，蛋糕出炉后需要倒扣吗，通常您怎样处理？谢谢
好怀念你的酸奶蛋糕，🈵️❤️👍
我還經常做來吃，實在是好吃。謝謝您！🙏🙏🙏❤️👍
What if we don't have beater??
If you don't have beater, it's a bit difficult to make this cake because the meringue needs to be beaten. I think you need to buy it, because not expensive. Thanks！🙏❤️👍
剛剛用圆模8吋，份量乘0.8，非常成功，謝謝老師！
恭喜你！非常感謝你對我的支持！🙏❤️👍
@@happysharing6043 謝謝謝老師的分享！！
Wow very good 👍👏🏻👍🌹🌹
Thanks my friend! I subed you. 🙏❤️👍
太好吃👍👍了👏
謝謝您的支持！🙏❤️👍
Hi is it OK if I replace the original yogurt with Greek yogurt?
Yes, that's perfect. Thanks and have a good one! 🙏❤️👍
多謝分享，今天做了很好吃，但為什麼我做的旦糕表面有裂紋不似你的平滑
那是因爲蛋白霜的打發，你的可能打發過了一點點，所以會有些裂紋，有時爐溫高也會的。謝謝您的支持！🙏❤️👍
明白了，謝謝
剛剛嘗試做了，因為從未試過打發蛋白霜，第一次做，非常小心翼翼的，擔心會打未夠或打過頭。幸運地竟然可以打到濕性狀態，結果焗好後成品很漂亮，口感鬆軟綿密，可惜太淡了一點。不過過了一陣子之後變得好濕和硬了，看明天放進冰箱冷藏後效果如何。謝謝你版主！
謝謝你！你第一次做就做到這樣非常好了👍👍👍通常糖都可以隨你的喜好增加或減少的，不過就不要減太多或加太多就可以了。這個蛋糕的水份比較大，放涼了會回縮較多，但不會變硬的，如果你下次再做可以嘗試把蛋白霜打發稍微多點時間，接近中性發泡，看看烤好放涼了怎樣。謝謝你！🙏❤️👍
謝謝你這麼快就回覆我。所謂硬並非口感硬，只是比剛出爐時沒有那麼鬆軟而已，仍然很好吃，明天再焗熱一下試試看口感如何。再一次感謝你！😍
@@wendiswong2445 哦，原來這樣，那是正常的，熱的蛋糕肯定比涼了的更柔軟了。謝謝你！🙏❤️👍👍👍
我的酸奶買來了，就想跟著你來學！
Thank you so much! 🙏❤️👍
I tried this one but after i remove it in the pan a few minutes it became thin
If you use plain yogurt, but you don't want too much shrink, you can add 20g-30g more cake flour. Or you use Greek yogurt. Thanks! 🙏❤️👍
谢谢你的分享，我根据您的步骤做，可是蛋糕不够松软，请问是什么原因的谢谢指导。
這可能和你打發的蛋白霜不足有關係，你要把蛋白霜打發至濕性發泡，中性發泡更好（如果不介意裂面）。如果用原味酸奶，可以多加20g麵粉，用酸奶油就不需要。謝謝您！🙏❤️👍
206 big like superb and delicious recipe chef yummy yummy.. see you happy weekend..
Thanks my friend!🙏❤️👍
老师，请问一下为什么我跟着你做的这个蛋糕， 味道很好 ，老师请教一下為什麼上面的皮會脫的?
因爲蛋糕水份多，涼了皮會脫是正常的，不用擔心，如果涼了皮都不脫的，蛋糕就會很乾了。謝謝你！🙏❤️👍
@@happysharing6043 谢谢老师
This recipe works great! Soft and bouncy like a sponge. But it collapsed after cool down. Is there a way to prevent that? Thanks!
Because only think about taste, so I didn't put too much flour in this recipe. You can add 30g more pastry flour, the shape can become better. Thanks! 🙏❤️👍
可以只塗油，不用油紙嗎？
可以的，其實我的也是不粘模，我放油紙是為了方便整個容易拿出來。謝謝你！🙏❤️👍
今天试做了，蛋糕软绵绵的，很好吃👍
非常感謝你~~🙏🙏🙏❤️👍👍👍
看了好多遍，喜欢这样的蛋糕呢，喜欢你的视频。
謝謝您的支持！🙏❤️👍
老师请问一下，我只有普通面粉，也就是中筋面粉，怎么配比？用原味酸奶、中筋面粉和玉米粉。谢谢🌹🌹🌹
就用同等份量也沒問題的，但在拌麵糊時要Z形輕拌，盡量不避免起筋。謝謝您！🙏❤️👍
Hi, is this cake sweet? Can I cut the sugar by half?
Not too sweet, if you don't like too much sugar, you can total put 60g sugar just for egg whites to beat. Because only 45g sugar affect the meringue. Thank you! 🙏❤️👍
Thank you! I will try this! 👍🏼😄
謝謝分享~看起來很好吃喔
謝謝你的支持和贊美！🙏❤️👍
确认一下，如果用原味酸奶的话，低筋面粉是不是用75克？玉米淀粉是必须要加的吗？目的是？如果不加的话，对蛋糕成品会有什么影响吗？如果可以不加的话，低筋面粉的用量需要再调整吗？另外，打发蛋白霜时，砂糖不需要分三次加入吗？可以一次过全部加入？这样对蛋白霜的打发会不会有什么影响啊？谢谢！
低筋面粉是７５克的，玉米澱粉最好加，它很好的吸水性和可以增加蛋糕的細膩感，對蛋糕的口感很有影響的，所以我的蛋糕很多都加有它。如果不加也可以，就把它的份量換成麵粉的份量就可以了。謝謝您！🙏❤️👍
@@happysharing6043 谢谢，那我以后做各式蛋糕也都加一些玉米淀粉，看看口感会不会更好些。有时候做出来的蛋糕吃起来比较湿软，如果在制作过程中加了玉米淀粉的话，是不是口感就不会那么湿软了？
@@michaelsit7089 會的，你可以嘗試，但要適量。謝謝您！🙏❤️👍
Is original yoghurt Greek yoghurt or plain yoghurt? And how important is the lemon juice?
I use sour cream in video, but you can use both yogurt(just put 20g more flour is good). Lemon juice is very important for meringue, Add lemon juice to make the meringue beat well. If your egg not fresh, you need to put more. Thanks!🙏❤️👍
@@happysharing6043 can I use baking powder instead of lemon juice?
@@MidNiteParis I think that's different, if you don't have lemon juice, you can use white vinegar 5g. Thanks！
我的這個蛋糕考出來很漂亮。可是放涼了上面是皺皺的我也180度烤5分鐘那是什麼原因哪。可以再放回去烤嗎？
這個蛋糕的麵粉含量少，涼了蛋糕的水份會透到表面，所以有些皺是正常的，也不需要放回去烤，除非把表面烤得很乾，但烤乾了就不好吃了。謝謝你！🙏❤️👍
我明天吃吃看看起來是非常好吃
@@hueichiau3458 🙏❤️👍👍👍
Yummy cake
Thanks my friend! 🙏❤️👍
希望跟着你学习 作为重不做蛋糕的我 没有讲说的视频 很难撑握要点。而且美国用cup tablespoon teaspoon 作量
我有幾个視頻也有講解的，由於觀看我的視頻的朋友很多，來自不同的國家，也講不同的語言，聼不明白就像噪音了，所以我就不再講了，其實我的字幕也是很詳細的，你看如果有哪兒不明白的可以給我留言，最好不要在已經回復了的留言下再留言，要新的留言，我就容易看到。如果做蛋糕，我想用秤會更方便，更好用，用杯實在難掌握，每樣東西的密度不同，那麽同樣一杯東西，重量就自然不同了，而且量一杯麵粉，如果你的量杯是2杯容量的，那麽你量一杯會準確嗎，麵粉要刮平還怎樣才準確呢，這就不容易了。當然，太輕的東西用tablespoon, teaspoon 還是好的。所以我無論在餐廳做還是在家做，除了很輕的東西，其餘的都用秤，我想這樣會準確些。謝謝您！🙏❤️👍
開心分享Happy Sharing 謝謝 🙏 我也是朋友剛剛介紹我你的視頻 我從來沒有烘焙過 要從零學習。
@@jamiekuang5048 謝謝您和您的朋友。從零開始也沒關係的，每一個人包括我自己也是從零開始的，如果你喜歡，就容易了。烘焙其實無論是麵包還是蛋糕到曲奇等等，很多知識都是關聯的，當然要了解它們也要花時間和努力，我是因緣際遇，從麵包開始慢慢過渡到幾乎涵蓋所有的甜點，這個過程也是漫長的，成功的背後也付出很多，也理解每位新手的不容易，尤其沒有人手把手的帶，但只要多動腦筋，不懂就問，不要怕麻煩，相信每個人離成功是不會遙遠的。如果有什麽不明白的，盡管問，我會盡我能力答復的。謝謝您！🙏❤️👍
整了，面無裂，但有點紋理，修腰，中間食落有燉蛋feel,是否發蛋白不夠勻，或雞蛋我從雪櫃放出來冇用熱水浸?
那是蛋白霜打發過度或消泡了，打發蛋白霜和全蛋打發不同，蛋白一定要放在冰箱裏一直到打發才拿出來，室溫打發的蛋白霜容易打發，但容易消泡。謝謝您！🙏❤️👍
谢谢您！跟着您做了蛋糕，很好吃！
不客氣，得到你的喜歡，我很感謝你！🙏🙏🙏❤️👍👍👍
你做的好完美，我剛剛一邊看你的視頻一邊做了一個，味道很好，組織很細膩，不過蛋糕面裂了。
謝謝您！裂面那可能是蛋白霜有些過了，但爐溫或許有些高，因爲每個烤箱不同，雖然我設的爐溫是這個度數，但也並不代表你的爐溫設這個度數一樣，或許會偏高些。這都只是估計，要多試幾次才能知道確實情況的。謝謝您！🙏❤️👍
@@happysharing6043 謝謝你，你回覆的很詳細。每次做蛋糕的成品都不一樣。但是跟你的步驟，做出來的蛋糕雖有小的缺，但是味道真的比外面賣的還好吃！
@@elegantanastasia1822 不客氣，自己做的蛋糕要比外面買的在材料上更放心，我在Bakery工作多年，比較瞭解，雖然自己做比較麻煩，但如果你把它當作是一種樂趣就一點兒也不覺得麻煩了。謝謝您！🙏❤️👍
@@happysharing6043 因為疫情呆在家，烘焙挺好玩的。是啊，自己做的放心，而且用料好，又沒有太多添加的東西。我跟你的食譜做的蛋糕，真的比外面賣的還好吃。謝謝你的分享。
@@elegantanastasia1822 🙏❤️👍
Can u please tell me your is sour cream or yogurt? Both can be used ?
I use sour cream in video, but we can use both. If you use yogurt, you can add 20g pastry flour more. That's very taste. Thanks! 🙏❤️👍
老师， 用全蛋加發粉可以做到这个效果吗?
不好意思喔，如果就用全蛋加發粉是不能做出這個效果的，加了發粉的蛋糕吃起來是完全不同的口感的。謝謝你~~🙏❤️👍
@@happysharing6043 谢谢老师🙏
@@餅乾小-w7d 不客氣🙏❤️👍👍👍
can use greek yogurt？
Yes, you can use it. Thanks and have a good one! 🙏❤️👍
Can corn starch be used instead of corn flour?
They are different, taste different too. So I hope you use cornstarch. Thanks and have a good one! 🙏❤️👍
@@happysharing6043 lemon be used instead lime juice
又有好吃的了。只能看，学不会。谢谢分享
謝謝好朋友的支持！🙏❤️👍
想請教，我應該用烤箱的風扇功能，或者不應該用風扇功能，應該如何調整？最后是應該放烤箱裏慢慢冷了才拿出來，還是到時間了馬上拿出來？上次烤的拿出來以後蹋下來了。感謝
我通常在上色的時候才用風扇，烤熟了就可以出爐了，這個蛋糕麵粉少，出爐后邊涼邊收縮的，如果你用酸奶，不想收縮多可以多加２０ｇ面粉，蛋白霜可以打發到差不多中性發泡的。謝謝您！🙏❤️👍
謝謝妳們的分享
謝謝您！🙏❤️👍
My cake become a pancake, I think some water enetered my cake tin, would you consider buying a "closed" baking tin? I'm not sure if it's edible:(
雞蛋要室溫蛋要浸熱水嗎
不要，蛋白在打發前保持在冰箱。謝謝您！🙏❤️👍
Yummy and have a nice days
You too. Thanks my friend! 🙏❤️👍
可有電飯煲蛋糕食譜？謝謝！
不好意思喔，暫時沒有，將來有機會會和大家分享。謝謝你！🙏❤️👍
Must try. May i know what is pastry flour? Thanks.
Thanks for your watching and supporting! Pastry flour just cake flour. Thanks! 🙏❤️👍
谢谢分享。很仔细和清楚的教导。要尝试做一个。🤩☺️👍
可用不粘膜具嗎？糖份可以減少嗎？謝謝！
用不粘模具是最好的，你可以減少20g糖。謝謝你！🙏❤️👍
@@happysharing6043 可以只塗油，不用油紙嗎？
你这蛋糕也是做出一定境界了！看着好漂亮！一定也很好吃！抽空我得试试看。😋😋😁😁赞了！👍
謝謝好朋友的支持！🙏❤️👍
OLI MAMA hey can u support my channel
酸奶做蛋糕，有新意，你的配方很清楚，讚👍👍
謝謝您的支持！Thanks my friend! 🙏❤️👍
请教一下，烘烤冷却后，为什么蛋糕上面会黏黏的？其实已经烘烤一个小时多了
那是很正常的，不用擔心，因爲蛋糕的水份大，涼了水汽會透到蛋糕的表面，所以蛋糕表面就會這樣了。謝謝你！🙏❤️👍
Is the wheat flour okay to substitute for the pasty flour? TY
The wheat flour is a kind of bread flour, use for bread is good, but I think use pastry flour is better for this cake. Thanks! 🙏❤️👍
I used a glass 6in square dish and reduced the ingredients X 0.65, but used Greek yogurt so firm peak meringue as suggested. The cake came out with split top, what have I done wrong?
Greek yogurt is good for this cake, but you can not beat the meringue like firm peaks, just soft peaks is good, so that's why your cake split top. Thanks! 🙏❤️👍
Thanks for replying, will try again.
Can I use buttermilk instead of yogurt? Thanks.
Buttermilk like milk, I didn't try it. I think it's OK, but you need to add 45g pastry flour more. Thanks! 🙏❤️👍
Thanks for your prompt response 😊