台湾古早味蛋糕食谱|轻盈柔软|How To Make Taiwanese Castella Cake Recipe| Light and Fluffy
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- เผยแพร่เมื่อ 2 ก.ค. 2020
- #台湾古早味蛋糕 #古早味蛋糕 #TaiwaneseCastellaCake #CastellaCake
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♦蛋糕食谱 Cake Recipe Playlist: th-cam.com/users/playlist?list...
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♦Instagram ID: iwen777
♦烤箱Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
今天做了很多人要求的台湾古早味蛋糕，属于网红蛋糕之一哦。本以为制做方式简单，结果用错食谱和烘烤方式，结果调整搞到第７粒蛋糕，终于烤出一个美美，高高，蓬松，晃动，回弹的古早味蛋糕。我本身不喜欢只有蓬松而干燥不香的蛋糕，所以找了水分含量较高，用了牛奶牛油来提升香味到最佳。因此，湿润蛋糕需要更多技巧来作好哦。每个步骤和面糊浓稠度都超重要，不能省略哦，一定要一抹一样。烤好蛋糕温吃最好，按下去回弹力很好，很会晃动，撕开来沙沙声，就知道即柔软得像云朵，又湿润香甜，好好吃哦～
收藏方式：烤好直接温吃最好。完全冷却后收密封塑料容器不能放室温容易坏，收普通冰箱3-5天内吃完，更新鲜好吃。
Today, I made Taiwanese Castella Cake that many people requested, which is one of the viral trending cakes. I thought it was simple to make, but used the wrong recipe and baking method. As a result, adjust and bake till 7th cake, and finally baked a beautiful, tall, fluffy, jiggly, and bounce back Castella Cake. Personally, I don't like cakes that are only fluffy but dry and flavorless inside, so I found a higher moisture ratio, also used milk and butter to enhance the fragrance to the best. Therefore, moist cake needs more tips and tricks to make it well. Each step and the consistency of the batter are super important and cannot skip, it must be exact. It’s best eaten warm once baked. Bounce back easily and so jiggly. When you tear it, you will hear a rustling sound, means it’s both soft fluffy like cloud, and moist fragrant too, so yummy.
Collection method: Best eaten warm once baked. Once cool completely, store the cake in airtight container, cannot keep at room temperature spoil easily. Store in normal refrigerator, eat within 3-5days, fresher nicer. Freeze it in freezer will make it last longer, thaw before eating.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱 =7x7x3英寸四方磨具=
6 鸡蛋(分开)（Grade B, 61-63克/颗，包括蛋壳）
90克 无盐牛油 (加热到60-80C)
90克 低筋面粉
100克 牛奶
4克 香草精
10克 玉米淀粉
少许 盐
3克 柠檬汁/白醋
95克 细纱糖 （分3次加入）
(预热烤箱155C:90-95分钟)(上下火，不开旋风，最低层)
(60分钟后，旋转烤盘)
油纸/烘烤纸
3层铝箔纸
小架子
9x9英寸四方磨具（大过7英寸）
♦Recipe =7x7x3inch Square Pan=
6 Eggs (Separated) (Grade B, 61-63g/egg, including shell)
90g Unsalted Butter (Heat until 60-80C)
90g Low Protein Flour/Cake Flour
100g Milk
4g Vanilla Extract
10g Cornstarch
Pinch of Salt
3g Lemon Juice/White vinegar
95g Castor Sugar (add in 3 parts)
(Preheated Oven155C: 90-95minutes)(Top bottom Heat, no fan force, lowest rack)
(Rotate baking tray after 60minutes)
Teflon/Parchment Paper
3Layers Aluminum Foil
Small Rack
9x9inch square pan (bigger than 7inch)
Oven: Electrolux 72L Built in Oven invol.co/cl1bir2
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love - แนวปฏิบัติและการใช้ชีวิต
![Taiwanese Castella Cake recipe.thick and fluffy jiggly cake ~extremely soft [Eng Sub]](http://i.ytimg.com/vi/OtbNgHgxOGc/mqdefault.jpg)
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第7粒蛋糕终于成功，我之前的失败让你们可以成功噢，不要重复我的错误，看全部影片
Cake no.7 finally success, my previous unsuccess can make u all Success. dont repeat my mistake, watch all the video carefully.
»全部材料室温
»记得用指定温度预热烤箱至少15分钟，烘烤时间根据自家烤箱热度调整。
»收藏方式：烤好直接温吃最好。完全冷却后收密封塑料容器不能放室温容易坏，收普通冰箱3-5天内吃完，更新鲜好吃,。
»all ingredients at room temperature
»remember to use specified temperature to preheat oven at least 15minutes in advance, baking time adjust according to your oven heat force.
»Collection method: Best eaten warm once baked. Once cool completely, store the cake in airtight container, cannot keep at room temperature spoil easily. Store in normal refrigerator, eat within 3-5 days, fresher nicer. Freeze it in freezer will make it last longer, thaw before eating.
你做笫七个成功 我做了15粒都失敗
Iwen, 我想还问一下如果是五个鸡蛋的配方，别的材料该要怎么减? 因为我的模具没有那么高，6个就感觉面糊会太满了
@@helenlin2364 我的烤箱是14.5cmx11cm，如果跟著做蛋糕容易烤焦
@@yeelengng2093 我是怕面糊太多模具不够高容易开裂，我家是大烤箱，但是保险起见我也是放最底层的
很佩服妳的毅力！试了七次才成功!
说的真仔细，每一个步骤都讲的细致周到。还例举6次失败原因，敬业精神让人佩服！
谢谢你噢，希望你可以做噢
@@iwen777 0～］］
非常感謝你為了給我們分享完美的蛋糕做法而一次次努力，而且講解得非常細緻，真是功夫不負有心人，你的蛋糕是我見過的最完美的一個，謝謝你！
谢谢你，请尝试做
老师你好，我非常喜欢看你所有教导的饼干包括其他的，你很用心还有清清楚楚的告知所有做糕饼的程序，无保密的教导，感谢你🙏🙏🙏
这是我看过最容易明白也最详细的食谱，新手也不必担心失败。太谢谢你无私的分享。
我做了一個， 非常成功！你講解十分清楚！謝謝您！讚！
I MISS MY TAIWANESE MOTHER'S CAKE ALSO HER LOVE FOR FANAIZING CAKE AND DISHES😪😪😪😪😪😪MY MOTHER DIED WAY TOO YOUNG AND TOO EARLY SHE STILL WANT TO DO SO MUCH
Hi Wendy, thanks for this video. May I ask whether I can reduce sugar? Family member can't take that sweet.
Hi Iwen. I have a 7”x10” rectangular tin. Can I try your recipes( replace butter with canola oil, santan and pandan juice with milk)?
Just wanted to ask! Im a beginner in baking, im sorry! Is it ok to substitute the butter to corn oil? Coz butter it more expensive here than the oil.. thank you so much in advance for answering😊 really big help if u notice me.. 😊
请问unsalted butter 可以换去corn oil 吗？如果可以，请问corn oil 需要用多少ml?
Wendy你好，我要学做古早味蛋糕，但是我的烤箱是有旋风扇的[convection oven]不能调整，我应该用几度和多久时间烤蛋糕呢？等待您的回复🙏
Hi IWEN BAKING 💕thanks so much for your detail explanation n sharing 🙏this is my first time to bake the cake. The bottom of the cake appeared some coin size gelatin. N the surface hv sone crack . Could u pls kindly advise 🤗
你好 用你的食谱成功了，谢谢你，很
教的很仔细😊
你好，請恕我愚昧，想問古早味蛋糕與海綿蛋糕分蛋法有什麼不同和焗後如何區分🙏🏻
謝謝您分享蛋糕很漂亮好細心教導
這是我看過做古早味蛋糕，最清楚的解說、最棒的教學視頻。感謝分享！
谢谢你噢。希望你尝试做
精神可嘉！ 我看到一半就不想做了！ 看到还做了前面6个，觉得要奔溃了， 还是去蛋糕点买吧
谢谢wendy，很喜欢你的视频。每个步骤还有讲解都清楚。我会一直关注你的影片，期待你的新作品。
谢谢你噢，希望你尝试噢。订阅了开小铃铛可以收到我的最新影片通知噢。这是我的最新影片: Mango ice cream video recipe: th-cam.com/video/0TmYCGj9Kww/w-d-xo.html
请问打发蛋白可以用糖粉替代细砂糖吗？
hi Iwen. i have tried many time baked at 155c no fan lowest rack. but my cake didnt sustain but shunk. im using electrolux too.
Hi Wendy，想请教您，请问这食谱糖可以扣吗？因为爸爸有糖尿病不能吃太甜可是他又很爱吃蛋糕
有個問題, 爐的溫度是指爐內的溫度嗎? 還是把溫度調節的按鈕調到需要的? 我把蛋糕放進爐內,溫度馬上跌下來,只有80度, 最後當然是失敗囉, 有厚厚的布丁層, 請幫忙解決一下, 謝謝
Thank you, its very informative and great explanation.
老师想请问你，如果我的烤盘是六寸方型，那么材料份量是用多少呢？我特别喜欢这类古早味蛋糕，就想学习做，在视频中看见老师做的很漂亮👍👍👍🥰
成功了。 谢谢你的食谱和讲解。蛋糕非常好吃。
哇，恭喜，做了拍照来看
Hello Wendy
昨天看到妳的視頻 …心動的照著做了很開心已成功了，謝謝妳的耐心指導 ❤
你好，预热烤箱155度之后，把烤盘放进烤箱里面，这时候我放在烤箱里的温度计显示温度是没有155度的，它是慢慢往下降的，140度左右，那应该如何操作呢？因为关上门之后温度是一直不足，那是不是烤制时间要加长，请指教
不好意思，请问如果我是用多功能微波炉做的话，平时我都是选择热风来烤戚风蛋糕的，你视频里指的“不开旋风”和我用的这个热风是不一样的对吗？
想問一問，水浴法中間蛋糕烤模有泡在水中？
Thanks for sharing this recipe with so much details. And it was very kind and helpful of you to share the reasons why the cake didn't turn out well earlier. I would like to ask - do we need to keep the cake in the fridge if we cannot finish the it on the same day? And how many days can the cake last? Thanks
Yes, pls keep in fridge once cool completely. Best eaten with 3days. As this cake using waterbath techniques to bake thus easier to spoil
给你一个“大大“ 赞！
一般人都不大会分享失败的“成果“ ，而你清清楚楚解释过程，让像“我“这样的新手避免失败了都不知道哪里不对。谢谢你分享！🥰 花了不少时间，也花了不少“材料“ .
谢谢你噢，喜欢我的影片可以分享给你的朋友噢。希望你尝试做噢。是的，真的不少材料
👍👍👍
@@julieteoh4616 希望你可以做噢
I Really Appreciate Your Teaching Method. Thanks a lot.
老师，我家烤箱的风扇是不能调也不能关掉是不是用和你一样的方法及温度烤呢？
如果不用水蒸直接烘烤蛋糕是不是会比较硬呢？
你好，看了你的影片很高興因為你講得很細致每個步驟都很清楚，我就跟著你的每一個步驟和份量去做，蛋糕做好從焗爐取出時很高和成功的樣子，當我拿開烘焙紙後旦糕就慢慢收腰，由三寸收到只有二寸高，想來想去都不明白錯在那裏！請指教！我做戚風蛋糕就非常之成功。謝謝！
非常感謝妳細心的教導，在文字裡，你有兩個版本，請問究竟你用的模具是7x7x3英寸四方，還是9x9英寸四方？ 我如果用圓形直徑8吋的模具3吋高，可以容納這個蛋糕的材料嗎？謝謝。
Super love your Super detailed receipe and explanation on common cake making mistakes. The do’s and dont’s.... your videos have always always made me “wow” and Super excited to “wanna try” feel. I wanna try your receipe Wendy! Thanks for the efforts to upload this video for us. Deeply appreciate.. 💕
Thanks alot for your kind comment, really encouraging to me, coz should video this way really not easy and time consuming, hope u can try it and send me photos, happy to see u all success. If u like to watch my video, can share to your friends
iwen baking I will try n send u photo
@@tingpaulinesg great looking forward for your photo
Can we use salted butter?
Thank you so much. You tips is very helpful.
很仔细哦！我该试试这做法了。
Hi, tks for ur sharing n gd explanation, i would like to knw wat is no fan force ? Is it dont hv to on the fan ? Tks.
Yaya oven settings choose the symbol with( top one line, bottom one line) , without any fan symbol
謝謝分享好吃好看細功的蛋糕做法!讚喔~
谢谢你噢，希望你尝试做
Hi iwen请问古早味蛋糕，细砂糖我改成用brown sugar 可以吗？
很佩服你的勇气，做了这么多粒失败了，还继续努力做到成功，我之前也有做过水浴法都是失败的，不敢再做了，但是因为做过你的chocolate cake, 很好吃，今天在facebook看到你的Taiwan Castella cake, 教的很仔细所以决定再用你的方法做castella cake，你好棒！
😄谢谢清晰的讲解教导！
Cara yg unik, sy suka.
Tq resepnya 👍
我愛妳❤！看了妳的教學我越來越有信心而且越愛做蛋糕
老師您好，請問，沒有牛奶，可以用奶粉加水嗎。
玉米粉可以不加嗎。
请问可以用圆形的模具吗7寸的
非常詳盡的講解, 今晚抽空試試🙏
谢谢你噢，做了拍照
老师，我用的模具是圆形的，请问为什么我每次做出来圆圈⭕周围都会裂开呢？
老师 请问你用的是铁盘吗？
今天尝试做了……真的很好吃……谢谢～…
您好 请问缩腰是因为预热不够吗？如果表面有皱纹是因为什么啊？
老师，如果我要加orange zest and juice, 做法一样吗？请指点。谢谢您
看完了想马上做 哈哈
看了好多次，講解得好詳細，我今天做了，焗出來面爆，出爐時收腰，塌下，是什麽原因？謝謝你解答🙏
你好iwen, 请教你一下如果我不放无盐牛油改放玉米油重量还是一样吗？因为我妈妈不喜欢牛油味所以想改用玉米油。谢谢你
真的太謝謝您了，我也來試試看，能夠承受失敗的經驗就是成功的開始囉謝謝
请问 parchment paper = non stick baking paper ?
May i know if my baking mould are non detached, still need to fold aluminium foil? Tq
In her failure explanation, you need to.
Esse bolo é maravilhoso vou fazer. Where are you from?
Thank u for this. I succeeded at the 3rd trial
Hello Iwen, Celine here. Nice to know you. May I ask you a question before go ahead to bake this Taiwanese Castells cake.
I wish to purchase the parchment paper like yours.When checked online, I noticed that there are many different types. Can you guide me which type to buy.
Thank You in advance !
Have A Good Day 1
Hi Sifu.... can I bake this cake without water bath? Thanks
你好，请问一下打发蛋白时 大约是几多分钟 我一直打不到稳固的效果 又怕打过了
To substitute butter for oil, is it same weight 95 g oil? Thank you
My airfryer oven can't switch off the fan. How to adjust the step?
请问这个蛋糕可以切成2/3层然后放奶油夹心做成生日蛋糕嚒？
想请问用活体模具OK吗
解說得非常清楚，感謝分享！我還有很大的進步空間，好好玩
hi 您好，iwen baking, 我尝试做了一个巧克力古早味蛋糕，但是蛋糕旁边有开裂的问题。我做的是圆形，开裂是在顶部与旁边之间。请问是否是温度和时间过长的问题？
Wendy 姐姐你可以做一款巧克力口味的古早味蛋糕吗
May I know for the 1st melt the butter, can I straight away use salted butter?
好喜欢吃古早蛋糕 感谢分享 😃👍👏
不客气，赶快尝试噢
请问蛋糕在烤箱里膨胀得很好，出炉后表皮就变得皱皱的，是什么原因呢，
不用温度计能吗
厲害👍🏻👏🏻👏🏻
谢谢，尝试做噢
请问没有玉米淀粉可以用什么代替吗？
Hi Iwen, thank u for sharing ur expirance from your failure to success. Thank you for explaining very well n very in detail. I like ur video. I like n love ur cooking also.
Oh wow thanks alot, ya because I failed alot of times, so hope you all wont have to go through all those failures like me.all the best trying n send photo after making.
烤箱没有閑风可以烤吗？
講解非常詳細易懂，謝謝妳
你好呀！請問我做的蛋糕表面爆裂，是甚麼原因？
如果是8寸方模，份量要乘多少？谢谢。
烤模底部有碰到水？
Can I add instant coffee powder?? and make it coffee flavour?
有些人用玉米油的，用牛油做会比较香吗？
请问八寸方模的配方怎么调呢？
我想问牛奶是低脂还是高脂的比较好
感恩您的分享，谢谢你耐心讲解，祝愿你做什么蛋糕🎂饼干都会成功！🙏😊
一定要包锡纸吗？直接用多一个盆装行吗？
请问会进水是因为活性模具吗？那如果用固定模具还需要包铝箔纸吗？
好美
请问可以蒸吗
请问100ml的牛奶可以换成橙汁吗
给老师点赞。总结得太好了
Hi, if pan bottom not submerge in water, is that mean we can have water put bottom layer. And the cake pan put middle layer? So no need to wrap the pan. Haha
感謝很詳細的講解。 已經試過了 155度 60分鐘後 蛋糕面有淺淺的裂開 蛋白打的跟你一樣 請問有什麼辦法？
So beautiful. Thank you for sharing. First saw your posting in fb Bakings' Corner but lost the page. Chanced upon your pic and clicked the link here. Thank you for the separate page of recipe and instruction
Oh hi..thanks alot for visiting my youtube, hope you can try y recipe, here is my youtube channel: th-cam.com/users/iwen777
If u like to watch my video, u can subscribe to my youtube channel and on notifications bell to receive all my latest video every time
I have noted that a layer of flour is sitting at the bottom of the cake. The mixture is quite thoroughly blended before baking. Don't understand why? Please share your recommendations. thank you.