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.
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 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.
Mind blowing, of your unsuccessful story of castella cake 😃, but I'm happy eventually beautiful cake becomes delicious🍞😊. Quest....? 😃 why this cake is called " Taiwanese castella " Cake? What's the difference between other cakes and this cake? I didn't ask these questions to " Lemon films" Please reply, curious to know 🥰. Thank you🙏.
What is your secret I fallow all but my cake still saggy after out of the oven. Your is perfect. How many minutes stand outside before your or can remove paper after the oven.
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
I google baking mat, is non stick can we use in this cake ? Does this cake need climbing effect like chiffon cake? Which chiffon cake must use not non stick
Hello teacher, can you translate all your cake recipes with a Persian translator, I am from Iran 🇮🇷 I don't know your language, I love your delicious and fluffy cake.
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 🤗
Hi,Iwen,I am facing a problem, I follow your recipe n steps exactly, but my cake bottom part got caking layer,very thin layer.I realize after add in corn flour,d batter becomes difficult to mix even,will got biji-biji ,so I take longer time to mix it,izit will causing this caking?or izit when mix batter n egg white meringue time,If I mix longer a bit,will it cz deflate n causing this?I make 2X cake, found both oso at final mixing part,it start deflate....😭 may b Iwen can help me to find my problem,so upset 😖
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
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
Hi.. may I know why there's so many bubbles after I start mixing the meringue with the batter? And how come it is watery instead of creamy like yours? Can anyone help pls? I tried 2 times, is a waste of my ingredients bcuz my cake does not rose so tall and at the bottom layer of my cake is like a piece of jelly.. why why why??
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.. 😊
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 a lot for coming to my youtube, hope u can try it. 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 th-cam.com/users/iwen777
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.
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
![Taiwanese Castella Cake recipe.thick and fluffy jiggly cake ~extremely soft [Eng Sub]](http://i.ytimg.com/vi/OtbNgHgxOGc/mqdefault.jpg)
![Taiwanese Castella Cake recipe.thick and fluffy jiggly cake ~extremely soft [Eng Sub]](/img/tr.png)
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
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
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
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🙏🙏🙏
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！
非常棒很谦虚，介绍的非常清楚，从成功到完美赞👍🌹
Thank you for sharing your recipe 😊the cake turned out well but I needed to put it in the oven for awhile more.my kids loved the cake,thank you!
Thank you for sharing all your tip to make a perfect meringue.
Thank you so much for your lovely sharing it
Looks so yummy 😀👏❤️
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 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.
Thanks for your nice vdo & recipe. This is a perfect vdo with good tutoring techniques.
Thanks again.🙏
From Bangkok, Thailand.
Welcome, thanks for your support too, hope you can try it and send me photo after making. So honor to have subs from abroad
Mind blowing, of your unsuccessful story of castella cake 😃, but I'm happy eventually beautiful cake becomes delicious🍞😊. Quest....? 😃 why this cake is called " Taiwanese castella " Cake? What's the difference between other cakes and this cake? I didn't ask these questions to " Lemon films" Please reply, curious to know 🥰. Thank you🙏.
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！
Thank you for excellent recipe and demo of all other 6 tried out.
最喜欢最后部分的失败总结，也看出你的实验精神和负责任的态度👍。订阅分享！
:
What is your secret I fallow all but my cake still saggy after out of the oven. Your is perfect. How many minutes stand outside before your or can remove paper after the oven.
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
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。
一定要包锡纸吗？直接用多一个盆装行吗？
很喜欢这个影片！ 每一个细节都解释得非常清楚。包括呈现每一个蛋糕的成果与失败的原因。自己曾经试过了几次也失败了，但是看了妳的影片后，终于知道失败的原因。谢谢妳的分享！😀
想问一下，烘之前，妳只是轻震烤盘以防消泡，而不是像以往的方式，“轻轻丢下”那一种。。其实是一样的吗？ 谢谢！ 😊
不客气，希望你尝试。
其实我只是摇晃让蛋糕表面平整而已噢，没什么振烤盘。我是烤完才振烤盘噢。
@@iwen777谢谢回复... 一定会再尝试.. 😊 哦... 对，是摇晃... 那，想问问烘之前还需要轻震吗？
@@floratang1058 烘烤之前轻震是为了去除面糊里的气泡，这次UP主用了竹签在面糊里滑动去除气泡，所以就没有轻震了。
@@michaelsit7089 谢谢！ 嗯。。明白了。。 😊
Wen, 很enjoy & 看了你很多蛋糕video,
也已經試了2個月了，做了10 次了。也包含日式輕乳酪蛋糕，也是10+個了。
我想請問一下，為什麼我的蛋糕 烤的時侯會澎起來， 拿出烤箱後 慢慢的 中間就坍塌下去 好困擾 百思不得其解。我的蛋白也有放冰箱冷藏 有的人說放冷凍15 分鍾 我也試過了。 烤箱的溫度也注意了。我計窮了，請妳救救我🙏🙏🙏
Professor, if we don't have a square template, what should we use?
謝謝小高姊很認真分析失敗的原因，最近一直反覆看您日式輕乳酪蛋糕的影片，昨天終於鼓起勇氣嘗試了，口味真的很不錯，老公5分鐘就吃完半顆了。雖然底部有一點布丁分層，蛋糕有點小小腰縮，但表面沒有爆開，上色也很美，檢討因為不是用全密合的烤具加上蛋白打得不夠挺跟攪拌不均勻，我會再多多練習，希望可以烤出更完美的蛋糕。下次想試試看縮短烤的時間，這次總共烤了140分鐘，覺得真的挺費時的，有看到別的烘烤時間更短些，希望可以折衷到一個可以成功又不需要烤這麼長時間又能成功的烤法。
😂😂 妳的留言錯置频道了啦。我的第一次日式輕乳酪蛋糕（橢圓形），也是採用小高姐的recipe，💕 250度F60分鐘 一次就成功，此後我就💕一次烤兩個，250F 75分鐘 炙烤80秒，
從沒龜裂、縮腰、矮縮的情況。🔥一個重點（從秋季廚房 毛毛老師教的）～若表面快出現小裂痕時，或水盤已冒水泡🔥趕快加入一些冰塊降溫！
十月份我每天練習做兩個，都沒失敗過。❤️希望這個小心得，對妳有所幫助。😄
蛋白不要打到硬，要比濕性大彎鈎還要軟～蛋白霜掛在打蛋器上 能垂直晃動且掛住不滴落喔，打太硬肯定失敗喔，💕秋季廚房 毛毛老師💕教的，有空妳去看看，教學超詳細的，還有很多 製作蛋糕 正確的方法和觀念喔。😄還 有問必答呢，我所有的花式瑞士捲 也是跟她學的。
I google baking mat, is non stick can we use in this cake ? Does this cake need climbing effect like chiffon cake? Which chiffon cake must use not non stick
Hello teacher, can you translate all your cake recipes with a Persian translator, I am from Iran 🇮🇷 I don't know your language, I love your delicious and fluffy cake.
wow very good recipe thanks for sharing so delicious thanks like it mom 🖒🖒🖒
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 🤗
Hi Wendy, thanks for this video. May I ask whether I can reduce sugar? Family member can't take that sweet.
解說得非常清楚，感謝分享！我還有很大的進步空間，好好玩
Look so delicious taste and appetizing 😋💞
Thanks alot hope you can try
Thanks for sharing, esp the unsuccessful ones, good to have some much tips for us to avoid the mistakes!
单烤这个古早味蛋糕已经失败了很多次。但是跟着老师的食谱一次就成功了。谢谢老师很详细地说明。很高兴终于成功了。非常好吃的蛋糕，而且也没有鸡蛋味！谢谢老师！👍👍👍
哇，不客气噢，谢谢你，我很开心你一次成功了。做了拍照来看噢
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 ❤
Would u kindly tell me, how much pound it is mam?? 1 pound or more??🙂
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
我做了一個， 非常成功！你講解十分清楚！謝謝您！讚！
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
你讲解得好仔细，对像我这个烘焙新手，很有帮助，謝謝你。这个蛋糕我在前天做了，可是出来的像你的第六个蛋糕一样，长不高又粘手，我猜是因为在放进烤箱前消泡了。明天就按照你教的方法再做一次，希望能成功。好希望你能教教海绵蛋糕。謝謝！
不客气，希望你尝试噢
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)?
老師為何我做出來很多次，都不能像妳這樣高，求老師指導，感恩老師!
I Really Appreciate Your Teaching Method. Thanks a lot.
Hi,Iwen,I am facing a problem, I follow your recipe n steps exactly, but my cake bottom part got caking layer,very thin layer.I realize after add in corn flour,d batter becomes difficult to mix even,will got biji-biji ,so I take longer time to mix it,izit will causing this caking?or izit when mix batter n egg white meringue time,If I mix longer a bit,will it cz deflate n causing this?I make 2X cake, found both oso at final mixing part,it start deflate....😭 may b Iwen can help me to find my problem,so upset 😖
I do pm message u with photos attached in FB messenger, hope u can read it n advice me,tqtq🙏🙏
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！🙏😊
恭喜你第七次就做成了，我試了N次，烘烤時都很好看，出爐後都會塌下來。以前按照其他教學，都是60分鐘，看了你的才改成90分鐘， 烤出來的好多了，裡面似乎比較熟，但還是會縮腰。1. 請問妳用的是落地式的大烤箱嗎？（好像用大烤箱和小烤箱是有差別的）2. 請問蛋白大概打幾分鐘？
您好。
我的打蛋器有5个speed。
我做了2次蛋糕。
第一次是以3度作为中速，1度作为低速。第二次就3度作为中速, 2度为低速。可是还是无法达到您说的湿性发泡 （稳固的，不会从盆里掉出来）。。。
是速度的问题吗？我已经打泡很久了，半个小时。。。可是越打就觉得越消泡。😢
蛋白霜和蛋黄糊混在一起时，又有很多粗大的泡泡。。。
请指教🙏
Can I use a loaf pan? That’s the one I have
May I know for the 1st melt the butter, can I straight away use salted butter?
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.
哇！ 太感谢你的详细解说了 我一直不知道我出的问题在哪里 直到看到了你后面分享的过程。 我的蛋糕就是不管怎么样搞就是有一层很厚的布丁在下面 - 我的锡纸包的时候我没有那么注意 前面刚做了一个又是有一层布丁然后我打开锡纸里面就有很多水 难过死了。。。早看到你这个就好了
是的。我也是，尝试了7次以上。
所以不只是铝箔纸进水，蛋黄糊和蛋白霜的浓稠度超级重要，一定要一抹一样，不够/过度，都会有布丁层
@@iwen777 谢谢! 我要开着电脑边做边看!
Thank you so much. You tips is very helpful.
Hi，Iwen,請問可以不用玉米粉嗎？
不能噢，不然不软
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
Beautiful.
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
我愛妳❤！看了妳的教學我越來越有信心而且越愛做蛋糕
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.. may I know why there's so many bubbles after I start mixing the meringue with the batter? And how come it is watery instead of creamy like yours? Can anyone help pls? I tried 2 times, is a waste of my ingredients bcuz my cake does not rose so tall and at the bottom layer of my cake is like a piece of jelly.. why why why??
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？
请问我家的烤箱上下火的风扇没有办法关的，那么我应该怎么调温度呢？我家的烤箱内温度是比设定低15-20度左右的 我失败好几次了，不是烤不熟，就是烤过度中间塌陷，希望你可以回复我
请问所有做法已经依你方法结果拷时无动静不会发原因??？
Thanks for your detail tutorial. I tried your recipe but failed, my cake turn up with a layer of custard like base, I don't know why
看好多不一样的视频，目前为止这个的蛋白打发程度和混合搅拌非常详细，我一直做蛋糕都是上面塌一点，不然就是湿性扁的了，希望下次做成功。
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
哗，好香好美的蛋糕，他，是我的最爱。🌻🌻👍👍🍒🍒
Wow looks so soft and spongy..😋👍👏
Thanks a lot, jiggly, pls try it
Hi hi! Iwen, 请问怎样改成巧克力口味呢?
未来以后会上传
@@iwen777 👍🏻谢谢您!🥰
我也是一直失敗，看了妳教的才知道蛋白要打到這样，我終於做成功了，妳教的很清楚很好谢谢妳！😄😄👍👍👍
哇，恭喜成功，开心你喜欢噢。做了拍照来看
您好，照着食谱做是成功了，只是我做的蛋糕冷却之后表面回缩变得皱巴巴？请问知道是什么原因？谢谢
Hi Sifu.... can I bake this cake without water bath? Thanks
Esse bolo é maravilhoso vou fazer. Where are you from?
你好 用你的食谱成功了，谢谢你，很
教的很仔细😊
唔用烘焙紙，用牛油紙得唔得？
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.. 😊
預熱烤箱多長時間⌚️⋯⋯妳沒有提到啊？
谢谢你的详细说明，可是我完全按照你的配方无法做出这个蛋糕，蛋白打发得很好，蛋黄糊也是视频中的状态。但当蛋白和蛋黄糊混合一起的时候，蛋白消泡得十分明显，最后形成的面糊倒入模具的时候无法形成波纹。是什么问题呢？烤出来的象大饼一样的东东。
How long need to preheat the oven?
Hi, can I steam it instead?
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？
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 a lot for coming to my youtube, hope u can try it. 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 th-cam.com/users/iwen777
@@iwen777 Hi thank you so much. Looks awesome. May I know if it is an 8" Square tin or 7"?
@@edwardchua1599 I've written in video and alsp description box for the cake pan measurement, please,check it out ya?
你好，看了你的視頻照著做了幾次都不成功，我想請教下，蛋糕模具沒有任何水漬浸入，但是蛋糕做出來四周塌陷，不完美，蛋糕底部類似布丁一樣，很粘，不蓬松，什麽原因呢？雞蛋和牛奶從冰箱裏拿出來直接可以用，跟溫度沒關繫是嗎？還有我的蛋糕烤出來後表面顏色沒有你的淡，我的顏色呈深褐色，溫度和時間都是按照你說的，那這又是什麽原因呢？
To substitute butter for oil, is it same weight 95 g oil? Thank you
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🙏
Thank you for your hard work !
你真棒👍，坚持就是胜利！
Do you use removeable bottom pan ?
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
好喜欢吃古早蛋糕 感谢分享 😃👍👏
不客气，赶快尝试噢
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.
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
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
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👍👍👍🥰
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
Thank you, its very informative and great explanation.
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。
講得很清楚,我喜歡
请问一下怎么弄了出来，上面那层皮湿绵绵的？切的时候会脱皮，然后会有皱纹，怎样才能不会湿绵绵的呢？
请问蛋白要打多少分钟？每次加入蛋黄湖都会消泡。