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.
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.
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.
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.
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
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
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 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 🤗
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
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
非常棒很谦虚，介绍的非常清楚，从成功到完美赞👍🌹
Thank you for sharing all your tip to make a perfect meringue.
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🙏🙏🙏
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！🙏😊
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！
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
Beautiful.
解說得非常清楚，感謝分享！我還有很大的進步空間，好好玩
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 so much for your lovely sharing it
Looks so yummy 😀👏❤️
Thank you for excellent recipe and demo of all other 6 tried out.
我愛妳❤！看了妳的教學我越來越有信心而且越愛做蛋糕
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。
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 ❤
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。
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。。 😊
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.
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🙏.
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！
:
講得很清楚,我喜歡
讲解的很详细，让我明白我以前失败的原因，谢谢你。
不客气噢。希望你尝试做
@@iwen777 想请问可以把牛油换成植物油吗？谢谢。
将会用你的食谱尝试做。
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.
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！
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.
Look so delicious taste and appetizing 😋💞
Thanks alot hope you can try
很專業, 好像在做物理, 化學实驗 可得蛋榚諾貝爾獎!
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！
一定要包锡纸吗？直接用多一个盆装行吗？
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
wow very good recipe thanks for sharing so delicious thanks like it mom 🖒🖒🖒
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
Professor, if we don't have a square template, what should we use?
Thank you for sharing 😊
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🙏🙏🙏
can using 日式轻乳酪蛋糕食谱|舒芙蕾芝士蛋糕|松软摇晃| Japanese Light Cheesecake Recipe|Souffle Cheesecake temperature to bake this cake ? Will get better result ?
Can I use a loaf pan? That’s the one I have
你真棒👍，坚持就是胜利！
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
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
看到妳的失敗分享，讓我知道失敗是正常的，就可以更有信心的繼續做下去，謝謝喔！
不客气噢，哇，开心可以鼓励到你，加油o
講解非常詳細易懂，謝謝妳
預熱烤箱多長時間⌚️⋯⋯妳沒有提到啊？
Thanks for sharing, esp the unsuccessful ones, good to have some much tips for us to avoid the mistakes!
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
小時候吃過
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？
请问所有做法已经依你方法结果拷时无动静不会发原因??？
謝謝妳的用心分享
👍👍👍🥰🥰🥰
不客气，真的希望你们可以尝试和成功
ทำสูตรกับไทยเลยน่าทานมากเนื้อนิ่มสวยงามห
อเจี๊ยเเหมือนกันเลย
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
我晚上 用了你的食譜 (沒有添加玉米澱粉 因為我家沒有) 很成功! 老公吃的超開心 謝謝你的分享
哇，恭喜成功噢。做了拍照来看
@@iwen777 才剛出爐 就已經有人拿刀叉等著吃了 根本來不及拍照 哈哈
@@twngirlsshop242 哈哈哈。好厉害。以后切了也拍照噢，我很喜欢看你们的成品
Thank you for your hard work !
Would u kindly tell me, how much pound it is mam?? 1 pound or more??🙂
小姐姐每次视频分享失败需要注意的知识点太贴心了吧 都是我犯过的错哈哈哈
哈哈，谢谢你看到我的用心噢。哈哈，是的，我也犯很多次错，希望你可以尝试了拍照来看
@@iwen777 好的！等我成功了我就来交作业😁
@@mascarponpone5633 好的，加油噢。期待
敬服
May I know for the 1st melt the butter, can I straight away use salted butter?
好
Can I use raw sugar?
Thank you so much. You tips is very helpful.
👍太漂亮，又指得很仔细.
I Really Appreciate Your Teaching Method. Thanks a lot.
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？
Hi, can I steam it instead?
真的很美。我之前从不会缩腰做到缩腰。哈哈。最后越做越差，不懂发生什么事。
然后你ng作品我也在经历，现在知道什么问题了，谢谢。
我也一樣，從開始做到現在還在縮腰，總共做了20個，現在還找不到原因，看了iwen的video原以為是用錯了烤焙紙，之後換了non stick烤焙纸結果還是樣縮腰，己經是做了20個了，快瘋了，找不到高人指點，請問可以分享妳縮腰的原因嗎？
@@guirong3037
请问你有跟我的食谱准确量和做法浓稠度一抹一样吗?烤盘尺寸温度等。。
缩腰原因有几个
-你的牛油温度太冷/太热也会缩腰
-蛋白霜打发不够/过度
-面糊搅拌过度
-烤不够就拿出来/烤过程一直开烤箱门
@@iwen777 我全照著妳的食譜做，面糊的濃稠度也一樣，烘好後出爐也有輕搞，撕開紙後就開始慢慢的縮腰了。請問妳的蛋糕在烤箱內烘烤時，爐內的確實溫度是幾度？
@@guirong3037 我没烤箱温度计噢，所以无法确认，不过如果有预热好烤箱就可以的。你的蛋糕应该是烤不够久而已，再尝试噢，不要放弃
@@guirong3037
00
6
.
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!
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
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。
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
謝謝您分享蛋糕很漂亮好細心教導
很詳細！很👍👍👍
给老师点赞。总结得太好了
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
请问用园形模具可以吗
Very Good, Send Non - Stop, & Many Different, T.Q
唔用烘焙紙，用牛油紙得唔得？
請問為什麼會有布丁層？請問如何避免？謝謝！
How long need to preheat the oven?
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
好美
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
Do you use removeable bottom pan ?
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!🥰
Good
Thanks, pls try it
iwen baking 加油💪🏻
请问用airfryer oven 可以做水浴法古早味蛋糕吗？
手法講解的很詳細
谢谢你，希望你尝试
请问蛋白要打多少分钟？每次加入蛋黄湖都会消泡。
好诱人哦😍
谢谢你，教的清楚还有教失败。我也有做过失败，找不到失败原因。
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
请问如果6寸圆模分量怎么调整呢
用了你的食谱终于成功了。謝謝🙏。嗨Iwen , 你能教我做个香蕉古早味蛋糕吗？謝謝🙏
香蕉好像只能用来做磅蛋糕吧？
thanks. شكرا على كرمكم..
谢谢IWEN姐姐的分享!为妳点贊！
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😊