Love the scientific analysis with comparison, because this is the best way to learn. Unlike most instructions for making cakes, I wouldn't know what the reasons for certain actions or the pros and cons. Thank you for making this video
This is, by far, one of the most useful and comprehensive videos about these three cakes. Bonus here is that your mandarin is perfection and crisp. I'm planning show my daughters your videos to help with their language learning. AND so that they can bake cakes for me to eat!! Thank you for making these videos
姐，您真是太貼心了！這個video把所有的details都詳細又簡潔的cover了！姐的videos 每一秒都讓我獲益良多啊。我到今天才知道原來自己一直做的蛋糕都是用了a combination of techniques for chiffon and 古早蛋糕！難怪一直都不太成功。今日全靠姐把我的錯誤都講出來了。真心感謝您啊！所以video裏所有 imbedded的廣告我完全沒有skip，全部看完了。支持姐！
This is a very good introduction to the 3 different types of sponge cakes. Loved the detailed explanations. Thank you for sharing the recipes as well as the baking details of the cakes. Can't wait to try them next!
Thank you for sharing and showing how to make these cakes. I baked chiffon cake for my mom birthday and following your step-by-step makes things easier and the cake turns out great. Everyone enjoys eating them too.
Tried making chiffon cake using her method but was unable to get the smooth texture. Basically after adding the flour into the oil and milk mixture, the texture was beyond usable. Adding the egg yolk did not help to smooth out the mixture. I read somewhere that adding sugar into the oil and milk mixture first will help. So I tried that. It does help a little. But the best method for me so far, after experimenting many times with different order of mixing the egg yolk mixture, is to first mix the egg yolk with water, oil, sugar powder and a little salt, and then lastly add in the flour.
Whatever ingredient that is added first, please be sure not to overmix the flour. Adding sugar to the egg yolk mixture has no meaning to help to smooth the mixture.
What a brilliant video - one of the best I have seen !!! Thanks for google translate 😅😅- translated the screenshots of the recipes & comparisons perfectly
Thank you for this sharing! I've been wondering why r they so many version. And I personally always failed making traditional castella cake! Seems to have good rise, till cake cracks, and then sink down horribly when cooled... maybe it's my pan size is not suitable. Will try out your recipe soon and hope to be successful like u!
Thank you so much for sharing. You are really good in baking. Your videos are all very clearly explained giving us good tips as you go along. Learnt a lot from you. You are a great chef.
Hi Lisa.. thank you for your details explanation and guidance. It is so good to learn from you. Keep up your good work. Happy New Year to you and families. Will keep following you for your new video..
Thank you so much for giving away in-depth information, very educational. Truly great to understand the science behind rather than blindly following steps. Sometimes under or over can result in failed attempts. Though I don't understand the language, I found my mentor. I had been checking baking videos since 15 yrs and her videos are lottery. I need to subscribe asap and don't want to miss a drop. Love from India and housewife who bake for family.
Very nicely explained.. but the table which have shown in video can be that in English...and your name is in another language so I cannot search your videos...
Hi Lisa, thank you for your recipes! Your instructions are always well-explained and comprehensive. When baking these cakes, is it ok to use fan-forced (convection) oven?
If you have to bake at multi-racks, you can use fan-forced mode. Otherwise, you don't need to use this mode. If fan-forced mode is used, please adjust the baking temperature 20 degrees celsius lower.
Even though it is quite hard to read the subtitle while watching your vid and absorbing your process, i still find it great because of how you present and explain it, New Subs here! I have a question though, is the oven both heated at top and bottom?
Hello Lisa!Yhank you so very much for these recipes with all the detailed information and explanation... it's really helpful for beginners like me to know and understand the baking hacks for trying to make these cakes ! Thanks a lot for teaching ☺️ But i did not get the part where you mentioned (in the video)how to adjust the racipe according to different pan sizes in English language.😢So will you please tell me that how to adjust the racipe for different pan sizes in English??Ot will be really helpful if you answer my question 🙏 Thanks again for this wonderful video ☺️
I am so sorry that I didn't put the English version in the video. I can't upload the form format in the comment box. If you leave your email and I will send it to you.
Hi Lisa - love your videos and I've managed to bake a couple of your cakes in particular the swissrolls successfully. Any chance you'll be able to provide the comparison table for these cakes in English please? Thank you
Not OP, but the comparison table can roughly be translated as follows: (Chiffon Cake / Castella Cake / Sponge Cake) 1. Method: Beat egg whites and yolks separately / Beat egg whites and yolks separately + Cooked flour + Water bath / Beat whole eggs 2. How long to beat egg whites or whole eggs: Stiff, dry peaks / Firm, moist peaks / Till figure-8 remains visible on surface of batter 3. How much batter should fill the mould: 60 - 70% / 80% / 80% 4. Baking temperature (reference only): 140c for 40min, then 160c for 5min / 140c for 50min, then 160c for 10min / 150c for 40min, then 160c for 5min 5. Need to cool upside down? : Yes / No / No
Love the scientific analysis with comparison, because this is the best way to learn. Unlike most instructions for making cakes, I wouldn't know what the reasons for certain actions or the pros and cons. Thank you for making this video
最最最最最喜歡有不同尺寸模具所用的材料份量, 連所用雞蛋每隻重量都有, 實在太有用了, 巳收藏 !
一開始入坑烘焙時, 真的搞不清楚這三樣東西有什麼分別~
看完這個影片之後, 清清楚楚的~~
薩姐好強~~ 讚~~~
非常謝謝用心製作的影片，也謝謝分享。以前就看過您的影片，現在忘記他們有什麼差別，又回來看一次。❤️
This is, by far, one of the most useful and comprehensive videos about these three cakes. Bonus here is that your mandarin is perfection and crisp. I'm planning show my daughters your videos to help with their language learning. AND so that they can bake cakes for me to eat!! Thank you for making these videos
I can be a Madarine teacher 😎
I used to fail every time, but now I'm succeeding every time with your recipe.Thanks a lot.🥰
多謝薩姐的無私分享，這星期分别成功做了戚風和古早蛋糕，網上常説這兩款蛋糕難做，全靠跟薩姐的食譜，原來也不太難。
超有職業耐性！講得好詳細的過程⋯⋯讚讚讚
這是TH-cam 上最詳細講解不同蛋糕的特色和做法的video。姐一定是花了好多時間來計劃，film和edit 這個video的。辛苦姐了。非常感謝您！
是的，想做很久了，但是一直不知道如何演绎出来可以不那么冗长而又通俗易懂
@@LisasKitchen ，姐這個video簡直是完美！
感謝分享與教導！！！
真是內行人看門道，外行人看熱鬧，師父仔細一說，才知其中分別！！！
💖💖💖🙏🙏🙏
🫶🫶🫶👏👏👏
對薩姐的用心良苦與希望衆烘焙愛好者都能得心应手的成功做出完美的蛋糕的誠意，我在此衷心感谢/敬佩，此視频使我得益匪淺，再次感谢🙏🙏🙏🌹🌹🌹祝老师2021新年快乐🎁🎁🎁❤️❤️❤️
也祝您新年快乐
感谢萨姐，满满的干货，上周我分别做了古早、戚风和海棉，吃了一周的蛋糕
哈哈， 我家里天天蛋糕面包过剩
@@LisasKitchen joiòio
我的碓曾被戚风蛋糕给气疯了，但看了 Lisa 这视频，今早做了一个非常成功的戚风，开心得快疯了！谢谢您 Lisa❤️
我也替你高兴👍
Amazing class my dear lady. ThankYou very much. May God bless you now and forever for taking the time and love to teach this class for the world 🌎. 🌎
喜歡你說明比較的方式，讓我扎實的學到很多🙏感謝💕
word天！这个不同模具配料换算表格简直是宝典！比心！🥰💞
你比其他頻道都清晰，最重要你的內容很無私，真的希望我們做成功，你的文字內容打得很用心，你要繼續下去！
真心希望大家都能在家做出成功美味的蛋糕。
姐，您真是太貼心了！這個video把所有的details都詳細又簡潔的cover了！姐的videos 每一秒都讓我獲益良多啊。我到今天才知道原來自己一直做的蛋糕都是用了a combination of techniques for chiffon and 古早蛋糕！難怪一直都不太成功。今日全靠姐把我的錯誤都講出來了。真心感謝您啊！所以video裏所有 imbedded的廣告我完全沒有skip，全部看完了。支持姐！
太爱你了😂 多谢你的支持
@@LisasKitchen 我也好愛姐！❤️ 姐，加油啊！
This is a very good introduction to the 3 different types of sponge cakes. Loved the detailed explanations. Thank you for sharing the recipes as well as the baking details of the cakes. Can't wait to try them next!
#
這麼有愛的影片解析，不能不收藏、不能不分享，感謝感謝^^
萨姐，謝謝您喔😍第一次做戚風已經成功，沒有回彈，您亦非常細心仔細寫出蛋的重量，就算我是用中size蛋，亦可以跟從配方。又如您所提及要多加練習😊
厉害，第一次就成功👍
我喜欢萨姐的视频原因是：要点和为什么这样做的原因都讲的 很清楚
谢谢支持
This is the best cake video I've seen around! Points out all the details every beginner should know.
Hello Lisa, do you have a clip w English explaining/ talking?
谢谢萨姐的无私分享，太有用了！最后那个比例前半部分被广告挡住了而且关不掉，能麻烦文字再分享一下么，谢谢谢谢～～
00:22 可以看到
我太喜欢这集的视频了，清楚的说出这三种蛋糕的区别，太适合我这种新手了。
之前总是把戚风和古早搞混，非常清晰，步骤简洁易懂，配方清晰，收藏。
坐标英国。好详细讲解的真好！做过好多蛋糕，不是塌腰就是回缩，看了您的视频终于做成功了一个戚风蛋糕！看了您好几期视频，满满的干货！大部分都收藏了 准备慢慢学 😁。 太谢谢了
恭喜👍
不好意思请问你在英国哪里能买到低筋面粉呢？我找了很久都找不到，只有加了自发成分的中筋面粉
刚刚试了烤古早蛋糕，一出炉老公就一个人吃完了。 谢谢萨姐的分享。
干货满满的一期！最近按照萨姐的视频做的几个蛋糕都很成功。马上古早蛋糕做起来。弱弱的问一下，萨姐有没有做过新加坡的班兰蛋糕？我连班兰叶子都买了，可是我周围的小伙伴翻车翻得我到现在为止还没有动手。
很多网友让我出一期班兰蛋糕，只不过我要做的话只能用班兰精华，这边买不到新鲜班兰叶的
@@LisasKitchen 太好了，从萨姐的方子举一反三，很少失败。
第一次嘗試做蛋糕
照的薩姐的食譜跟步驟
結果超級成功的 ～ 好開心
謝謝薩姐❤️❤️❤️
太棒了！
想請教薩姐一個問題
我可否把古早味蛋糕配方中的牛奶更換成檸檬汁，烤出檸檬蛋糕呢？
我嘗試了全蛋法的海綿蛋糕
但我覺得口感比較粗🤔
Really like the detailed explanation and the English subtitles and instructions in description, thank you so much!
跟着教程第一次就成功了，味道超级好！！加了点蜂蜜味道像旺仔小馒头！！！感谢！！！
1:00 古早
5:00 戚風
8:00 海綿
喜欢萨姐的视频更喜欢他柔美的声音。请教萨姐蛋糕烤好后马上拿出来还是留在烤箱几分钟。我烤的蛋糕一开始烤的高高的之后就慢慢塌陷下来了。觉得每个步骤也都做的好好的。
我都是直接取出，请问你烤制的哪款蛋糕？ 一般来说温度过高或则和温度过低都会导致蛋糕出炉后回缩，我要看到具体照片才能判断。
太好了，谢谢萨姐的讲解和列出的表格，非常清楚。
非常喜欢你这个视频，很详细，我一直在想蛋白是怎么融进糊里面的，学到了🙏
Thank you for sharing and showing how to make these cakes. I baked chiffon cake for my mom birthday and following your step-by-step makes things easier and the cake turns out great. Everyone enjoys eating them too.
謝謝薩姐！正在愁這個星期天，是我和婆婆的生日，請了好多客人來。打算做一個裱花蛋糕。感恩遇到你的視頻，希望能成功！
打算就用海綿蛋糕+第三種奶油霜操作。祝我好運！
预祝您成功啊
萨姐太棒了 总是在我不知道做什么的时候突然来一个超棒的视频重新点燃对生活的热情😘
让大家一起烘焙起来😂
今天做了个9寸戚风，非常成功，出炉后凉好 脱模，一点都不塌陷，这是我做的最成功的一次😂
太棒了
字幕表格文档都做得非常用心 菜谱也非常实用 感谢！
Tried making chiffon cake using her method but was unable to get the smooth texture. Basically after adding the flour into the oil and milk mixture, the texture was beyond usable. Adding the egg yolk did not help to smooth out the mixture. I read somewhere that adding sugar into the oil and milk mixture first will help. So I tried that. It does help a little. But the best method for me so far, after experimenting many times with different order of mixing the egg yolk mixture, is to first mix the egg yolk with water, oil, sugar powder and a little salt, and then lastly add in the flour.
Whatever ingredient that is added first, please be sure not to overmix the flour. Adding sugar to the egg yolk mixture has no meaning to help to smooth the mixture.
一次過詳細講解3種基本蛋糕，更附上秘訣，多謝蕯姐😄
What a brilliant video - one of the best I have seen !!! Thanks for google translate 😅😅- translated the screenshots of the recipes & comparisons perfectly
今天嘗試古早味蛋糕，成功了，謝謝你的分享！
按這個比例做了一個古早 在裡面加了起司夾心 超級成功+好吃
照著薩姐的食譜做出了家人讚不絕口的海綿蛋糕！謝謝薩姐的分享
希望薩姐之後能夠出一個鮮奶油的抹面視頻，每次都是敗在鮮奶油抹面😭😭
我有几个抹面的视频，您可以参考一下，
th-cam.com/video/YDaXTxLIbns/w-d-xo.html
th-cam.com/video/PHajfV9zW-M/w-d-xo.html
th-cam.com/video/vlhV8Ir1p5A/w-d-xo.html
th-cam.com/video/fuZGK4wa508/w-d-xo.html
這麼厲害喔@Q@
Thank you so much for your generosity. You are a Leader! I cant understand the writing but i'll try learning the language
Thank you for this sharing! I've been wondering why r they so many version. And I personally always failed making traditional castella cake! Seems to have good rise, till cake cracks, and then sink down horribly when cooled... maybe it's my pan size is not suitable. Will try out your recipe soon and hope to be successful like u!
Glad it was helpful!
我是新手，做了好些個蛋糕，都搞不清楚有什麼區別，多謝薩姐🙏，現在一清二楚了😁
Thank you so much for sharing. You are really good in baking. Your videos are all very clearly explained giving us good tips as you go along. Learnt a lot from you. You are a great chef.
Thank you so much 🙂
如果我用微波爐加熱油來做古早蛋糕，應該用多大火力（ 微波爐）？
好棒的視頻，最近想做古早味＋海綿蛋糕
意外找到這麼用心解說詳細的影片，太開心了❤️
谢谢。我还有不同的古早味蛋糕视频，您可以去我的蛋糕playlist里看一下th-cam.com/play/PLY0n0Tj3qpfmHaqw4atF6nsSN6Z-VbMSi.html
謝謝薩姐細心的講解🙏對我這個初學者來說太有幫助了，謝謝🙏我做了兩次全蛋打發，打的過程中以為做足了，但誰知烤出來都是塌陷失敗收場，都不再敢做海綿蛋糕了。看了薩姐今次詳細的解說，給自己多一次機會再試做一次，希望能成功🙏
做蛋糕要注重细节，小小的一个细节有时决定成败，多做几次，从失败中汲取经验，很快就会成功的蛋糕。
萨姐这个视频太贴心了吧😍😍😍😍😍
＋1無私的分享
我也想说太贴心了
谢谢用这个方子做了古早ﾉ☀超级容易成功成功 我爱吃甜一点的糖会加多一点
感謝蕯姐！這個説明真的太有用了🙏🙏😘
I am eating the castella cake now and it is sooo good. Thank you so much for the wonderful recipe.
Hi Lisa.. thank you for your details explanation and guidance. It is so good to learn from you.
Keep up your good work.
Happy New Year to you and families.
Will keep following you for your new video..
Thank you so much and happy new year!
哈哈哈哈哈 “刚刚入坑的…” 又形象又幽默，对我这样的新手正合适😂
謝謝薩姐詳細講解👍🏻❤。
我這個烘焙新手，長知識了。
希望你们能从中获益。
Thank you so much for giving away in-depth information, very educational. Truly great to understand the science behind rather than blindly following steps. Sometimes under or over can result in failed attempts. Though I don't understand the language, I found my mentor. I had been checking baking videos since 15 yrs and her videos are lottery. I need to subscribe asap and don't want to miss a drop. Love from India and housewife who bake for family.
薩姐講解好詳細，長知識了，謝謝薩姐😊
Thanks for the video. I'm a beginer and always mix up different types of cakes 😂
I love your recipe and very clear explanation!!!! Thank you so much dear ❤️❤️❤️👏🏼👏🏼👏🏼👏🏼💕💕💕👍👍👍
真的非常的受用，看您的視頻受益良多。
感謝無私分享❤️❤️❤️❤️❤️❤️❤️❤️
动听的声音，详细的讲解。必须点赞，谢谢分享。
Very nicely explained.. but the table which have shown in video can be that in English...and your name is in another language so I cannot search your videos...
获益良多！！ 太谢谢你了萨姐！🙏🏼🙏🏼❤️
不客气啊
YOU R THE BEST,MISS,THANKIU SO MUCH FOR TELLING THE MISTAKES WHILE BAKING AND MAKING
Hi Lisa, thank you for your recipes! Your instructions are always well-explained and comprehensive. When baking these cakes, is it ok to use fan-forced (convection) oven?
If you have to bake at multi-racks, you can use fan-forced mode. Otherwise, you don't need to use this mode. If fan-forced mode is used, please adjust the baking temperature 20 degrees celsius lower.
@@LisasKitchen f
谢谢萨姐，很喜欢你的讲解，讲得很祥细易懂，今天做了.很好吃😋
萨姐解释得太好了 :)
真是太棒的視頻以及說明！ 請問1. 麵粉是中筋麵粉嗎 2. 配方是否可以用杯， spoon 來表示嗎？ 謝謝！ 期待你的回覆
1，面粉都是低筋面粉
2. 我们这边很少用cup来计量，比如我配方中用35克面粉， 1 cup = 120g面粉，比1/4 cup多一点，不知道该如何表达可以精确一点呢？
谢谢讲解，都不知道3个是不一样的。😀
萨老师， 一级棒👍👍👍 谢谢您的细心分解说明， 这下子可明白咯，不用在被这三种蛋糕搞乱咯
原来戚风是最不麻烦的
How many ingredients are needed for the sponge cake if I want to use a 20x10cm pan?
太详细了，谢谢萨姐的耐心讲解🌹🌹👍👍
Best video for differentiating the types of cakes and also having ingredients with amounts
入坑的，哈哈哈哈哈哈，我要进坑了
多谢分享！清晰明了，受益匪浅，终于搞清楚了！🥰
OMG I love your channel!! You are answering all my baking questions. Thanks!!
Thank you so much.
謝謝妳,超級清楚！！！ 而且說明&作法超俐落, 很欣賞！！！
謝謝分享，真的太詳細了🙏想問下如果烤8吋的戚風蛋糕應該用多少度和多少時間呢？
温度不用改变，140-145度左右均可。 时间大约45-55分钟左右，最终以竹签插入蛋糕中央来确定是否烤熟，出来竹签完全干净就是烤熟了
Hi Lisa . Thank you a lot for you effort in making this video.. i learnt new things today from you. Informative enough 💕
非常详细说明和实用，谢谢萨姐。之前做的伯爵红茶戚风蛋糕也很好吃😋
才知道這三種是不同的，個人最喜歡戚風蛋糕的口感
影片很好，沒有多餘廢話、速度也剛好！
Even though it is quite hard to read the subtitle while watching your vid and absorbing your process, i still find it great because of how you present and explain it, New Subs here! I have a question though, is the oven both heated at top and bottom?
Thanks for your subscription. The oven is heated at top and bottom.
这一集内容真的很不错，感谢萨姐！
真的好喜欢吃古早，做了好多遍
终于知道区别了，谢谢up主
Hello Lisa!Yhank you so very much for these recipes with all the detailed information and explanation... it's really helpful for beginners like me to know and understand the baking hacks for trying to make these cakes ! Thanks a lot for teaching ☺️ But i did not get the part where you mentioned (in the video)how to adjust the racipe according to different pan sizes in English language.😢So will you please tell me that how to adjust the racipe for different pan sizes in English??Ot will be really helpful if you answer my question 🙏 Thanks again for this wonderful video ☺️
I am so sorry that I didn't put the English version in the video. I can't upload the form format in the comment box. If you leave your email and I will send it to you.
萨姐解释得很清楚，谢谢你
So which is best?
Hi Lisa - love your videos and I've managed to bake a couple of your cakes in particular the swissrolls successfully. Any chance you'll be able to provide the comparison table for these cakes in English please? Thank you
Not OP, but the comparison table can roughly be translated as follows:
(Chiffon Cake / Castella Cake / Sponge Cake)
1. Method: Beat egg whites and yolks separately / Beat egg whites and yolks separately + Cooked flour + Water bath / Beat whole eggs
2. How long to beat egg whites or whole eggs: Stiff, dry peaks / Firm, moist peaks / Till figure-8 remains visible on surface of batter
3. How much batter should fill the mould: 60 - 70% / 80% / 80%
4. Baking temperature (reference only): 140c for 40min, then 160c for 5min / 140c for 50min, then 160c for 10min / 150c for 40min, then 160c for 5min
5. Need to cool upside down? : Yes / No / No
感謝薩姊，你的教學太棒了，照著做戚風，裸吃都好吃
这个方子太牛了 我第一次做就成功了
講解得好詳細喔！超實用