Dear @Yummy Yummi can you tell mr Why is my cheesecake dense at bottom like a pie for the part where there is water and the rest is just meringue cloud. It fills like sediments of two separate layer 😢 someone help pls. And I used single cake mould so no chance of water leakage
hello, I have done exactly the same but my cake dose not rise do I need to add baking soda to rise the cake? can I just use regular flour to bake this cake?
It came out perfect every time. Couple points as reminder: (1) egg white - a little bit harder than soft peak but not hard peak (2) no matter your baking pan is non stick or not, you have to grease the side of the pan to allow the batter rise up properly (3) adjust the temperature accordingly, each oven is different. For example: mine is conventional oven. 375F 15 min -> door open 2 min->300F 20 min ->door open 1 min ->250F 15 min -> door open 1 min -> 220F 10 min (4) The most important step. Do not preheat your oven for too long. Once your batter is ready and put it in the oven immediately or your batter will become denser. Hope this information help you guys. The first time may not came out great that is normal of making this type of cheesecake :)
I’ve master this cake for so long. Have tried many different recipes and baking tips. But yours came out the best. Softest cake I have ever made. I realized that you used less flour compare to other recipes. I patiently beat the egg white in the medium speed this time. It came out perfect just like yours. Thanks for the recipe and baking tip.
I think it's the tray come with your oven when you bought a small oven. If you have a big oven, use the tray a bit bigger than the cake's mould @@logicgirl2011
the last time when she said open the oven door to reach 230 then bake for 25min and rest it in the oven, does it mean rest in the oven at 230 or turn off the oven and rest. while it is resiing should i leave oven dooor open.? should i wait until the oven is cool to rest it inside..?can you enlighten me please..
I made this for thanksgiving and your recipe did not make enough for a 6x3 inch pan. I think maybe because the meringue didn’t multiply enough as it should. However I did continue and my cake did not rise as much but to my surprise the inside did bake correctly. It was delicious. Tip: 1. Preheat your oven before you start doing anything else. The inside of oven needs to be evenly hot. 2. I believe she only used 50g of sugar but looking at the video I thought she was putting in 50g of sugar each time. 😂
I've tried this Japanese style cheesecake from different recipes nearly 10 times...each time with varying result. The tip about first baking at high temperature is the trick I needed to get the nice hard crust. I always knew the baking process and whento manipulate the heat was crucial to making a good souffle, but this video really went through the steps so I can replicate. Thank you, your recipe turned out great. Now I just need to apply the baking technique to the other recipes.
Hola Yumi, me encantó esta receta y no perdí tiempo en hacerla tal como me lo mostraste en el video, pero se me agrietó la superficie. Y esperé a que se pusiera marrón caramelo y dura la costra, luego baje la temperatura a 110 , pero volvi a verla y se me agrieto. Pienso que tal vez la coloqué en el medio de mi horno, y me han dicho que para que esto no seceda(agrietarse) que la coloque en la parte de abajo del horno. Pero creo que no esperé tampoco los dos minutos con la puerta abierta del horno para que bajara la temperatura.😢
Hi i need to know, it’s written “open the door for about 2 minutes to cool to 150 degrees “ it’s mean when i open the door i decrease to 150 degrees and wait for 2 minutes and then close and baked again for 20 minutes right? I really want to try your recipe because i love cheese cake so much 🥰
No entiendo 😔 ¿cuántos minutos en total se deja dentro del horno? Por que yo lo entiendo de esta manera: La primera parte es durante 15 minutos a 383°F La segunda es 20 minutos a 302°F La tercera 25 minutos a 230°F ¿ cuánto tiempo en total se deja en el horno??😔😔😔
383°F 15 min→open the door 2min->302°F 20 min→ open the door 1min-> 266°F 20 min→ open the door 1min-> 230°F 25 min→rest in the oven 10 min, about 94min😊
Hola Yummy, lo primero es felicitarte y darte las gracias por tus vídeos, te agradecería que me contestases a unas preguntas: La harina es solo 16 gramos? Cuando dices que la mezcla de queso fresco, mantequilla y leche este fria, te refieres a alguna temperatura en especial? Cuando dices batir a velocidad media, en una batidora de 5 velocidades, es mejor batir a velocidad 3 que en velocidad 2? Cuando dices abrir la puerta del horno, es totalmente abierta o solo un poco entreabierta? Gracias de nuevo y espero tus respuestas
I am a viewer of your works from Iran, all of them are excellent and I am very curious to know how the cakes of this model without baking powder puff? ❤😊❤😊
If you are attempting to make this awesome recipe, here are some recommended changes to ensure the cake rises properly: *note: I didn't realize that some of this information was in the video description in Chinese, so my apologies if this is redundant info :) 1) Do not use a springform pan, or anything that detaches. Use a solid 6-inch cake mold WITHOUT a detachable bottom. If the mold can detach into multiple parts, the water will leak in during baking, guaranteed. This will prevent the cake from rising. 2) Beat the egg whites more than shown in the video to incorporate more air and create a fluffier cake. 3) BARELY FOLD THE MERINGUE into the batter. Do not mix it much, just enough until incorporated. If you mix too much here it will remove the air you blended into the egg white meringue and the cake will not rise. You will end up with a pancake if you overfold. 4) Unlike other cakes, do not drop the mold onto the counter to release bubbles or air. You want to maintain the air inside the batter so that the cake rises alot and becomes very fluffy. 5) Ensure the bottom of your cake pan/mold has a FLAT bottom and not a textured or patterned bottom. Sometimes textured pans allow air to escape from the bottom and it will leave the cake which will cause it to rise less. 6) At 2:29, don't leave the area when you turn on your stove. Stay near the bowl until the water starts to barely make a boiling sound, then remove from heat immediately. If you leave the area, the mixture will overcook, curdle, and mess up your cake.
you're right i used last night that detachable bottom pan. and my cheesecake was wet inside. the first one i made was perfect because i don't use that kind of pan. the second cheesecake was not good. 😅lesson learned for me don't use the detachable pan again
Hi, may I know what brand of the baking pan are u using? It's nonstick, right? I have tried with nonstick pan, but I noticed the cake didn't raise much compared to your video, although the cake still fully cook and come out nicely. I am wondering what is the problem that my cake didn't raise much and sink back like yours? TQ.
Hello, this mold is nonstick,but it has been discontinued now, this cake can bake with nonstick mold, the cake does not raise, I think the reason is the meringue is deflated.😊
Hola, Yummy lo primero es felicitarte y darte las gracias por tus vídeos, son increíbles Tengo varias preguntas tengo un molde cuadrado de 7x7x3 pulgadas doblo las cantidades y ya está, es correcto? La cantidad de harina es solo 16 gramos es correcta? La vez que lo he hecho, doblando las cantidades, la mezcla de todos los ingredientes es bastante liquida, muy poco espesa, es así? Puedo sustituir el zumo de limón por 1/4 de crémor tártaro? Para estabilizar mejor las claras? Cuando dices velocidad media, mi batidora tiene 5 velocidades, sería en la posición 3? Se que son muchas preguntas, pero creo que habrá muchos seguidores que creo que le irían bien tus comentarios, muchas gracias de nuevo y un saludo, espero tus respuestas, se me olvidaba por debajo del cheesake le faltó tal vez un poco más de tiempo de horneado pero de sabor increíble y de un día para otro gana en sabor.
I’m kinda lucky when successful in the first try, the cake is gorgeus and táty although i used all purpose flour. However, i dont know why i used only 118g cream cheese and 38g egg yolks, others are the same but it’s thicker than yours when i mixed the flour, i have to put more milk to have a smoother mixture. I guess maybe because the cream cheese i used is thicker (i used Zelachi but better use Anchor)? Luckily, the final resulf is still amazing. Thank you for your recipe!!!
Thanks for your recipe, the cake is delicious. I tried it twice, but both times the cake was cracked very big, the cake bloomed like a flower. I have a thermometer in the oven so I know the oven temperature is pretty standard. The first time I didn't read the comments, so I used 80° hot water to bake in a water bath. The second time I used cold water. And both times, the result was that the cake was cracked very big. What do you think could be the cause?
Leave a grab with the door with an towel or something after the first 15 minutes. Too much pressure in the oven causing the cake rise too much and it cracks.
Place your cake in the lower racks of the oven. If you place it at medium height when it starts rising in height it might get too close to the heating source at the top of your oven and that might also cause cracking at the top.
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/tr.png)
![[Japanese souffle cheesecake] Chef patissier teaches vol.2](http://i.ytimg.com/vi/sZLhkJ9YoPc/mqdefault.jpg)
[蛋糕]日式輕乳酪蛋糕|梳乎厘芝士蛋糕|日式芝士蛋糕|舒芙蕾起司蛋糕|Japanese Souffle Cheesecake Recipe
材料 : (6吋, 1000ml)
忌廉芝士/奶油奶酪/奶油起司 ...................................120g
牛奶 ...........................................100g
無鹽牛油/黃油/奶油 ..................................25g
低筋麵粉 ............................16g
粟粉/玉米澱粉 ...............10g
蛋黃 ......................................46g
雲尼拿香精/香草精 .........................少許
蛋白......................................92g
糖.............................50g
195 °C15分鐘→開門2分鐘→150 °C 20分鐘→開門1分鐘→130 °C 20分鐘
→開門1分鐘→110 °C25分鐘→爐內悶10分鐘
ingredients:(6 inch, 1000ml)
cream cheese ...................................120g
milk ...........................................100g
unsalted butter ..................................25g
cake flour ............................16g
corn starch ...............10g
egg yolk ......................................46g
vanilla extract .........................a little
egg white......................................92g
granulated sugar.............................50g
383°F 15 min→302°F 20 min→266°F 20 min→230°F 25 min→rest in the oven 10 min
筆記:
-最好用密底的模具, 確保蛋糕底不會進水
-芝士糊涼了才可以加入蛋黃, 否則蛋黃會被燙熟
-芝士糊過篩, 烤出的蛋糕口感更細膩
-蛋白先冷凍15分鐘, 打出來的蛋白霜更穩定, 更細膩
-蛋白打至大垂勾即可
-室溫水入爐, 高約2cm即可, 不要太多, 多水難上色, 烤的時間要更久
-烤好後留在烤箱10分鐘才取出
-出爐放涼至不再下降, 邊邊離模才脫模
-蛋糕放冷藏一晚, 口感更好
-食譜給出的是我家烤箱的烤溫和時間, 只供參考, 要根據自己烤箱的脾氣調整,烤法: 先高溫定形(高溫時間最好在15分鐘內), 使表面上色, 形成硬殼, 再慢慢逐步降溫把蛋糕烤熟
-降溫方法可以像我這樣直接打開爐門, 或者在爐門夾隔熱手套
-不爆面, 不縮腰, 不皺皮要訣:先上色, 成硬殼, 慢慢升, 慢慢降, 不要升太高
爆面原因：
-蛋白打太硬
-爐溫太高
-烤箱密封性太好
-水不夠多
縮腰原因：
-蛋白打太軟
-烤的時間不夠
-升高和下降的速度太快
-蛋糕糊裝太滿
-乳酪加熱時太高溫
-抹油不夠
表面皺皮的原因:
-表面隆起的弧度太大, 放涼就會皺皮
-表皮烤的不夠乾, 硬殼不夠硬
-蛋白打得太軟
-烤好後停留在爐內太久,或室內環境太潮濕, 受潮了
出現布丁層原因：
-蛋白霜消泡了
-沒有攪拌均勻
-過度攪拌
00:00-00:17 開場
00:17-00:57 模具防粘
00:57-04:17 製作芝士糊
04:17-06:07 打蛋白
06:07-07:37 蛋糕麵糊
07:37-08:50 烘烤
08:50-11-44 成品
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下次不跟你焗的方式了，蛋糕裂開 🙄
Dear @Yummy Yummi can you tell mr Why is my cheesecake dense at bottom like a pie for the part where there is water and the rest is just meringue cloud. It fills like sediments of two separate layer 😢 someone help pls. And I used single cake mould so no chance of water leakage
@@misshaz212511:44
hello, I have done exactly the same but my cake dose not rise do I need to add baking soda to rise the cake? can I just use regular flour to bake this cake?
جربتها مرات عديدة لكن لا تنضج من الاسفل ماهو السبب
It came out perfect every time. Couple points as reminder: (1) egg white - a little bit harder than soft peak but not hard peak (2) no matter your baking pan is non stick or not, you have to grease the side of the pan to allow the batter rise up properly (3) adjust the temperature accordingly, each oven is different. For example: mine is conventional oven. 375F 15 min -> door open 2 min->300F 20 min ->door open 1 min ->250F 15 min -> door open 1 min -> 220F 10 min (4) The most important step. Do not preheat your oven for too long. Once your batter is ready and put it in the oven immediately or your batter will become denser. Hope this information help you guys. The first time may not came out great that is normal of making this type of cheesecake :)
My maringue was watery 😅 how can I make one?
@@relitan.lolong7316 make sure your bowl is grease free. Add a few drops of lemon juice or a pitch of cream of tartar to stabilize the egg white.
Obrigada
I’ve master this cake for so long. Have tried many different recipes and baking tips. But yours came out the best. Softest cake I have ever made. I realized that you used less flour compare to other recipes. I patiently beat the egg white in the medium speed this time. It came out perfect just like yours. Thanks for the recipe and baking tip.
🥰❤️🌹
Hi. What is the dimension of the baking tray?
I think it's the tray come with your oven when you bought a small oven. If you have a big oven, use the tray a bit bigger than the cake's mould @@logicgirl2011
the last time when she said open the oven door to reach 230 then bake for 25min and rest it in the oven, does it mean rest in the oven at 230 or turn off the oven and rest. while it is resiing should i leave oven dooor open.? should i wait until the oven is cool to rest it inside..?can you enlighten me please..
Is it very sweet or more eggy. I imagine this being a very sweet decadent treat
我又重做了一次用的代糖，严格按照温度时间，烤箱中层，终于做出来很漂亮的蛋糕了，色香味俱全真的好棒。是我用过最完美的配方。
請問Shiga Chen 糖全部都改代糖是嗎
謝謝您
感謝你的食譜，你分享的細節好詳盡，我試跟著做，結果非常成功，成品好漂亮（雖然第一次失敗了，因為第一次打的蛋白霜沒有很綿密幼滑，出爐後收縮及出現布丁層，而且拌入蛋白的時候沒有拌均勻）
謝謝你分享的食譜！早上跟著配方做了一個！即時吃了一件已覺非常美味！ 放雪櫃8小時後吃！更加非常美味！從未吃過那麼美味的芝士蛋糕！
喜歡就好，感謝你的反饋🥰
播主非常耐心温柔。很有修养很善良啊❤。 蛋糕本来就是对温度很敏感的，我铁姐妹手把手在我家教我，试过几次烤箱温度和时间，我终于才会了基础的戚风蛋糕，但是蛋糕始终爆面，我也是天天干活的老主妇了…..烤箱的脾气不一样。感谢播主的分享。❤
謝謝你！🙏🥰🌹❤️
I made this for thanksgiving and your recipe did not make enough for a 6x3 inch pan. I think maybe because the meringue didn’t multiply enough as it should. However I did continue and my cake did not rise as much but to my surprise the inside did bake correctly. It was delicious.
Tip:
1. Preheat your oven before you start doing anything else. The inside of oven needs to be evenly hot.
2. I believe she only used 50g of sugar but looking at the video I thought she was putting in 50g of sugar each time. 😂
The pure white of the cake when it's demolded is the definition of satisfaction.
你的日式輕乳酪蛋糕太美了,我要跟你學習,多謝老師指教；分享❤
Madame vous êtes un. Grand Chef ! Merci a vous….!
Merci !🥰❤️
這個配方真的很好吃～試做之後很成功喔！口感入口即化超級棒👍
謝謝你的反饋🥰我媽媽最喜歡這款了😊
網路上食譜這麼多, 好不好吃或是能不能做成功都無法得知, 最好是能有已經做過的人分享
謝謝你!
一開始的195度烤上面是完整的但是從旁邊會裂開，第二次我用180度烤還是從側面裂開請問要怎麼改善呢？
yummy
Your tiny food looks perfect 🎨 The realism and artistry are extraordinary 👌
你的蛋糕像藝術品，真捨不得吃呀！多謝你的溫馨提示，一定要學做。
完美的蛋糕加上神級的秘訣！謝謝老師無私的分享！看了一次又一次！❤️
謝謝你🥰
谢谢你的温度和烘烤掌握教学，我刚才试做了一份，真的很漂亮，和我以前烘烤的手法比起来，以前的会皱皱的😂
實在太好了，多謝你的留言🥰
@@yummyyummy2549 请问有IG可以follow吗？😉
@@rickyrui7211 instagram.com/0yummy.yummy0/
这个配方真的非常完美。我在基础上又加了一些柠檬汁（另一个配方说是1勺白醋，我挤了半个柠檬代替），我觉得口感更佳。
какая красота🤗спасибо за пошаговый рецепт❤️
تاسو ډیر ښه پخلی کړی او په ډیره اسانۍ سره درس ورکوی. ستاسو د مینې او مینې څخه مننه😊❤
這是我看過最美的輕乳酪蛋糕～讚👍
過獎了，謝謝你🥰
اشكرك يا سيدتي كثيرا . هذا عمل رائع وكيكة فوق التوقعات .. اللذة والنشوة والقوام .. ❤
你的作品都好美喔！這個輕乳酪看起來太好吃了😋很期待趕快跟著做看看
謝謝你🥰輕乳酪真的很好吃，我媽媽最喜歡了
И в горячем и в холодном виде вкусный! Обожаю этот чизкейк!❤❤❤❤❤❤❤
А я никогда не ела чизкейк не в горячем не в холодном виде и даже не знаю, что такое чизкейк.
I've tried this Japanese style cheesecake from different recipes nearly 10 times...each time with varying result. The tip about first baking at high temperature is the trick I needed to get the nice hard crust. I always knew the baking process and whento manipulate the heat was crucial to making a good souffle, but this video really went through the steps so I can replicate. Thank you, your recipe turned out great. Now I just need to apply the baking technique to the other recipes.
非常詳細👍👍
Thank you so much, I’ve followed this video three times and I think now I’ve mastered it🎉❤ great recipe, great colour and great texture
Thank you for your comments, so excited to hear you love my recipe!🥰❤️🌹
@@yummyyummy2549 ممكن ترجمة مقادير بالعربي
do you use a convection oven?
按照您的食譜來做，輕乳酪蛋糕跟可麗露都很成功，謝謝您無私的分享❤️
多謝支持！你的留言給我很大的鼓勵！🥰❤️🌹
Thank You for recept 💛
Hello from Ukraine 🇺🇦
Have a nice day 🌹🌹🌹
感谢你的分享，包括这么多备注的细节，好用心。明天我就试一下。你做的太完美了🤩
謝謝你🥰🥰
Thanks for the baking tip. I'll definitely try this technique later. Usually i baked at 120°C (20mins) -> 150°C (15mins) -> 110°C (40mins)
👍🏻😊
Is this convection or regular bake temperature? thanks
yummy
The cooking time is really this long?
Amazing!! May i know the size of the pan you used, please? Thanks!
The colour and texture are very beautiful. Thank you for the recipe.
Thank you so much!🥰
這是我看過最美的作品
誇獎了，謝謝你😊
同意👍
@@maymay2254 謝謝你🥰
sou brasileira vou aprende fazer está receita. de bolo.adorei gratidão 🙅❤⚘⚘
Wow, el pastel se ve espectacular y estaré muy pendiente de tus próximos videos y gracias por compartirlo
Thank you!🥰🌹❤️
people who teach us creating these fluffy delectables deserve a good place in heaven 🙏👑
I'm sooooo excited to try this super soft, fluffy and delicious recipe of yours. Thank you for sharing! God bless you more, your family and channel!💚
Thank you so much! 🥰🥰
Please help me to bake this I cant bake well by myself
@@John-f26 .
❤❤❤
@@John-f26😂
超級漂亮！
Thank you!🥰🌹❤️
太感謝了。試了幾種配方，最後還是參考您的配方，用氣炸鍋烤出口感、風味和外型兼俱的蛋糕。
謝謝你的留言🥰請問你氣炸鍋用什麼溫度, 有水浴嗎?
@@yummyyummy2549算是半水浴吧，量米杯8成滿的水，最後水會烤乾，195度時有蓋錫箔紙，150度時，拿掉錫箔紙上色，130度以下就不會影響表層顏色了。
@@oliverchiang5532 感謝你的回覆, 這樣可以給想用氣炸鍋的朋友作參考🥰🥰🥰🥰🥰
@@oliverchiang5532只有氣炸鍋度數，沒有時間參考？
Hola Yumi, me encantó esta receta y no perdí tiempo en hacerla tal como me lo mostraste en el video, pero se me agrietó la superficie. Y esperé a que se pusiera marrón caramelo y dura la costra, luego baje la temperatura a 110 , pero volvi a verla y se me agrieto. Pienso que tal vez la coloqué en el medio de mi horno, y me han dicho que para que esto no seceda(agrietarse) que la coloque en la parte de abajo del horno. Pero creo que no esperé tampoco los dos minutos con la puerta abierta del horno para que bajara la temperatura.😢
Hi i need to know, it’s written “open the door for about 2 minutes to cool to 150 degrees “ it’s mean when i open the door i decrease to 150 degrees and wait for 2 minutes and then close and baked again for 20 minutes right? I really want to try your recipe because i love cheese cake so much 🥰
Yes, right😊
Mashallah Tabarkallah thank you for sharing 😊
Cảm ơn bạn tôi đã làm chưa được đẹp như bạn nhưng bánh rất ngon
视频拍得完美！太棒了🎉
i tried this recipe yesterday afternoon and it will be polished off by breakfast. 😁😁
Wow~Such a delightful breakfast!🥳👏🏻😋
Looks great and sure even more good to eat and cherish
Thank you for this recipe! ❤️❤️❤️
Looks Fantastic! Thanks for sharing!🤗
谢谢您的作品很完美，我必定好好做出来。❤️❤️
謝謝你，期待你的作品😊
@@yummyyummy2549 aaaa,
@@yummyyummy2549 1
Really good video.. Cake looks very soft.. Will try to make this recipe... Thank you for the video
Maravillosa, gracias!!!!!
Thank you!🌹❤️🥰
Thank you Miroko❤❤😊😊
天啊，这个作品也太漂亮了，鼓掌👏🏻
謝謝你🥰
Wonderful Cheescake Japanese👏👏👏👍
Thank you!🥰❤️
이 레시피 개꿀 곱나 맛있음 ㅋㅋㅋ 감사해용♡
做得好好靚好吸引
多謝你🥰
No entiendo 😔 ¿cuántos minutos en total se deja dentro del horno? Por que yo lo entiendo de esta manera:
La primera parte es durante 15 minutos a 383°F
La segunda es 20 minutos a 302°F
La tercera 25 minutos a 230°F
¿ cuánto tiempo en total se deja en el horno??😔😔😔
383°F 15 min→open the door 2min->302°F 20 min→ open the door 1min-> 266°F 20 min→ open the door 1min-> 230°F 25 min→rest in the oven 10 min, about 94min😊
@@yummyyummy2549 Muchas gracias.☺ Saludos desde México- Tamaulipas, Matamoros ❤
It's perfection!!! Thank you for sharing this video!!!
Thank you so much!🥰❤️
Hola Yummy, lo primero es felicitarte y darte las gracias por tus vídeos, te agradecería que me contestases a unas preguntas:
La harina es solo 16 gramos?
Cuando dices que la mezcla de queso fresco, mantequilla y leche este fria, te refieres a alguna temperatura en especial?
Cuando dices batir a velocidad media, en una batidora de 5 velocidades, es mejor batir a velocidad 3 que en velocidad 2?
Cuando dices abrir la puerta del horno, es totalmente abierta o solo un poco entreabierta?
Gracias de nuevo y espero tus respuestas
ten en cuenta que si pones las yemas de huevo en la mezcla caliente coagula.
I am a viewer of your works from Iran, all of them are excellent and I am very curious to know how the cakes of this model without baking powder puff? ❤😊❤😊
太美了😍
一定很好吃😋
謝謝你🥰
Hello, thank you for your recipe, I wanna try it. But i have a question, cream cheese needs to be sweet or not? Like Almette or Mascarpone,?
Thank you for the baking tips, especially the how not to crack one 🥰 really appreciate it.
Thank you, so glad to hear it!🥰
Mine is always cracking:( . Can you show me how not to cracking it when I bake the cheesecake?
很想試做！ 謝謝分享！ 😊👍👍
期待你的作品🥰
哇! 這個蛋糕表面的色澤和光滑度也太美了! 希望我能做成功!
請問烤箱的層架離頂端是多少距離, 我做了好幾個食譜, 不是上色不了, 就是裂開來了
謝謝!
我是放在接近底層的，如果烤箱小，見議爐溫要調低一點哦😊
@@yummyyummy2549 非常感謝您的回覆!
Maravilhoso, tem até o barulho parabéns! 🎉 👏🇧🇷
If you are attempting to make this awesome recipe, here are some recommended changes to ensure the cake rises properly:
*note: I didn't realize that some of this information was in the video description in Chinese, so my apologies if this is redundant info :)
1) Do not use a springform pan, or anything that detaches. Use a solid 6-inch cake mold WITHOUT a detachable bottom. If the mold can detach into multiple parts, the water will leak in during baking, guaranteed. This will prevent the cake from rising.
2) Beat the egg whites more than shown in the video to incorporate more air and create a fluffier cake.
3) BARELY FOLD THE MERINGUE into the batter. Do not mix it much, just enough until incorporated. If you mix too much here it will remove the air you blended into the egg white meringue and the cake will not rise. You will end up with a pancake if you overfold.
4) Unlike other cakes, do not drop the mold onto the counter to release bubbles or air. You want to maintain the air inside the batter so that the cake rises alot and becomes very fluffy.
5) Ensure the bottom of your cake pan/mold has a FLAT bottom and not a textured or patterned bottom. Sometimes textured pans allow air to escape from the bottom and it will leave the cake which will cause it to rise less.
6) At 2:29, don't leave the area when you turn on your stove. Stay near the bowl until the water starts to barely make a boiling sound, then remove from heat immediately. If you leave the area, the mixture will overcook, curdle, and mess up your cake.
thank you for your useful notes 😍
I believe every single word you said.
you're right i used last night that detachable bottom pan. and my cheesecake was wet inside. the first one i made was perfect because i don't use that kind of pan. the second cheesecake was not good. 😅lesson learned for me don't use the detachable pan again
make video man！no talking.
Thank you!
Made this today, came out perfect.
Wow that looks amazing 😍😍 you are a great baker 😍
Thank you 😊
Thank you for your excellent recipe!
請問這個用氣炸鍋烤可以嗎
如果不是吃視覺的（眼睛先吃）
可以用氣炸鍋烤，但是成品會非常可怕（開裂）
所以建議用烤箱水浴法來烤，成品表面比較漂亮，不太會開裂
我做輕乳酪蛋糕已經失敗5-6次了😂
The most spectacular cheesecake I've ever seen....😋😋😋
Hi, may I know what brand of the baking pan are u using? It's nonstick, right? I have tried with nonstick pan, but I noticed the cake didn't raise much compared to your video, although the cake still fully cook and come out nicely. I am wondering what is the problem that my cake didn't raise much and sink back like yours? TQ.
Hello, this mold is nonstick,but it has been discontinued now, this cake can bake with nonstick mold, the cake does not raise, I think the reason is the meringue is deflated.😊
@@yummyyummy2549 🤔🤔🤔 let me pay more attention on beating the meringue as well as the mixing process 🙃
Hola, Yummy lo primero es felicitarte y darte las gracias por tus vídeos, son increíbles
Tengo varias preguntas tengo un molde cuadrado de 7x7x3 pulgadas doblo las cantidades y ya está, es correcto?
La cantidad de harina es solo 16 gramos es correcta?
La vez que lo he hecho, doblando las cantidades, la mezcla de todos los ingredientes es bastante liquida, muy poco espesa, es así?
Puedo sustituir el zumo de limón por 1/4 de crémor tártaro? Para estabilizar mejor las claras?
Cuando dices velocidad media, mi batidora tiene 5 velocidades, sería en la posición 3?
Se que son muchas preguntas, pero creo que habrá muchos seguidores que creo que le irían bien tus comentarios, muchas gracias de nuevo y un saludo, espero tus respuestas, se me olvidaba por debajo del cheesake le faltó tal vez un poco más de tiempo de horneado pero de sabor increíble y de un día para otro gana en sabor.
漂亮的蛋糕
謝謝你😊
老師您好，感謝您分享，想請教開爐門2分鐘是把爐門完全打開？還是開一個縫？是降到下一階段溫度就關爐門？還是開滿2分鐘才關爐門呢？因為影片沒有拍到這部分，所以想了解
我是完全打開的，不一定要兩分鐘，只要降到所需溫度就可以😊
@@yummyyummy2549 謝謝老師😊
Wow!😮🎉 The best! OMG!👏👏👏👏😍Thank you!🌹
Hola maravilloso, tu sello es genial, en que tienda lo mandastes a hacer? Gracias, saludos desde Venezuela
I bought it from taobao.😊
Thank you for recipe 🎉🎉🎉🎉
Perfect👍👍👍
謝謝你😊
Wow… The cake is perfect and delicious 😋😋😋😋
因為我按照你的溫度，ㄧ是前15分沒有上色，二是裂開，後來底火降到110，蛋糕會烤不熟，然後會從邊緣開口笑，還有請問要放最下層還是中層呢？因為放下層195還是不上色呢！
我是放中下層的，這裡提供的是我家烤箱的溫度和時間，只可以作參考，烤法才是重點，每個人都要和自己的烤箱磨合，調整出適合自己烤箱的溫度和時間哦😊
-烤法，先高溫上色，再轉低溫慢烤，高溫時間不要太久（高溫時間盡量在10～15分鐘内），上色就轉低溫，低溫烤時每隔一段時間要降溫（也可以試試夾手套）
開裂原因：
-烤箱密封性太好
-蛋白打太硬
-爐溫太高
-水不夠多
@@yummyyummy2549 bạn nướng tầng giữa phải không ạ?vui lòng hồi âm ạ ❤️
cake look so yummy thank for share
Thank you!🥰
您好！好想学做这么精致的蛋糕。请问你用的蛋糕模看上去不是tin的？是陶瓷的吗？我想在我本地找找能否买到像你的一样。如果买不到我目前只有tin的，是否需要调节烤的温度等等呢？谢谢您的指教！
這個只是普不粘的，不是陶瓷，這款現在已經停產。其實烤法和溫度比較重要，模具影響應該不大😊
@@yummyyummy2549 谢谢你的回复。好的！我多注意烤法和温度。谢谢你的专业指导！还有喜欢你的印章😊
@@yummyyummy2549 您好！我忘记问你用的蛋糕模是多大的呢？谢谢！
@@helenliang6508 六吋，容積約1000ml😊
I’m kinda lucky when successful in the first try, the cake is gorgeus and táty although i used all purpose flour. However, i dont know why i used only 118g cream cheese and 38g egg yolks, others are the same but it’s thicker than yours when i mixed the flour, i have to put more milk to have a smoother mixture. I guess maybe because the cream cheese i used is thicker (i used Zelachi but better use Anchor)? Luckily, the final resulf is still amazing. Thank you for your recipe!!!
❤️🌷👍
Podria explicarme bien los tiempos de temperatura 🌡 es que no entendí por cuanto tienen que dejarse cada siclo por cuanto tiempo gracias 🥺
Sorry, I don’t understand the question 🥺
做得好漂亮
謝謝！🌹🥰❤️
Gosh! The cake is perfect😍😱
Thank you!🥰
これは素晴らしい！ありがとう！！
Kore wa subarashī! Arigatō! !
This is fantastic! thank you! !
Thank you!❤️🥰🌹
Thanks for your recipe, the cake is delicious. I tried it twice, but both times the cake was cracked very big, the cake bloomed like a flower. I have a thermometer in the oven so I know the oven temperature is pretty standard. The first time I didn't read the comments, so I used 80° hot water to bake in a water bath. The second time I used cold water. And both times, the result was that the cake was cracked very big. What do you think could be the cause?
mainly reasons:
-the oven temperature is too high
-the meringue is too firm
😊
My cake is same as urs, crack like a flower at the temperature 150 Celsius. I tried many times from different video also same surface is crack 🤔
Leave a grab with the door with an towel or something after the first 15 minutes. Too much pressure in the oven causing the cake rise too much and it cracks.
Place your cake in the lower racks of the oven. If you place it at medium height when it starts rising in height it might get too close to the heating source at the top of your oven and that might also cause cracking at the top.
Wow thank you 🎉🎉❤❤❤
Hi. Nice one, do you use the upside and downside heat from the oven? Or just the upside?
up and down😊
Thanks. And what is the measurement if i use all purpose flour with corn starch?
10g😊
@@yummyyummy2549 how to cool this on stove if i preheat vessel before 15 min then on medium low heat hoe much it will take time
好美 好美 好美
还有，谢谢你，可以弄多一些甜点，蛋糕的视频吗？想看你的视频！ 🙏🏻🙏🏻😍
謝謝你🥰我會加油，不過最近家裡毛小孩生病了，忙於照顧，更新會比較慢，請見諒😊
希望毛小孩快快好起来唷
@@yummyyummy2549 86
❤❤ wowoo thanks for the recipe
I definitely am going to try to make this. I have two questions. Where did you buy the stamp abs the chef knife? I love the cat. 🥰
I bought the stamp from taobao; you can search key word “mere pere cat “for the knife 😊
Awesome....I am raising chickens & have about 4 dozen eggs to do something with...this is exciting...can't wait to try...
按照这个配方做成功以后回来感谢up主！步骤讲解详细重点明确，关键是出品的质地非常细腻轻盈，味道也很浓郁！
我冻到冰箱一晚以后表面有点点粥粥的，顶部上色也没有up主那么均匀。
另外我同时做了一个6寸版本的，把所有用料减半，烘焙时间也对应减半，基本成功了，除了有一侧顶部拱起很高，破坏了整体的美感，请问有什么地方是可以改进的不？
再次感谢！
謝謝你的鼓勵🥰
有點粥粥的是怎樣？
我這個也是六吋的，為什麼要減半？
表面拱起弧度太大可能是第一段爐溫不夠高🤔
好漂亮蛋糕
謝謝你🥰
上下火溫度都一樣?
Merci pour cette recette👍👍👍🥰🥰🥰🥰
❤️🌹🥰
Muchas gracias que tamaño es el molde porfavor y gracias
6 inch😊