我來自馬來西亞華裔，Sa 姐真的超厲害，你全部的蛋糕食譜我都學起來，模具也訂購與你相同。跟著Sa 姐學習，不再叫 * 氣瘋*蛋糕了。我老公說我可以出師了，畢業了 (哈哈哈哈) 上個星期學習成功。決定明天早上烤戚風蛋糕，共烤4次，送給安老院的老公公，老婆婆們分享。感恩的心，感謝有你! thank a lot .thank for sharing !
Hello, this is a very good chiffon recipe, i added some orange zest in the egg yolk flour batter, and since it turned it a bit runny, added 15 gr more cake flour, the chiffon smells so fragrant baking in the oven, oh and the egg whites mixing technique is so foolproof❤ Thankyou so much for this video!
Wow I haven't tried your recipe yet but I think I will soon. Thank you for addressing the problems with the concave bottom and collapsed top. I had the problem issue sometimes now I will try your tip
Hi Lisa! Thank you for this detailed recipe. This was a life saver. I tried a different recipe earlier this morning, the batter was perfect but it came out underbaked. Then I decided to use your recipe and your step by step instructions. The detailed explanation on temperature, oven rack position and timing made a huge difference for me. Many thanks for this. The cake came out successful, looks almost like yours 😊.
😊😍😍Beautiful¡¡ Beautiful Lady i have a question: the cake can be desmold inmediatily that come out from the oven? Or I'am wrong..? Thank you for yours delicious Recipes..🙏
No, you need to put the mold upside down and let it cool completely. Then demold. If you demold right after taking the cake out of the oven, the cake will shrink.
I would like to thank you for explaining carefully how to make chiffon cake. I am struggling to make chiffon cake. every time i make one either it collapses or not cooking completely.
Hi, I tried twice with your recipe and failed :(. The cake was collapse even though the meringue was stiff peak). I am using a forced air oven, not a conventional oven, will the baking temperate will be different
跟着萨姐的配方和详细的讲解，我终于不再被戚风 “气疯”了，太开心了！感谢萨姐！😘
我來自馬來西亞華裔，Sa 姐真的超厲害，你全部的蛋糕食譜我都學起來，模具也訂購與你相同。跟著Sa 姐學習，不再叫 * 氣瘋*蛋糕了。我老公說我可以出師了，畢業了 (哈哈哈哈) 上個星期學習成功。決定明天早上烤戚風蛋糕，共烤4次，送給安老院的老公公，老婆婆們分享。感恩的心，感謝有你!
thank a lot .thank for sharing !
谢谢你的支持
@@LisasKitchen
u are the best . forever support u . thank for sharing .
感谢萨姐，太好的配方，我做的戚风蛋糕成功了。我还试了用米粉完全替换你的配方里的面粉。结果更好吃更蓬松。🎉
太棒了！
Hello, this is a very good chiffon recipe, i added some orange zest in the egg yolk flour batter, and since it turned it a bit runny, added 15 gr more cake flour, the chiffon smells so fragrant baking in the oven, oh and the egg whites mixing technique is so foolproof❤ Thankyou so much for this video!
太棒了，這個食譜，跟我做了好幾十次失敗後的心得幾乎一致。太感謝薩姐了。有您真好。
我也是！
今天做了，非常成功，也有7厘米高，太开心了😃！萨姐的配方，货正价实，每次跟着做都一次成功！谢谢萨姐！
太棒了
請問面粉加入可可粉可以嗎？糖是70克還是80 克？
@@tracyng9345 可以的，我试过了，一样成功。加可可粉要多加一些牛奶噢，不然的话，蛋黄糊会太稠。糖根据自己喜好加。
我不断失敗又嘗試,再失敗又再嘗試,都失敗.....遲下我會继續再嘗試吧！真替你高興😁
@@catgill9536 谢谢，跟着萨姐做会成功的，加油！
没看先like 自从follow萨姐就没看别的美食TH-camr了 这个视频太赞了 必须收藏
謝謝你的詳細解釋，今天跟著你的食譜，做了一個非常成功的 chiffon cake,有6 cm 高，焗烤的方式也是放在最低層加上一個盤，表面只有一點的裂痕，色澤也好美，好開心😃因為我是用來做生日蛋糕🎂送給朋友的，再次感謝你🙏❤
我真的试了很多个版本、做过无数个、都是失败的。今天跟了你的视频做、终于成功了、谢谢🙏
太棒了👍
蛋糕真的好吃、天天做都供不应求、入口即化的感觉😀、唯一美中不足就是表面有点裂缝、不知我哪里做错了
@@hsong1122 戚风蛋糕表面有点开裂很正常
@@LisasKitchen OK 谢谢
试过无数次次次失败。。。。这个配方第一次式，竟然成功了！多谢！ 我也是可以烤蛋糕的
Great cake and explanation. Thank you from Lebanon with a big heart
萨姐，我用40克低筋面粉和30克玉米粉，很细滑，好吃谢谢分享
萨姐讲得太好了，终于解决了蛋糕塌陷的问题，不过有个新问题请教下萨姐：烤时间久了之后蛋糕表面会变硬，这样正常吗？怎么解决呀，谢谢❤❤
多谢萨姐，太高兴了，我终于成功了。我试了太多配方了，这个终于成功了。哈哈
看了很多种就这个讲解的超级棒
萨姐谢谢你，我成功了，低部不会凹进去了。烘好了也不会陷下去。看了你的视频终于明白了为什么。👍👍👍
谢谢萨姐的仔细解说制作过程，跟着做出来的果然口感味道都很棒哦！
感謝您的精彩食譜！我一定會嘗試的。來自俄羅斯的愛！
Great vedios ..
Chiffon cake reverse method
Thank you for sharing ❤❤❤
Wow I haven't tried your recipe yet but I think I will soon. Thank you for addressing the problems with the concave bottom and collapsed top. I had the problem issue sometimes now I will try your tip
感謝妳的食譜和指導，我照妳的食谱做成功而且很好吃,謝謝。
Vous ètes un vrai chef JV souhaite beaucoup de succès etes reussite
Hi Lisa! Thank you for this detailed recipe. This was a life saver. I tried a different recipe earlier this morning, the batter was perfect but it came out underbaked.
Then I decided to use your recipe and your step by step instructions. The detailed explanation on temperature, oven rack position and timing made a huge difference for me. Many thanks for this. The cake came out successful, looks almost like yours 😊.
Very glad that it was helpful.
因為薩姐的影片說的非常詳細，完全不藏私，看了相當喜歡，也不吝賜教，已訂閱支持👍👍👍👍👍
谢谢支持
萨姐你最棒🎉我的戚风蛋糕成功啦！感谢萨姐❤
最成功的一次戚风蛋糕，大赞
跟着萨姐做了好多好吃的，谢谢
谢谢萨姐的分享！我终于知道我为什么做的会塌下来了。
I love your voice, it's so attractive.
我做过的最好的生日蛋糕，这个配方做出来的非常细腻，儿子和前夫都非常喜欢，谢谢！
很高兴他们都喜欢
MANY MAN THANKS FOR SHOWING US HOW TO AVOID CONCAVE OR COLLAPSE WHEN DURING BAKE TIME,
這 种 戚 風 蛋 糕 軟 軟 的 很好 吃
谢谢细心的讲解
刚刚尝试跟着您的教学去做，很感恩，蛋糕很成功，谢谢您❤️❤️
非常棒👍
Jammer de tekst niet in nederlands
您好，感謝您的視頻，蛋糕有成功，請問做6吋蛋糕的比例是多少？謝謝🙏
你好😊 我想做抹茶口味的戚风蛋糕。请问需要加多少分量的抹茶粉？ 谢谢你
做了一圈，萨姐的戚风是不败的🎉
谢谢分享，我也跟着您做了一个，很成功，谢谢您。
我家烤箱没有上火，放中层爆顶，放下层还是会凹底 。个人经验是蛋白一定打到硬性发泡，烤箱里放一碗水或者磨具下面垫烤盘 ，就不会凹底了。
请问妳知道为什么蛋糕烤时会自行脱离模具吗？我的最近也有凹底，懊恼。
@@gyun8126 你是说倒扣的时候嘛？蛋白一定要打到直立小尖角，最好细一点的那种
为什么我的硬性发泡很难和麵糊混合均勻..
谢谢你的好食谱，喜欢它
终于成功了!谢谢你！
我昨天做了，是最成功的一次戚风，表面和底部都没塌陷😀。谢谢萨姐！想问问萨姐有没有烘焙工具的收纳的视频？很期待
很棒。没有这样的视频
莎姐，请问145是开上下发热，还是只是上面发热
你好，如果巧克力口味的，低筋面粉和可可粉的份量是多少？
萨姐，稳👍👍👍
Hello Lisa, thank you very much for this valuable class, I send you greetings from Peru, land where the beautiful Macchu Picchu lies!
姐的教學就是用心，詳細！謝謝姐！
我看了很多视频和讲解，每次都塌陷。萨姐讲到烤箱的部分很详细，这次我做成功了😅。谢谢❤
太棒了！
蛋白是用四个蛋还是两个蛋的？
😊😍😍Beautiful¡¡ Beautiful Lady i have a question: the cake can be desmold inmediatily that come out from the oven? Or I'am wrong..? Thank you for yours delicious Recipes..🙏
No, you need to put the mold upside down and let it cool completely. Then demold. If you demold right after taking the cake out of the oven, the cake will shrink.
@@LisasKitchen 😊😍👍👍All ritgh¡ Thank you so much for Your Delicious recipe, and for your answer.
Отлично выглядит.. Спасибо за рецепт.. Люблю ВЫПЕЧКУ.. Ждём новых рецептов..
看起来很棒..感谢您的食谱..我爱面包店..我们正在等待新的食谱..
请问没有柠檬可以用白醋吗？
I tried this recipe just now and unfortunately I failed 😭 I'll try again next time. But the taste is so good!
Try it again and wish you can make it.
Lovely! Pls make the orange chiffon! Thks
Thank you for sharing this awesome video looks really delicious my friend 🤗
太漂亮了啦👍👍👍⋯⋯一定要來試試。請問要開風扇嗎？
不是风扇模式
@@LisasKitchen 好的👌
請問：10寸的蛋糕應該用多少溫度和時間烤啊
😍😍😍 哥哦哦的🤩🤩
哦是 个哦哦的
烦哦哦的
请问萨姐，烤蛋糕期间是不是不能打开烤炉
请问萨姐， 鸡蛋可以用60g 的吗？
超喜欢🎁🎈
Hi Thanks for sharing your recipe yummy yummy 😊😊👍
师姐，请问蛋糕未熟透，但底部已烧焦的原因。感谢您。
多谢萨姐，我做了大家都说好吃🥰
请问萨姐，为何一些视频里做的戚风蛋糕需要把部分的糖放在蛋黄面胡里呢？这样有何作用呢？谢谢。
受益良多！
请问有没有6寸的配方？
薩姐
完全沒放涼也會凹陷嗎？
謝謝
如果没倒扣放凉，会凹陷。如果没放凉就直接脱模也会造成缩腰
@@LisasKitchen 我有做一個巧克力的裡面滿濕潤的是沒有熟嗎？
口感是很好吃😋.我一個烤箱放3個6寸一起烤是不是烤製時間要多加長10⋯15分鐘呀
How to made the cake side so nice, my side skin like broken, why?
Hello 莎姐!
Are the egg measurements in grams with shell, or without shell? Ty :)
with shell
Looks so yummy and delicious 👍👍
Lisa, your receipe really works ..so fluffy...but my son love expresso chiffon , may i have the receipe?
Search in my channel for mocha cake or coffee cake recipe
@@LisasKitchen thank you so so much ❤❤❤❤❤❤❤
Very simple and very successful receipt, thank you .
I would like to thank you for explaining carefully how to make chiffon cake. I am struggling to make chiffon cake. every time i make one either it collapses or not cooking completely.
Шифоновый бисквит нужно ли пропитать сиропом перед кремом?
萨姐您好！用这种方法可以做成戚风面包吗？谢谢！
How much cream of tartar for this recipe 4 egg white.
1/2 teaspoons cream of tartar
請問薩姐，我想換成抹茶味的要加多少抹茶粉
8寸的可以放10克，但是配方里其他材料要微调一下。 可以参考我六寸的抹茶戚风蛋糕视频th-cam.com/video/RHtMRDAJU4Q/w-d-xo.html
@@LisasKitchen 👌謝謝
Great recipe
我做了也很成功
Hi, I tried twice with your recipe and failed :(. The cake was collapse even though the meringue was stiff peak). I am using a forced air oven, not a conventional oven, will the baking temperate will be different
If you use a fan-forced oven, the baking temperature shall be 15 degrees Celsius lower
For 9 inch also steam 45 min?
Bake for 10-15 more minutes
完全是一样的食谱，可是照着你的方式，竟然凹陷和崩塌的问题全没了! 原本只有5厘米高的蛋糕体，真的变成了7厘米高😍 谢谢你！
太棒了👍
請問薩姐，杯子蛋糕可以用水浴法嗎？烤完底部凹陷是為什麼呢？謝謝您
Thanks for sharing😊
可以用蒸的吗
可以做10寸嗎？
Thank you for the recipe 🤝
请问什么我的蛋糕下面凹下去了跟着温度和放托盘下面也是一样凹下去的啊？
请问一下柠檬汁可以换成醋吗，如果换成醋需要多少克？
可以用白醋替代， 一般8寸放10克左右
@@LisasKitchen好的，谢谢
薩姐妳好！妳可有 10吋戚風蛋糕的配方嗎？
此8寸配方 x 1.5
@@LisasKitchen 謝謝 🙏
请问baking powder不放吗？
不用放泡打粉，这是依靠打发蛋白来达到蛋糕膨胀的
你好, 請問可使用什麼糖代替白砂糖?
也可以用代糖，红糖，炼乳都可以
Looks delicious 😋
Big like 👍👍👍👍👍
Formanin diametri?
Lecker 😋 Der Kuchen sieht fantastisch aus 👍🏻
新手， 请问为啥我的戚风爬不高
谢谢
分段升温怎么做呢
請問旋風爐烤箱，烤還是烤不好，會塌陷那要怎麼辦
请问没有Lemon Juice可以用Lemon Extract吗？
不能，不一样。 可以用白醋或者塔塔粉
I cannot wait to try this recipe. Thank you