Greetings Leilei is the first time that I see your channel and this cake chiffon o gasa is incredible beauty and soft, sponge and especially your flavor. You get magics hands. This cake is a wonder and follow the step by step is more easy. Thanks for sharing your recipe and recibe a greetings from Cortazar Guanajuato, México.
A very delicious looking cake. Think I will try making it. Do I need to grease the baking tin? If I want to make a bigger cake using 7 inch or 8 inch tin, how much more of the ingredients do I need to increase?
Thank you for loving this recipe.😘😘😘 8 inch: Egg 5 Oil 70 g Orange juice 100 g Low-gluten flour 90 g White vinegar 1tsp Sugar 50g The point is that the egg yolk paste is in a smooth state. If it is too dry, add a little orange juice. If it is too thin, add a little flour and adjust slowly.
@@leileicooking I made this chiffon today using the recipe for 8-inch pan. At the last step, add 1/3 meringue to egg mixture then pour into remaining meringue, the batter looked pale/white. Then, after it's cooked, I immediately inverted the pan. The base was half dropping down. And after it's cooled, I cut it, the top was crumbly. The cake was soft though. What could I have done wrong?
@@kimlee9322 According to your description, I feel that the cake is not baked well. Since I don't have an 8-inch mold, I can't provide you with an accurate baking time, but I suggest you increase the baking time, and when you bake, pay attention to observe the surface of the cake. After the cake expands to the highest, it will fall back a little. It will be baked well. If the color on the surface is too dark, you can cover it with tin foil. Wish you success😘😘😘
@@leileicooking I will try again the chiffon cake and will bake it longer. I do like your baking tutorials. The recipes are easy to follow, you give baking tips, etc and you reply to questions.
Hi Karen, I had exactly the same question. I turned on the subtitles of the video and I saw " six inch mold " I am happy and I hope you too as well. ☺🌸
Just subscribed to your channel and noticed you make effort to reply to the viewers. Great job and keep it up! I’m going to try making this cake as well as the steamed one. Thanks 🙏🏻
Муку с низким содержанием глютена я купил напрямую. Если у вас нет муки с низким содержанием глютена, вы можете сделать соотношение 4:1 из обычной муки и кукурузного крахмала.
Благодарю дорогая. Смотрю видио ,как на волшебство😊
Will definitely try it soon🎉 thanks for sharing this recipe 🎉
안녕하세요 👋. Elinize sağlık çok güzel görünüyor. 😍 😍 🇰🇷🇹🇷
Greetings Leilei is the first time that I see your channel and this cake chiffon o gasa is incredible beauty and soft, sponge and especially your flavor. You get magics hands. This cake is a wonder and follow the step by step is more easy. Thanks for sharing your recipe and recibe a greetings from Cortazar Guanajuato, México.
Muchas gracias por la receta.
so beautiful
Вкуснятина!!! Огромное спасибо за рецепт!!!🤩🤩🤩好吃！！！非常感谢你的食谱！！！🤩🤩🤩
😘😘😘
سلام بسیار عالی 😍👌ممنون وسپاس گزارم 🙏🏾🙏🏾😘😘❤❤
Estoy descubriendo tus videos y me encantan!! Un saludo desde Argentina😁
Gracias por gustarles.😊😊
Как красиво! Изумительный вид! И на вкус наверное очень нежный! ✔️👍🏆👏🤩🤩🤩🤩
Спасибо Вам большое.Успехов.
Very nice 👌🏻👍
A very delicious looking cake. Think I will try making it. Do I need to grease the baking tin? If I want to make a bigger cake using 7 inch or 8 inch tin, how much more of the ingredients do I need to increase?
Thank you for loving this recipe.😘😘😘
8 inch:
Egg 5
Oil 70 g
Orange juice 100 g
Low-gluten flour 90 g
White vinegar 1tsp
Sugar 50g
The point is that the egg yolk paste is in a smooth state. If it is too dry, add a little orange juice. If it is too thin, add a little flour and adjust slowly.
@@leileicooking Thank you.
@@leileicooking I made this chiffon today using the recipe for 8-inch pan. At the last step, add 1/3 meringue to egg mixture then pour into remaining meringue, the batter looked pale/white. Then, after it's cooked, I immediately inverted the pan. The base was half dropping down. And after it's cooled, I cut it, the top was crumbly. The cake was soft though. What could I have done wrong?
@@kimlee9322 According to your description, I feel that the cake is not baked well. Since I don't have an 8-inch mold, I can't provide you with an accurate baking time, but I suggest you increase the baking time, and when you bake, pay attention to observe the surface of the cake. After the cake expands to the highest, it will fall back a little. It will be baked well. If the color on the surface is too dark, you can cover it with tin foil. Wish you success😘😘😘
@@leileicooking I will try again the chiffon cake and will bake it longer.
I do like your baking tutorials. The recipes are easy to follow, you give baking tips, etc and you reply to questions.
Could you please let us know what size of the pan. Thank you
Hi Karen, I had exactly the same question.
I turned on the subtitles of the video and I saw " six inch mold "
I am happy and I hope you too as well. ☺🌸
I will try but first I have to try to convert grams to cups. 😊
Just subscribed to your channel and noticed you make effort to reply to the viewers. Great job and keep it up! I’m going to try making this cake as well as the steamed one. Thanks 🙏🏻
要放打打粉吗
請問您的蛋白是冷藏還是常溫？要控制溫度嗎？謝謝
Hi morning what model otg u r using ya
オレンジ大好き！すっごく優しいケーキですね。今度は檸檬でお願いします。
Pekné..👍🧡😉
Hi mam any eggless recipe
THANK YOU😃
Can I use rice flour in place of cake flour please?
Yes😊
请问几寸模
Perfect
❤❤❤❤
رائعة شكرا لكي
А какую муку посоветуете с низким содержанием глютена??? Подскажите пожалуйста. 🤔🙏🙏
Муку с низким содержанием глютена я купил напрямую. Если у вас нет муки с низким содержанием глютена, вы можете сделать соотношение 4:1 из обычной муки и кукурузного крахмала.
@@leileicooking Спасибо большое. 🌹
Bánh của bạn tuyệt đẹp! Mình chưa bao giờ thành công như thế
What is low gluten flour
Cake flour😊
لو سمحت ممكن المقادير بالكوب
لو أردت كيكه أكبر حجم هل أضاعف كل المكونات؟
نعم
ジュースは温めるのですか？
加熱されていない、常温の
出爐後，回縮，是什麼原因，謝謝
第一，檢查蛋白是否消泡，蛋白需要打發到有硬挺的小勾，並且長時間翻拌蛋糕糊容易造成消泡，可以採用我視頻中的方法，先用蛋抽快速混勻，再用刮刀抄起底部檢查，這樣操作比較快速。第二可能蛋糕沒有烤熟，可以再延長十分鐘試試，蛋糕烤熟的標准是漲到最高後再回縮一些不再變化，就是烤熟了，注意觀察哦。烤箱都存在溫差，時間僅供參考，還是要根據狀態調整時間哦。第三，蛋糕出爐後快速震兩下，然後馬上倒扣放涼。😘
スミマセン😵メレンゲと混ぜる時はゴムベラより泡立て器のほうが良いですか？
はいあああなたは試すことができます
請問是幾吋模
六吋模具哦😘
@@leileicooking 謝謝
👏🏻👏🏻👏🏻
😋
請問6吋中空模需減量嗎
應該不需要減量。萬一麵糊稍多，您可以把多餘的麵糊倒在紙杯或者小碗裡一起烘烤。😊
جميل
请问这是6寸的模具吗？
是的
@@leileicooking 谢谢.你好，昨天我按你这个做了，但蛋糕塌了，因为我的模具不是这样高脚模具，是不是分量再调一下。
how long it takes to do meringue?
Здравствуйте.Можно узнать диаметр Вашей формы в см? Извините, я не знаю сколько это будет в дюймах?
Здравствуйте, форма 15 см и 6 дюймов.😘
😊
グットモーニング。なぜ、私のシフォンケーキは弾力がなくしかも上部の目詰まりがあるのか😣気泡も粗めで上手くできません。アドバイスお願いします😣
シフォンケーキが弾力性がなく、泡が厚すぎる場合は、製造プロセス中のタンパク質の消泡が原因であると考えられます。 私のビデオの方法を使って卵を約10回かき混ぜることができます。ほとんど混ぜた後、へらで底を確認し、次に数回かき混ぜます。このように、混合は非常に速く、消泡を引き起こしません。 もう一度お試しください。このケーキはとても美味しいです。成功していただければ幸いです。🤝🤝
何回もスミマセン。
頑張ります。
画像のメレンゲより泡立てすぎもよくないですか？
いつもアドバイスありがとうございます😂
@@ヨシもん-o5z 卵白と卵黄ペーストを混ぜるとき、何度もかき混ぜると卵白が脱泡しやすいので、混ぜる時間を減らしてください。😉
@@leileicooking はい😃本当にありがとうございます😂
あ、スミマセン。シフォンケーキ型を使っていますが、同じようにやけますか？😵
できる😘😘
THANK YOU😃
Tamaño del molde
6 pulgadas o 15 cm de diámetro😊
こんにちは。どうしても成功させたいので、お願いします。液体が冷たいのは失敗しますか？メレンゲが柔らかいと目詰まりしたり膨らみませんか？たてすぎると、どうなりますか？今から作ります。また報告します😊
こんにちは、私は日本語がわからないので、今翻訳ソフトを借りてあなたの問題に答えて、正確にあなたの意味を理解するかどうかを知りません。冷蔵液体は故障を起こさない。このケーキを作るときは、卵白は硬くなるようにしたほうがいいですが、水浴法のケーキにすると柔らかくなります。ご成功を祈ります。😘😘
今後も質問があれば、喜んでお答えします。幸せな人生を😊😊
THANK YOU😃がんばるね
This recipe didn't come right no puffiness
Olyan nincs, hogy alacsony gluténtartalmú liszt, csak gluténmentes. Vagy azt használsz, vagy nem, de ne csapd be az embereket.😳
ESTAN BIEN LAS CANTIDADES DE AZUCAR Y HARINA???ES MUY POCO PARA TANTO MEDIO LÍQUIDO.