如何做出漂亮逼真的【斑马纹双色戚风蛋糕】How to make zebra pattern chiffon cake【Eng Sub】
ฝัง
- เผยแพร่เมื่อ 27 ธ.ค. 2024
- 今天和大家分享一下，如何做一个漂亮的双色斑马纹戚风蛋糕，用可可蛋糕糊和原味的混合后，就能出现很逼真的不规则斑马纹路，又松软又好看，是孩子们的最爱。
#戚风蛋糕 #斑马纹蛋糕 #双色戚风蛋糕 #zebrapatterncake #萨姐的南腔北调
原料
蛋黄 5个
低筋面粉80克
牛奶 50克
植物油 45克
蛋白 5个
细砂糖 75克
柠檬汁几滴
可可粉 8克
热水 15克
Ingredients
Egg yolk 5pcs
Cake flour 80g
Milk 50g
Vegetable oil 45g
Egg white 5 pcs
Caster sugar 75g
A few drops of lemon juice
Cocoa powder 8g
Hot water 15g
感觉萨姐是烘培班名师，讲解清楚明白，还指明该注意的步骤和要避免的地雷，让我们不但知其然，又知其所以然，赞👍👍👍
the 1st time i made cake with your recipe, the cake s very spongy ,soft, and light. Thanks for your recipe
Que rico se ve tus recetas amiga Lisa...saludos desde Hermosillo Sonora México
Hii萨姐 今天我做了您这款chiffon 这也是我的第一个chiffon cake 简直大成功！！！第一次做没缩腰 没塌陷 太开心了！！试了您很多recipes 每个都很成功 谢谢萨姐🤩🤩
谢谢您的信任和支持。
谢谢萨姐分享漂亮的“斑马纹双色戚风蛋糕”
👍
跟着萨姐一起做不会失败 太赞了
真的是面前看到最好的烘焙视频
Today l will make zebra chocolate chiffon cake. So yummy and delicious. Tqvm for your recipe
我试过蛋白霜还是湿性和中性的最好。但是这个方法好！得试试👍👍
喜欢撒姐的方子.成功率非常高。我做了很多.大家都喜欢.❤️谢谢您
谢谢您
恭喜！萨姐介绍好漂亮马纹戚风蛋糕，看来很特别好吃又柔软，谢谢，👍
请问一下萨姐，有没有6寸的配方❤
I don't have removable bottom mold. Can I only grease the bottom and leave the side ungrease? Will it affect cake's height?
yes, you can, but make sure that your baking pan is not a non-stick pan.
Me encanta tu receta. Voy a practicar. Saludos desde Paraguay
Enjoy baking!
Hi Lisa. I've tried to made this amazing zebra patten chiffon cake. Although was not as good as yours but the second time has worked. Thanks for your recipe.😋 👍
I use toothpick to check whether my cake is cooked completely or not. My result was a little bit batter stick to the toothpick, seems moist. Does toothpick need to be clean absolutely when take out from the cake?
This qifeng type cake uses little bit of flour so could it be moist inside ? Havent cut the cake yet. I need to wait for one hour to cool the cake down
Yes, the toothpick needs to come out clean without any cake batter. If the toothpick comes out with a bit of batter, which means the inside was not well baked. It may need a few more minutes to bake.
How's the cake? Is it good?
萨姐的南腔北调Lisa's Kitchen super good. But i baked at the second rack near the heating element. Dont know why but hot air circulation really stable. 160c second top rack for 50 mins. Come out nicely and really moist. Thank you so much. Cant wait to watch more of your channel. Keep up excellent work Lisa 🎈
The most difficult part is to get to know my oven. Its like having a crush on s.o and try to get to know them. So complicated but i learnt lots from you and my failures.
Have a good day Lisa
萨姐的南腔北调Lisa's Kitchen this is the best chiffon sponge version i haved ever had in my life. I used to live in Melbourne for 5 years. I only ordered lune croissant because its moist and buttery, never have any type of cake something up to your level before. Maybe they use agents to keep the cake longer and firmer. Btw thank you so much for your video i really appreciate
謝謝老師。我已經照做。非常成功。可惜不可以發照片給你看。我的蛋糕面沒有一些咧。很好
可以上我的facebook "萨姐的南腔北调Lisa's Kitchenette“ 发给我。
請問薩姊用六吋加高中空模配方需要調整嗎？
声音好好听, 讲解到位！
Thank you Lisa I am attempting this tomorrow morning for my family .. I love Chiffon cake
Hope you enjoy baking.
Hi Lisa, just want to confirm the baking time is 10 minutes only?? Is 10 minutes or longer?
She use145°C for 40mins and increase temperature to 160°C for another 10mins
Bake at 145c for 40 mins and adjust to 160C for 10 more mins.
Thanks.
@@helenloke169 okay makes sense now. thank you!!
昨天晚上我式做了很好吃而且做的发很美，谢谢你的分享。😘
最喜欢看萨姐的视频。一次一定成功👍😗
今天试了！第一次做戚风蛋糕 很满意 超级成功！谢谢老师成功的食谱！很松软~好好吃 😛
👍
好吸引人的蛋糕啊！迫不及待要試試看 謝謝妳❤️
萨姐，好手艺😍很厉害做蛋糕，我好喜欢吃，花纹也很自然漂亮😋
Foodie Choppy爱吃，爱分享，爱美食😋
請問薩姐，戚風蛋糕和古早蛋糕制作就是容器和烘烤方法和時間不同是嗎？哦，還有烫面和不燙的分別是嗎？
th-cam.com/video/akQl4aiCBXg/w-d-xo.html 看这个视频，就会搞明白了😁
@@LisasKitchen 謝謝薩姐
My cake was fine the previous round.
This time it cracks badly on top?
Why is that?
Should I place the baking tin on the lowest rack instead of the lower medium rack?
After 145C for 40 minutes should I continue with the 160C for that extra 10 minutes?
Yes, you can try to place the the baking pan on the bottom rack or you can place a baking tray on the top rack to reduce the upper heat. You can adjust the baking time according to the baking status of the cake.
你好，请问在第二次320F烤十分钟的时候， 烤箱预热到320F， 蛋糕放烤箱外面吗？还是不用拿出来，直接将烤箱温度加至320F？谢谢
不用取出，直接调高温度即可
Lisa，我今天试了这个蛋糕，味道非常好，可是巧克力都沉底了，靠近底部的巧克力纹路都融合在一起，蛋糕底也烤的比较硬，斑马条纹比较粗，没有那么漂亮，有什么诀窍吗？谢谢
那是因为您的巧克力蛋糕糊可能有点消泡了，所以您的蛋白霜可以打发稍硬一点，动作也要快一点。 斑马纹粗是因为原色和巧克力色交替倒入后，没有分布均匀，你可以左右晃动一下模具让蛋糕糊摊开，还有这是个熟练工种，做上2次后我保证您做出来比我还漂亮的斑马纹。
萨姐的南腔北调Lisa's Kitchen 谢谢
Hi can I use water instead of milk for the chiffon cake recipe thk u
yes, you can.
謝謝撒姐的食譜我做了很成功😘
萨姐，为啥可可粉有的人是用冷水搅匀呢？那到底是用热水还是冷水呢？
均可的, 只是热一点的水更快一点搅匀
@@LisasKitchen 明白了，谢谢萨姐，你很棒
👍
萨姐你好!請問一下我做的蛋糕打發時是到了硬性發泡的,烤的時候發的非常好,還差點頂到上面的烤管😍😍我打開了一下放了一張錫紙,出爐時看到它在急速回縮,我马上倒扣放凉,蛋糕中間是凹陷下去的,差不多一半.但是花🌼紋是很漂亮的.請問是什麼原因呢？謝謝你!!
请问您蛋糕放在哪一层， 不应该膨胀那么厉害，如果过分膨胀就说明底部基本已经脱离模具，所以一遇冷就会凹陷回缩。 如果小烤箱应该放在最底层，大烤箱可以放在中下层。 您这种情况一般都与蛋白打发过度有关， 还有一个可能就是模具本身。
很好看的斑马纹戚风蛋糕🎂
請問牛奶可以替換成水嗎？
如果替換成水應該加多少克？
可以，水减去10%
老师做得太漂亮了，请问50克牛奶可换换取 斑兰叶汁吗?谢谢
斑兰蛋糕可以看看这个视频th-cam.com/video/3d_H7ja5d1M/w-d-xo.html
干性发泡，不是尖的部分还要小吗？
太美了❤️❤️
请问如果没有植物油，可以使用什么油代替呢？
谢谢解答
可以用除了花生油，橄榄油之外的其他油，比如菜籽油，麦麸油，色拉油等等
萨姐，塔塔粉1／8=1鸡蛋， 1／2=4鸡蛋， 是这样吗？
一个鸡蛋蛋白加入1/8 茶匙塔塔粉，4个就是1/2茶匙
薩姐，
可加orange juice?
可以，但是橙汁和巧克力味道不知道会不会有点冲撞
謝謝， 我試試。 請問薩姐要加多ml?
I dont have lemon juice.
Can i use creme of tartar? How much to use?
Yes, you can use cream of tartar instead. Add 1/8 teaspoon cream of tartar per egg white.
萨姐，请问用牛油/butter的话，会影响吗？以及放烘焙紙的话，会不会也影响成品呢
可以用牛油来做，口味上更香一点，不过组织没有用植物油来的那么细腻湿润。 戚风蛋糕制作不要用烘焙纸，会影响蛋糕的膨胀爬升，出品的蛋糕高度不够
好的👌🏻谢谢萨姐
May i know the recipe for no cocoa powder and hotwater. How much cake flour , milk, oil i should increase?
The vanilla chiffon recipe is so delicate. I failed so many times , wasted dozen of eggs because my oven have the difference between the upper heat is huge.
If your upper heat is too hot, you can just place a baking tray on the upper rack to reduce the heat.
You can watch my another video without cocoa powder th-cam.com/video/9OEqq3CAlIY/w-d-xo.html
萨姐的南腔北调Lisa's Kitchen thank you for replying me
如果我要做6寸的水浴法，烤的温度一样145°C, 40分钟吗？还是需要加长烘烤时间跟减低温度啊？
水浴法温度稍微升高10-15度，时间加长一点
Very nice , so beautiful 👍🏽 so creative by looking at it I can eat the whole cake！😄😄😄😍😍😍
May i have the link where to purchase your base baking pan please?
I got one but i seems like the material can not maintain the heat well so my outcome either overcooked or undercooked.
Thanks Lisa
Is your base baking pan non stick?
When baking chiffon cake, you'd better not use the non-stick pan. I will give you the link and you can check it out.
www.aliexpress.com search "aluminium baking pan, removable bottom", will list many options.
萨姐的南腔北调Lisa's Kitchen which oven would you recommend ? Like good oven for chiffon and sponge cake. Mine is electrolux and heating element is on top and visible . My results are always cracked and deflated
老師請問不是活底8⃣️尺寸模具可以？謝謝🙏很喜歡你的作品好吸引人👍👍
不是活底的话，可以在模具底部涂抹一层黄油，方便脱模
好👌非常喜歡老師的視頻，成功率高👍
@@weihuahong3684 谢谢您
谢谢分享！很成功做到..
may I ask what is the amount of the recipe if I use a six inch? How many eggs and how long do I have to bake it? :)
60% of the 8-inch cake recipe. Please use 3 eggs
请问我应该怎样了解自已的烤箱了，我的烤箱偏低25度。需要140度40分钟烤，我用160度这样烤40分钟，表面裂开了，裂开后，看见里面的泡泡，还没有熟
烤箱温度不准的话，就需要不断试，如果你这样的情况，可以试试还是先用1445-150度烤制，烤的过程中根据蛋糕膨胀的情况来调整。
In the oven my cake rise very well.
Once I open oven and take out it flattens again. What is my mistake?
Should I leave it in the oven for a while after switching off oven..then only take out?
There must be something wrong with your meringue. It doesn't matter if you leave the cake in the oven for a while after turning off the oven, but better take it out and turn the mold over for cooling after baking.
@@LisasKitchen 请问可以用牛油吗？多少克呢？
Lisa 姐就是高手啊！
萨姐，我按照你的方子去做了斑马蛋糕，非常漂亮和好吃，但是有一个问题要请教，就是刚烤完倒扣的时候，蛋糕自己就掉下来了，影响了形状，这是什么问题呢？
请问用的是不沾模具吗？ 如果用不沾模具就肯定会掉下来，如果不是，那就说明蛋糕还没完全烤熟。
@@LisasKitchen 萨姐，我用的是普通模具，不是不粘模具。所以应该是没有烤熟？但是吃起来感觉是熟了的。没事，我下次把烤制时间拉长五分钟试一试。谢谢老师！
Can I use plain flour? Also, I have 9 inch mould how much of everything should I top up? Thank you
Yes, you can use plain flour, but better texture with cake flour. If you have corn starch, mix plain flour and corn starch in 4:1 or 5:1 ratio, very similar to cake flour. For 9 inch baking pan, all ingredients is 1.5 times of this 8 inch recipe.
萨姐的南腔北调Lisa's Kitchen so in the case of 7 inch mould , it will be 1.5 times lower. Am i correct?
@@vandiep4447 All ingredients in 8‘ inch recipe divided by 1.25 is for 7 inch round mould
这个教的好牛，感觉0失败😁
老師請問放涼後不是即食，是要放雪櫃嗎？
可以即食
萨姐，这个蛋糕味道很好吃，家人也喜欢。。可是我的蛋糕塌了😅请问萨姐这是什么原因导致蛋糕塌下来呢？烘完出炉还涨的。。放凉一下就扁了
蛋糕塌陷有很多原因，一般来说蛋白霜打发和温度是主要问题， 蛋糕中间没烤熟或者太高温都会导致塌陷。
@@LisasKitchen 明白，谢谢萨姐😘
按这个时间温度烤完 里面还是湿 是时间不够吗
如果里面还是太湿，说明要么温度不够，要么时间还短了一点。因为每个烤箱温度都不一样，所以如果你在不确定烤箱温度是否准的情况下，可以多测试几次掌握烤箱脾性，然后同时调整时间，熟透的蛋糕表面是有弹性的，而且插入竹签出来是完全干净的
支持一下澳洲播主，材料都是常见的
谢谢支持本地播主👍
終於成功了。
感謝您的視頻指引。
我终于做出来了一个完整的蛋糕，成功了谢谢你…lisa
恭喜恭喜啊
你好，如果我改成六寸的配方，那个可可粉和水的用量也要减少么？
6寸配方是此配方里所有原料减半
很好的方子 一次就成功了！感谢萨姐🤗 我想发给你看看照片，在哪里可以发给你呢？
太棒了，您可以发照片到我的facebook "facebook.com/lisaskitchenette“
@@LisasKitchen 谢谢！已经发了😜
@@LisasKitchen 请问你在下厨房有没有账户？那里可以上传多张照片的作品
萨姐 请问把6寸的海绵蛋糕换成8寸的分量是1.7倍 那烤的温度和时间怎么算呀？都是1.7倍吗？
烤制温度不成倍，一般6寸比8寸最多短5-10分钟了
真漂亮，一定去试一试。谢谢萨姐。
薩姐，請教您在澳洲都買什麼牌子的低筋麵粉？
我一般买华人超市比如通利这类的，有卖紫兰花牌的低筋小麦粉。
你好，想請問我按照你的食譜，可是在倒扣放涼時，就自動脫模了，然後蛋糕內部的口感是扎實不是蓬鬆的，請問這是什麼問題導致而成?
一般是没有熟透，口感扎实是因为蛋糕糊本身已经消泡了，还有一个可能性就是模具本身不能用不沾模具
萨姐，如果要做原味的也可以参考这个方子吗？不放可可粉和热水混合物就好了是吗？
原味的请参考th-cam.com/video/9OEqq3CAlIY/w-d-xo.html
Upstair and down stair is the same degree right bake at 145
Yes, the upper and lower heat are both 145 degrees celsius. If you can control the temperature seperately, the upper heat can be 130-135C and the lower is 145C for the first 40 minutes and adjust both to 150C for the last 5-10 mins.
萨姐你好，請問如果做3隻蛋，其他分量應該怎分配，謝謝。
全部配方乘以0.75
我一定要做个漂亮的蛋糕！谢谢您的教道😊❤️
谢谢教导！
不客气。
Can i use 8 inch square baking tray for your recipe? Thank you
May I know what the height is your baking pan?
Heught 4cm
Can I use yogurt and cut down the milk portion?
Yes, you can. I made a yogurt cake video before, you can refer to that recipe th-cam.com/video/pr7VN-9rjRU/w-d-xo.html
@@LisasKitchen thank you so much for super fast reply
Yes, 好棒的食谱 终于成功了· 好柔软 不塌陷⚘⚘⚘
太棒了👍
That is so soft just like a sponge cake! I'd love to have that right now! 💖
It's more fluffy than sponge cake. You can have a go.
My cake didnt rise much because i lined the bottom. Mistake.
Top taste quite dry though. Dunno what other mistake i made
Maybe you didn't beat the egg white properly which made the meringue defoam. Please watch the video "how to beat the egg white" th-cam.com/video/pfT1mlaSwGQ/w-d-xo.html
By the way, if you thick the surface is too dry, please place the baking pan on the lower rack of your oven or lower your oven temperature a little bit.
你好Lisa，想請問下可以用氣炸鍋烤嗎？如果可以的話溫度怎麼控制啊？謝謝。
我没用过气炸锅做过蛋糕，温度不确定，可以试试160度？
@@LisasKitchen 謝謝。我試試，是不是溫度太高發不起來？
Wow!!! It's so beautiful.. I will definitely give it a try.. so amazing.. 🤤🤤🤤
就喜欢你的作品
老师，如果要做全部可可的配方要怎么样呢？
全部可可口味的，请参考th-cam.com/video/P0w0gUgvBCw/w-d-xo.html
@@LisasKitchen 谢谢老师
Can I use a non stick baking pan? Or do I need to get one of these chiffon cake pan?
I think you'd better to have an aluminum chiffon baking pan. You can find it on www.aliexpress.com
萨姐我想请问你蛋糕烤好后要等多久才可以拿出来
烤好立即出炉倒扣放凉
您好，為什麼我做起來 蛋糕底部會QQ的透明的..是什麼問題呢？
薩姐妳好， 請問若用水浴法， 烤溫需要調整嗎？ 謝謝。
烤温可以不变，但是时间要加长，而且到最后10-15分钟需要调高温度，否则蛋糕中央不容易熟透
@@LisasKitchen 謝謝回覆。
0:08 請問為什麼這個蛋黃麵糊的濕度
跟舒芙蕾鬆餅的差不多
為什麼戚風蛋糕按下去可以回彈
舒芙蕾鬆餅不能？？
不太明白您的问题
@@LisasKitchen 即是兩個蛋糕的水份比例都差不多
其中一個吃下去很濕 另外一個不會
而且材料和做法都差不多
請問是為什麼？？？
老师好，蛋糕做出来中间有点湿软，这和蛋糕糊消泡有关系吗？
可能蛋白打发不够，也有可能可可糊部分容易消泡，温度不高或者烤制时间不长也可能导致中间没熟。
感觉糖含量很少，蛋黄糊不用放糖吗？
不用，你可以根据你自己的喜好调整糖的分量
请问可以代替黑芝麻粉吗？谢谢回答🙏
可以，不过要留意黑芝麻粉混合后的浓稠度， 应该不太厚也不能太稀。
@@LisasKitchen
谢谢您😊我好喜欢你的视频，解说的很仔细😊
萨姐 海绵蛋糕6寸换8寸是1.7倍 也看了你所有戚风蛋糕的视频 总结戚风的是2倍 请问是这样吗？
是的， 基本这么计算。
如果6寸模，把8寸的份量減半嗎？
请问我的烤箱跟烤箱温度计相差50度 烤箱150度 温度计才90度。要怎样做呢？
相差那么大？那您首先要确定是烤箱温度准还是温度计准的问题了。 试试开启120度，如果相差50度，烤箱实际温度应该才70度，那就是说手测试一下应该不会感到特别热。
我做这个班马纹戚风蛋糕145度烤40分钟 170度烤20分钟 再加190度10分钟才上色和熟 用您的热度烘不熟 可能是我的烤箱不热情吧😊
Do you prefer to use room temperature eggs ,or cold eggs are fine too?
It doesn't matter if the egg is room temp or chilled while making chiffon cake. Egg white in room temp is easy to beat, and chilled egg is easy to seperate egg white & egg yolk.
@@LisasKitchen thank you so much, in fact, I made it before I got your reply. I used room temperature eggs and it went very well. :D
And the Chiffon Cake tasted so good. :D
Cake gets egg smell.what can I do for avoid egg smell.
Add a few drops of vanilla extract to eliminate the egg smell. Mix it with the egg yolk mixture
I tried it.. Very delicious.. Thanks for sharing.
You're welcome
請問薩姐有6吋的配方嗎？謝謝您
此配方除以2， 不过6寸效果不佳，因为太小，层次不会那么多，多得话看起来有点拥挤。
@@LisasKitchen 好的，謝謝您
昨天做了，很成功，谢谢啦
谢谢! 明天要來試一下😁👍
用可可酱可以吗
没试过，不过应该可以的，可以用与可可粉+热水等量的酱替代试试，味道可能不一样。
请问为什么我的蛋糕冷却后 中间沉下去？
说明蛋糕内部还没有熟透
請問薩姐，妳的烤箱是什麼品牌的，最近在研究買烤箱，謝謝
我用的是SMEG