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不客气！希望能帮到你😄☺😍

You're welcome! I'm SO glad it worked out perfectly for you!! Thanks so much for letting me know! ☺😍

😂😂😂

6" 😀

😄 thank you!

🥰 Thank you!

Oh I'm SO happy to hear!! Thanks so much for letting me know! and THANKS for the tips about vegan butter! I never tried that before but now I know it will work too!! ☺🥰😍

That's great! I'm SO glad you tried this method and thanks so much for letting me know! ☺ Yes, you can definitely make bigger cakes by increasing the ingredients in the recipe. Matter of fact, you can do this with all of my chiffon cake recipes. All the chiffon cakes in my channel are 6", and they all use 3 eggs (except one, the taro cake, as far as I can remember). The general measurement you can go by, is to add an egg to any 1" size increment in the pan size, and as well as increasing other ingredients, except cream of tartar. You don't need to add more cream of tartar to the egg whites. For example, if you make an 8" cake, then I will use a total of 5 eggs. You will divide all ingredients in the 6" cake by 3 (because 6" cake use 3 eggs), to get a single unit of each ingredient, then multiple it by 5, there you will know what you'll need. This sounds a little complicated but this is how you can scale it up however you like. If after you make the cake and you think there are still space in the pan to let the cake rise higher, then you can add one more egg (as well as other ingredients) next time you make! As for baking temperature, you can add just 5-10 minutes to any cake bigger than 8", but keep an eye on it. If I bake a 8" cake, I will just use the same temperature and time. Here's an example of converting 6" cake recipe to 8": *6":* • 3 Eggs • 45g Veg. Oil • 45g Cake flour • 35g Milk • 50g Sugar • 1/2 tsp Cream of tartar *8":* • 5 Eggs • 75g Veg. Oil • 75g Cake flour • 55g Milk • 85g Sugar • 1/2 tsp Cream of tartar Hope this helps ☺

I'm SO glad! Thanks so much for letting me know! 😍

I can't think of what's the cause, maybe is the type of butter (differences in fat content) but I'm so glad it worked out at the end! 😄

THANK YOU SO MUCH!!! I'm SO glad you enjoyed the videos! 😍☺

A strong egg smell/taste in cake usually can caused by: older eggs, or too many eggs or over-baking... if the cake turn out nice for you then apparently is not the 2nd or 3rd reason... maybe next time try using fresh eggs? If that is not the case for you either then I will suggest to add some extract to the cake. Since this one is original flavor, you can add a tsp of vanilla extract to it. Also, when whipping the egg white, use a tsp of lemon juice instead of cream of tartar. Lemon juice's acidity reacts with the sulfur compounds in eggs, breaking them down and reducing the smell. Hope this help ☺😍

@ will try it next time and let you know how it turned out.

THANK YOU SO MUCH!!! I'm SO glad you enjoyed it! 🥰😍

Hahaha that is quite a coincidence 😁😁! I'm SO glad that turned out successfully for you! 🥰

Thank you so much! I'm SO glad you enjoyed the videos ☺. I've read online you can make royal icing without meringue powder, by replacing it with egg white powder, or gelatin, or corn syrup, or just simply cut it out. However, personally I've never tried that before so I'm not able to tell you the exact measurement. I would not recommend making the icing with just powdered sugar and water though, unless you are just simply looking for something to cover a cookie. Otherwise the design won't hold well. I found this page where the baker use corn syrup and she explains it quite well, maybe this will help you: freshaprilflours.com/easy-royal-icing/

@@tse_bakery_9582 Thanks alot! Will see how i go.

Thank you! and you're welcome! ☺ I do have other sourdough-related videos in those topics... the links are listed in the video description 😀

Thank you! ☺ The cake pan is 2.5" tall 😀

Thank you!! 🥰 So GLAD you enjoyed the video!

Oh I'm SO GLAD you made those successfully!!! Thanks for letting me know! 😍 Yes you can definitely use pandan extract! Replace the juice with veg. oil, so in this case, you will use 40g of veg oil. As for the extract, to my knowledge there are 2 types of extract, one is thicker form and more like a paste, and one is more watery, like how usually any flavor extract will be. If you use the thicker type, then 1-1/2 tsp will be enough. If it's the watery type, then 2-1-2 tsp. You may want to enhance the cake color with some green food coloring if you like. ☺

@@tse_bakery_9582 thank you for your reply

@@erumkhan9952 You're welcome! All the best! ☺

😆😆OF COURSE! Just be sure to rotate the trays halfway through so they will brown evenly! ☺

Sorry for the late response... I was camping the last few days with no access to internet 😅. I'm SO glad you enjoyed the video and successfully made your own chiffon cake! I used 2 different sizes: 1) Smaller one when I apply cream in between layers: Offset Spatula with 4.25" x 0.75" blade. 2) Larger one when applying cream all over the cake: Offset Spatula with 5.75" x 1.25" blade. ☺😍

YOU'RE WELCOME!!! 😁☺😍

You can just cut the ingredients in half. Same baking temperature and time 🙂

I'm glad you found this amount may work better for you! ☺I have many more chiffon cake recipes on my channel and they are mostly all 6" cakes 😆

Hello, you're welcome! It's 2 egg whites 😀... so sorry, I just now noticed that I had "3" shown in the video. I'll correct it in the notes 😅

@@tse_bakery_9582 No worries. 😂 Thanks for confirmation, will try the recipe as the steps looks so easy to follow. 😁😁

@@Lepakin that's great! Hope it will work for you! All be best! 😍

If the cake is too dry you could try adding 5-10g of veg. oil. A chiffon cake can shrink or deflate for a number of reasons, for example: (1) Egg whites that are under- or over-whisked. (2) If the meringue isn't folded into the batter correctly, it can knock out too much air and prevent the cake from rising properly. (3) If it shrinks in the middle, most likely because the oven temperature might be too low, causing the cake to not rise properly. A low temperature can also cause the cake to be denser and heavier, which can lead to sinking in the middle. (4) if it shrink on the sides, then it can be because oven temperature may be too high. Each oven works differently and therefore it is always hard to be absolutely precise when we follow a particular recipe. The best way in this is to experiment each time when we bake. I did that when I first started to bake in the past and once I found something that works I'll just stick to that. Hope this helps 🙂

@@tse_bakery_9582 grateful for the detailed explanation! yep mine was shrinking at the side, prolly due to the meringue. anw will get to try baking a few more times. thanks lot! love your channel!

@@anniewey You're so welcome! I'm so glad you enjoyed the video 😍... yeah, chiffon cake is relatively an easier cake to make compare to other but there are some details that we just have to test out before we can nail down what works the best, like oven temperature, how to observe when meringue is done beating, how long to bake it, and so on... once you master that then making every other flavor will just be a piece of cake! 😀

Thank you! ☺ The cup says 236 ml. But don't worry about the slight differences. I assume you are asking this for the whipped cream? When making the whipped cream frosting, especially for the first time, it's always good to have a little more because you may use more when frosting the cake than I did... so it's always better to have more than not enough. After making it for one time than you will know how much you actually use and you will have a better idea for the future 😀

They are large eggs, with shell, weigh around 56-62 grams 🙂

@@tse_bakery_9582 thank you.. X

@@erumkhan9952 you're welcome!

Thank you!! ☺

Thank you! ☺

Thank you! I agree with you 😄... these videos were made few years ago when I first learnt how to make video and didn't adjust volume nicely 😅... newer videos nowadays have softer background music... I'm just lazy to go back to revise all previous videos 😅

不客氣！好開心你喜歡！！☺🥰

Sorry about that... this was back in the days when I first started to film and I noticed that problem as well... 😅... new videos nowadays have lower background music.

YES! It certainly can! That what I always do 😃. And yes, unfortunately, the ladyfingers' texture will be different then eating it when it was just freshly baked... But, it's not going to be too soggy... the main thing that makes it a little softer than when it was just baked is actually the moisture from the mousse and after it sits in the fridge. ☺

@tse_bakery_9582 thank you!

Hi sorry, may I check the cake ring mold what inch did u use?

@@dizijoyjoy no problem at all! it's a 6" mold 😀

@tse_bakery_9582 thanks! I just made it.. really not easy. Had to retry making Ladyfingers 3 times cos previous two batches failed. 1st try too watery cos i think i didnt whisk meringue till stiff peak.. 2nd try not enough to cover round the cake. Did 3rd time barely able to cover round the 6" cake mold but I couldn't get the same amount as what you achieved. Didn't have any leftovers for base.. the chiffon cake I cut too thick layers and end up the mousse portion was too thin cos not enough height. But still it was delicious. Thank you for your recipe!!

It will depend how big your cake will be, is it going to be sitting indoor or outdoor, if outdoor -- hot or cold climate? Whipped cream frosting on a 1-tier cake usually has no problem sitting at room temperature for few hours. If you are making a 2-tier cake or need to have the cake outdoor in a warm climate, I'll recommend using buttercream. 🙂

For a 8" cake, you'll need 5 eggs. You will divide each ingredient by 3 (because 6" cake use 3 eggs) then multiply by 5... you can use this formula for any of my chiffon cake recipe. So for this cake, it will be: *Cake* • 5 eggs • 50g vegetable oil • 75g cake flour • 40g milk • 35g fresh-squeezed lemon juice • Zest of 1 lemon, about a tablespoon • 75g Sugar • 1/2 tsp Cream of tartar or lemon juice *Lemon Whipped Cream Frosting* • 1-3/4 cup heavy whipping cream • 5 tbsp powdered sugar • 1 tsp lemon extract • Zest of 1 lemon *Baking temperature and time* will be the same as the 6". Before you take the cake out from the oven, insert a skewer and see if it comes out clean to make sure it's done 🙂.

Thank you! ☺. For a 10" cake, you can just triple the recipe. If for any reason when you pour the batter into the pan, it looks like it's going to be too close to the top, then bake any extras in a cupcake pan. Baking temperature for 10" cake is the same, but add 10 minutes to it, so 300F for 50 minutes then increase to 320F for 5-10 minutes. Insert a skewer in there and is if it's done. Hope this helps 🙂

@@tse_bakery_9582 thanks so much ♥️

@@katz4392 You're welcome ! 😀

Glad you enjoyed it ☺! For a 8" cake you'll need 5 eggs, so here it is: • 5 Eggs • 50g Blueberry puree • 55g Veg. Oil • 80g Cake flour • 30g Milk • 8g Sweet potato powder optional • 75g Sugar • 1/2 tsp Cream of tartar or lemon juice Baking temperature and time is the same. As for the other components, simply double the recipe. 😀

Yes! Definitely! Gelatin powder/ gelatin sheet will all work. Simply follow the instruction provided on their packaging. ☺

Hi there! Based on your description, I can think of two possibilities... 1) It may be over-proofed during the bulk fermentation. Does it still have a domed top after the bulk fermentation? If the flat is quite flat then it may be over-proofed. Did you bake it already? We'll know if it's over-proofed if it didn't rise properly during the bake. If this is not the case then the other possibility: 2) The flour you use simply has a different water-absorbing level so while the recipe is a 70% hydration dough, it may ended up to be more for you so the dough is more wet for you. This is normal because different brand of flour, sometimes even same flour from different stores are different! 😅. If this is the case then in the future you can try to reduce 10g of water and see how it turn out. Good news is a higher hydration dough is not a "problem". It is harder to work with, especially for beginner. Higher hydration dough will actually give you a thinner outer crust and more "holes" inside after it's baked. So if you like that you can continue with that now that you know how to handle a wet dough 😃

@@tse_bakery_9582 Aww thank you very much for your prompt response and well information. I think i might over-proof the dough bc it is quite flat 😅do you have any tips on how to prevent over-proof the dough ? its quite tricky at first. Btw I'm using bob artisan bread flour. Never know making sourdough bread would be so challenging and it was quite addictive as there are lots of factors to take care of !😂 It was fun tho hahaha. THANK YOU once again for your guidance with well knowledge and advice.🥰❤super grateful ! I will bake my dough by tmr and will update you soon ! 💓

@@joellewong4948 You're welcome! Yes, there are so many factor that can cause a problem during the process 😅. When I did the bulk rise in the beginning, I would go and check on it every hour and see how it is. Having an appropriate size container definitely helps, like the one I use in the video... having a rubber band on the outside help me to see easily. On the first time, I waited until it really is more than double, like the video I watched, but then it was over-proofed, with a flat top... so from there I've learned it doesn't really have to be more than double, if it's over about 70% already it's good. Observing if it still have a domed top is one of a good tips for beginner to judge ☺

@@tse_bakery_9582 yes you're right, my dough is over-proof, it came out flat and chewy😂thanks so much for the well information, help me alot. I will try it again 😁💗🙏

@@joellewong4948 You're welcome! Yes! Keep trying! practice makes perfect 😄😍

The "general answer" is one month but I've kept my longer than that and it's still good, like a few months. If you are going to give it to someone, tell people it will last one month in the fridge. 😀

@@tse_bakery_9582 Thanks for a quick reply! BTW your recipes are the best!!

@@Ray-ot3qi You're welcome! Aww... Thank you! I'm SO glad you enjoyed it!! ☺

太好了！You're welcome! I'm SO glad it works for you! Thanks so much for letting me know ☺😍

For a 9" cake you'll need 7 eggs, so: • 7 Eggs • 95g Veg. Oil • 115g Cake flour • 35g Cocoa powder • 115g Milk • 105g Sugar • 1/2 tsp Cream of tartar As for the rest of the components you can just double the recipes. ☺

Thanks

@@lingshitan6720 You're welcome!

You're welcome! I'm SO glad you find this helpful! ☺🥰

So far I always use 100g when total weight of flour is 450g-500g. The general rule is starter weight should be between 15-25% of the flour weight. If you put less, it will take much longer to rise during bulk fermentation, and if you put more it will be a little quicker. ☺

Thank you so much. That really helps. ❤

@@beebees4680 You're welcome!