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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!

Aww 🥰 THANK YOU SO MUCH for your encouragement!

😄謝謝!

Thanks for letting me know 🙂

Yes, I don't see why not ☺

I always place it right in the middle ☺

You're welcome! I'm SO glad you enjoyed it ☺

Thank you!! ☺🥰 I'm so glad you enjoyed it ☺

I never made a 9" before but I think to have a nice rise you'll need 7 eggs. So here's the recipe: • 7 eggs • 70g Veg. oil • 105g Cake flour • 45g Milk • 55g Orange juice • Zest of 2 oranges - about 2 tbsp • 115g Sugar • 1/2 tsp Cream of tartar Decorating batter should be the same as this one because I did have extras when I made this cake. As for the buttercream I think you can just double the recipe. Hope this helps 😀

aww THANK YOU SO MUCH for your kind words and encouragement 🥰... I'm so glad you found this helpful 😍☺

You're welcome!! Thank so much for your support! 🥰 1. Yes, the dough has to rise to about double during the bulk fermentation step before putting it in the fridge. 2. When you take it out from the fridge the next day, it will be ready to bake right away! Even if the dough looks like it's about the same size as you put it in the day before, it is still ready to bake, no need to proof again. All the best! ☺

​@@tse_bakery_9582 Thank you so much for your fast response. Very helpful! I have started my starter with your method and I look forward to making some lovely sourdough.🙏❤🏴󠁧󠁢󠁳󠁣󠁴󠁿

THANK YOU SO MUCH!!! Thanks so much for watching and letting me know that this was helpful! 🥰😀

You're welcome! 🥰 Thanks so much for watching and I'm SO glad that you found this helpful ☺!

You're welcome! Glad you found it helpful!☺

You're welcome! Thanks so much for watching! Hope you'll like it ☺

You're welcome! SO glad you enjoyed it ☺. Yes, you can keep doing 1:1:1 as long as it is rising and falling not TOO rapidly. By that I mean if you see it gets double (or more) in just 4-6 hours, then fall completely back down in just about 12 hours, then you can increase to 1:2:2. The key is just not to let it get to hungry before the next feeding 😃. But if it rise and fall back completely in over 20 hours then 1:1:1 will be fine 😄

@@tse_bakery_9582 noted, thank you so much <3 you helped me alot !! ;)))

@@joellewong4948 You're welcome!! ☺😁

oh WONDERFUL!! All the best to you and can't wait for you to start the sourdough bread journey! ☺

I never tried that way but I think you can. Make sure your pan is not non-stick, so that the cake can still cling to the side of the pan when you cool it upside down. Otherwise the cake will slide out when you turn it upside down. Maybe try cutting the paper slightly smaller in diameter as the pan, just a little bit... so a small part of the cake can also cling to the bottom edge. All this is just to help the cake to stay in the pan when cooling. 😀

@@tse_bakery_9582 I’ll definitely try it out! Thank you 🥰

@@ChristalKoh ☺ 🥰

You can use all-purposed flour, but AP flour has more protein in it so will develop more gluten when you mix the batter. For this recipe, you can measure out the flour needed, using AP flour, then take out 1-1/2 tablespoons of the AP flour, and replace it with 1-1/2 tablespoon cornstarch. If you use only AP flour without substitute some with cornstarch, the cake will most likely will be more dense. I never try using a 7" pan before but if you have one, you can definitely try 😀

@@tse_bakery_9582 thanks a lot for your explanation 🙏🏻 I am using coconut milk, and the frosting seems too liquid😅 I use instant coconut milk, shoul it cooked/heated first or not, to have a better taste ? Any suggestions for changing coconut cream to coconut milk, what to do? Thank you…

@@lucymulianto5206 When you say "instant coconut milk", do you mean one comes in a cartoon that you can drink straight from it? Or powdered form where you mix it with water? I'm not sure what you are using. If it makes your frosting too liquid and not holding together, it sounds like the coconut milk is too light. So if you are using the liquid form, that means that milk doesn't have enough fat in it. If you are using the instant powder form, I never seen or use it before, but that is something that you may be able to add more powder and less water to make it thicker. If that's what you have on hand, you can try that. When making the frosting, you will need something that has more fat content in it, and in a thick form, so the cream will thickened when whipped. So you do need to use coconut cream to get the best "cream consistency". ☺

@@tse_bakery_9582 I used coconut milk liquid that usually packed in cartoon. Very glad and happy that you reply fast and in detail. Next time I’ll try this recipe, I will try to find the thicker coconut milk, or I’ll try to find coconut cream. Thank you so much🙏🏻😄

@@lucymulianto5206 Yes, if you can find coconut cream that will be best😃

No, I don't. You don't have to do that with chiffon cake. Chiffon cake is very light and airy, has a very delicate crumb and moist. Soaking it with syrup will risk turning it into tasting "wet". Unless, you think you over-baked your cake and the cake is very dry. If so, you could brush a VERY thin layer of syrup. 🙂

Thank you! SO glad you enjoyed it ☺ No, it won't melt. The beautiful thing about the candy melts is that they are very stable. Once hardened, they will stay that way. It also serve in "stabilizing" the whipped cream frosting in this case, if you let the cake sit at room temperature for a while.

@@tse_bakery_9582 thanks so much for coming back to me so quickly 🤩

@@annatan1535 😄😘

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

😅

Yes, you can definitely frost and assemble this 1 day in advance. Once it is assembled, just keep it in the cake box and leave it in the fridge. I never made a 10" one before and I think making it with 6 eggs will be "safer" for a good rise: • 6 eggs • 90g Cake flour • 15g Sweet potato powder • 135g Milk • 42g Veg. Oil • 105g Sugar • 1/2 tsp Cream of tartar I recommend in crease the baking time as well. 300F for 45 minutes then increase temperature to 320F for 5-10 minutes. Test it with a skewer to make sure it is done. As for whipped cream and taro paste, I think you can just double the recipe. All the best! ☺

⁠@@tse_bakery_9582thank you so much! I ended up just doubling the recipe for a 10 inch and it only made enough for two layers. It also concaved a at the bottom a bit while it was cooling upside down, maybe due to the large size or something I did. I ended up having to do another layer just using the standard measurements, so your upcsale measurements were spot on! Kept the layers Saran wrapped on the counter overnight and assembling now. Thanks for the great recipe!

@@Gooseymama You're welcome! I'm so happy that you found a way to make it works for you! As for the concave problem, it is most likely due to over-beating the egg whites or over-mixing the batter when combining the egg whites into it. Practice makes perfect ☺

Yes you can! I think this recipe should make 9 or 10 cupcakes. Baking temperature & time for cupcakes: - 285°F (140°C) for 40 minutes then increase temperature to 300°F (150°C) for 5 minutes. Keep an eye on them when baking for the first time as oven temperature varies. 🙂

@@tse_bakery_9582 thank you!!!!

@@zitha91 You're welcome! 🙂

Thank you ☺☺🥰

You're welcome! SO glad you enjoyed it ☺

Hello, yes you can. The coconut milk is to compliment the pandan flavor. So if you don't want to put any milk, you can replace the 45g Coconut Milk with 35g more of pandan juice, making it total of 60g Pandan juice. Or, you can replace the 45g Coconut Milk with 35g of water. Reducing 10g of the original coconut milk content in the recipe because other liquid has no fat in them. Hope this helps 😀

Thank you so much 🙏

@@lingshitan6720 You're welcome!

Hope it works out for you 😉

That's Wilton #1M Open Star Decorating Tip 🙂

@@tse_bakery_9582 thank you 💕

@@kmb7707 You're welcome 😀

(1) Yes you can. Adding nuts to the paste is to give it a more flavorful profile. (2) Yes you definitely can. 🙂

Yes I have! Many many times over the last few years ☺... the cake will be secure during transportation because the hardened buttercream also acts as a "glue"... I only go up to 2-tier in all of my custom cake orders so this is very secure.

I use large eggs. They weigh about 60-65g each, with shell.

Hello, if you want to make the cake only, it will take 5 eggs, so you can use the 5 eggs recipe above. If you want to make the roses as well, then you will need 7 eggs: • 7 Eggs • 75g Lychee syrup from the can • 65g Veg. Oil • ¼ cup Edible rose petals (optional) • 70g Lychee puree • 1-1/2 tsp Rose extract • 115g Cake flour • 70g Sugar • 1/2 tsp Cream of tartar or lemon juice/vinegar 🙂

Icing sugar 🙂

@@tse_bakery_9582 i just tried with fine sugar in the batter and it comes out great! will try the next time with icing sugar. thanks!

@@anniewey Oh it's good to know fine sugar will work too! Thanks for sharing!! 😀

For the cake, you can replace coconut milk with regular milk. For the whipped cream frosting, if you don't like coconut flavor, you can just use Heavy whipping cream. 🙂