Thank you so much, I'm so in love with this lovely piece of art. My second attempt was successful. The amount of matcha powder and sugar in this recipe are perfect for me, not too strong but not too sweet. My 1st result was a disaster. The mousse was too thick and set too quickly. When I poured it into the mould, it had turned to kind of jelly (I'm not an advanced baker so it look me longer to do simple steps). In my 2nd time, I tried reducing 12g of gelatin to 7.5g (the mousse still set beautifully in the end). And I only dissolved gelatin in warm milk after having prepared all 5 bowls of matcha (whisked to a paste) and whipped cream. It's also essential to take the mascarpone out to soften at room temp beforehand as Amanda did. This will give the mousse a runny texture that makes blending and pouring much easier.
Gelatin Dùng dạng bột thì cũng là 12g hả bạn? Vs cho mình hỏi 1tsp matcha khoảng bao nhiêu gram vậy vì mình k có tsp. Và cream là loại gì vậy. Cảm ơn b!
You can use organic food color to make a rainbow mousse cake. Yummy and beautiful. And stop commenting on English subtitles and what language she needs to speak. It doesn't matter. Amanda always upload English subtitle 1-2 weeks after the video.
(No idea if she can read and understand this but here it goes anyway) This is beautiful and I think my favorite part of this video is just how professional and clean cut the whole thing is. Okay, maybe I just really like the little baby whisk 😂 kidding, I just love this entire video
Kale Girl you don't get what I mean, do you? I said "clean cut." Not "clean." I was talking about how smooth and neat the transitions are between scenes whiles she's cooking. About how very fluid the whole video is when she's talking and demonstrating what she's saying.
Someone made me this cake twice and it’s the most amazing cake I’ve ever had. Instead of making the cake in a sheet pan we just put the entire batter into the circular cake pan for a thicker layer of cake which I think makes the ratio way better
I made this cake last week. It was the most beautiful cake I ever had. My husband normally don’t like the 抹茶🍵 flavour， but he liked and ate as well. From now I have confidence to make my own cake rather spending money to buy. It never the same. 👍👍
made this one couple of days ago and my whole family loved it thank you so so much for that recipe and your work watching your videos only has such a calming and meditating effect
Ok several clarifications on this recipe for it to come out well: A) the gelatine measurement is wrong. It’s simply two slices of gelatine rather than 12grs of gelatine! It’s more like 2grs. This is why for most people it comes out as a heavy horrible white paste. B) you should use double cream. C) the cake ring is quite small. It needs to be 6 inches or 15cms in diameter otherwise it doesnt come out well. Also you need to use a ring for cheesecakes rather than a normal cake tin. Also, the base cooked for me in about 10 mins at 180 degrees rather than the 15 mins as per the instructions. For the rest just follow the instructions. Enjoy!
Agreed. My mousse paste turned solid after a few minutes-there is no way to flow and generate the layers. I tried to add milk to the paste. It flew then, but flew below and out of the cake ring :(
@@yingy7574 a good way I've found to keep gelatine mix liquid is keep the bowls in a bath of hot water to keep them warm, gelatin if I remember right starts setting at 30C as for the weight of the sheets, it depends on the make I guess, I've never seen sheets as thick as those used in the vid before.
한국분이 아니에요. 유튜브는 자동으로 시청자의 위치를 찾어요. 올리신 분이 여러 언어로 된 제목이나 설명을 준비할 수 있고 유튜브가 맞는 언어를 뽑아요. 그래서 제목이나 재료 설명은 한국말인데 동영상은 중국어예요. (저는 외국인이라니까 한국말로 충분히 잘 설명할 수 있었으면 좋겠어요 ㅎㅎ)
puro of course I would have the whole thing just to MYSELF!!!! I'm the one who would make it, so obviously, I'm the one and only who's gonna eat it!!!!
Hey Amanda! Love your videos. I'm Chinese-American who's lost a lot of their reading skills, but still able to understand most. I still wish you had your english subtitles like old videos before, but I understand it might be more of a hassle to add both Chinese and Eng. Anyways, I love sharing your videos with my english speaking friends and they agree it would be nice to see more english again one day! Thanks for the video. It looks soooo good. :)
This is by far the best cake ive ever seen! It looks so flawless snd perfect i can rly imagine how tasty it is and how smooth the texture feels ..also green is one of my fav colors so
![[Eng Sub]【曼食慢语第85集】玫瑰马卡龙 Rose Macaroons](http://i.ytimg.com/vi/OJL_2j92OAI/mqdefault.jpg)
![BabyChiefDoit - Too Slow (feat. STAR BANDZ) [Official Music Video]](http://i.ytimg.com/vi/zayaxws7RPg/mqdefault.jpg)
@4:13
The ratio of matcha powder & mousse paste（from deep to shallow）:
1 tsp matcha powder + 60g mousse paste;
3/4 tsp matcha powder + 80g mousse paste;
1/2 tsp matcha powder + 100g mousse paste;
1/4 tsp matcha powder + 100g mousse paste;
120g mousse paste;
抹茶粉和慕斯糊配比用量(颜色从深到浅)：
1小勺抹茶粉+60g慕斯糊；
3/4小勺抹茶粉+80g慕斯糊；
1/2小勺抹茶粉+100g慕斯糊；
1/4小勺抹茶粉+100g慕斯糊；
120g慕斯糊；
曼食慢语 Amanda Tastes can I be your friend?
把你的方子评论顶上去
曼食慢语 Amanda Tastes 請問可以換成同比例的可可粉嗎？不太敢吃抹茶
謝謝
thanks, love, you're just too kind
Amanda你真的太赞了，什么都会！同样在国外，跟着你的视频学会了不少，谢谢你的每一次认真讲解和细心的笔记，真的好棒👍
无意中翻到，太漂亮了！真心佩服你，怎么会做这么多好看又好吃的东西，而且各类美食都会涉及，而且都做得如此专业。这个不仅是喜爱了，还得有天分和灵气在里面，太棒了👏
剛做完有成功來回饋一下:
因為我有先爬文留言欄許多失敗的建議，所以自己做了一些調整。
底座我用消化餅乾，幕斯糊部分，有人說乳酪糊量最後會不夠，我自己把所有材料乘以1.5倍的量，一樣六吋活底蛋糕模，但發現老師食譜的量應該是剛好的，我最後有剩；吉利丁大概是6.7克左右即可，牛奶我大概只有用105g，如果全部下會太稀，糖分有減少但還是太甜，我覺得可以按自己口味增減，我先調好抹茶粉，再去處理乳酪和鮮奶油，最後才加入牛奶和吉利丁，抹茶粉最濃的那碗我用了6g抹茶粉，但要小心會比較稠，加入乳酪糊後凝固較快，一開始調的時候我覺得可以用三勺熱水去調。倒模之前要過篩才會細膩無顆粒，最後倒入圓形那邊我有點失敗，這真的考驗技術和經驗，手要穩而且不要抖，不然很容易滴到別的色圈裡去+同心圓不夠圓。
我是手殘黨，但第一次就成功了欸～
1）我的慕絲糊也有凝固的問題，最後我隔熱攪拌就解決了問題了
2）有人說跟上面寫的抹茶粉比例太濃了，我覺得就看個人口味吧，大概差不多就行了
3）至於gelatine的問題新手我不懂，不過跟了12g發現是太稠 了，建議少點
4）我家沒有長方形的模具做蛋糕底，我是用9寸圓形的模具弄的，烘焙時間加長點，然後再切成6寸的大小
我已经失败2次了 … 12g的吉利丁给我太浓了
請問可以用吉利丁粉嗎？
人美聲甜又會下廚 能夠娶到這種老婆可能是三世修來的福氣。
There is something about listening to another language and reading the subtitles that is really relaxing
It's relaxing because you don't need to worry about interpreting sound, it was already done for you and the result is in the subtitles.
She has a very pretty voice
I think it's relaxing because asians usually talk in a very soft and soothing way. I love that
I know right??😂 Like ASMR
我把抹茶换成了巧克力，材料翻倍做了9寸的。一次成功。分享一下：成功的关键是流动性的控制，慕斯糊倒入的时候必须处于缓慢流动的状态，而上一层必须处于流动与凝固的中间状态。如果正在倒入的层太流动而上一层已经太硬了就成不了圆环，会分层：而两层都太流动的话就会融在一起。控制流动性的最重要变量是温度。我家室温是15摄氏度，如果低于这个温度，大家必须增加手速。手残党如我是先称好巧克力酱，分好碗，然后打好奶油，最后才混入融化了吉利丁的热牛奶的，这样手慢一点也不会造成慕斯的过早凝固。
请问您是用巧克力粉+水 做酱吗？还是巧克力片 ?
Ennis Hong 粉+水，要加热喔
烤面包的烤箱温度是多少啊？视频里没有讲好像
Ken Chen 我是用自己做戚风片蛋糕的习惯来做的喔，325F。不知道对不对的上这个方子。
也是15分钟吗？而且我看你做的9寸的，材料翻倍。但是翻倍不应该是12寸吗？
虽然平时没有太多时间自己捣鼓吃的。但是喜欢美食，喜欢吃，也偶尔学着自己做。前几年跟着君之的方子做蛋糕，饼干。这两年跟着小高姐做，每次都是一版成功。这样建立起来的对自己厨艺的信心，被这个蛋糕打击的一塌糊涂。
连续做了两次，失败了两次。第一次，调好抹茶，回头准备用慕斯糊的时候发现已经全都凝固了。只能全部倒掉重来。又看了遍视频，想了想，问题最可能出在两个环节，我处理抹茶糊的时候动作慢了。再就是我这个吉利丁片比较稠。于是第二次只用了8g的吉利丁片，加快了制作抹茶糊的过程。但是最后慕斯糊还是结块了。把所有的东西倒掉，清理干净厨房，拖着疲惫的身体躺回沙发上。终于想起来看看评论，果不其然，哀嚎一片。。。。如果先看看评论区，把抹茶糊调好再来做慕斯糊，成功的概率或许会高些。
算了，还是老老实实回去跟着小高姐和王刚做饭吧。。。
王刚是不可能完成的任务啊！ 除非你是餐厅的厨师
Thank you so much, I'm so in love with this lovely piece of art. My second attempt was successful. The amount of matcha powder and sugar in this recipe are perfect for me, not too strong but not too sweet.
My 1st result was a disaster. The mousse was too thick and set too quickly. When I poured it into the mould, it had turned to kind of jelly (I'm not an advanced baker so it look me longer to do simple steps).
In my 2nd time, I tried reducing 12g of gelatin to 7.5g (the mousse still set beautifully in the end). And I only dissolved gelatin in warm milk after having prepared all 5 bowls of matcha (whisked to a paste) and whipped cream.
It's also essential to take the mascarpone out to soften at room temp beforehand as Amanda did. This will give the mousse a runny texture that makes blending and pouring much easier.
What type of milk and cream did you use?
How tall is your mousse.? I can only find a 2inch tall ring
@@mantu89Unk yes
Loved watching this video ❤
Gelatin Dùng dạng bột thì cũng là 12g hả bạn? Vs cho mình hỏi 1tsp matcha khoảng bao nhiêu gram vậy vì mình k có tsp. Và cream là loại gì vậy. Cảm ơn b!
한글자막이 있어서 너무좋아요 그리구 케이크가 장난아니게 비주얼깡패네요 이뻐요🖤
이지연 n
好可爱
이지연 i
终于试做了。总体来说很成功，好看，极好吃！！。有了其他评论的帮助果然很有成效。
1. 戚风蛋糕没有意外，很容易做。用的是7inch x 7inch的烤盘。所以没有多少边角料可以吃。
2. 用的是奶油奶酪做的慕斯糊，所以和其他人提醒的一样：量不够，流动性很重要。
1）奶油和吉利丁（粉用了14g）的融合后要隔热水搅拌才完全混合成糊， 然后带颗粒所以要过筛
2）每一层慕斯糊在倒之前已经不糊了，用微波炉加热5-8秒恢复流动性再倒。
3）做出的慕斯糊的量不够5层，在混合抹茶粉之前没有好好计算。所以到最后要加奶油到最后的慕斯糊里增量然后在匀最后的几层。
4）和抹茶粉混合后静置后到微波炉加热后还是有颗粒，在倒模之前再过滤。
3. 用的是可调节大小的模具，吹风机稍稍加热模具后，把模具慢慢撑开就脱模了。
請問你做出來的顏色跟Amanda一樣嗎？ 因為我做了兩次都做不出這麼翠綠的抹茶色，都是按照配方做的。
记得最开始关注Amanda的时候就是因为抹茶千层蛋糕～然后没过多久那个蛋糕的图片就刷遍整个微博😂
You can use organic food color to make a rainbow mousse cake. Yummy and beautiful. And stop commenting on English subtitles and what language she needs to speak. It doesn't matter. Amanda always upload English subtitle 1-2 weeks after the video.
太棒了，蛋糕和制作者一样美！喜欢简捷又精准的介绍，还有一如既往的柔美声音，真是兰心慧质。
我至少反复观看了十遍视频开始尝试制作，但是和许多人一样，在做慕斯糊的时候太稠了，完全无法调制出液体状态的五个小碗，这样出来的慕斯蛋糕简直不堪入目。我相信Amada这个制作也是经历过多次尝试的，但是在视频中应该强调重点，比如吉利丁的加入会导致慕斯糊迅速凝结，以及所有的奶油奶酪都需要是在室温（微软状态）下来搅拌的，同时，加热牛奶部分，只是说牛奶是加热过的，那么加热到多热也没交代，我觉得这些细节都是取决与蛋糕能否成型都成败，希望可以继续完善视频，丰富教学，谢谢。
同感，我也是反复看了视频，尝试了好几次，但是每一次都是慕斯糊在我开始倒的时候已经凝结了，无法形成美丽的分层。做为新手，感觉一个人动作还是太慢，两人做也许会好一些？
感觉新手如我还是应该从步骤较少的糕点开始做起
完全同意，做了三四次都没有成功过
试了两次 也是失败，除了慕斯糊凝结问题，还有白色小颗粒，无解...
牛奶可以用煮开或者60度，然后如果你觉得太粘稠可以隔水加热一下再操作，另外有颗粒就过塞一下
第一次尝试比较复杂的蛋糕制作，第一次失败了，紧接着尝试了第二次，在吸取了第一次的失败教训后，以下是我对Amanda这个方子的几点意见，希望可以在文字拦里加以指出。
1. 我严格按照视频所说，但是奶油奶酪和热牛奶很难混合均匀，颗粒感很重（我最后通过隔热水加热和过筛才得到了细腻无颗粒的混合物 ）2. 奶油奶酪和打法好的奶油混合后，分量完全不够倒入配方中所列出的分量，总共大概缺了50g的样子（我实在没办法，就每份平均减少了一些克数）3. 我家里只有活底的6寸蛋糕盘，没有Amanda用的那种，建议可以在视频开头也把这种不常见的模具也提一下 4. 隔夜起来拿电吹风吹了一会儿，非常容易脱模（出乎意料呢），但是慕斯的边上很快因为受热有点融化呢，建议Amanda指出吹风加热很短时间就可以了，不然脱模后影响美观
简约的配方，高雅的呈现，非常有境界，而且无论是高中低烘焙爱好者，都可以上手。一次的成功，给予的是后续烘焙热情的无限支撑
Wow!!!! Beautiful is not enough! This is gorgeous! Breathtaking! So simple yet so unique and honestly a joy just to look at! Thank you for this video!
It's look gorgeous 😀. However, I think there was a little mistake with the subtitles. Supposed to be cream cheese instead butter, isn't it
Thanks. I have already corrected it. :)
以前做那么多没觉得什么，做了这个蛋糕以后，真正佩服说一句太有才华了
(No idea if she can read and understand this but here it goes anyway) This is beautiful and I think my favorite part of this video is just how professional and clean cut the whole thing is. Okay, maybe I just really like the little baby whisk 😂 kidding, I just love this entire video
OMG Baby whisks RULE!!! I have a few!
It is an edited video. No cooking can be done cleanly.
Kale Girl you don't get what I mean, do you? I said "clean cut." Not "clean." I was talking about how smooth and neat the transitions are between scenes whiles she's cooking. About how very fluid the whole video is when she's talking and demonstrating what she's saying.
mhm mhm agree agreee
Queen Annaliese She has studied in UK for... I don't now how long😂
Someone made me this cake twice and it’s the most amazing cake I’ve ever had. Instead of making the cake in a sheet pan we just put the entire batter into the circular cake pan for a thicker layer of cake which I think makes the ratio way better
you so lucky
非常棒！这款慕斯蛋糕太吸引人了，激发起我制作的兴趣。喜欢Amanda制作的所有食物。
와.. 진짜 너무 이뻐요.. 맛있겠다.. 녹차덕후는 이곳에 뼈를 묻고 싶네요ㅠㅠㅠ💚💚💚
이윤 !
이윤 ㅇㅈ
이윤 혹시...ㅅㄱ산초 이윤ㅅ?
이윤
여
홀효ㅕ햐
I made this cake last week. It was the most beautiful cake I ever had. My husband normally don’t like the 抹茶🍵 flavour， but he liked and ate as well. From now I have confidence to make my own cake rather spending money to buy. It never the same. 👍👍
thumb up for her tenaciousness and its beauty- jeez, i don't even hv 7 min patience to get thru the vid!
从来没做过烘培的新手照着做了两次，因为磨具不一样大，我自己重新计算了用量，结果都很成功。朋友同事被成品彻底震惊了，哈哈
请问是用什么cream呢
用這個方法可以變化做彩虹也，不同水果不同顏色不同味道
Xyliacht 好提议也 😁😋
这个创意好
Xyliacht 水果味道混在一起 会不会太杂？
不会杂，只要水果种样打成smoothie是你会喜欢的话，做成这样的蛋糕你也会喜欢。
可以說具體些嗎？想試做給女兒。
made this one couple of days ago and my whole family loved it thank you so so much for that recipe and your work watching your videos only has such a calming and meditating effect
Ok several clarifications on this recipe for it to come out well:
A) the gelatine measurement is wrong. It’s simply two slices of gelatine rather than 12grs of gelatine! It’s more like 2grs. This is why for most people it comes out as a heavy horrible white paste.
B) you should use double cream.
C) the cake ring is quite small. It needs to be 6 inches or 15cms in diameter otherwise it doesnt come out well. Also you need to use a ring for cheesecakes rather than a normal cake tin.
Also, the base cooked for me in about 10 mins at 180 degrees rather than the 15 mins as per the instructions. For the rest just follow the instructions. Enjoy!
2 Slices of Gelatine, is more like 4g
Agreed. My mousse paste turned solid after a few minutes-there is no way to flow and generate the layers. I tried to add milk to the paste. It flew then, but flew below and out of the cake ring :(
@@yingy7574 a good way I've found to keep gelatine mix liquid is keep the bowls in a bath of hot water to keep them warm, gelatin if I remember right starts setting at 30C as for the weight of the sheets, it depends on the make I guess, I've never seen sheets as thick as those used in the vid before.
Tvasan Thank you! I’ll definitely try that.
What type of cream should I use?
這漸層真的太美了😍😍
蛋糕太养眼了，一款幽雅的蛋糕，颜色搭配的真漂亮！
何言ってるんかは分からんかったけどとりあえずめっちゃケーキ美味しそうすぎる素晴らしい
カビゴン やってる事と言ってることは同じです！最後の方では「中心からゆっくり流す」というのを強調して言ってます！
ﾅﾔろゅヨミ
我学着做了一下，失败，圆形纹路不规则，还有很多颗粒。不是视频不好。是我自己的问题：抹茶粉一开始没充分调匀，结块现象严重，成品颗粒多。还有鲜奶油打发过头，慕斯馅流动性差，倒入模具时没有均匀铺开，造成了不规则形状。味道还是不错的。跟大家分享一下失败经验，有心学做的童鞋注意一下。看着曼达视频里做得轻松，自己一做才知道人家手上的功夫真得厉害，绝对是花了时间和精力还有很多心思的。
Xiaoli Ma 做出來會酸嗎？會不會被cream cheese 蓋過了綠茶味？
不会，味道比较清淡。像我老公这种非常不喜欢甜点的人都赞不绝口，问我什么时候再做。我是用马斯卡彭的，如果是奶油奶酪可能会有点酸。试着做一下吧，哪怕外观比不上曼达的，味道还是值得的。
我也是同样的问题
Xiaoli Ma 請問配方是要用幾吋的慕司圈呢？謝謝喔
有颗粒很可能你的gelatin没有均匀化掉。不同牌子有不同化点。
this is the prettiest cake ive ever seen
녹차덕후는 울고 갑니다💧💧
한글 자막이랑 만드는 법을 깔끔하게 올려주시고 알려주셔서 감사해요♥
This cake is so pretty.
赏心悦目！就是自己没有精力和自信去尝试去做...
好美的慕斯蛋糕～能感觉到感觉小曼对抹茶色的情有独钟
This is so beautiful, therapeutic just watching.
beautiful not to mention that you make it look like its effortlessly done
제목이 한국어인데 아무도 한국어로 댓글을 안달았네?
그럼 내가 달아야지
want to try!
gaz 오 발견 반갑네요
gaz 영상 올리신 분이 한국분이신가요? 제목이나 재료 설명은 한국말인데 자막이나 영상 설명은 전부 중국어네요ㅜㅠㅠ
한국분이 아니에요. 유튜브는 자동으로 시청자의 위치를 찾어요. 올리신 분이 여러 언어로 된 제목이나 설명을 준비할 수 있고 유튜브가 맞는 언어를 뽑아요. 그래서 제목이나 재료 설명은 한국말인데 동영상은 중국어예요. (저는 외국인이라니까 한국말로 충분히 잘 설명할 수 있었으면 좋겠어요 ㅎㅎ)
gaz 그러게요..
심해물꼬 자막 있어요!!
Can I eat this whole cake or do I have to save some for others?
This is clearly only for one person at one sitting.
puro of course I would have the whole thing just to MYSELF!!!!
I'm the one who would make it, so obviously, I'm the one and only who's gonna eat it!!!!
Of course the whole cake is just for you! :D
Who the hell care about the others?
*EAT THEM ALL!!!*
Save some for me 😔 lol jk
我按照Amanda这个 recipe 做了这个蛋糕，蛮喜欢的，而且还算成功， 就是绿茶颜色没她的深。不知道为什么会这样，但是还是不错！
와 너무 맛있을거같아요 ㅠ 한글 자막도 너무너무 좋네요!!!!! 좋은 영상 감사합니다!
Hey Amanda! Love your videos. I'm Chinese-American who's lost a lot of their reading skills, but still able to understand most. I still wish you had your english subtitles like old videos before, but I understand it might be more of a hassle to add both Chinese and Eng.
Anyways, I love sharing your videos with my english speaking friends and they agree it would be nice to see more english again one day!
Thanks for the video. It looks soooo good. :)
你好我是印尼人但现在在中国，我第一次看你的 channel 我很开心因为你做蛋糕的时，做很厉害呀!😍😍😍
This is by far the best cake ive ever seen! It looks so flawless snd perfect i can rly imagine how tasty it is and how smooth the texture feels ..also green is one of my fav colors so
한국자막 너무 좋아요👍영상깔끔해서 좋아요♡
放入韩国字幕,在观看影像时很方便。因为影像比较简洁所以很好看。👍
你真是个天才啊啊啊啊 心灵手巧 羡慕你 佩服你 我也要做！！！人长的也心善
개쩐다.............我从没见过这么漂亮的蛋糕
서정현 나도 ㅋㅋ
太美了，简直是艺术作品
Estos chinitos lo hacen todo tan perfectooo!!!!!
You're such an artist, that truly looks incredible! Green is my mom's favourite colour, I'll definitely try it for her Birthday! 😊
This is the most asthetic 🍰 I've ever seen.
Watching the cake being cut was very satisfying.
Thank you for English subtitles!!
托主播的福一步一步到最后做的非常成功，留学党表示很幸福
Rico Lu 请问你用什么cream？？多少%的。。还有吉利丁用的哪种？
That was a solid transition into the next day 10/10
我第一次见到边角料比用到的部分还要多的～～哈哈～～太奢侈了
这是个光看封面就想点赞的视频
很多人說會凝結 我用的是吉利丁粉
外面剛好一包10克 我就用一包 先用一小點熱水拌開 這樣比較不容易結塊 然後用奶油起司會有渣渣正常 一定要過篩 然後篩子底下要刮乾淨 至於牛奶我是微波30-40秒 不能太燙 但要有一點溫度 不然會油水分離 我做兩次都蠻成功 只是無法像影片這麼好看 各位加油💪
Amanda给的慕斯糊的确不太够，从白色的慕斯糊开始的前三碗可以按照Amanda给的量放，之后的两碗深色慕斯糊可以按自己所剩的慕斯糊依次放就好了。自己目测一下就好。
这个比例，渐层效果不大啊~
我的抹茶粉颜色不鲜艳，放了三倍量
@@rebekahfu1955 不會太苦嗎? 不妨換做amanda同款的? 我之前也用其他的 失敗了 用青嵐就行了
Her voice is so sweet!
I can honestly say this is a fabulous video!!!
一個小小的糾正：在做底部的綠茶蛋糕時，材料裡面有一小撮鹽，但影片中沒有錄製什麼時候放。然後我每次看著影片來做的時候都忘記放鹽了～哈哈哈！還有另外一個小建議：最後做mousse部分，覺得應該先調好綠茶的比例，再倒過來做吉利丁片混合牛奶+Mascarpone cheese+whip cream. 因為綠茶需要花點時間去讓每一個小份量的比例都沒有顆粒。倒回來做的用意是讓最後調和好的流質不會因為吉利丁片而太快凝固，最後才可以更順滑地倒出來漸變的效果。
Yingsi Deng 你好 如果家裡沒有烤箱，可以用威化餅碎和牛油代替蛋糕的底嗎？
刚才照着片子做了一个8寸的，分享几点经验。 一，做蛋糕底时，片中没有说什么时候放盐。二，鱼胶应该在所有工作都做完后，再用水泡一会加入牛奶。如果按照片中的顺序准备鱼胶，最后混合物还没有倒进磨具就已经凝结起来，很难进行有效的分层。三，方子里鱼胶用量有点多，一个15cm大小的蛋糕，1克鱼胶即可。鱼胶放太多，也会让混合液太早凝结。
is it good?
@@ausbest3625 请问8寸的蛋糕，材料方面如何怎加？可以分享吗？因为我都是做8寸居多，谢谢。
看到分享晚了，刚才就遇到这个问题，然后猛加牛奶~~
我昨天做了，花不完整，但老公儿子都讚好味，今天繼續努力，好成功，好漂亮，謝謝你🙏
“一会儿你要吃掉的边角料”😂哈哈哈好萌啊
A cute cake! Thank you for the recipe
CiderDivider di
you are the best and the desserts you made look simply beautiful you are very artistic and your patient are deeply inspiring me
한글자막 정말 감사드립니다♡
[BTOB] 에코 )
서보 트와이스에게 전달할 편지를 못주신 분들은, 12시 20분부터 12시 30분까지 사진 속의 인형 앞에서, 매니저분께 주시면 되겠습니다! 감사합니다!
王玨 이게 뭔 개소리야?
한국인이다
王玨 뭔 개소리얔ㅋㅋ 병신같아..
那個小動畫好可愛哈哈
花椰菜 丶
most beautiful cake i've seen
好喜欢哦。我试试自己做做看
Yay captions!
Now stop responding to this comment.
Harvey Hardknuckles She's a food blogger living in another country..her cooking skills are quite good.
Harvey Hardknuckles u can see the subs RN 😄
which country?
A Chinese
Harvey Hardknuckles This video have English subtitles
처음보는건데 너무 맛있어보이고 따라하기 쉽게 비율도 알려주시고..!!!너무 좋은 프로그램인것 같아욯ㅎㅎㅎㅎ한국어 자막 감사합니다
Господи как я сюда вообще попала, но это просто потрясающе круто! какая красота
Да там столько красителя что у тебя кишки зелёные станут
Это матча
Понятно
Я сказал да да да ты сказал???????
I am Vietnamese! I love your video! And I love the matcha cake, too!! I 'll try to do this cake!
Hiền Chu Thị Thúy this is chinese lmao 😂
Tôi yêu em
这期的Amanda格外好看，喜欢本人！
Tasty needs to credit you. You did such a wonderful job
Why is everything Asian people make so perfect?!
the prettiest cake I've ever seen, thank you for sharing the recipe knowledge
めっちゃ綺麗😍
なんて言ってるかわかる？
眼睛:简单
脑子:可以试一下
手:gun
美
hhhh哈哈哈哈哈哈哈哈哈哈哈这个评论真的一看就知道不是四年前的
哈哈哈哈哈😂
要准备的材料种类很多，每个材料的量都要把控得不多不少。看起来挺轻松的，其实比做菜难。
我一次就成功了，只需要把吉利丁片换成5克。新手的话，只需要换下步骤，吉利丁先泡，加热牛奶，但不放进牛奶里。然后分5个碗那一步，加水搅拌均匀后才开始放吉利丁那一步，那样就赶得上了。但是抹茶粉我个人觉得可以少点，按这个比例抹茶味会比较浓。
一片吉利丁片=2.5g吉利丁粉，用到12克不凝固才怪
一會兒你要吃掉的邊角料。哈哈哈哈哈。莫名戳中笑點。。
The shades of color and the texture are beautiful
Thank you for the English translation.... This mousse cake is beautiful, bet it tastes amazing too.
第一次在曼食慢语看到那么多外国人留言，我以为进错频道了。。
你喜欢蛋糕吗
Donghao Chen 那是因为大家都喜欢蛋糕嘛。
应该她的视频又在fb上被外国人转发吧
@@jimin_lovers3736 我喜欢防弹
我知道这很奇怪。 。 。
Artistic beauty Creating different shades of green in a spiral effect.
Beautiful
太美了it's such a beautiful cake omg
请问你用的是什么牌子抹茶粉？为什么颜色辣么亮！我常常买到灰灰的抹茶粉
mstongtong9 我也是，我买的抹茶粉灰暗灰暗的，都怀疑亚超在卖假货
mstongtong9 我也是
mstongtong9 amanda在做抹茶千层的时候也是颜色这么亮的，微博上她有说过是用宇治青岚抹茶粉，我买到的也是灰暗灰暗的抹茶粉
烘烤、保存不当都会氧化变色
我常買的抹茶粉是森半(無糖)跟無印良品(有糖)的，顏色都很綠~
像藝術作品,很棒
めっちゃ綺麗
대박!!ㅋㅋㅋ 한글자막~!! 감사해용~~哇，有韩语字幕！谢谢
喜欢，因为每一个小细节你解释得很清楚
Perfect channel for me to learn Chinese. Thank you Amanda
我今天尝试做，手忙脚乱~厨房一片狼藉~~哈哈哈哈~最后效果也没有Amanda那么精致~不过最后还是成功的~现在就在冰箱里~坐等明天吃起来！！！
Fanxing Meng 我的顏色倒下去之後全都變同個顏色...你的會這樣嗎？
不会耶~从中间慢慢倒下去就好了，他自己流下去不要管他，一定要从中间~~
我從中間倒，結果我的漸變式的在底部，上面變一團綠。而且我的凝結好快要再加熱過後才能倒出，不然就一坨掉下來😞好失望
Denise Lin 可能还是面糊和吉利丁比例不对～下次少放一点吉利丁试试～
Fanxing Meng 好的！謝謝妳😊那妳做的是照上面的比例嗎？如果我減少吉利丁應該少多少呢？