To Ms. Gao... This recipe reminds me of my childhood. A childhood once when I stayed in one place more than two years. It was my first years in america in 1960. Life & food were different then. (more pure) There was one of 4 Chinese districts in this big american city, yet in one particular district there were many bakers, of which many types of dumplings were sold pennies for a few pieces. My father would often buy me this fragrant cake. This simple Yellow Cake warms my heart.... Though I have difficulty translating to english, I can surmise the content, method and techniques of your cooking. Ten years is a long time to be away from home... Yet you carry your home in your heart through food & cooking. I have accomplished a few of your dishes, the shuiji bao, the small dumplings, your many pancakes, the many packages or purses and bao, and the peanut brittle!! My favorite is the Sour Soup with Dumplings from Xi'an. The sour soup & dumpling is my favorite to prepare and make, so easy pure clean & complex. It is late July of 2018... I look forward to colder days to make the Braised Beef Shanks 酱牛肉 肉酥 筋软 味道香 三酱牛肉的秘诀 All my Children are grown and have moved to other cities. Upon their visits I shall cook & make each of your recipes from my heart to my children & grandchildren. And know they have something new other than French food to fill hearts and make memories.... I am in love with your videos, your technique in Xi'an cuisine, your video compositions, the video lighting and your food. Though I do not understand your Mandarin (?) on the videos, I understand the food and methods. Also I shall, research more about Xi'an and look on the map and its neighboring region. I don't know where it is... Please Please allow captions to appear on your RUclips videos. To translate into French or English. Please continue to show the world your knowledge of cooking, your techniques & methods, and please share more of your love of country from Xi'an. Namaste Lhasa Kivan
Appreciate your nicest comment from another part of the world. Food has its own magic to connect people. I thank you for telling me your childhood stories, which brings up my own memories as well. It sounds that you are much older than me, and I admire your caring and love to your kids and grandchildren. It is a long journey for me to reach there. Xi'an (西安）is one of the oldest cities in China. In the past, it is the capital city for many years. It is one of the best tourist stops in China. But just from the Xi'an food point of view, it worth visiting, if you have some time. \(^o^)/~
Lhasa Kivan your comment made me moved deeply, especially you mentioned people carrying their home by the making the memorable taste. Immigrants have to make something physical that build the belongingness to them, and make a place home by tasting like home.
Thank you for sharing your knowledge and passion of cooking. I don’t understand Mandarin but through your hands techniques and English ingredients measurements , I have successfully making some delicious breads , buns from your video... I always enjoy watching and find my inspiration through your channel. Great work!
Your comments touched me deeply even though I was reading it almost a year later. Xiaogaojie has since made a lot of improvements to her channel to take care of her non-mandarin-speaking followers. I bet your comments were one of the most significant drives in these changes. Food is a universal attraction and an inseverable tie to our culture. It is sometimes better understood than language and more storytelling than a novel; it connects people better than anything socially cohesive; and it is something that is most capable of arousing our nosetalgia. I am very thankful that I live in an awesome multicultural city where wonderful people with amazing talent like XiaoGaoJie also call home.
My grandmother made this egg cake for us when we were young. This is pure nostalgia. Thank you so much for sharing this recipe. Your egg cake , like everything you make, turned out beautifully. I’m in awe of your culinary skills.
I thought it was going to be baked but it seems that the steaming method is so much better! A lot of the moisture and structure were retained through steaming instead of baking and the final product looks bouncy and delicious!! Love it!
Ting Lei This is a classic French genoise (sponge) cake recipe, not an American chiffon cake recipe. Genoise is actually a lot more straightforward and easier than chiffon cake, also healthier w/out the chemical leavening; steaming is actually a lot faster and easier than baking. I'm definitely going to try it!
Hi..I don't know if you could read my comment but this is the fifth recipe I tried from your channel and honestly I was really2 in love with your cooking style. Your recipe never failed me, I've made this cake many times before but only succeed by following your recipe. THANK YOU SO MUCH. I really2 love your channel, thank you🤩🌹
Thank you so much! Successful the very first time, super easy recipe, love it! I would add a bit more sugar next time, I use coconut sugar so the cake has a darker color, and I also added vanilla beans, soooo good, thank you so much!
Thank you for the recipe. Very easy to make with simple ingredients available at home. Reminds me of my aunty's steamed egg cake that she used to make for us when we were young.
Excellent explanation and presentation in all your videos. Your translation is so important. Your scientific explanation of the material's behaviour during cooking is greatly appreciated. Thank you Xiao, you are the best.
Im soo happy to hv found ur site.. Even though i dont know ur language.. Its soo nice n interesting..lucky u hv the eng sub.. Tq soo much.. Love u .. Hope u Hv a blessed life ..
Love this recipe, like all the ones you make... Can I bake this in an oven using a regular cake tin? If so, at what temperature and for how long a time?
I tried this recipe. I couldn't beat the egg until it was as dense as yours, so the texture of my batter was a bit off too. My cake also sunk in the middle. It passed the toothpick test after 15mins but it was obviously too moist and needed a lot more time to be cooked well. However, the result was decent for me but if you like your cake sweet, then you definitely need more sugar.
Wow so much better no butter no mike less sugar and now I know why I beat the eggs does not give the spunch after back but can I put some orange zet and some brandy in to make chocolate outside?
dear sister,thanks. this is a great recipt. why do you have to warm the eggs before beating them? thanks. Also what if to replace the sugear with honey which is little heathier. how much the quantities of the ingredients should I adjust?
My cake following this recipe came out spongy just like shown in the video, however, it tasted very dry and rough. I threw the whole cake in the garbage. Easy recipe to make but not tasty at all! Perfectly matched the sad back ground music.
sorry, am abit confuse on the cake flour portion. it is 1/2 cup of flour or 1 cup of flour? in your video each time you put in 1/2 cup of flour or less?
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一次成功，用了3個雞蛋🥚和80克麪粉及50克白糖，按照同樣的方法和步驟完成了這款香噴噴柔軟蓬鬆的傳統原味雞蛋糕！口感居然比之前做的電飯煲蛋糕更佳，真是意外驚喜！再次感謝小高姐❤️
在stay at home期间，十分谢谢小高姐的各式各样的美食視頻，在众多的视频中，大部份都有：一看就懂，一做就失败的慘狀。唯独小高姐的成功率几乎百分百，如蔥油餅、餃子、手擀麵⋯⋯ 亦特別特别感謝Ao Yao的提醒事项，使这蒸蛋糕十分完美
To Ms. Gao...
This recipe reminds me of my childhood.
A childhood once when I stayed in one place more than two years.
It was my first years in america in 1960. Life & food were different then. (more pure)
There was one of 4 Chinese districts in this big american city, yet in one particular district there were many bakers, of which many types of dumplings were sold pennies for a few pieces.
My father would often buy me this fragrant cake.
This simple Yellow Cake warms my heart....
Though I have difficulty translating to english, I can surmise the content, method and techniques of your cooking.
Ten years is a long time to be away from home...
Yet you carry your home in your heart through food & cooking.
I have accomplished a few of your dishes, the shuiji bao, the small dumplings, your many pancakes, the many packages or purses and bao, and the peanut brittle!! My favorite is the Sour Soup with Dumplings from Xi'an.
The sour soup & dumpling is my favorite to prepare and make, so easy pure clean & complex.
It is late July of 2018... I look forward to colder days to make the Braised Beef Shanks 酱牛肉 肉酥 筋软 味道香 三酱牛肉的秘诀
All my Children are grown and have moved to other cities.
Upon their visits I shall cook & make each of your recipes from my heart to my children & grandchildren.
And know they have something new other than French food to fill hearts and make memories....
I am in love with your videos, your technique in Xi'an cuisine, your video compositions, the video lighting and your food.
Though I do not understand your Mandarin (?) on the videos, I understand the food and methods.
Also I shall, research more about Xi'an and look on the map and its neighboring region.
I don't know where it is...
Please Please allow captions to appear on your RUclips videos. To translate into French or English.
Please continue to show the world your knowledge of cooking, your techniques & methods,
and please share more of your love of country from Xi'an.
Namaste Lhasa Kivan
Appreciate your nicest comment from another part of the world. Food has its own magic to connect people. I thank you for telling me your childhood stories, which brings up my own memories as well. It sounds that you are much older than me, and I admire your caring and love to your kids and grandchildren. It is a long journey for me to reach there.
Xi'an (西安）is one of the oldest cities in China. In the past, it is the capital city for many years. It is one of the best tourist stops in China. But just from the Xi'an food point of view, it worth visiting, if you have some time. \(^o^)/~
Lhasa Kivan your comment made me moved deeply, especially you mentioned people carrying their home by the making the memorable taste. Immigrants have to make something physical that build the belongingness to them, and make a place home by tasting like home.
小高姐的 Magic Ingredient
Thank you for sharing your knowledge and passion of cooking. I don’t understand Mandarin but through your hands techniques and English ingredients measurements , I have successfully making some delicious breads , buns from your video... I always enjoy watching and find my inspiration through your channel. Great work!
Your comments touched me deeply even though I was reading it almost a year later. Xiaogaojie has since made a lot of improvements to her channel to take care of her non-mandarin-speaking followers. I bet your comments were one of the most significant drives in these changes. Food is a universal attraction and an inseverable tie to our culture. It is sometimes better understood than language and more storytelling than a novel; it connects people better than anything socially cohesive; and it is something that is most capable of arousing our nosetalgia. I am very thankful that I live in an awesome multicultural city where wonderful people with amazing talent like XiaoGaoJie also call home.
照着您的食谱做了可是所有的材料都x2。还是非常成功谢谢！
Ingredients :
8 eggs
113g cake flour
48g granulated sugar
27g vege oil
这个也是15分钟吗？
蛋为什么要泡温水？
@@yanyihwan9419 是的。水要先滚好马上放进去蒸。
@@yanyihwan9419 应该是让鸡蛋快点打发吧
一直在想1/2杯粉是多少，谢谢你的资讯，明天试！
我按照这个做出来了！特别好吃，而且低糖少油少碳水高蛋白很健康啊啊！小高姐太棒了，谢谢小高姐
是一定要用篮子吗？ 我用了小碗， 完全失败
@@euynehs 我也失败了
超简单的食谱儿，我竟然一次就成功了，以前尝试过很多次都失败在打发这一关，这一次做出来的蛋糕蓬松柔软还有小时候蛋糕的那种纯粹的蛋香味。真的很感谢你的视频，希望你和家人一切安好哦😇
这个也做成功了，谢谢小高姐! 打发鸡蛋困难的人可以考虑直接将搅拌盆放在正在加热的蒸锅里打发。
尝试非常多次以后，终于成功。原来是蒸锅的锅盖没孔。蒸汽回流，蛋糕发了又回缩。放了跟筷子在锅和盖子件。解决。好吃。不难做。个人喜甜，多加2匙汤。加蜂蜜也好吃。
刚刚做了，一次成功！我糖放少了，然后吃起来没有甜味。😂可是我在想我糖放那么少还能成功，真是不可思议！谢谢小高姐，明晚继续做！晚上做好放凉，第二天孩子当早餐，真的很不错👍👍
Tina 如果覺得不甜 蒸好之後 可以澆一點楓糖漿
My grandmother made this egg cake for us when we were young. This is pure nostalgia. Thank you so much for sharing this recipe. Your egg cake , like everything you make, turned out beautifully. I’m in awe of your culinary skills.
嗯，第一次就成功了，有一点蛋腥，可是不影响整体风味，可能加柠檬会好点。
我的一些想法：每一个打蛋机都不一样，小高姐的机器要3分钟，实际上我过了三分钟后，蛋糊还是很稀，所以时间是因机器而异的，我们最好是看到蛋糊呈纹路而不消失的时候较好。
小高姐，我今天做蒸蛋糕竟然成功了！问题是我操作大失误，（加入面粉后，用电动打蛋器继续打匀面粉……）原以为成品会大失败！可是……却很出乎意料啊！～😅😂不仅卖相好，口感也超好～🤣
发达啦！💰我的蒸蛋糕发到锅盖都被揭开了～😂
好吧，下次用正确的方法再做一次对比实验。🤝🥰谢谢小高姐。
一次就成功，怕蛋腥味加了點檸檬，很好吃，謝謝妳
一切来到小高姐这都变得很简单、很有秩序、不会失败。看你的视频不紧学到最有用的东西，还很治愈。谢谢！
面粉忘记过筛忘记加油也成功了，感谢小高姐，鸡蛋提前一晚拿出冰箱应该是要点，以及打发时间我一共用了至少10分钟，一定要打发成型，三分钟真的不够，以及上锅蒸动作要快不然就消泡了
我还真不 喜欢 过筛的面粉
哇！这个蛋糕看起来很松软好吃！在我住的地方逢年过节都喜欢蒸鸡蛋糕，还是会开花会看口”笑“的，型相很喜庆，但不是每次都成功，失败率蛮高的。希望小高姐能解开蒸鸡蛋糕开口笑的密方。 谢谢！
哇哈哈 做成功了 谢谢小高姐！ 这方法和配方很好 家里人喜欢甜的 所以我糖多放了一teaspoon。成品啊 蛋糕很蓬松，像外面卖的一样 赞👍！
請問麵粉用了多少?
是咯半杯面粉是多少？2大勺糖又是多少
@@Minitsai5589 75g
按照视频步骤及材料分量去做，成功了！之前面粉分量不对，蛋也打不好结果失败几次。反复看视频才发现面粉放多了失败一次又一次。
说实在的， 我已迷上了小高姐令人馋延欲滴的视频，更可贵的是不仅美味， 而且有益健康。非常感谢！
谢谢你，大家都在支持我！
@@MagicIngredients请问小高姐，一个鸡蛋多少克的呢？谢谢。
一次成功。蛋糕的蛋香味很夠。看到有留言説不成功，我覚得打发鸡蛋是要点，我打到鸡蛋变奶白色，拿起来蛋糊很久才掉下去才加入麵粉。
亲测成功，就按戚风的做法，分开打蛋白，两三分钟的事情，也不用加热。加了奶粉，比较清甜。
这样的视频好，没有废话，直接就做，其实视频不分长短，爱看才是硬道理。
這款蛋糕有詳盡解釋的版本嗎？
不斷的失敗....
還有有幾個問題
1. 是不是做薄一點較好？
2. 是那一種打發雞蛋程度是？
3. 蒸的的時候是全程大火？
4. 可以提醒一下，哪些是要留意的地方嗎？
做一次，也失敗了，感覺竹篩子是關鍵，我用的是玻璃容器，十五分鐘後中間根本還是稀的
小高姐你做的這煮食頻道很好👍我最喜歡你寫上材料成份同量數很容易學謝謝你🤓
I thought it was going to be baked but it seems that the steaming method is so much better! A lot of the moisture and structure were retained through steaming instead of baking and the final product looks bouncy and delicious!! Love it!
Haha， lots of surprises!
Ting Lei This is a classic French genoise (sponge) cake recipe, not an American chiffon cake recipe. Genoise is actually a lot more straightforward and easier than chiffon cake, also healthier w/out the chemical leavening; steaming is actually a lot faster and easier than baking. I'm definitely going to try it!
Ting Lei
Ting Lei steaming r way more easier compare to bake..but i still choose the bake flavour ...its different tho
小高姐的 Magic Ingredients
Hi..I don't know if you could read my comment but this is the fifth recipe I tried from your channel and honestly I was really2 in love with your cooking style. Your recipe never failed me, I've made this cake many times before but only succeed by following your recipe. THANK YOU SO MUCH. I really2 love your channel, thank you🤩🌹
Thank you so much! Successful the very first time, super easy recipe, love it! I would add a bit more sugar next time, I use coconut sugar so the cake has a darker color, and I also added vanilla beans, soooo good, thank you so much!
小时候我妈妈就是做这样普普通通的蒸蛋糕给我。那时候没有电动打蛋器，她就一直打一直打，很累的。小时候那个蛋糕是淡淡的甜味，充满蛋香。
还是小高姐聪明，有个视频教我打蛋在盆里再隔水加热，好麻烦，直接鸡蛋泡水好简单。
为啥要加热鸡蛋？
而且直接泡水還有清潔雞蛋的效果
@@flintthuang 温度太低不容易打发
谢谢小高姐的食谱，易操作，为您点赞👍
太棒了，视频不冗长，很清晰明了。感恩你的分享。
谢谢你喜欢！
Thank you for the recipe. Very easy to make with simple ingredients available at home. Reminds me of my aunty's steamed egg cake that she used to make for us when we were young.
最为小高姐骄傲的就是每个视频都是中英文配方 让美食发扬光大
一句话都不说但演示得清清楚楚，明明白白。。。多谢了！
背景音樂有種悲涼的感覺
神奇的小高姐，经人推荐我开始看你的视频，之前从没做过任何点心，你给了我不败的馒头，包子还有戚风蛋糕🍰😋
谢谢，小高姐，不会做菜的我照着你的食谱居然也做出像样的菜来了。特别是你的油条，我做了几年都没有做出来的油条。做出来的感觉真棒。现在我在做绿豆汤，但是很多时候绿豆都开不了花，很是苦恼。有的说要浸泡，有的说要炒一下，有的说要冷冻一下。到时要怎么做才可以煮出好的绿豆汤？
我大意了，蛋液高速打了三分钟但没有觉得体积特别增大，面粉没有搅拌均匀，当中还跑开好几次。倒模后感觉液体比较稀薄，不像视频里的状态。出锅后一半是海绵状一半就是实实的厚底，孔里还有没搅拌均匀的面粉。。。必须要再做一次。
我和你一样😭😭
小高姐，可以教“马来糕”吗？不知道为什么我做的里面有加苏打粉和泡打粉但是还是不够蓬松，而且有一个轻微的苏打粉的味道。谢谢🙏🏼因为看你的蒸蛋糕里面的材料没有苏打粉和泡打粉，但是还是那么完美，所以有请你教马来糕的想法。谢谢！
好好吃的感覺喔，你女兒一定很幸福，媽這麼會料理。
唉!真羨慕，我想吃只能自己做。
謝謝高小，配方简单容易一次就成功，👍👍👍
疫情封城太无聊，找了小高姐的食谱来做，已入蒸锅，十五分钟后希望成功😤
祝成功！
@@candychen5108 已经，失败了😭😭
@@xiazhuo783 沒關係啊，再接再厲
今天准备试一试， 不知道用常规面粉如何， 家里没有低筋粉了。一定要用小筐吗， 用普瑞的大碗不知道行不行， 是否会有很多蒸馏水把蛋糕给泡了呀， 试一试， 回头上来汇报。
我刚试过这个， 很容易，效果跟妳的视频差不多完全一样，真的像海绵。谢谢！
欧耶！
不会有蛋的腥味么?
張永政，请小高姐回答，会有蛋腥味吗
同意
Miao Miao .n
这个配方很好记，真的很容易做（相比于其他的……）而且不太甜，清爽鲜嫩。谢谢小高姐！
Excellent explanation and presentation in all your videos. Your translation is so important. Your scientific explanation of the material's behaviour during cooking is greatly appreciated. Thank you Xiao, you are the best.
小高姐的视频有种简约淡然的美，再加色调调的很舒服，我每当情绪不好的时候就看她的视频，心情会慢慢平和下来，谢谢她！
谢谢你的留言。让我知道我做的视频可以治愈一个远方人的心灵。祝好！
小高姐的 Magic Ingredients 不客气，我只是说出了许多朋友的心声吧！忘了提你的声音也是治愈法器之一，😀
Jordan Hoo 同意
this is a very sad song for a cake
For me, it is not the sadness, but more of the calming effect comeing from the music.
高小姐妳那麽可愛呢妳好賢慧啊！。
Tears are the secret ingredient that makes it so spongy.
小高姐的方子一如继往的好用。一次就成功了！不过个人不太喜欢这款鸡蛋糕，蛋味太重，口感太干了。
另一个评论者加了点柠檬🍋汁去蛋腥，说效果不错。
喜歡蛋糕少甜兼沒有泡打粉的成份！
这个方子我做过，是给自己做了生日蛋糕，非常好吃！！感谢小高姐~
请问是大火还是中小火蒸15分钟？
@@molelaisewlan7588 烧开水后中火蒸的。您试试看
@@shihanwh7050 谢谢！感恩感恩
高小姐，你很会做，真棒
不褔来
我暂时学习到了
好棒哦～羨慕如此巧手，教法又很簡捷易懂。感恩您～
+陳小姐 听到视频对你有帮助，还是很高兴的
可以给重量吗，多少克之类的
我做成功卻敗在蒸鍋的時候蒸不熟（蛋糕中間），最後拿去大同電鍋才蒸熟，結果蛋糕體老掉了⋯真是太可惜了⋯期待下次再挑戰！
覺得下次想要加點香檬汁去掉一點蛋腥味😋
！！是！ 丿5乙。 ？
哈哈哈 大晚上看完好馋立马做了一个，太好吃了😋想起来小时候的蛋糕味道。谢谢分享，至今按着小高姐的菜谱道道都是完美出品啊
4 huevos
2 cucharadas de azúcar
1 taza de harina común cernido en dos tiempos
1 cucharada de aceite
Cocer durante 15 minutos.
La harina es harina floja,de fuerza cero.
請問小高姊，這麵粉，糖是幾克因為我習慣看克數來做點心，謝謝
做糕点的话一般一杯、一勺都是标准的计量单位，老实说没有称过的话还真不知道多少克呢！超市里有那种布满了标量计量单位的计量壶（measuring jug），上面的cup就是厨房通用的一杯的大小，希望可以帮到你！
@@gwantouwong922 其
Masha allah Alhamdulillllah super a big thank u sis 4 sharing ZABARDAST 👍👍👍👌👌👌
最后那个蒸的容器是必须要这种带洞的铺蛋糕纸嘛，碗行吗？
我試過了用玻璃碗 成功了
小高姐，我来交作业，今天试着做了一 点，很不错，不过不是用蒸的，是用卡通蛋糕机烤的，蒸的应该会更好
很好，窮學生做來當兩天早餐了😍
Study well.
做成功了！又简单又好吃又快！明天早晨有着落咯！
\(^o^)/~
老师我蒸了二次蛋糕在蒸笼里发的很好，拿出来就塌了是什么道理望老师指导一下谢谢你了
关火后等一两分钟再揭盖子，应该就不会塌了
我也一样.....看见好好的，拿出来后缩小了，什么原因呢
@@sunnycin1278 最好先開一個小縫讓蒸氣跑出去待等個五分鐘後再全部開啓就可以了,只要是蒸的都是如此,包子饅頭等~
这个我做了，视觉上和小高姐做的差不多，但是吃起来感觉有点干。我以前没吃过鸡蛋糕，所以不知道什么感觉或者口感才算标准或者算好吃。
赞。我只有周末才有空给自己做饭。可以参考下舒芙蕾的做法，不知道能不能更好。西点一般是蛋黄蛋清分别打发，糖和面粉都加到蛋黄的组分里，最后再混合。原理上认为蛋黄的脂肪是消泡剂，分别打发后再混合会更膨松。
你说的很正确。
西点里海绵蛋糕对蛋糕的蓬松度要求不高 有全蛋打发和分蛋打发两种做法 小高姐这里应该是借鉴全蛋打发的方法
西方蛋糕也有用全蛋打發法的, 經典的海綿蛋糕九是用全蛋打發的了.
小高姐，你最棒，教我们的糕点，我们做都没失败过，这个蒸蛋糕可以加班兰水吗？
Love your recipes 👏🏻👏🏻👏🏻
谢谢小高姐,算成功因为娃们喜欢吃,虽然没有你做出来的那么完美。 能吃就行。谢谢你
看得心动了，要试一试。
想學依個蛋糕好耐喇多謝你嘅食譜
Im soo happy to hv found ur site.. Even though i dont know ur language.. Its soo nice n interesting..lucky u hv the eng sub.. Tq soo much.. Love u .. Hope u Hv a blessed life ..
喜欢听小高姐的声音啊……为啥不说了呢？在国外能听到这么亲切的声音很幸福呢。
+Smbxztbz 8888 现在都有解说了，以前大家看字幕太辛苦
是的
Love this recipe, like all the ones you make... Can I bake this in an oven using a regular cake tin? If so, at what temperature and for how long a time?
我按照视频做了三次每次出锅都是上半部蓬松，下半部是死面的很硬，前两次我用的是盘子所以我觉得可能是因为盘子不透气造成的，所以换了竹篓，可是效果还是一样，请问小高姐您觉得我的问题有可能出在哪呢？孩子真的是超级爱吃，即使我做成这样😅
如
Thanks for the steam cake recepi....If you translate all your recepi...I will glad.....
😃♥
You sure have mastery over doughs!
都不知道说什么好了，简直太棒了
I tried this recipe. I couldn't beat the egg until it was as dense as yours, so the texture of my batter was a bit off too. My cake also sunk in the middle. It passed the toothpick test after 15mins but it was obviously too moist and needed a lot more time to be cooked well. However, the result was decent for me but if you like your cake sweet, then you definitely need more sugar.
Love this recipe ❤❤
Thanks for translating this video.
謝謝小高姐. 這個雞蛋糕又好吃又簡單. 沒試過的真的可以試試看噢.
做得很成功 只是有一股鸡蛋的腥气味 请问怎么破呢 加点🍋汁？
Ying Shao 塔塔粉、醋之類酸性的東西應該都可以
香草
白醋
Um alô aqui do Brasil 🙌
Eu gosto muito das suas receitas 😋
Concordo... as receitas dela são sensacionais. I totally agree. Her recipes are the best!
Can I use a metal baking tin to steam instead?
BTW, Love steamed cakes & this is a healthy recipe, minimal sugar & oil 😍
一直舍不得买记忆枕
原来自己做也不难，马上去弄个晚上做个好梦
哈哈哈哈哈哈哈哈
什么机器可以3分钟达到那种效果？我打了23分钟呢
还以为是自己糖加少了
准备做这个给孩子吃，材料简单，步骤简单。谢谢分享！
原来做这个旦糕失败率如此之高！怕了！
Wow so much better no butter no mike less sugar and now I know why I beat the eggs does not give the spunch after back but can I put some orange zet and some brandy in to make chocolate outside?
感觉音乐不太适合，其他都完美！！！
喜欢你的风格，喜欢你分享的古典乐。
O(∩_∩)O谢谢
认出了家中同款costco的parchment paper😂
dear sister,thanks. this is a great recipt. why do you have to warm the eggs before beating them? thanks. Also what if to replace the sugear with honey which is little heathier. how much the quantities of the ingredients should I adjust?
My cake following this recipe came out spongy just like shown in the video, however, it tasted very dry and rough. I threw the whole cake in the garbage. Easy recipe to make but not tasty at all! Perfectly matched the sad back ground music.
小高姐可以做一集讲解个种面粉，适合做什么糕点？还有，能多做点用蒸的。谢谢。
面粉、糖、油的量能精确些给出就更好了
视频鸡蛋糕右侧下拉可以看到配比的量
我试了，15分钟是不是不够的原因，我按小高姐方法蒸出来的蛋糕，上层是松软，下层是严实的好像发不起来一样。想知道为什么这样😂
sorry, am abit confuse on the cake flour portion. it is 1/2 cup of flour or 1 cup of flour? in your video each time you put in 1/2 cup of flour or less?
it's half cup of cake flour total
忘记放油了，不过做出来也非常好吃！！！！！有个小建议，蒸的过程中，它会轻微的膨胀，所以，如果蒸笼比较小，一定要分成2笼来蒸。还有就是每个人打发的功率不一样吧，我打发了至少有10分钟
小高姐~你好！我想加些鲜奶可以吗？还要加粉吗？希望回复。谢谢！
按小高姐的做法，做出了很好吃的鸡蛋糕