Thanks a million for the recipe. I used lime and fat free yoghurt instead because I don't have lemon 🍋 or regular yoghurt. The texture is not as firm as yours. My daughter loves it a lot.
I’m thinking to make that for my husband’s birthday! Do you think cream cheese frosting will go well? Do you think I can ‘sandwich’ the frosting with two layers of cakes to make it like a Victoria cake?
Thanks for your quick reply!! 🥰🥰🥰I just realized how fluffy the cake will be and many comments about how moist it is! Hmmm…. Maybe I just make fresh cream and put on top before serving!? 同埋你仔仔囡囡好乖好可愛!好似我哋!我個仔又係剩識英文,同埋我成日話佢:喂!你去邊呀?得個女同我講中文!
@@tarzancooks Oh thanks for the idea! Yes it’s better!! Just got out to buy thick cream and there’s ready made crème fraiche next to it! My problem now is I bought a carton of whipping cream and what can I make with that? Not making another cake yet!
I tried once, following every steps carefully, but the cake didn't rise, it is totally like a 1.5 cm thick piece of hardened jelly inside, I eat one piece, it's like 猪油糕,好難食。Don't know what went wrong,😅
There might be a few reasons: 1.Did u mix everything and then heat the oven? Cause the time waiting might cause the batter to drop 2.Did u over mix the batter? Cause that will cause the air bubbles to collapse 3. The ingredients you use: is the baking powder expired? Or is the flour been out there for a long time? 4. The flour you use might have a weak wheat ratio which will cause the cake to not rise normally
好開心見到Luke教整蛋糕,仲有K妹妹試吃!當然還有泰山啦☺️
Like this type of cooking, I can learn from you what to cook with my granddaughter.
Looks yummy
Thanks a million for the recipe. I used lime and fat free yoghurt instead because I don't have lemon 🍋 or regular yoghurt. The texture is not as firm as yours. My daughter loves it a lot.
Awesome! This cake is tasty
兩個小朋友好得意.
泰山哥哥🙋♀️自家制作乳酪蛋糕好正😋👍
原來泰山仲有個仔仔,好可愛喎!
兩個小朋友一齊,畫面好幸福啊!蛋糕都特別好味咁。
係時候學吓中文,大咗難學啲。
每次睇見有小朋友幫手,我都想起我訓練女女幫手的過程,呢D時間其實好寶貴,好甜蜜!
到而家阿女大左,係厨房都係我們交談的好地方,希望你仔仔女女大左都繼續喜歡厨房呢個地方!
我都希望將來會係咁😊謝謝你的分享
個仔好smart又靚仔😍
剛剛跟足你的食譜搞掂了
Good kid & Thanks 🙏🏽💪🏽
😋
Luke仔好+kate 妹妹得意!
泰山可唔可以出d精華版3-5分鐘,因為睇完你教(full length), 之後想跟住煮可以快手d,hehe
Fast forward 得唔得呀?😆無時間再剪啦
@@tarzancooks 唔得架,咁樣你無view count! 剪多段咪多d view!
👍👍👍
Luke 🥰🥰🥰🥰
請問:烤模塗油撲粉 grease & dust w/ flour ,跟敷上烤焗紙 lined with baking paper,對於蛋糕內外質地,會有差別嗎?請指教。
有,因為有grease喺蛋糕表面,會香啲又脆啲
❤️❤️❤️
點解D麵粉唔可以攞個盆或碟兜住呢? 張枱就唔駛咁messy ,又浪費咗D麵粉,雖然只係好少
#做廚要tidy
I’m thinking to make that for my husband’s birthday! Do you think cream cheese frosting will go well? Do you think I can ‘sandwich’ the frosting with two layers of cakes to make it like a Victoria cake?
Yes and go for it! HBD to your husband🎉😉
Thanks for your quick reply!! 🥰🥰🥰I just realized how fluffy the cake will be and many comments about how moist it is! Hmmm…. Maybe I just make fresh cream and put on top before serving!?
同埋你仔仔囡囡好乖好可愛!好似我哋!我個仔又係剩識英文,同埋我成日話佢:喂!你去邊呀?得個女同我講中文!
@@cleung9801 fresh cream is good but you can also try it with yogurt or crème fraîche, just a dollop on the side, also nice😊
@@tarzancooks Oh thanks for the idea! Yes it’s better!!
Just got out to buy thick cream and there’s ready made crème fraiche next to it!
My problem now is I bought a carton of whipping cream and what can I make with that? Not making another cake yet!
@@cleung9801 you can make ice cream, cream sauce for pasta, custard, caramel sauce, scrambled eggs etc
支持
想問焗完關火,是否不可即刻拎出?由佢係焗爐放一陣?
焗完攞出嚟,俾佢喺室温放涼
My cake looks perfectly fine but flattened after I turn off the oven. What may cause that?
Maybe you batter is too moist or your oven might need a higher temp to bake than what I suggested in my recipe
@@tarzancooks thank u ☺️
我用greek yogurt整,比較杰身,應該無250ml,因為好杰身,比較難量到足250ml。焗左45分鐘,焗完出來好濕,放涼左切好似仲更加濕,同埋比出焗個刻更加扁,做唔到蛋糕既感覺,而家係好濕好濕又實的的既好重身既object。唔知係咪我用greek yogurt個texture會有影響,所以太濕?
應該係你焗爐唔夠勁。可提高10度焗,然後一路焗一路check. 同埋你預熱焗爐要耐啲,等成個空間温度平穩啲
@@tarzancooks 好的,蛋糕味道好好味,要再整,要整到成功為止
岩岩試做了,但質感冇咁fluffy 請問邊多出錯?係唔係需要將batter 再打耐D先攞去焗?
我之前發現我條片內,寫錯落baking soda, 應該落baking powder, 我description 已改。睇吓係咪呢個問題?如是,萬分抱歉🙇🏻♂️🙏🏻
@@tarzancooks 唔係唔係呢個問題啊,我用baking power 呀!今早再食覺得ok可能昨晚太心急好似KK咁想快啲試吃🤣🤣
多謝Luke呢個食譜真係好好味😋😋
👍🏻👍🏻👍🏻🥰
個仔好醒目, 個女好明顯係世界囡 XD
阿女有脾氣㗎🤣
😍🌲💕
I tried once, following every steps carefully, but the cake didn't rise, it is totally like a 1.5 cm thick piece of hardened jelly inside, I eat one piece, it's like 猪油糕,好難食。Don't know what went wrong,😅
There might be a few reasons:
1.Did u mix everything and then heat the oven? Cause the time waiting might cause the batter to drop
2.Did u over mix the batter? Cause that will cause the air bubbles to collapse
3. The ingredients you use: is the baking powder expired? Or is the flour been out there for a long time?
4. The flour you use might have a weak wheat ratio which will cause the cake to not rise normally
多用途粉即係低筋粉?
多用途係中筋麵粉
謝謝食譜。
已試做過, 味道很好, 酸酸甜甜, 但這款蛋糕質感濕濕地, 請問是正常嗎, 還是我哪裡出錯? 謝謝!
濕濕地...🧐你焗完有無將個蛋糕放涼20分鐘先切?
@@tarzancooks 有呀!
咁或者要焗耐啲,因為每個焗爐都唔同。你焗到差唔多時,用把刀仔插入去,攞出嚟,如果刀身乾淨就得。
@@tarzancooks 明白, 謝謝建議。
@@tarzancooks 再接再厲, 今次質感很好,但時間真的用多左。 感謝你咁有耐性指導我這個新手 : )
哇~珍貴畫面,揸牛油一定會叫其他人做😂😂
🤣🤣🤣👍🏻
請問baking powder or baking soda?我整第二次都唔得,發現內容同片尾唔同!用baking powder發唔起😭
Sorry, 我發現我寫錯,應該用baking powder至啱。發唔起...🧐你個爐用咩火?我指你用邊種模式去焗?
請問多用途麵粉即係低筋麵粉都得?
低筋麵粉做呢個都得,不過會無咁實淨。但多用途麵粉即係中筋麵粉
昨天跟你的食譜整乳酪蛋糕, 焗30分鐘, 但切出黎裡面很濕, 再焗多10分鐘, 就變左外面硬, 裡面很仍有濕感覺, 我諗應該是失敗左, 是否液體太多?
有兩個原因: 焗爐火力唔均勻,甚至唔夠猛,或者你一焗完就切,要等一等。
@@tarzancooks 哦, 可能係喎, 因為我用的是蒸焗爐, 火力應該唔夠勁. Thx.
@@yingying796 你可以提高温度10至15度再試😉
@@tarzancooks 非常開心你會再回覆我及再指導我, 抵我咁鐘意睇你FB & RUclips.
@@yingying796 多謝你支持至真😊
AP flour香港一般叫「中筋麵粉」,英文就一般跟英國叫「plain flour」,跟返香港慣用嘅叫法方便大家買材料嘛,希望你留意下
👌🏻,不過香港人大部份都應該好似你咁醒,識點分㗎啦😉
如果想做抹茶蛋糕是否唔需要放乳酪,其它材料份量做法跟你一樣就可以
呢個真係唔知😅但我覺得抹茶粉有機會令到佢乾
我已整了二次,第二次把乾濕比例大約1:1,最後出來蛋糕都是癡立立.😭😭
你應該要焗耐啲。因為每個焗爐都唔同,你要焗到插支力,攞返出嚟係乾身,咁就得啦。加油!💪🏻💪🏻💪🏻💪🏻
@@tarzancooks 已經焗內咗都唔得,唔知係咪我啲中筋麵粉問題。
Serina Tam 你要焗到插支刀入去,攞出嚟係乾。你可能要提高温度。同埋焗完唔好即切,要等15分鐘
Too too sugar ?
U meant too much sugar?
hello泰山
你的仔仔真的好幫手,只是香港土生土長只會説英文!我的子女在加拿大出世,小時在家與他們說中文,他們答我用英文,我以為會聽中文就會説英文,事實原來不是。尤其在香港,在家家長應該要教他們才對
點解要切邊位俾佢哋食 梗係食內餡先試到好唔好味 你見到個女食一啖 就放番落去 邊位比較苦
呀,我超鍾意食邊位,我覺得好味啲....😆我諗我個女同你睇法一樣🤣
@@tarzancooks 蛋糕邊喺最好食嘅 yummy yum yum 😂
同意,我都鐘意食邊位
Hello, 請問你是用什麼牌子乳酪? 想用來參考.....
無乜邊隻特別用,不過今次用咗Farmers Union