[聖誕食品] 乳酪蛋糕 Yogurt Cake ( le gâteau au yaourt )
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- Опубликовано: 30 ноя 2020
- 今日呀仔威水啦！ Well done, Luke!
提供左一個食譜，仲要非常成功！好好食！
嚟緊個聖誕🎄，你都可以同啲細路整喎😘
乳酪蛋糕
Yogurt Cake ( le gâteau au yaourt )
Granulated sugar 白砂糖 190g
AP flour 多用途麵粉 150g
Lemon Juice + zest 檸檬汁加檸檬皮碎 1pc
Vanilla / Greek yoghurt 雲呢拿或希臘乳酪 250ml
Baking Powder 泡打粉 2tsp
Salt 鹽 1tsp
Vanilla extract 雲呢拿精華 1tsp
Eggs 雞蛋 3pcs
Unsalted butter 無鹽牛油 10g
#泰山自煮 #tarzancooks #聖誕自己煮 #聖誕自己煮系列
#乳酪 #蛋糕 #聖誕節 #雞蛋 #麵粉 #簡單食譜 #甜品
#yogurt #christmas #christmasfood #eggs #flour #simplerecipes #dessert
#foodie #food #foodstagram #foodlover #foodblogger 
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泰山哥哥🙋♀️自家制作乳酪蛋糕好正😋👍
兩個小朋友好得意.
好開心見到Luke教整蛋糕，仲有K妹妹試吃！當然還有泰山啦☺️
個仔好smart又靚仔😍
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。
Looks yummy
Good kid & Thanks 🙏🏽💪🏽
剛剛跟足你的食譜搞掂了
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
👍👍👍
Like this type of cooking, I can learn from you what to cook with my granddaughter.
😋
❤️❤️❤️
Luke 🥰🥰🥰🥰
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
支持
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
Luke仔好+kate 妹妹得意！
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 : )
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
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
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😋😋
👍🏻👍🏻👍🏻🥰
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？
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
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!
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😊
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 ☺️
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
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
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
多用途粉即係低筋粉？
多用途係中筋麵粉
哇～珍貴畫面，揸牛油一定會叫其他人做😂😂
🤣🤣🤣👍🏻
個仔好醒目, 個女好明顯係世界囡 XD
阿女有脾氣㗎🤣
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
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
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😉
Too too sugar ?
U meant too much sugar?
hello泰山
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
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