I usually never really comment on RUclips videos cuz eh lazy. But wow her brilliance blew me away. Absolutely no chaotic bothersome background music, which well you obviously know most RUclips videos are fraught with. Very soft spoken and gentle. Phenomenal teacher and strategic explanations. Splendid, care fully worked out and methodically shown comparisons. For a person like me, who is very much absorbed into science and culinary, coming across your RUclips channel has officially made my jaws drop, seeing these two elements mixed together so well made my mind exceptionally startled and much opened.This is much Artistic on so many levels and plus you’re super hard working. I’m literally fascinated by you and your work, remarkable! Finally found the perfection in youtube I always craved for unknowingly! Looking forward to get stunned by more of your videos!.... Ps, coming from a person who rarely compliment and accolades others. But this earns much of my admiration👏🙌
Holy cow! You are a genius! No other recipe or channel has ever demonstrated the "why" so well. They just repeat what others have said without testing it themselves. You really know your stuff!
My boyfriend and I love your videos so much！我是美国人，他是中国人，所以我非常感谢你使用字幕！It's so nice to be able to share them to learn to make things together, and we love how your explanations are so concise and clear and yet give all the information you need！
@@k.kdowning3284It's both. At least where I come from pudding refers to dessert, and clearly that's what this is. I didn't know it was considered a Flan but I've confirmed that it is 👍
@@k.kdowning3284Anyway you taught me something because the only Flans I've encountered are the pastry variety. Never knew this dessert is considered a Flan
This may be one of the most educational videos about food on youtube. Thank you so much for your time and efforts. I learned so much! Please do more of these videos. You have talent!
No wonder mine didn't come out silk smooth. I used cold milk. Another channel says that creme caramel uses cold milk, flan used hot milk, and creme brulee uses heavy cream. I absolutely love your comparisons. Helped tons! Thank you!!
That's so interesting! In Brazil we have a dessert called "pudim" (pudding) that looks exactly like that and the making process is really similar! I loved it, your recipe gave me a lot of nostalgia.
Hi Gao, I admire your passion and patience.... the way you explain the steps and the tips that you give out while creating... it's commendable. I have been making this dessert since I was an 8 year old (long time ago).. thanks for making me understand it today 👍👍
suprisingly i use steam method instead of bake, turn out they have smooth texture and no bubbles at all ❤ thank you for the recipe and tips, i appreciate it 🌹
I like the way you explained the science behind the process . Thanks. Keep updating baking and steaming recipes with the science behind it. It's really easy to understand. Keep up the Good work .
小高姐
我的姐姐現在正在化療。她什麼都不想吃，但是想吃布丁。 藥物改變了她對肉類的味覺。一想到吃的她就想吐。 但我昨天按您的配方， 做出了十分成功的布丁。 好興奮。希望她能得到營養與體力， 戰勝疾病。 您的視頻，不僅止於分享製作美食的技巧，也教我們學會如何透過自己的手和心，把善意與愛心散佈給身邊的人。 感謝您。 祝福您。
Bless u and ur sister
祝福
有小高姐這種youtuber, 真的造福有在下廚的人類。誠心的說聲謝謝。
小高姐这种认真实验的态度真的越看越舒服！值得我学习～
谢谢你！
小高姐已经100多W,还能这么一心一意的在做饭,真是一个纯粹热爱厨艺让人钦佩又敬爱的人!爱你❤
好看👀
同感，我本身也是喜欢做实验对比
竟然是大碗拿鐵！
看小高姐做饭，特别能感受到做饭是一门理性又感性的艺术：
通过小高姐的对（消）比（耗）实（食）验（才），很容易就知道什么地方要严格按照方子操作，什么地方可以肆意发（乱）挥（来）
感覺很簡單的東西，卻總不夠好！經由這樣的實驗才知原由！真的是好知性好有科學精神的做菜視頻！小高姐，超喜歡妳！
谢谢你。找到最理想的烤箱时间，你就成功了！
超感謝小高姐這些有效實驗，讓我們降低失敗、不浪費食材，少走冤枉路。
最喜欢看小高姐的对比试验了😁
不做实验好像缺点什么\(^o^)/~
您好 💖😊
小高姐的影片真的很厲害！科學的精神尤其讓人欣賞
可是加水不仅会把焦糖稀释，更会给它降温，加滚水的话会不会把焦糖烧过了？
@@karviil2673加水的步驟因為是在焦糖離火以後，所以在沒有火源持續加熱的情況下，焦糖不會燒過的。
用滾水跟室溫水比較起來，差別在於要放更久一點才會涼透～給您參考呦
@@xinelee6873 下次试试！
就问这糖色可以用来煮排骨吗，之前看过小高姐的一个视频，现在找不到了
小高姐一定是学霸，这实验做的我心服口服
谢啦！
@@MagicIngredients小高姐应该是化学或生物博士吧，像是在实验室做了多年的对比实验
小高姐的 Magic Ingredients 我坐成功了
@@lydia3029 清华的高材生
小高姐不惜材料讓我們更多了解食材的特性，使我們不用經歷多次的失敗，令我在學到東西之餘對小高姐肅然起敬！真的謝謝你！
I usually never really comment on RUclips videos cuz eh lazy. But wow her brilliance blew me away. Absolutely no chaotic bothersome background music, which well you obviously know most RUclips videos are fraught with. Very soft spoken and gentle. Phenomenal teacher and strategic explanations. Splendid, care fully worked out and methodically shown comparisons. For a person like me, who is very much absorbed into science and culinary, coming across your RUclips channel has officially made my jaws drop, seeing these two elements mixed together so well made my mind exceptionally startled and much opened.This is much Artistic on so many levels and plus you’re super hard working. I’m literally fascinated by you and your work, remarkable! Finally found the perfection in youtube I always craved for unknowingly! Looking forward to get stunned by more of your videos!.... Ps, coming from a person who rarely compliment and accolades others. But this earns much of my admiration👏🙌
太有才了、無私的傳授，無論麵食、還是其他菜系、所做成品，和專業廚師一樣、真的要為妳點讚讚讚
手藝好，心思細，說理清，條目張，人材，雖吃不到，心也滿足，按一個讚，不能盡表佩服，謝謝。
制作成功！加奶油的版本比纯牛奶要简单很多 小高姐控制温度的方法讲的也很详细 成品没有任何气泡并且很嫩滑～多谢小高姐呀！提醒各位初学者：焦糖制作的最后一步请加沸水/热水 冷水的话会炸得很厉害。
看起來是大學化學課的現場。向教授敬禮。😍真的太賞心悅目的布丁啦。
Holy cow! You are a genius! No other recipe or channel has ever demonstrated the "why" so well. They just repeat what others have said without testing it themselves. You really know your stuff!
My boyfriend and I love your videos so much！我是美国人，他是中国人，所以我非常感谢你使用字幕！It's so nice to be able to share them to learn to make things together, and we love how your explanations are so concise and clear and yet give all the information you need！
真的很喜歡小高姐的解說~不是只有做出美美的成品，同時還會做幾個對照組來告訴大家理論，這樣真的有很助於釐清大家做糕點的一些迷思!!!謝謝小高姐~~
小高姐是我看最科學的教學,幫助我了解平常的疑問，實在是太感謝你了
仔细听小高姐讲完，觉得您写了一份满分的实验报告。 材料，步骤，实验结果，讨论分析，结论。 对比实验设置的非常合理，有理有据，特别让人信服。赞
你太厉害啦！做菜做出科学的精神啦！👍
\(^o^)/~
非常 感谢小高姐，能让我料理这么初级的人作出这么精致的布丁，自己都不敢相信。我老公是吃布丁达人，从小就爱吃布丁，他是日本人。而现在因为工作到墨西哥，几乎找不到一个好吃的布丁。这次看到小高姐的视频，我半信半疑的做了，没想到出乎意料的好，而且得到达人的美赞。看着他边吃边露出微笑，心里真的是特别温暖。再次感谢。
Love when you do side-by-side comparisons! caramel and the custard both look perfect
thank you so much for the comment!
@@MagicIngredients 夏天了 什么时候做个杏仁豆腐的教学啊
小高姐总是用最朴实无华的食材，做出最美味的食物。这是真正的美食家
妈呀，小高姐简直是以科学家的精神在做饭，同时兼具技术和感官感受的能力，太强了。
YT上一堆布丁的教學影片只會照本宣科
也沒解釋每個動作的原理和意義
只有小高姐有做出各種不同做法的對比和結論以及建議
這才是有意義有內涵又實用的教學
太感謝了
超喜歡這種對比實驗的！學到很多也打破很多迷思！
小高姐真是太棒了！没有一句多余的话，用别人仅可以做一个东西的7分钟视频，做了一个实验！
自从爱上小高姐的视频，胖了10斤
真高！做得好，研究的透彻，讲解又言简意赅！高！迷死我了！
您做的这个视频。还有对比试验。清晰地为我们讲述了每种不同的方法，从造成的后果真的非常非常细致，谢谢您的介绍。
Very educational lesson to make the pudding. Looks so delicious!
is not pudding,is flan.
@@k.kdowning3284It's both. At least where I come from pudding refers to dessert, and clearly that's what this is. I didn't know it was considered a Flan but I've confirmed that it is 👍
thanks
@@timotot123 fair enough.
@@k.kdowning3284Anyway you taught me something because the only Flans I've encountered are the pastry variety. Never knew this dessert is considered a Flan
这简直是拿着做学术论文的精神在做饭，严谨又不失趣味性！
先讓我陶醉一下～
嗯，看小高姊做的甜點，真的很幸福！😍😍😍
經由不同對比實驗，增加烹飪的靈活性，實在是太棒了。
太棒了！好科学的试验方法… ps那个用水蒸的第二个气孔大的好可怕 在外围……密集恐惧症！
me too
我吓死了全身起鸡皮疙瘩，希望打个码
同
一打開馬上雞皮都起來了
OMG，那个大气孔真是要了我的命了
今天做了这个，好简单好成功好开心，是我会做的第二道甜点，以前我在北京时就几乎天天从7-11买，现在家附近有一个日本小超市，也是经常买，5刀一小杯，现在因为疫情他们关门了，憋不住今天跑了超市买了half half做的，因为没买到heavy cream，怕油脂不够自己额外加了黄油，结果很成功。
Making pudding is the hardest dessert in my book. This video is amazing, showing us different results!
无意间看到曲奇饼干的视频，见识到了可爱的四个宝贝。感激这款flan做法的视频，现在我和10年纪级的女儿常常一起做，再过两年，就会展翅高飞出门求学，但我们一起做这款甜品的记忆会一直陪伴她！再次感谢！！
食譜太棒了，超容易製作家人很愛小孩自己還吃兩個🥰🥰
真是太佩服了，這種研究且實作的精神和態度
我的經驗是，如果不放重奶油，以一顆蛋配上150～160cc的全脂肪牛奶也可以成功，味道非常純粹
絶対美味いやつ！作り方がわかりやすいし、コンパクト。見習うべき内容が多く大変参考になりました。映像がキレイですが、カメラはどんな物を使っておられますか。
能夠結合美食甜點的視吃饗宴與實驗知識的普及教學唯有小高姐！淺顯易懂而且美味可口！好棒棒！
在火星太久 頭腦轉不過來 要看三次才能消化內裏的每種對比變化！但絕對是享受！！
非常感謝廚師的教授和講解得那麼長盡又清楚，我一定試試做，真是很吸引我去試做。多謝多謝。
小高姐，来份提拉米苏吧～ 网上大部分版本是生蛋的， 看了几个熟蛋版本，但还是最想跟着你做，听你的解析😃
众多教焦糖布丁中，这个最清楚，照着做了，孩子们超爱吃，虽然不太健康，偶尔吃一次，愉快的心情足以弥补不足哈
太美丽了，无论是制作的步骤还是对比试验还是最后的成品，都太美丽了😍😍😍
做得很漂亮！好吃，我把配方的牛奶一半换为椰奶吃起来很香！伙伴们要注意锡纸要铺平，要不然布丁表面会碰烂的。焦糖要放少一点，我就是放多了太甜了！
It’s always good to see you post, so exciting!
thanks! \(^o^)/~
小高姐，我推荐你的视频给很多小伙伴了。昨天按照这个做了焦糖布丁，一次成功，都是你讲的明白。非常喜欢你的视频，特别是现在在居家隔离，更是又都看了一遍，很享受，也非常提高生活质量。谢谢你！
This may be one of the most educational videos about food on youtube. Thank you so much for your time and efforts. I learned so much! Please do more of these videos. You have talent!
每次看您的節目
都是滿滿收穫
感謝 🙏
原來重點是烤的時間跟溫度！ 以前做都會糾結在攪拌的方式，謝謝小高姐的實驗！
是温度和时间。
您好 💖
小高姐您好！请问刚煮好的重奶油+牛奶的液体，需要等到凉了！再一点一点的倒进鸡蛋液里面吗？
做小高姐的孩子太幸福了，每天可以吃到妈妈做的不一样甜点。
那个大气包的看得我浑身难受 好可怕
尝试了这个菜谱，用蒸的方法做的，发现非常简单！操作时间也不长，很好吃。一百个赞，感谢！
跑个题，小高姐说“噗通一声”好可爱～
我以前每次都要过滤五遍以上！但还总是有气泡！原来是烤过了！小高姐又一次拯救了我！！！
I’ve learned a lot from your videos. Keep up your good work. Thank you so much for all your detailed instructions.
讲解很到位我失败了二次蛋糕制作没有明白，现在明白是时间和温度不正确,谢谢你的教学方法,通俗易懂，我是退休老师 ，你做得不错，加油！
Once again you've made a beautifully shot and very educational video! Wonderful!
No wonder mine didn't come out silk smooth. I used cold milk. Another channel says that creme caramel uses cold milk, flan used hot milk, and creme brulee uses heavy cream. I absolutely love your comparisons. Helped tons! Thank you!!
That's so interesting!
In Brazil we have a dessert called "pudim" (pudding) that looks exactly like that and the making process is really similar!
I loved it, your recipe gave me a lot of nostalgia.
太棒了，把制作过程中会出现的问题都分析出来了，还有什么不成功的道理。
Hi Gao, I admire your passion and patience.... the way you explain the steps and the tips that you give out while creating... it's commendable. I have been making this dessert since I was an 8 year old (long time ago).. thanks for making me understand it today 👍👍
I'm telling everyone I know who loves cooking about this amazing channel. Methodical, precise, excellent explanations...very impressed.
謝謝小高姐 漲姿勢了呢👍👍
原來怕不熟，多蒸的那几分鐘才是讓布丁醜的原因
謝謝小高姐，第一次就做出了外觀漂亮，口感細緻綿密，高檔美味的烤布丁，也有了小高姐專業詳盡的解說，上手也不難。
挑嘴的兒子支持我開專賣店，先生說從此布丁就用這個配方，不要改了！再次感謝喲
AMAZING! I made this last night and ate it this morning. Really creamy and easy to make. This is my go to creme caramel recipe now. Thanks👍👍👍
您是我看过第一个美食po主里，在教学里同时做了对比试验的，让大家了解做法背后的意义。很用心的视频，谢谢！
那些大氣泡把我的密集恐懼症都撩出來了🤦
一样一样，有点头皮发麻。不过我觉得主要原因还是吃不到。真若摆在面前吃上一块再多气泡也无所谓了 lol
就是啊
真的！
找的就是这个评论！那个大气泡的版本真的看到一瞬间想把视频关了还来不及😭
把它们想象成💎，立刻治愈😄
刚刚做了，超级成功，每次都用小高姐的食谱，基本上没失败过。
小高姐说 接下来我们来做一个对比实验 然后我就直接按了一个赞
King K 哈哈哈，我也是，一听对比实验就超级期待！
最喜欢这种告诉你原理 废话少 不花哨的学术派youtuber
一个美食视频，做出了前沿科研学者的风范，赞。
和西式餐馆的crème brûlée 像是不一样的版本，餐馆的表面有一层糖画似的，用勺一敲即碎，如一片薄薄的茶色玻璃一般。小高姐的版本更像是90年代初国内冷饮店买的复古风布丁🍮，配个泡沫红茶，绝了。
这个不一样啦，你看标题写的是creme caramel. creme caramel就长这样。creme的意思是甜而蓬松的奶油制品，就是creme brulee和creme caramel里白色的那一层。brulee是硬化的焦糖，caramel是焦糖。虽然都是以creme开头，但是两个是不一样的甜点。
只要是模具很普通家常
对比讲解的重要性哦！有时候我会失败就是因为不懂得原理i.e.不都是把东西放一起搅拌么？为什么要那么多步骤或者讲究？然后。。。就失败了。像小高姐这样的讲解，作为手残党的我就明白了哪些地方不能忽略，然后。。。就成功了！还做了那个牛奶面包，也很成功！辛苦啦！希望以后能看到更多的视频！
谢谢小高姐 可以期待姜汁撞奶吗～
姜汁撞奶不難。主要是時間和溫度要抓好。
姜汁裡的酵素最佳是70C。強力薦議溫奶時用溫度計。
酵素遇氧後只有10分鐘左右的時間有效，所以動作要快。建議用食物處理機打姜省時間。然後奶衝薑汁時和做豆花一樣，由高處沖，不可攪拌。
@@sallylee4924 非常感谢啦
@@yanniyangq Good luck! : )
被翻牌了！
我就想娶一个像小高姐一样的媳妇。每天有好吃的，声音还特别的温柔。
很喜歡你的實驗影片，除了有食譜還學會背後原理，謝謝👍
做菜的本质就是一门艺术的化学，尤其是从小高姐的手中做出来更加有一丝严谨。也许这就是美味与科学的完美结合吧~
小高姐 实在是高啊, 我觉得我在上的是物理课😂😂 把原理都讲出来了
小高姐，我用了你蒸鸡蛋的方法！蒸15分钟，然后焖7分钟，出来以后非常完美。但是我用烤箱，同样的温度我考了80分钟才好！
一边听打雷暴雨一边看小高姐做布丁🍮美洲唯一的浪漫
\(^o^)/~
小高姐的 Magic Ingredients 小高姐的手艺高超，是我们学习的好榜样，百看不厌她是天才艺人点👍，
اللهُم أخرجنى من أشد الضيق إلى أوسع الفرج ، ولا تُبلينى فيما لا أستطيع عليه صبرًا ، وزد قلبى أمنًا وأمان
وزد عليه سكينه وإطمئنان ياالله♥️
예뻐서 먹기가 아깝네요🤗🤗🤗
진짜 부드럽고 맛나겠다^^👍👍😋😋
레시피 감사합니다 꾸벅 🙇♂️🙇♂️🙇♂️
💛💕💗💖💝❣💘❣💙❤💓🧡💚💜💝💖
简直就是对比实验呀，一看就是理科出身，讲解很有条理，最后还有总结。。。
I love caramel's rich flavor, so I eat this pooding often 😍😍 Thank you so much for the detailed explanation👍👍 you are a good teacher!
thanks for such a nice comment!
小高姐的声音和祥解都是非常的吸引人
除了更新的慢，找不到小高姐任何缺点😀
王天懿 速度算快了 還可以跳回去看以前的呀
厨房就是實驗室，但您這種求真的精神，把我這個一般主婦看傻了。
Just made this yesterday, perfect! So creamy and smooth! Thank you!
最喜歡的烹飪教學youtuber就是小高姐了！！清晰明瞭可操作性非常高！！
啊呀呀呀呀！！！！！这是我最喜欢的甜品之一 🍮哇啊哈哈哈哈 谢谢mua
试试看吧
小高姐教科书般的烹饪教学让人很佩服，难怪粉丝那么多。大赞！
小高姐的视频真的惊艳！
每次都有惊喜。我：这个也可以在家里做？！
suprisingly i use steam method instead of bake, turn out they have smooth texture and no bubbles at all ❤ thank you for the recipe and tips, i appreciate it 🌹
Thanks for sharing!
就是喜欢看女神做好吃的😋😋
Before i thought that cooking was hard and i could never be good at it but after trying your recipes it seems so simple and easy thank u
You always have the best concise videos! Keeping it short and very helpful tips! Thank you so much for educating us!
I like the way you explained the science behind the process . Thanks. Keep updating baking and steaming recipes with the science behind it. It's really easy to understand. Keep up the Good work .