I have followed this recipe and it’s very deliciousss and the chiffon cake is very smooth!! My husband praise it thanks so much for this recipe. I reduced the sugar to 65g so it’s not so sweet
Thank for sharing your chiffon cake recipe. Your cake looked amazing 🥰🥰🥰 May I know if the oven temperature is set at convection (with fan) or static (top and bottom) heating? Many thanks in advance 🙏🏼
Just top and bottom heat , no fan on. But at the end of the baking if you think the cake color is light, you can turn on the fan bake several more minutes to get the golden color.
Absolutely amazing! So tender and cotton-soft 🥰 I added 15g black sesame paste with the egg yolks and baked half the recipe for 45 minutes in a 6 by 3 in cake tin. Hopefully it will stand up to filling, cream, and fruit too! Thank you so much!
总结了蛋糕回缩的原因希望对你有帮助❤ 1:面粉吸水性水性特别强的会让蛋黄糊明显很稠，筋度偏高的低筋面粉(比如美枚面粉)不太适合，会缩。尽量选筋度低的面粉(可以尝试其它牌子)会改善的。 2:蛋白打得比较软，支撑力不够。 3: 烘烤火力和时间不合适。没烤熟透就出炉了，蛋糕内部湿软就会缩。需要慢火烤久一点，手按蛋糕表面不凹进去，会弹平回来才可以出炉。 Reasons for cake shrinking 1: Flour. Some low-gluten flour particularly strong water absorption is not suitable(as the yolk batter is too thick)and will shrink. Try to choose low-gluten flour(different brands) to improve. 2: The egg white mix is relatively soft, and the support is not enough. 3: The baking temperature and baking time are inappropriate. The cake is out of the oven too early. if it is not fully cooked, and the inside of the cake when it is wet cake will shrink. It needs to be baked on a slow temperature for a longer time, be for taking it out from the oven check the surface of the cake will bounce back when you press it by hand.
Best chiffon cake recipe on RUclips👏🏻❤️❤️❤️ My husband is not a fan of cake. Of all the cakes i have made, this one made him like cake haha. I am currently making this for the 6th time and every time, it comes out really good and so delicious I wanna cry. Thank you so much Reese❤️
Una domanda: quando la tiri fuori dal forno dopo i 20 minuti non dovrebbe sgonfiarsi? Vorrei provare a farla ma ho paura che il mio dubbio si verifichi
Una domanda:se la torta viene tirata fuori dal forno dopo 20 minuti non c’è il rischio che si sgonfi? Vorrei provare a farla ma ho paura che il mio dubbio si verifichi. Grazie se mi rispondersi☺️
I have tried your recipe and it is very delicious.. thank you.. If I want to make chocolate chiffon cake how is the ingredient ? how much cocoa powder ? how much chocolate milk ? and anything else should I add ? ..
感谢美女，以前做过很多个戚风蛋糕，都失败了，这次用你的配方和方法尝试了一下，非常成功，全家人都赞，超级爱吃，已经做了七八个了。😄
剛才做成功了，因為要給周歲的孫子吃的，有減糖減油。謝謝老師❤
Saya sudah buat chiffon cake ...cake saya sangat cantik dan sedap...thank you bagi resepi yang betul..🥰🥰thanks so much❤
這個配方是我用過無數戚風蛋糕配方的最成功
的一個
Thanks for sharing this great recipe. If for 6" cake, what is the bake temperature and time?
我因為只剩高筋麵粉，但是急著要做生日蛋糕，於是決定用頻道配方。調整成高筋麵粉80克，玉米粉20克，糖我用80克。結果超級成功，感謝板主🥰🥰🥰🥰🥰🥰愛死你
謝謝分享 解析非常清楚 希望我能学會 成功的做出來 請問雞蛋5粒還是6粒 食脯字太小 看不出 可是在機器裡的蛋好像是5粒.
6个，有一个已经碎掉了吧
謝謝回應
這是我做過很多種配方和做法的最成功的一個可以說是百無一失！棒！
做得很漂亮。
很喜歡妳切線乾淨俐落，
這口味一定好吃！
今天我按这个配方做好的戚风蛋糕糊放在电饭煲里按煮米饭键，结束后再按一次米饭键，结果非常成功。好吃，简单完美的戚风蛋糕。😀😀😀
這個配方是我用過無數戚風蛋糕配方的最棒的一個
在請教一下，这個戚風配方的6顆蛋的重量大約是多少
我跟仙Reese 做這個戚風蛋糕，非常成功，她詳細解釋製作過程，清晰易明。之前，我跟過很多其他視頻做此類蛋糕，次次失敗收場😭，真心感謝仙Reese的分享。
很开心你做成功了🤗🤗
我今天晚上做了你教的戚風蛋糕🧁很高很漂亮 很好吃😋我只是覺得太甜 我已經改用80g糖還是太甜 下次試一下70g糖 謝謝你的用心教導🙏😍
请问牛奶放多少ml?
您好！今天试了你的配方做了最好的一次没塌陷，又漂亮，只是我家烤箱温度调160还没烤到20分钟开始开裂我赶紧拿出来划刀，还好及时，大概40分钟的时候巳经开始回落了，到50分钟实在颜色很深了拿出来，还是好完美，非常感谢
做了，真的很松软，绵密，谢谢你的分享
超级赞的方子，做了多年的戚风，这个是最好的没有之一
這是我看過最美的戚風蛋糕👍
謝謝，真的是很好的配方，我做了雙倍的量，全家人都好喜歡
试过这个配方很赞！多谢🙏
Your tiny food videos are a joy to watch 🎥 The level of detail and craftsmanship is outstanding 😍
Followed your recipe today and this is the best chiffon cake recipe I’ve ever tried. Thank you so much Reese! 🎄♥️✨
But why mine shrink ? It deflates after taking it out from the oven
我也成功了！真的非常非常好吃！这是我看过最多好评的留言！
这是个不错的方子！主播也讲得详细，看得出来很用心 👍
这些年跟着各种方子做了戚风蛋糕，不那么失败也不那么成功，好吃但是总有回缩。这个方子真是超级棒了，让生日party非常完美！谢谢博主
☺很高兴你喜欢🤗🤗
Result was so fluffy and delicious, all the steps were shown clearly and in detail. thank you for the great sharing!
今天跟着你的視頻学做了你这个戚风蛋糕，超级成功，旦糕又高也很松軟，很开心，之前我跟很别人做了也不成功，都是凹底，旦糕又不高
太好了，谢谢反馈😊
@@reeseh1005 謝谢你，你这个配方很好，我做了多次都成功，萬分之感谢老师的配方。
😍💗👍喜欢你在成品出炉前的划线手法，聪明又漂亮!
你做的这个方子很好，小高姐也是几乎一样，但是她的解说很有智慧
是的。我也觉得她特别会解说，很厉害的。
你很优秀，加油💪
谢谢你。
真的超好用這個食譜 不會回縮 蛋糕又細膩 謝謝食譜！
试过别人那么多方法都没成功，你的方法我一次成功！感谢🙏
我有时间会试试做👍👏💗😘
my first successful chiffon cake! Thank you so much for your amazing recipe with so much detail!
感謝您的分享~
很多小細節是關鍵，說明非常清楚、易懂，覺得做個試試應該不難~^^
好漂亮的蛋糕! 請問你的8吋模俱的高度是多少?另外, 在模俱內塗一層油是不是就不會沾粘了嗎? 謝謝
跟着这个食谱做真的超级棒，太成功了👍🏻
请问蛋白是打至硬性发泡吗
I have followed this recipe and it’s very deliciousss and the chiffon cake is very smooth!! My husband praise it thanks so much for this recipe. I reduced the sugar to 65g so it’s not so sweet
如果加可可粉比例怎么调
Hi I just found your channel
And I wanted to know how many minutes for heating the oil ?
Thank for sharing your chiffon cake recipe. Your cake looked amazing 🥰🥰🥰 May I know if the oven temperature is set at convection (with fan) or static (top and bottom) heating? Many thanks in advance 🙏🏼
Just top and bottom heat , no fan on.
But at the end of the baking if you think the cake color is light, you can turn on the fan bake several more minutes to get the golden color.
Thank you 仙Reese 🥰
我也做了一次 很好吃 蛋糕细腻 不回缩 太棒了 期待下次有榴莲千层的视频
Absolutely amazing! So tender and cotton-soft 🥰
I added 15g black sesame paste with the egg yolks and baked half the recipe for 45 minutes in a 6 by 3 in cake tin. Hopefully it will stand up to filling, cream, and fruit too! Thank you so much!
Merci beaucoup pour la recette, je viens d essayer et c est réussi. C est la meilleure 👋👋
看了好喜欢😘
老师。。不能喝牛奶。。换清水可以吗❤
很美很專業！👍
真的很棒，第一次烤蛋糕居然没有失败
這是古早蛋糕做法，不屬戚風蛋糕，兩者有分別。但都很好食。謝謝分享
？？請問古早跟戚風哪裡不同？
@@jewelchen8784 做戚风蛋糕的油是不加热的，而古早蛋糕是要热油来做，古早蛋糕容易回缩，承重性差些，但比较湿润
非常好的配方哦！绝对成功！蛋糕烤出来非常细腻，鲜嫩！超喜欢！就是回缩有点厉害，不知道哪里出了问题！
烤久一点哦，可能中间还比较湿润就会缩。
蛋白霜打发不够，应该要打发到干性蛋白霜。
@@reeseh1005 pls tell me how to make without egg.. I am pure vegetarian dear..I love ur recipe.. ❤️ from India
总结了蛋糕回缩的原因希望对你有帮助❤
1:面粉吸水性水性特别强的会让蛋黄糊明显很稠，筋度偏高的低筋面粉(比如美枚面粉)不太适合，会缩。尽量选筋度低的面粉(可以尝试其它牌子)会改善的。
2:蛋白打得比较软，支撑力不够。
3: 烘烤火力和时间不合适。没烤熟透就出炉了，蛋糕内部湿软就会缩。需要慢火烤久一点，手按蛋糕表面不凹进去，会弹平回来才可以出炉。
Reasons for cake shrinking
1: Flour. Some low-gluten flour particularly strong water absorption is not suitable(as the yolk batter is too thick)and will shrink. Try to choose low-gluten flour(different brands) to improve.
2: The egg white mix is relatively soft, and the support is not enough.
3: The baking temperature and baking time are inappropriate. The cake is out of the oven too early. if it is not fully cooked, and the inside of the cake when it is wet cake will shrink. It needs to be baked on a slow temperature for a longer time, be for taking it out from the oven check the surface of the cake will bounce back when you press it by hand.
謝謝你的分享, 我今天做了一次, 表面凹进去, 蛋糕内部湿软, 是否要維持160度焗多10分鐘 ?
你做的蛋糕太漂亮，很棒喔，讚
Best chiffon cake recipe on RUclips👏🏻❤️❤️❤️ My husband is not a fan of cake. Of all the cakes i have made, this one made him like cake haha. I am currently making this for the 6th time and every time, it comes out really good and so delicious I wanna cry. Thank you so much Reese❤️
可以把烤熟出炉的8寸戚风蛋糕模具，倒扣在8寸的模具上。
Very beautiful Chiffon cake
Thank you ❤❤❤❤
好漂亮的戚风蛋糕，
請問我是老人家打蛋的時候我盆裡沒有一點水及油.為什么打蛋的時候蛋裡會處泡泡而打不發.
第一次做，很成功👍家人都说很好吃，大爱❤️
为什么我做的失败呀😭
老师妳好。请问可以用中间有洞的模具吗😊
That's the perfect chiffon cake I've ever watched! I'm going to try this!! ❤️
可以敎如何用ka打發完美蛋白嗎？謝謝
請問美女老師，示範的測溫棒去那個啇店買得到請告知，謝謝，等回覆
我在亚马逊买的Inkbird Waterproof Instant Read Thermometer
Una domanda: quando la tiri fuori dal forno dopo i 20 minuti non dovrebbe sgonfiarsi? Vorrei provare a farla ma ho paura che il mio dubbio si verifichi
Hi, can I use this recipe for a swiss roll? If yes , what are the temperature and time needed? Thanks
Amazing 😉 perfect 👌 Brilliant ❤️ outstanding 🌺
ลองทำแล้ว อร่อยมากเลยค่ะ ❤🥰
Wow yummy! Thank q.
试过好多方子，这个是最好的配方！👍🏻👍🏻👍🏻
非常期待你下次有空教大家做日式轻乳酪蛋糕🍰很喜欢你的教学方法简单明白。非常感謝🙏支持你。
感谢支持。。有机会会做哒~
今天成功做了一个,8寸割线戚风蛋糕🥰,仙仙 谢谢妳的分享✨✨✨
很美呀. GOOD 我喜欢
好喜欢老师这个配方，做了好多次，很成功！请问老师要换成pandan 戚风，椰浆和pandan 液的量要多少？谢谢.
請問這可以直接做兩個6吋嗎？烤的時間也一樣嗎？
同问
強!老師這蛋糕超級美
我今天做了 真的是超级棒 谢谢仙仙👍
Aaaaah i love this recipes ... ohmygod .... best ever ever ever eveeerrrr . thankyou for sharing this . wuv you
It’s going to be my first time baking and this recipe seems clear, I’ll do a test try before for an occasion❤️
I have a 9” pan. What is the temperature and time of baking? Thanks
So good resepi...🥰
你好，出爐很美丽，冷之中，上層開始凹陷和上外边凹陷，不知是什麼原因
...
عاشت اناملك مع العلم لم افتهم لغتك ابدا كنت اتمنى ان اتعلمها لكن لا أعلم اي لغة تتكلمين لكنك فنانة ومحترفة تحياتي لكي بالتوفيق ممكن تترجميها للعربية
تعرفي مقاديرها بلاكواب اذا سمحتي اكون ممنونه لكي
@@najlaanoori220 لا والله اعتذر لكن اتابع الخطوات فقط واتعلم
請問蛋糕表面畫完刀後上下火用幾度？烤多久時間呢？
Thanks for sharing your recipe.👍❤️
仙，雖然應該要睡了，但是忍不住要留言，做了一兩年氣瘋蛋糕，老是有問題，就是表面剛烤好是乾的，冷卻後就濕掉了，會脫皮，好懊惱，剛好換了台新的小烤箱---不是太小，桌上型，可烤烤雞 3.5 磅x 2 隻(烤個10"， 8"的蛋糕用大烤箱太太太費電了)，今晚終於由氣瘋升格為正牌戚風，好高興，好興奮，謝謝妳。
我想我的問題出在舊的烤箱溫度預熱不夠(雖然已預熱20分鐘)，這台新的很棒，完全可以取代大烤箱，還有，我偷改妳的食譜，把牛奶改為錫蘭紅茶，好吃喔！
棒棒哒！很开心你做成功了✌✌~对的，液体可以根据个人口味更改~😀
看到就想吃
我做成功了，蛋糕的質感很好又好吃，可是為什麼我倒著放涼後，蛋糕面還是回縮到有點凹呢？
謝謝
請問我毎次打蛋白特別主意有油及水但都很少打發.不知什么原因
謝謝你的分享
Una domanda:se la torta viene tirata fuori dal forno dopo 20 minuti non c’è il rischio che si sgonfi? Vorrei provare a farla ma ho paura che il mio dubbio si verifichi. Grazie se mi rispondersi☺️
Really i didn't understand your language but cake receipe super😍😍😍😍😍😍😍😍😍😍😘😍😘😍😘😍😘😍😘😍😘😍😘😎
真的太漂亮了。这个星期做了一次戚风和海绵都使用你的蛋白打发法和翻拌法。喜欢。谢谢
😊🤗👍
@@reeseh1005 hi Reese,我想请问为什么如果我的蛋糕在模里放到完全凉后才脱模的话，底部就会湿湿的(蛋糕有完全熟透)?那天我第二次烤，就半凉后脱模底部就不会湿湿。
如果是固底模具，底部散气不好就会积攒热气。活底模具一般不会湿吧。
@@reeseh1005 😧活底模比较不会积热气哦?整个蛋糕留在里面也不会积热气?或需要把旁边拿掉只剩底部?
谢谢您
烫面不是古早蛋糕的做法 ?
戚风也有烫面戚风呀。其实这个也跟古早蛋糕差不多的，用水浴烤就是啦。。你也可以试试哦~
用了棕糖，一样好吃，谢谢分享配方.
Thx Reese !!
我试过了，超赞的👍👍👍谢谢你的示范和食谱，我受益良多
Thanks if I cover the pan with butter paper it's Ok
CHIFFON CAKE actually needs to stick to side of the pan to help grow tall.
Why mine so fast will crack? Isn’t tem high? I bake in 170 for 6inch
@@LL-jx7sx 170c is too high
@@LL-jx7sx you should lower the temperature to150c and longer the time
Hello , today i try ur recipe and its perfect ,thank you so much for all the details.💞😍😘🌹
我真的第一次成功做戚风。。。。
今天试了，非常成功。谢谢❤
谢谢分享
I have tried your recipe and it is very delicious.. thank you.. If I want to make chocolate chiffon cake how is the ingredient ? how much cocoa powder ? how much chocolate milk ? and anything else should I add ? ..
I am Umm Samah and I am from Egypt. I download very good content and I love you all
080
好漂亮的蛋糕，如果要做抹茶口味要怎麼調整，怎麼製作