做了8粒以上，终于成功了😌😌 Made 8cakes and above, finally success😌😌 *每个烤箱火力不同，请根据自家烤箱调内部温度（用烤箱温度计测量准确）。 *Every oven heat force is different, please follow own oven to adjust internal temperature (use oven thermometer to check accurately) »=6’英寸圆模具= (水浴法：9英寸圆模具，架子，3厘米高热水) »=6’inch Round Cake Tin= (Water bath：9’inch Round cake tin, rack, 3cm depth hot water) »食谱用的烤箱火力大小，模具尺寸，垫不垫烤纸，水浴法水量，面糊深度，鸡蛋大小，翻拌手法也会影响成品。所以要跟准每个步骤不可省略哦。 »收藏方式：收在密封容器放普通冰箱3-4天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 »The oven heat force, mould size, baking paper, amount of water in water bath, cake batter depth, egg size, and mixing technique will also affect the end result. Therefore, each step must be followed accurately and don’t omit. »Storage Method: Store in airtight container chill in normal fridge for 3-4 days, or freezer storage for about one month. Thaw before eating to maintain the original softness.
I juz try, but the hot water i used only 80c, hence the 1st 18min 200C didnt turn out the color. When it out i didnt wait very long to taken out from mould only bottom some minor part sticky others turn well. Just color on top not the nice one
Bonsoir de France 😽😽🇫🇷🇫🇷 Oui, vous pouvez y mettre du jus de citron, une petite cuillère à café, quand de grosses bulles apparaissent sur les bords😽 Ne serrez pas les blancs, il faut que le bec d'oiseau soit très souple, et ne fouettez pas à grande vitesse😽 voilà 😽 Respect de France 😽😽🇫🇷🇫🇷
really nice recipe! if I like to make matcha version, how much matcha powder to put? also, do I have to add more sugar and add matcha powder at which junction?
Dear Wendy, We have made your this cake once. It was really good, slightly moist and the cheese taste is just appropriate, not too heavy nor light. Your comments about the oven, size of cake, etc... are really apt. It's very important to watch the cake in the oven as time progresses, to check if it's well browned and/or baked. Thanks a lot ! Sunny
Wendy, I really like this cake lots but always fail, water sips into the pan and bottom layer of the cake is like soak in water, saw you put on a rack before on type elevated pan, so the water level shld be lower than the rack ? How should I prevent the water gets into it ? Please please help, really love like this cake, failed so many times
I baked this cake twice. The first cake was not rising much and needed 10 mins more. The second one was almost the same as the first one at the first stage. I decided to baked 5 mins more at the first stage and did the rest as the same as you. It turned out was not rising at all. My oven is only have bottom heat or boiler. Please advise. Thanks
Hi iwen Lao Shi, help help I tried this recipe again, beat the egg white to soft peak but when I turn the bowl upside down the egg white slide down…. Help help
Thanks for sharing. May I know if I would like to add a bit of lemon juice to enhance the flavour, how much and at which step should I add? Can I reduce the amount of caster sugar? What’s the threshold to reduce so as not to compromise the stability of meringue?
I followed your instructions and yielded a delicious cheese cake! I would like to double the recipe and bake a bigger cake. How should I adjust the baking temperature and time?
Depends on your own oven heat force, Also need to adjust recipe according to your cake pan, search online for cake pan converter calculator to adjust accordingly. deeper cake batter tends to bake longer, so u need to watch cake carefully and adjust accordingly
What do I do if my oven doesn't allow me to set the temperature under the Broil function? My oven may be too old and only has "Hi/Low" options. I can't even set the oven timer if I choose "Broil" 😭
My oven default setting at Fahrenheit degree not Celcus, so I have to preheat oven at 390F? in 18 min. and 350F in 12 min & 220F in 70 min? I wish you use F degree also. Why water bath is boiling so strongly. I'm scare to see it splash out. I did 1 time without the rack under tin cake and my tin cake dancing in the boiling water, almost flip over so I had to take it out early and it flat half just in a minute. Since then I never dare to try make chiffon cake again. Now I learn from you so I will try again and I will let you know. Thank you.
Hi, When do you add in the salt? Together with the dry ingredients? Also, does the oven need to be preheated at the beginning? Because I was baking and following your video until the end only realised you wrote 'preheated oven 200°C'. It wasn't mention in the beginning to preheat.
Please watch video minutes 3.03, add with vanilla extract. Is usual practice, Please be sure oven must be Preheated everytime before making. As some oven takes more than 30minutes to be Preheated till 200c.
Hi Iwen, would like to ask you about my bake. I cake went up smoothly like yours but when after cook down it went down so much. My last bake time I add another 13mins cause it abit not dry. Thank you in advance
my oven doesn't have function for Top & Bottom without fan...all fan force except bottom function, so is there any suggestion on the temperature setting?
Fan force tends to dark very fast on top, as fan force tends to increase internal temperature by itself after 20minutes or so ... U can try to reduce all temperature by 10c and monitor the internal temperature closely with oven thermometer. Make sure the internal temperature is the same as shown in my video (the temperature inside my oven thermometer)...
做了8粒以上，终于成功了😌😌
Made 8cakes and above, finally success😌😌
*每个烤箱火力不同，请根据自家烤箱调内部温度（用烤箱温度计测量准确）。
*Every oven heat force is different, please follow own oven to adjust internal temperature (use oven thermometer to check accurately)
»=6’英寸圆模具= (水浴法：9英寸圆模具，架子，3厘米高热水)
»=6’inch Round Cake Tin= (Water bath：9’inch Round cake tin, rack, 3cm depth hot water)
»食谱用的烤箱火力大小，模具尺寸，垫不垫烤纸，水浴法水量，面糊深度，鸡蛋大小，翻拌手法也会影响成品。所以要跟准每个步骤不可省略哦。
»收藏方式：收在密封容器放普通冰箱3-4天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。
»The oven heat force, mould size, baking paper, amount of water in water bath, cake batter depth, egg size, and mixing technique will also affect the end result. Therefore, each step must be followed accurately and don’t omit.
»Storage Method: Store in airtight container chill in normal fridge for 3-4 days, or freezer storage for about one month. Thaw before eating to maintain the original softness.
那个9寸模具是什么
@@alorstarhulk9931 是水浴法用的大模具
我的是50litre, 我每次中下层，不曾试过下层烤蛋糕，那我要试试看
謝謝你，你好清楚解䆁失敗原因👍👍🙏🏼🙏🏼
但我焗爐沒有下火，怎麼辦
喜歡看你的影片，講解非常的清楚！做之前都重複看好幾次；成功率大大提高非常感謝😘
很感謝你提供的成功與失敗的經驗，我使用您的方法，果然很成功，連小孩都説讚，謝謝
哇很厉害，做了拍照来看
哈，小孩搶著吃完了，來不及拍照，下次吧！感謝！
@@bussuness5333 请问蛋黄是1颗54g吗？蛋白是3颗107g？求回复
真的,我也是試了好多次都是開裂和坍塌,我也是懷疑是烤箱的溫度有關係,我試試你的版本,謝謝妳
试了好多不同的食谱，按照iwen的食谱一次就成功!!👏🏻
而且真的不开裂也没有烤出底部沉淀😍 真的很开心!!
希望iwen可以出8寸的食谱，让我们可以分享蛋糕给更多家人朋友💖
哇，好有天分，继续尝试做哦。做了拍照来看。不同烤盘要调整食谱，上网查询cake pan converter calculator 来调整食谱哟
I’m in love with these tiny masterpieces! 😍🍰
之前沒看過你的影片 做了三次都消泡 頗難過，看了這影片獲益良多！謝謝你很有耐心
谢谢你噢。蛋白霜浓稠度很重要，烤箱内部温度也是，加油尝试噢
Hi, could u please try to share for Hanjuku Cheesecake Recipe😊, 迷你半生熟芝士蛋糕
妳好棒👍试了八次终于給妳做成功了👏👍🌹💕
哈哈，谢谢你呀，因为希望你们可以一次做了就成功，希望你尝试做哦
@@iwen777 我喜欢看你的作品👏很棒👍
这个教程太棒了。一次就成功了。谢谢你那么用心的分享～❤️
好喜歡分解說明仔細
容易學習
謝謝你分享
谢谢你的支持和信任哦，你的观看是我的推动力
I juz try, but the hot water i used only 80c, hence the 1st 18min 200C didnt turn out the color. When it out i didnt wait very long to taken out from mould only bottom some minor part sticky others turn well. Just color on top not the nice one
我过来感谢你的，用过很多配方 失败过无数次，按照你的方法后 完美成功了 ，非常感谢您 ❤😃🙏
終於成功。是焗爐的問題。做出漂亮的蛋糕。謝謝老師的食譜.
好厉害，做了拍照来看
今天照你的方法制作这款蛋糕，成品很成功。谢谢你。
哇，很厉害，做了拍照来看
今天照著食譜做，成品好漂亮，烤得很棒👍
哇，很厉害，做了拍照来看
跟着你的视频做了这个蛋糕，成功了，很好吃，谢谢你
哇，厉害做了拍照来看
万分感恩….成功了😘……我是新手哦，第一次照着做，连进炉的时间也一样一样……🥳🥳成功了。虽然模具不是7.5公分高，所以鸡蛋🥚就拿两粒来比例混合👍🏻👍🏻👍🏻👍🏻🙏🏻🙏🏻❤️❤️❤️❤……用柠檬汁👍🏻……试吃了….PERFECT😎
厉害噢。做了拍照来看噢
@@iwen777 如何发相片上RUclips?
@@beverlyhl96 发来我的fb page messenger/instagram, links in description box
@@iwen777 发去脸书了😄
謝謝你的分享好吃的蛋糕，如果沒有塔塔粉可以用檸檬汁代替嗎？
Bonsoir de France 😽😽🇫🇷🇫🇷
Oui, vous pouvez y mettre du jus de citron, une petite cuillère à café, quand de grosses bulles apparaissent sur les bords😽
Ne serrez pas les blancs, il faut que le bec d'oiseau soit très souple, et ne fouettez pas à grande vitesse😽 voilà 😽
Respect de France 😽😽🇫🇷🇫🇷
講解&視頻拍攝.都好詳細喔👍....
哈哈，谢谢你呀，希望你们可以一次成功，尝试做哦
跟着您的配方烤法做出来，很成功很好吃又不会太甜，太棒了，谢谢您❤️
哇，很厉害，做了拍照来看。开心你喜欢吃
無論文字和講解都很詳細，很體貼新手學習，謝謝🥰
不客气，尝试做哦
很棒的舒芙蕾乳酪蛋糕製作分享，而且有實驗的精神，給妳拍拍手，按讚 ！
谢谢你呀。希望你能一次成功。做了拍照来看
really nice recipe! if I like to make matcha version, how much matcha powder to put? also, do I have to add more sugar and add matcha powder at which junction?
Dear Wendy,
We have made your this cake once. It was really good, slightly moist and the cheese taste is just appropriate, not too heavy nor light.
Your comments about the oven, size of cake, etc... are really apt. It's very important to watch the cake in the oven as time progresses, to check if it's well browned and/or baked.
Thanks a lot !
Sunny
Thanks so much for your appreciation, hope you can try and send me photo after making
@@iwen777 P pl
冷藏後可以將刀子燙一下熱水再切蛋糕會比較平整。看了流口水🤤
时的，已经将刀子浸热水再切了噢。只是要大家看冷藏口感更绵密, creamy
Wendy, I really like this cake lots but always fail, water sips into the pan and bottom layer of the cake is like soak in water, saw you put on a rack before on type elevated pan, so the water level shld be lower than the rack ? How should I prevent the water gets into it ? Please please help, really love like this cake, failed so many times
成功關鍵，在打發和翻拌過程，學習了。
是的，烤箱温度也很重要噢。希望你尝试做
@@iwen777 謝謝提醒。
@@laigeogu 不客气，希望你尝试噢
Hi Iwen, 這兩天已經做出這cheesecake，成品还可以，面冇开裂而且味道香濃，但是當我把1/3蛋白霜和芝士糊混合時，已經看到在消泡，呈現很多小氣泡，心知不妙，再把剩餘的蛋白霜混合也是如此，最後倒入蛋糕盆后不太滿，也有很多小氣泡，想請教以下疑問：
1. 芝士糊混合后要冷藏一下嗎？
2. 蛋白霜先用高速打，直至看見紋路轉中低速打至大彎勾，約6-7m左右？
3. 如何避免蛋白霜與芝士糊混合時消泡呢？
我連續兩次也遇上同一問題，苦惱😔🙏
他只会回复对他赞美的人，其他问题他都不会回复的。
I baked this cake twice.
The first cake was not rising much and needed 10 mins more.
The second one was almost the same as the first one at the first stage. I decided to baked 5 mins more at the first stage and did the rest as the same as you. It turned out was not rising at all.
My oven is only have bottom heat or boiler.
Please advise. Thanks
美女真的好用❤示范！无私的分享！好高兴能看到你的视频！
今天试做了cheesecake，成功！谢谢你的视频。
哇，厉害噢，做了拍照来看
请问您的圆形模具高几公分呢？
@@beverlyhl96 应该有8cm高。
@@iwen777 照片upload不到。。要怎样加？
@@irissim5695 可以发来我的fb page messenger/instagram, links in description box
我很喜歡看妳做啲食品❤可以看到失敗和成功的做法👍
很钦佩你不断尝试的毅力，要是我的话最多做两次。我有个问题：烤好以后是否需要在烤箱里面闷10-20分钟，同时打开一条缝排蒸汽？马上拿出来很容易塌的吧？
，开始起的很好，后来为什么会回缩呢，谢谢❤
Hi iwen Lao Shi, help help I tried this recipe again, beat the egg white to soft peak but when I turn the bowl upside down the egg white slide down…. Help help
13:40 soft & fluffy 松软
Oh yes, really soft n fluffy..yummy, hope you can try
老師今次終於成功了,我也嘗試照著老師的食譜去做,希望不會太失望.
好的加油噢。仔细看影片每个步骤噢。做了拍照来看
喜欢你的video 教法。👍👍👍
谢谢你，希望你尝试o
@@iwen777 会的，谢谢你的分享❤️
@@fs7070 不客气，做了拍照来看
按照你的方法第一次制作cheesecake，非常成功，谢谢你。
哇，很厉害，做了拍照来看o
谢谢你的配方，让我知道什么叫失败了
What is the size of cake mold? Diameter and height? Thank you
謝謝妳多次努力的分享！因為妳的用心我才有信心試做，而且非常滿意成品。
不客气，我失败多次没关系，希望你们一次成功。感谢你看到我的用心噢，尝试做，加油
Wendy Lao Shi, help last week I baked and failed, the skewer test, still come out as not clean… is it normal ?
谢谢分享你的食谱~
今天刚尝试，蛋糕做得非常成功~
哇厉害，恭喜成功，做了拍照来看噢。发来我的instagram/fb page messenger, links in description box
美女你好：你蛋糕做得太好了
Your perseverance is amazing! I salute you 👍👍👍
Thanks so much, it's ok for me to fail alot of times. I hope you can success on the first time.
请问你下次可以做多种口味的盒子蛋糕吗？
谢谢建议
超爱这款蛋糕 想做很久了 可是听说失败率很高 一直没有尝试
现在终于可以尝试了 做法好详细 谢谢你
是的，我做8粒。哈哈，为了找到对的温度，希望你们可以快快一次成功噢。加油，做了拍照来看看o
工Wen老师，你好，我想问你，我的烤箱.是MAYER牌，他是普通上下火合併。他不是上下火分开耒，因此我要做lapis legit 可以用做cheese cake 的方式嗎？第一.二层用上下火，第三层才用水蒸烤的方式至到做完为止，会成功嗎？我要做給我的老公生日，我看了你的食普.很滿 意，一定很好吃，不过我想做的不用prune .是plain 的，行的通嗎？很想快快收到你的消息，謝謝你老师🙏🙏🙏
美女你好：你做的最好的👌
If the oven only have fan forced how should i go about it?
谢谢你详细的讲解，我试做了，很成功，只是时间上比你的较长及最后阶段是以160度烤上90分钟。
Thanks for sharing.
May I know if I would like to add a bit of lemon juice to enhance the flavour, how much and at which step should I add?
Can I reduce the amount of caster sugar? What’s the threshold to reduce so as not to compromise the stability of meringue?
I followed your instructions and yielded a delicious cheese cake! I would like to double the recipe and bake a bigger cake. How should I adjust the baking temperature and time?
Depends on your own oven heat force,
Also need to adjust recipe according to your cake pan, search online for cake pan converter calculator to adjust accordingly. deeper cake batter tends to bake longer, so u need to watch cake carefully and adjust accordingly
I like your voice verry smooth...and nice to hear...
喜欢你的影片，你会尝试很多次，可以让我们知道失败的原。感恩❤️
谢谢你的支持噢，希望你尝试做噢
What do I do if my oven doesn't allow me to set the temperature under the Broil function? My oven may be too old and only has "Hi/Low" options. I can't even set the oven timer if I choose "Broil" 😭
Mine is a convection oven can't turn off top and bottom fan can I still use the still temperature as mentioned?
Thank you @Iwen❤
What a great teacher Iwen! So detailed, best tutorial, thank you ❤️.
Hello Wendy , 我照妳方式去試做這個日本蛋糕。出來的效果非常之好。也非常滿意。因為我太太喜歡Chocolate的味道。請問妳可不可以做一個視頻去教怎樣做Chocolate味道的日本蛋糕？希望很快收到妳的回覆。萬分感謝。🙏🙏
Wendy, can give yr salt, vanilla, tartar measurement in tsp ..difficult to weigh 2 gm or 3 gm ????
喜欢你的讲解❤
Hi Iwen, if i want to make 8 inches , the ingredients double it?
试过很多喜欢你的黄莉丷
饼
好棒啊！看起來就像日本專賣店作的一樣！想吃好幾口😋
谢谢你o，希望你尝试
@@iwen777 请问蛋黄是1颗54g吗？蛋白是3颗107g？求回复
Admire your patience and persistence
Hi iwen baking
Japanese light cheesecake.
My steam rack a little bit high can put ma. Please reply me ok
Please choose lower rack, or smaller steel plate instead, too high might cause it too darken too fast due to too near higher heat
My oven default setting at Fahrenheit degree not Celcus, so I have to preheat oven at 390F? in 18 min. and 350F in 12 min & 220F in 70 min? I wish you use F degree also. Why water bath is boiling so strongly. I'm scare to see it splash out. I did 1 time without the rack under tin cake and my tin cake dancing in the boiling water, almost flip over so I had to take it out early and it flat half just in a minute. Since then I never dare to try make chiffon cake again. Now I learn from you so I will try again and I will let you know. Thank you.
我没有圆形的模具，只有长方形的。每次从150°C降到130°（fan force) 蛋糕就回缩成原来的高度。总共烤了60 分钟。然后底部（1/3） 还是湿的。做了三次，第三次虽然底部1/3 还是感觉还是湿的（好像没完全熟透）但口感比前两次好很多。下次我要试试你设的温度。很惊讶看到每次的温度降下来，蛋糕还会继续膨胀。我的则恰恰相反 ：（
我就一直在等待你做关于cheese的蛋糕 看了好饿哦
哈哈，赶快做来吃噢。
喜欢看你的视频，真的很柔软，谢谢你的分享。😋😋😋
谢谢你支持。希望你尝试做噢
@@iwen777 好，感谢你分享和讲解得明白，祝你幸福愉快。❤️❤️❤️
Hi Iwen, I like your cake tin where to buy and number ? Can you advise. Thanks
Very nice your video.
可以用活底蛋糕模吗
可以，要包两层铝箔纸，包紧噢，放烤架就没那么容易进水了
@@iwen777 好的，谢谢
@@wongsweetfong7319 不客气
I always fail on meringue. I didn't know why? I try one step to one step bit is not good enough
我有试了照着你里面温度计的温度来烘，我也是用烤箱温度计，可是为什么我拿牙签来测试还是会有蛋糕糊黏着，我再增加一个半小时，还是一样有蛋糕糊黏着牙签。为什么会有这个情况呢？
只需要测试蛋糕边沿一点而已噢。中间一定是半熟状态的，插太深一定有蛋糕渣
請問如果蛋糕表面在前面烘烤20分鐘後就有裂痕 會是什麼原因
Meringue is the secret, i think... 👌🏻👌🏻
Great tutorial 👏!!!
Especially love the various examples of cake failures/causes!
I appreciate your English subtitles as my Mandarin is subpar … 🥰
Thanks so much, hope you can try
请问可以用活底模吗？使用活底模需要放烘培纸吗？谢谢
要，需要包好几层铝箔纸
Hi,
When do you add in the salt? Together with the dry ingredients?
Also, does the oven need to be preheated at the beginning? Because I was baking and following your video until the end only realised you wrote 'preheated oven 200°C'. It wasn't mention in the beginning to preheat.
Please watch video minutes 3.03, add with vanilla extract.
Is usual practice, Please be sure oven must be Preheated everytime before making. As some oven takes more than 30minutes to be Preheated till 200c.
我已经做过很多次，就是表面冷却过后会邹邹的，是什么原因呢？下次要试试你的方法和食谱。看过很多视频说烤好要在烤箱里面降温才拿出来，是有必要的吗？
好的希望你尝试我的食谱后拍照来看噢。
你之前的应该不够干。烤温不对。要用对食谱和对烤温噢。
我的影片里烤箱内部温度已经降温到100c了再取出。我家室温蛮高所以就可以直接取出慢慢放温。
看你室温很冷的话，就要关烤箱开烤箱门小缝慢慢放凉。温差过大就会回缩厉害。
終於等到你做這個了!!!!!!
哈哈，赶快尝试噢。
美女你好 请问 做蛋糕时 蛋白打不成功 是为什么 怎么打也是水水的 谢谢
I follow exactly the recipe, may I know why top of my cake crack?
Hi Iwen, would like to ask you about my bake. I cake went up smoothly like yours but when after cook down it went down so much. My last bake time I add another 13mins cause it abit not dry. Thank you in advance
To preheat the oven at 200 celcius, how long to take to preheat?
Depends on your own oven, normally mine took 20minutes
冇鮮奶油，可以用牛奶或甜忌廉代替嗎，做6寸的，請問份量多少
Hi
If i want to use 7 inch mold
Can i double the recipe
No, please search online for cake pan converter calculator to adjust recipe accurately according to your cake tin
请问老师，我按照这个方子做的芝士蛋糕为什么刚烤完是饱满的，但自然放凉一段时间之后，蛋糕顶部和侧面交接的地方就会出现一圈回缩，试了几次一直是这样，请解惑，谢谢。
我想问通常我们买cream cheese都是250g，用了190g之后那一点点通常都拿来做什么呢？我每次收着到最后都发霉丢垃圾桶了😓
用来做面包 cream cheese cranberry bun
是的，可是做很多东西，直接拿来配cracker吃，也很好吃
my oven cannot off fan. what should i do? i also do many times failed. so sad.
my oven doesn't have function for Top & Bottom without fan...all fan force except bottom function, so is there any suggestion on the temperature setting?
Fan force tends to dark very fast on top, as fan force tends to increase internal temperature by itself after 20minutes or so ...
U can try to reduce all temperature by 10c and monitor the internal temperature closely with oven thermometer. Make sure the internal temperature is the same as shown in my video (the temperature inside my oven thermometer)...
不放塔塔粉可以吗？
塔塔粉帮助蛋白霜稳固。你可以用少许白醋/柠檬汁代替。
按您的烤溫和時間做了一次，上色和鬆軟度都很好，非常感謝您的指導。在160C 約 10 分時，上層有點開裂，不知是否烤箱溫度比設定的還高? 下回設法改善。
哇开心你喜欢吃噢。不同烤箱火力不同，要测试烤箱内部温度较准
hi，如果不放塔塔粉可以吗？有什么影响吗？
塔塔粉帮助稳固蛋白霜。如果没有塔塔粉可以用白醋／柠檬汁代替
Can I make it without eggs?
Appreciated Iwen for teaching and sharing with us❤🌸,请问如果蛋糕模是7寸的，材料的分类要如何准备呢？
以后上网查询cake pan converter calculator来准确调整食谱。
6变7寸圆，食谱每个材料x1.36倍。
烤的时间要看自家烤箱，自行拿捏，面糊越深烤越久噢。
谢谢 Iwen! 了解了，使用converter就能算出不同容器的分量转化，thanks Iwen for 提醒烤箱温度和时间❤
@@Nicole0933476 是的。加油噢。仔细看每个步骤，做了拍照来看
@@iwen777 好哦!今天尝试做用了打了12颗蛋lol 不知道为什么今天分离蛋黄蛋白失败了 蛋一打蛋黄散出来不能分量@@
@@Nicole0933476 哇，要用新鲜鸡蛋噢。可以将鸡蛋放普通冰箱冷却，冷时较容易分蛋噢。分蛋后将蛋黄打散防止蛋黄表层结皮，可是要等回温了再使用,才能混合得好。