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.
A great tutorial.Thank you for your effort n also taking the trouble to show us the different missteps in your quest to improve.I'm much encouraged that my missteps will bring later success❤️❤️❤️❤️❤️❤️❤️❤️❤️
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
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?
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 😽😽🇫🇷🇫🇷
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
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 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
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
Great recipe! Thanks... My first bake on this and everything turns out right, just that with my oven I had to bake it slightly longer other than that it's all great.
Baked this last night. First time and it was a success! Followed the recipe and steps exactly except that I lined the sides of the pan too and when the cake was cooling in the pan it created a lot of condensation at the bottom of the cake. But after it was refrigerated it is not an issue any more. Thank you, Wendy for all the hardwork. You are a genius to troubleshoot every cake's problem and sharing the tips with us! Looking to bake the cinnamon rolls next. Wish me luck! 🤭
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
It depends on your own oven heat force, for me this is the exact timing, if reduce will be underbaked and deflate immediately after taking out from oven
I jz tried use your recipe,turn up very nice,soft n light, success,tqsm for your video,very detail,even beginner like me oso can make it😬😬I use your recipe to make few types of CNY cookies last month,all nice👍👍👍😘😘😘
![[ENGSUB] 巴斯克焦香芝士蛋糕|顺滑柔软，溶在嘴里Basque Burnt Cheesecake Recipe|Super Soft and Smooth, melt in your mouth](/img/1.gif)
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😘
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
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
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
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😄
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
I’m in love with these tiny masterpieces! 😍🍰
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 ❤😃🙏
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.
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
这个教程太棒了。一次就成功了。谢谢你那么用心的分享～❤️
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
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
我很喜歡看妳做啲食品❤可以看到失敗和成功的做法👍
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
I like your voice verry smooth...and nice to hear...
A great tutorial.Thank you for your effort n also taking the trouble to show us the different missteps in your quest to improve.I'm much encouraged that my missteps will bring later success❤️❤️❤️❤️❤️❤️❤️❤️❤️
Welcome,aww such encouraging comment, hope you can try and send me photo after making
@@iwen777 @aiwen baking, even if I manage to make a nice one, I'm not so advance in hp tech.Haha, still don't know how to send picture!🤭🤪😂😂
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
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👍
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
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
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
What a great teacher Iwen! So detailed, best tutorial, thank you ❤️.
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
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
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
美女真的好用❤示范！无私的分享！好高兴能看到你的视频！
Thank you @Iwen❤
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。🙏🙏
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
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
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?
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
It seems to me very easy to be done and very tasty! Thank you so much ! Eleni from Greece
Oh wow thanks alot for your support from afar. Hope you can try and send me photo after making
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
I am going to try your recipe and baking method, hope I success, thank you for your detailed description.👍🏻
Oh wow great, pls send photo after making
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
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
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
，开始起的很好，后来为什么会回缩呢，谢谢❤
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 😽😽🇫🇷🇫🇷
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？
I like to watch your video. Very professional and detail.
Thanks a lot, hope you can try
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
Thank you 🙏 for sharing your hard work! 😊
好靚芝士蛋糕🎂，很喜欢吃，谢谢用心教导，感觉有点难，让我试试吧！希望会成功。
谢谢你噢。加油尝试噢
这款蛋糕我也是“肥佬”了很多次，都要疯狂了啊~~~ 希望这次和妳的食谱和做法能做的漂亮。谢谢妳用心制作的video
Hi, could u please try to share for Hanjuku Cheesecake Recipe😊, 迷你半生熟芝士蛋糕
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。
美女你好：你做的最好的👌
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
Meringue is the secret, i think... 👌🏻👌🏻
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
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
Un urmăritor cunoscător de limba japoneza...probabil...este rugat să traducă rețetă în limba română....mulțumesc anticipat
Followed your recipe. And it came out perfect!
Wow so glad to hear that, pls send me photo after making
Admire your patience and persistence
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?
谢谢你的配方，让我知道什么叫失败了
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
wow跟着老师的食谱方法一次就成功了哦😍
好厉害哦，做了拍照来看
Very nice your video.
Hi, may I know why cake inside is crumbly when cut..? Please advise, thanks.
I always love to eat this kind of Japanese cheese cake ...yuuuummmmm...will try to make this🥰
Oh wow great , all the best making, hope you can send me photo after making
很有心，好敬業😊
終於等到你做這個了!!!!!!
哈哈，赶快尝试噢。
很不敢挑战的蛋糕 一年前做失败一次 会try看你的食谱 很用心 谢谢你
不客气，谢谢你信任。仔细看每个步骤噢。加油，做了拍照来看
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
THIS IS EXACTLY WHAT I'M CRAVING!! 😭😭😭😭😭
Wow great, faster try it
最爱烤的蛋糕，谢谢你分享了这个松软细腻的食谱，会跟着步骤做...希望可以成功地烤成这样🤩😋👍👏❤️
不客气 哇很好 期待照片。记得跟紧每个细节噢。看pin comment和description box for important tips before baking,
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
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。❤️❤️❤️
13:40 soft & fluffy 松软
Oh yes, really soft n fluffy..yummy, hope you can try
喜欢你的讲解❤
Great recipe! Thanks... My first bake on this and everything turns out right, just that with my oven I had to bake it slightly longer other than that it's all great.
Wow so great, talented, please send me photo after making
谢谢你宝贝，我做的轻乳酪总是会塌腰，这次我准备试试看你的配方，谢谢你
不客气，很好希望你尝试噢。跟紧每个步骤，不要省略噢。加油，做了拍照来看
塌下和收腰几个原因，内部烤不熟，蛋白霜打发不够/过度，面糊混合搅拌过度蛋白霜消泡噢。一好就要立刻烤，放置久也会消泡噢。
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。
依妳提供的食譜及做法，一次就成功了，蛋糕也很好吃，謝謝！
請問如果一次要做2個6吋蛋糕，食譜的數量、烤溫及烘烤時間要多久？
謝謝！
×2
Baked this last night. First time and it was a success! Followed the recipe and steps exactly except that I lined the sides of the pan too and when the cake was cooling in the pan it created a lot of condensation at the bottom of the cake. But after it was refrigerated it is not an issue any more.
Thank you, Wendy for all the hardwork. You are a genius to troubleshoot every cake's problem and sharing the tips with us! Looking to bake the cinnamon rolls next. Wish me luck! 🤭
Oh wow so glad you've success, really happy to hear my video helped you, hope you can try all recipes and send me photo after making
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
Never been easy,dear
Proud of you for never giving up~ 加油 加油 💪💪💪🥳🥳🥳
Thanks alot, hope you all can success, no need to be like me, test abd trials.haha..hope you can try
@@iwen777 sure...i will
During new year i made few of your cookies recipes ~ all well done.
Thank you my dear~ stay safe good health 😊
美女你好：你蛋糕做得太好了
超詳細解說，能做一部杯子蛋糕視頻嗎，超期待
杯子大魔王的烤溫很燒腦啊🤔🤔🤔
是的，戚风杯子蛋糕真的难做，还在研究尝试。哈哈
大成功! 太感謝你了🥰
Hi thank you so much for your sharing recipe.. Can I reduce the baking time?
It depends on your own oven heat force, for me this is the exact timing, if reduce will be underbaked and deflate immediately after taking out from oven
Мммм.. Първо си оставете за сутрешното кафе..❤😊
I jz tried use your recipe,turn up very nice,soft n light, success,tqsm for your video,very detail,even beginner like me oso can make it😬😬I use your recipe to make few types of CNY cookies last month,all nice👍👍👍😘😘😘
Wow so great and talented, pls send me photo after making
谢谢老师!
我用8寸模，成份加了4份之一。成功了。只是没有高过模。拍照想给老师看，但是不懂怎样分享给老师看😅
I made burnt cheesecake from your channel and it came out magnificent. Now I know which next cake to make
Oh wow great, pls send photo after making
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
哗‼️好漂亮的蛋糕啊‼️👍👍👏👏感谢好友的分享哦💖🌹🤗🤗来享受您的视频啦‼️😄😄😄😄😄🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
不客气噢。哈哈，谢谢你，希望你尝试
如果能夠多些提供無蛋方式造這款,更加好，方便全素人仕，謝谢。
Thank you very much.
试过很多喜欢你的黄莉丷
饼
What is the size of cake mold? Diameter and height? Thank you
好美哦！看起来有点难 控制温度🙏😊但谢谢老师分享 👍💞💞
控温得好，蛋糕会很漂亮噢。其实跟着而已不难噢。很多人做了拍照来看很美噢
感謝您的教學分享! 您的影片是說明最詳細的
我也是烤了大約6個食譜, 都沒有成功
您的這個食譜是烤得最漂亮的, 上面終於有變金黃色
可是溫度調到 160 C 後沒多久就上面爆開了
可能是我沒注意要開烤箱降溫
是的要记得开烤箱旋转不然烤箱压力很大也会裂
@@iwen777 謝謝您的小叮嚀
试了你的食谱，一次成功，谢谢你。
好厉害哦，做了拍照来看