There is no need to add baking powder to make chiffon cakes at home. We rely on the support provided by the egg whites and flour to form a fine texture and soft texture. Of course, if you are not very sure about your egg whites, you can also add a little baking powder.
I tried your recipe. It was a success. Thanks!
How come this chiffon cake doesn’t requires baking powder or soda. TIA.
There is no need to add baking powder to make chiffon cakes at home. We rely on the support provided by the egg whites and flour to form a fine texture and soft texture. Of course, if you are not very sure about your egg whites, you can also add a little baking powder.
@@KarenLingsKitchen Thank you so much for your clear and detailed msg. I appreciate it.
酪梨不會變苦嗎？
當然不會
واو تحفه
4寸材料要放多少？
除一半就行了
@@KarenLingsKitchen 谢谢
请问6寸，分量怎么调? 谢谢
做3喱鸡蛋的，其余材料乘0.73。
@@KarenLingsKitchen 好的谢谢
Apakah tidak pahit??
No
HIHI,請問如果轉8吋或10寸模分量要加多少呢?感激
7吋材料的份量乘 1.3就是8吋的份量。換10吋就是乘2
烘焙温度与时间的调整。一般来说，烤焙体积越大的蛋糕，越应该使用低温慢烤。因为如果蛋糕体积大，内部温度不易升高，如果用较高的温度来烤，很容易出现蛋糕表面已经糊了，而内部还没有熟的情况。所以，如果你的蛋糕尺寸变大了，在烤的时候就必须适当降低温度，延长时间。通常，蛋糕每大一个尺寸，温度降低5-10度，烤焙时间延长10-15分钟。但这不是 硬性标准，需要根据蛋糕的品种、烤箱的实际情况酌情再调整，这就需要自己灵活掌握了哈。
@@KarenLingsKitchen 感謝感謝^^
@@KarenLingsKitchen THANK YOU SOOOOOOOOO MUCH!
嗨。。请问这个蛋糕没有用baking powder?
有打發雞蛋的不需要泡打粉
@@KarenLingsKitchen ok. Tq 😍😍😍
嗨，请问如果baked 了然后我没有掉转可以吗？
不可以的，戚風蛋糕一定要倒扣至完全涼透，不然會塌陷和收縮。還有一定要用戚風模具。
@@KarenLingsKitchen 哦难怪我的蛋糕不成。。我也没有用戚风模具😅