Love the scientific analysis with comparison, because this is the best way to learn. Unlike most instructions for making cakes, I wouldn't know what the reasons for certain actions or the pros and cons. Thank you for making this video
Thank you for this sharing! I've been wondering why r they so many version. And I personally always failed making traditional castella cake! Seems to have good rise, till cake cracks, and then sink down horribly when cooled... maybe it's my pan size is not suitable. Will try out your recipe soon and hope to be successful like u!
Hi Lisa🙏. I'm happy I came across your channel. I did learn some more important tips esp. on ratios & the baking pan's size. Could you please in English translation about the detailed recipe ratios & other baking pans sizes, at the latter part of your vid. Thank you for this video.
Hi thank you for your video. 1. at the conversion table, chiffon cake 7, 8, 9 inch round say 1.5x, 2x and 2.5 X the ingredient of 6in. still only use 2 eggs? since the sponge cake and castella has increase eggs written 2. do you have the ingredients table for 4 inch, 10 inch and 12 inch round for chiffon and sponge? thank you
Very informative. Thanks, I think you could have been much more helpful if you slowed down, speaking toooooo fast, when one trying to learn new things, usually you try to analyze what your listening to, but you did not leave room for that, and I am known to be quick and comprehend fast, imagine if a person can’t do that, it would be much harder to get it. I think you deserve good credit for the video, but when you do that, some people might not like it, then you lose viewers and credit
Thank you so much for sharing. You are really good in baking. Your videos are all very clearly explained giving us good tips as you go along. Learnt a lot from you. You are a great chef.
This is a very good introduction to the 3 different types of sponge cakes. Loved the detailed explanations. Thank you for sharing the recipes as well as the baking details of the cakes. Can't wait to try them next!
This is, by far, one of the most useful and comprehensive videos about these three cakes. Bonus here is that your mandarin is perfection and crisp. I'm planning show my daughters your videos to help with their language learning. AND so that they can bake cakes for me to eat!! Thank you for making these videos
Hi how much do i need if i want to make a 10 inch square pan for a chiffon cake? and is the heat for baking both upper and below heat or just the below heat?
Hi Lisa.. thank you for your details explanation and guidance. It is so good to learn from you. Keep up your good work. Happy New Year to you and families. Will keep following you for your new video..
What a brilliant video - one of the best I have seen !!! Thanks for google translate 😅😅- translated the screenshots of the recipes & comparisons perfectly
Çok güzel anlaşılır bir video hazırlamışsınız,tebrik ederim.Ölçüler değiştiğinde miktarlar nasıl ayarlanacak en sonda ki listeyi bilgisayarda çeviri yapamadım.Ölçüleri ingilizce olarak liste yaparsanız çok sevinirim.Teşekkür ederim.Türkiye de İzmir den takip ediyorum.
Very nicely explained.. but the table which have shown in video can be that in English...and your name is in another language so I cannot search your videos...
Love the scientific analysis with comparison, because this is the best way to learn. Unlike most instructions for making cakes, I wouldn't know what the reasons for certain actions or the pros and cons. Thank you for making this video
我是新手，做了好些個蛋糕，都搞不清楚有什麼區別，多謝薩姐🙏，現在一清二楚了😁
Thank you for this sharing! I've been wondering why r they so many version. And I personally always failed making traditional castella cake! Seems to have good rise, till cake cracks, and then sink down horribly when cooled... maybe it's my pan size is not suitable. Will try out your recipe soon and hope to be successful like u!
Glad it was helpful!
Hi Lisa🙏. I'm happy I came across your channel. I did learn some more important tips esp. on ratios & the baking pan's size. Could you please in English translation about the detailed recipe ratios & other baking pans sizes, at the latter part of your vid. Thank you for this video.
Excellent instructions thank you 🙏🎉🦘🇦🇺
这个太有用了！
Hi thank you for your video.
1. at the conversion table, chiffon cake 7, 8, 9 inch round say 1.5x, 2x and 2.5 X the ingredient of 6in. still only use 2 eggs? since the sponge cake and castella has increase eggs written
2. do you have the ingredients table for 4 inch, 10 inch and 12 inch round for chiffon and sponge?
thank you
謝謝薩姐
如果用戚风的配方但古早的做法，热油水浴会怎么样呢！因为戚风配方用的糖比较少，但又喜欢滋润的口感…
那基本就是古早了
萨姐 请问你戚风蛋糕有试过水浴法烤吗
制作戚风蛋糕不需要水浴，一般需要水浴的是对于蛋糕表面有非常高的要求而且口感偏湿润的，而戚风蛋糕口感相对干松一点，有些方子会用水浴法来制作戚风蛋糕，只要自己觉得没问题也未尝不可。
@@LisasKitchen对 因为表皮不开裂 我觉得很漂亮 假如是做巧克力戚风 偏干的 用水浴法也很安全缺点可能时间长而且要把握好时间
萨姐，海綿蛋糕是否一定要用烘焙紙，封邊封底呢？ 我沒有放纸，所以是否發不起呢
不是必须的，也可以用底部和四周涂抹黄油来方便脱模。 发不起来和有没有放纸没有必然的关系，应该是其他原因导致的
是否我用熱水坐底，不夠熱 所以不能發起
萨姐你好，我今天做了这个视频中的6寸古早蛋糕，用的水浴烤盘是您之前做全麦核桃小餐包的28*28金色那款盘，最后蛋糕烤出来中间没熟，请问是什么原因？
温度可以适当调高一点或者延长烤制时间
@@LisasKitchen 调高10度以及时间+多10分钟可以吗？
最最最最最喜歡有不同尺寸模具所用的材料份量, 連所用雞蛋每隻重量都有, 實在太有用了, 巳收藏 !
一開始入坑烘焙時, 真的搞不清楚這三樣東西有什麼分別~
看完這個影片之後, 清清楚楚的~~
薩姐好強~~ 讚~~~
原來三種蛋糕是不同的，我還以為都是一樣的😂
如果我用微波爐加熱油來做古早蛋糕，應該用多大火力（ 微波爐）？
感谢萨姐，满满的干货，上周我分别做了古早、戚风和海棉，吃了一周的蛋糕
哈哈， 我家里天天蛋糕面包过剩
@@LisasKitchen joiòio
非常謝謝用心製作的影片，也謝謝分享。以前就看過您的影片，現在忘記他們有什麼差別，又回來看一次。❤️
I used to fail every time, but now I'm succeeding every time with your recipe.Thanks a lot.🥰
How many ingredients are needed for the sponge cake if I want to use a 20x10cm pan?
對薩姐的用心良苦與希望衆烘焙愛好者都能得心应手的成功做出完美的蛋糕的誠意，我在此衷心感谢/敬佩，此視频使我得益匪淺，再次感谢🙏🙏🙏🌹🌹🌹祝老师2021新年快乐🎁🎁🎁❤️❤️❤️
也祝您新年快乐
請問模具在套上烘焙紙之前，有噴了一種東西，請問那罐是? (謝謝抽空回覆) 感謝您的分享
油喷雾，可以不喷，主要用来固定烘焙纸的
超有職業耐性！講得好詳細的過程⋯⋯讚讚讚
谢谢萨姐的无私分享，太有用了！最后那个比例前半部分被广告挡住了而且关不掉，能麻烦文字再分享一下么，谢谢谢谢～～
00:22 可以看到
原来戚风是最不麻烦的
سلام عليكم و رحمة الله و بركاته
喜歡你說明比較的方式，讓我扎實的學到很多🙏感謝💕
干货满满的一期！最近按照萨姐的视频做的几个蛋糕都很成功。马上古早蛋糕做起来。弱弱的问一下，萨姐有没有做过新加坡的班兰蛋糕？我连班兰叶子都买了，可是我周围的小伙伴翻车翻得我到现在为止还没有动手。
很多网友让我出一期班兰蛋糕，只不过我要做的话只能用班兰精华，这边买不到新鲜班兰叶的
@@LisasKitchen 太好了，从萨姐的方子举一反三，很少失败。
莎姐的三个蛋糕说明一下使我茅塞顿开，是网上最科普的诠释！从此我做蛋糕不再迷茫啦！👍
I love your recipe and very clear explanation!!!! Thank you so much dear ❤️❤️❤️👏🏼👏🏼👏🏼👏🏼💕💕💕👍👍👍
Amazing class my dear lady. ThankYou very much. May God bless you now and forever for taking the time and love to teach this class for the world 🌎. 🌎
多謝薩姐的無私分享，這星期分别成功做了戚風和古早蛋糕，網上常説這兩款蛋糕難做，全靠跟薩姐的食譜，原來也不太難。
薩姐新年快樂，請問古早味蛋糕表面開裂了，這樣算失敗嗎？
不算失败，味道好即可
@@LisasKitchen 再請教薩姐，戚風蛋糕倒放待涼後，表皮會黏手，是正常的嗎？
你比其他頻道都清晰，最重要你的內容很無私，真的希望我們做成功，你的文字內容打得很用心，你要繼續下去！
真心希望大家都能在家做出成功美味的蛋糕。
請問薩姐古早蛋糕出爐要摔一下排熱氣嗎？
不用，烤箱取出后马上脱模散热气
太好了，谢谢萨姐的讲解和列出的表格，非常清楚。
请问 老师 如果烤箱火力比较慢的，像 烤戚风蛋糕时用150或160烤了1小时加10分钟.切开里面还是有点湿的，而且切时会扁，那样可以烤1小时➕30分钟嗎？
我的烤箱是新买的，烤餅要用200度烤25分钟或26分钟。。我烤箱是否有问题
今天嘗試古早味蛋糕，成功了，謝謝你的分享！
This is the best cake video I've seen around! Points out all the details every beginner should know.
Hello Lisa, do you have a clip w English explaining/ talking?
萨姐，请问一下，如果我要做11寸圆形海绵蛋糕，需要用几粒蛋？配方需要乘多少呢？
烤箱温度要加多少，时间又需要多少呢？
另外想问，除了戚风，古早味和海绵蛋糕可以使用一般的烤盘吗？ (不脱底那种)。 谢谢。
嗯，完全可以的，古早味和海绵蛋糕的模具没有特别要求，可以是不沾模具也不要求可以脱底的
So which is best?
1:00 古早
5:00 戚風
8:00 海綿
请问那个用糖的量是全部放在蛋清里吗？有看到别的做法是面糊里放一部分，蛋清打发时也放一部分，所以有点疑惑。谢谢！
Really like the detailed explanation and the English subtitles and instructions in description, thank you so much!
Very informative. Thanks, I think you could have been much more helpful if you slowed down, speaking toooooo fast, when one trying to learn new things, usually you try to analyze what your listening to, but you did not leave room for that, and I am known to be quick and comprehend fast, imagine if a person can’t do that, it would be much harder to get it. I think you deserve good credit for the video, but when you do that, some people might not like it, then you lose viewers and credit
Thank you so much for sharing. You are really good in baking. Your videos are all very clearly explained giving us good tips as you go along. Learnt a lot from you. You are a great chef.
Thank you so much 🙂
我做的糖放的有一点少
获益良多！！ 太谢谢你了萨姐！🙏🏼🙏🏼❤️
不客气啊
This is a very good introduction to the 3 different types of sponge cakes. Loved the detailed explanations. Thank you for sharing the recipes as well as the baking details of the cakes. Can't wait to try them next!
#
word天！这个不同模具配料换算表格简直是宝典！比心！🥰💞
请问萨姐，按照你的配方做了好几次，可是每次的成品都会出现中间会有一段约1厘米左右高度的一层回缩，其他的部分还好，是哪方面出问题了呢？
中间回缩大部分是因为蛋糕没有完完全全凉透就脱模导致的。
@@LisasKitchen 原来是这样，我再尝试一下，谢谢萨姐
This is, by far, one of the most useful and comprehensive videos about these three cakes. Bonus here is that your mandarin is perfection and crisp. I'm planning show my daughters your videos to help with their language learning. AND so that they can bake cakes for me to eat!! Thank you for making these videos
I can be a Madarine teacher 😎
古早蛋糕水分更高，还用了烘焙纸，我有点不明白它为什么爬得也挺高的，并且不塌陷
萨姐太棒了 总是在我不知道做什么的时候突然来一个超棒的视频重新点燃对生活的热情😘
让大家一起烘焙起来😂
您好！请问7寸圆模威风蛋糕，鸡蛋也是用2枚吗？
7寸的戚风，鸡蛋3枚大号
字幕表格文档都做得非常用心 菜谱也非常实用 感谢！
我想請問一下 奶粉可以取代牛奶嗎？
比例奶粉該用多少...
第一次突然遇到沒有牛奶有奶粉怎麼辦？
没有牛奶，可以直接用水来替代。 如果喜欢有奶香味，奶粉和水比例1:3
一次過詳細講解3種基本蛋糕，更附上秘訣，多謝蕯姐😄
Hi how much do i need if i want to make a 10 inch square pan for a chiffon cake? and is the heat for baking both upper and below heat or just the below heat?
😍 I wish I could understand this 😭
@CaroTrippar Mira, tal vez esto pueda ayudarte para un 10° intento ( por-FA-VOOOOOOORRR, no nos dejes así)
萨姐这个视频太贴心了吧😍😍😍😍😍
＋1無私的分享
我也想说太贴心了
刚刚试了烤古早蛋糕，一出炉老公就一个人吃完了。 谢谢萨姐的分享。
Hi Lisa.. thank you for your details explanation and guidance. It is so good to learn from you.
Keep up your good work.
Happy New Year to you and families.
Will keep following you for your new video..
Thank you so much and happy new year!
What a brilliant video - one of the best I have seen !!! Thanks for google translate 😅😅- translated the screenshots of the recipes & comparisons perfectly
动听的声音，详细的讲解。必须点赞，谢谢分享。
❤古早味蛋糕成功率最高、風味也最好--薩姊
😃😃
萨姐解释得太好了 :)
感謝分享與教導！！！
真是內行人看門道，外行人看熱鬧，師父仔細一說，才知其中分別！！！
💖💖💖🙏🙏🙏
🫶🫶🫶👏👏👏
I love this! Thank you ❤️
Çok güzel anlaşılır bir video hazırlamışsınız,tebrik ederim.Ölçüler değiştiğinde miktarlar nasıl ayarlanacak en sonda ki listeyi bilgisayarda çeviri yapamadım.Ölçüleri ingilizce olarak liste yaparsanız çok sevinirim.Teşekkür ederim.Türkiye de İzmir den takip ediyorum.
Great video and useful info. Thank you chef!
Love this comparison video
感謝蕯姐！這個説明真的太有用了🙏🙏😘
Very nicely explained.. but the table which have shown in video can be that in English...and your name is in another language so I cannot search your videos...
我太喜欢这集的视频了，清楚的说出这三种蛋糕的区别，太适合我这种新手了。
Hi Lisa . Thank you a lot for you effort in making this video.. i learnt new things today from you. Informative enough 💕
OMG I love your channel!! You are answering all my baking questions. Thanks!!
Thank you so much.
萨姐 请问新手的话适合哪种 最简单呀？
新手我认为第一种古早蛋糕成功率最高，唯一不要纠结的就是蛋糕表面可能会有开裂，初学者只要温度的控制好，同样能做成完美的古早
@@LisasKitchen 好的谢谢萨姐😗
Wonderful video!
Thank you for your explanation!
This is so useful. Thanks heaps 😊
谢谢用这个方子做了古早ﾉ☀超级容易成功成功 我爱吃甜一点的糖会加多一点
太详细了，谢谢萨姐的耐心讲解🌹🌹👍👍
你好，我想请问古早蛋糕烤好出壚后脱模撕纸，我发现底部有点湿，这是不是正常啊?我用是那种底部不能脱离的圆形模具，蛋糕是熟的。为什么水浴法要用冷水?谢谢
底部有点湿润是正常的，不过如果过分湿可能就需要下次制作的时候调高一点烤箱温度，或者采用隔层水浴法来烤制。 我用冷水烤制是为了更好的控制烤箱的温度
這是RUclips 上最詳細講解不同蛋糕的特色和做法的video。姐一定是花了好多時間來計劃，film和edit 這個video的。辛苦姐了。非常感謝您！
是的，想做很久了，但是一直不知道如何演绎出来可以不那么冗长而又通俗易懂
@@LisasKitchen ，姐這個video簡直是完美！
非常喜欢你这个视频，很详细，我一直在想蛋白是怎么融进糊里面的，学到了🙏
终于知道区别了，谢谢up主
如果糖的分量减半会有影响吗？
蛋白霜可能会不太稳定
这个方子太牛了 我第一次做就成功了
我打发很多次总是失败，做出的蛋糕不够松软，奶油也不行。后来发现所有教程里打发都是手持打发器，而我是用的kitchen aid立式打发器，不需要手持，是这个造成了效果区别吗？
谢谢讲解，都不知道3个是不一样的。😀
喜欢萨姐的视频更喜欢他柔美的声音。请教萨姐蛋糕烤好后马上拿出来还是留在烤箱几分钟。我烤的蛋糕一开始烤的高高的之后就慢慢塌陷下来了。觉得每个步骤也都做的好好的。
我都是直接取出，请问你烤制的哪款蛋糕？ 一般来说温度过高或则和温度过低都会导致蛋糕出炉后回缩，我要看到具体照片才能判断。
薩姐講解好詳細，長知識了，謝謝薩姐😊
萨姐如果要做戚风没有那么大号的鸡蛋我应该要加多一粒鸡蛋吗？ 我的鸡蛋一个大概59-62 克 😂
加多一颗就有点太多了，各加半颗
@@LisasKitchen谢谢萨姐回复 我跟着萨姐做的蛋糕卷很成功😍 现在要试试看做戚风蛋糕
Please add english sub 😔😔😔😔😔
Will add the subtitle at weekend, Will let u know once it is ready.
@@LisasKitchen thanksssss
@@vandiep4447 posted with english subtitle, please have a look when you get time.
@@LisasKitchen and also how many eggs for different baking pan. Wish you have english version on facebook platform or instagram. Pleaseeeep
@@vandiep4447 will do it later
谢谢萨姐，很喜欢你的讲解，讲得很祥细易懂，今天做了.很好吃😋
涨知识😍非常感谢🙏
I’m
嗨萨姐，我做的是8村模古早味蛋糕，做出来感觉有点湿，可是入口即化，为什么呢？我用的是55g的鸡蛋，用了6个鸡蛋，可我只用了5个蛋黄，6个蛋清全用。牛奶：我是用的奶粉+水，比例1：9，5g奶粉+45g水。62g葡萄籽油、80g低筋面粉、72g细砂糖 和半茶匙香草精。哪里出错了？
主要还是烤制时间和温度的问题，如果偏湿可以多烤10分钟试试，另外如果鸡蛋比较小，下次也可以试试5蛋黄+1个全蛋， 蛋白部分就是5个蛋白。
太好的视频了！