great video, i want to cook this for my boyfriend for his birthday, but since i am african american, i don't know the details of the asian style of baking that he likes, thank you very much!
Thank you Jillian! Hahah I know what do you mean. I baked chiffon cake and share it with my American friends before. They were surprised of how light and fluffy it is but most of them said it's not sweet enough for their taste 🤣. You can certainly replace the outer later of whipped cream with the sweeter American buttercream if you like "to be on the safe side" (but still use whipped cream frosting for the inside layer)😁
Yes, it's a non-stick pan. As long as you don't grease the pan, the cake won't fall. This is the one: www.amazon.com/gp/product/B08YRK6GL2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@tse_bakery_9582 Thanks! I once tried baking chiffon with the non stick chiffon mould, but it slided down when turn it over 🙈 But maybe a round shape like you used here can hold better.
An 8" chiffon cake will take 5 eggs. For all of my 6" cake recipe, you can divide the ingredients to 3 (because 6" cake takes 3 eggs), then multiply it by 5. So for example, 35g of oil: 35 divide by 3 is 11.67; use 11.67 and multiply it by 5 = 58.3. Meaning you'll use 58g of oil.
@@douangtabora4524When I baked an 8", it was exactly the same as the 6". When doing it for the first time, you can test it with a skewer before taking it out from the oven 😀
That can be caused by several reasons: 1. The egg white wasn't whipped to stiff peaks or when mixing egg white to the batter, you stirred too hard/long and the air has been deflated. 2. If your cake rose in the oven but then collapsed the more likely cause is that it was underbaked. Check your oven is at the correct temperature. If it is too hot, the cake doesn't have time to rise, and if it is too cold it will rise too high and then sink at the end. Oven temperature is something that you have to test... unfortunately every oven is not the same. So that's something you have to test and see what temperature and time will work best. 3. This one is also relating to how your oven works: Chiffon cake needs more heat from the bottom of the pan in order to help it rise properly. Therefore, try to place the cake pan on a lower rack in your oven. Try not to open the oven door at all during the baking process. Once the door is opened, the heat in the oven will drop and this will affect the baking process. Hope this helps ☺
great video, i want to cook this for my boyfriend for his birthday, but since i am african american, i don't know the details of the asian style of baking that he likes, thank you very much!
Thank you Jillian! Hahah I know what do you mean. I baked chiffon cake and share it with my American friends before. They were surprised of how light and fluffy it is but most of them said it's not sweet enough for their taste 🤣. You can certainly replace the outer later of whipped cream with the sweeter American buttercream if you like "to be on the safe side" (but still use whipped cream frosting for the inside layer)😁
this has Xmas feel, thanks for sharing
You're welcome! Glad you like it! ☺😍
Thank you for sharing this!
Looks so delicious, and matcha and red beans are always a wonderful match 🤗
You're welcome! Aren't they just the perfect match? ☺
Beautiful
Great tip on mixing the flour & oil so gluten don't develop 👍
Haha Thanks!
Love it! You made it look so simple… keep sharing please :) I’m subscribed! 😁
Thank you!!! 😁
诗厨，看了你的多个视频，好喜欢，就毫不犹豫地订阅了。希望你能多出如何装饰蛋糕的视频。 同时想问你的wafers ( candy)在哪里可以买到？谢谢。
谢谢你啊！！🥰candy wafers 的话，如果你是在美国，那在hobby lobby, Michael's，Walmart 和 Joann's 都非常容易买到。如果不是，在Amazon 网上也有：www.amazon.com/Maken-Vanilla-Flavored-Melting-Wafers-Bright/dp/B073R229R6/ref=sr_1_30?crid=24W8YQSB3KFCA&keywords=candy+wafers&qid=1677581071&sprefix=candy+wafers%2Caps%2C111&sr=8-30
不过会贵一点。其他地方或网站，你搜Candy Melts 或 Chocolate Melts 就应该会找到。一般卖做蛋糕食材／烘焙工具的地方也应该会有。
Hi....can I know the brand of macha powder that u r using? Colour nice👍
Yes! It's Jade Leaf Organic Matcha Green Tea Powder (www.amazon.com/Jade-Leaf-Matcha-Green-Powder/dp/B00PFDH0IC/ref=sr_1_2?crid=2WWDL9W20JN8A&keywords=Zulay+Matcha+Green+Tea+Powder&qid=1661251766&sprefix=zulay+matcha+green+tea+powder%2Caps%2C74&sr=8-2)
@@tse_bakery_9582 thank u🤩
Hi, may I know what kind of cake pan you use? It seems like a non-stick one, but the cake did not fall down when you turn it upside down.
Yes, it's a non-stick pan. As long as you don't grease the pan, the cake won't fall. This is the one: www.amazon.com/gp/product/B08YRK6GL2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@tse_bakery_9582 Thanks!
I once tried baking chiffon with the non stick chiffon mould, but it slided down when turn it over 🙈
But maybe a round shape like you used here can hold better.
@@wenywu6904 Oh that is strange. Yeah try buying this one and hope it works for you.
I would like to make it in an 8" cake pan, how would I scale up the recipe and cook time? Thank you.
An 8" chiffon cake will take 5 eggs. For all of my 6" cake recipe, you can divide the ingredients to 3 (because 6" cake takes 3 eggs), then multiply it by 5. So for example, 35g of oil: 35 divide by 3 is 11.67; use 11.67 and multiply it by 5 = 58.3. Meaning you'll use 58g of oil.
@@tse_bakery_9582 Thank you for the information. What would be the baking temp and how long to bake in an 8" pan?
@@douangtabora4524When I baked an 8", it was exactly the same as the 6". When doing it for the first time, you can test it with a skewer before taking it out from the oven 😀
@@tse_bakery_9582 thank you
Hello my cake doesn’t puff up… do you know why ? Thanks
That can be caused by several reasons:
1. The egg white wasn't whipped to stiff peaks or when mixing egg white to the batter, you stirred too hard/long and the air has been deflated.
2. If your cake rose in the oven but then collapsed the more likely cause is that it was underbaked. Check your oven is at the correct temperature. If it is too hot, the cake doesn't have time to rise, and if it is too cold it will rise too high and then sink at the end. Oven temperature is something that you have to test... unfortunately every oven is not the same. So that's something you have to test and see what temperature and time will work best.
3. This one is also relating to how your oven works: Chiffon cake needs more heat from the bottom of the pan in order to help it rise properly. Therefore, try to place the cake pan on a lower rack in your oven. Try not to open the oven door at all during the baking process. Once the door is opened, the heat in the oven will drop and this will affect the baking process.
Hope this helps ☺
@@tse_bakery_9582thank you for your time. Maybe can we use baking powder ?
@@gwendolinedai7304 you could too!
I'm more interested to know how to order them
🤣🤣🤣