梳乎厘給人感覺高貴優雅。除了Tiramisu, 心太軟之外, 梳乎厘都可稱得上是甜品中浪漫的標記。還不是被那像是魔術般的過程而著迷, 慢慢的升高, 看見它升到蓬蓬的時候真的會讓人大叫, 滿足感十足。不複雜可是也不容易, 但只要每個步驟做得仔細精準, 梳乎厘不一定要到餐廳才吃到, 在家中一樣可以! Souffle, so elegant, so delicate, so romantic. Watching it rising up like magic is probably one of the reasons why many bakers enjoy making it. It is a very rewarding dessert with moderate level of skills. Once you get the hang of it, you will be addicted to keep making more and more. For me, I like to bake it when I want to give my guests a warm surprise. =) 鐘意可以Subscribe, like同follow我facebook同instagram! Enjoy watching the recipes, feel free to subscribe and like this video, I am on facebook and instagram as well if you would like more updates! Thanks for watching!
I have to say it came out sublime! So mussy and fluffy inside! Just wow! I almost screwed it up when cooking it all together! You REALLY have to be careful. I didn't notice but it started turning into "noodlee dough" sort of consistency right in the middle where I was stirring the least I assume, but I caught it at the very last moment, took it off the heat and managed to even everything out. It still didn't go without issue after that. Then when I added the egg whites all together the consistency again looked like it's curdling but I just mixed it all together as best as I could, hoping it works out and it did! The end result is really stunning! THANK YOU!
excelente....👏👏👏👏es un arte en tus manos....delicioso😊...pero no está en español,😕 ojalá pudieras traducir los ingredientes y cantidades para poder hacerlo...besos.😘.. excelente vídeo 👏👏👏👍😉
thanks for sharing. My only question " why you have to you use your finger around inside the edge? " can you use something else? what the different if you use spatula rather than finger tip? ".. thanks
missevabakes in your recipe you call for 125 ml of milk (4.2 us oz) but in the video you pour 8 us oz of milk into your measure cup. How many us oz of milk do you call for please? Thank you.
Your recipe was so easy to follow! Unfortunate I think I might have done something wrong because it tasted a bit like scrambled egg. Still lovely though!
梳乎厘給人感覺高貴優雅。除了Tiramisu, 心太軟之外, 梳乎厘都可稱得上是甜品中浪漫的標記。還不是被那像是魔術般的過程而著迷, 慢慢的升高, 看見它升到蓬蓬的時候真的會讓人大叫, 滿足感十足。不複雜可是也不容易, 但只要每個步驟做得仔細精準, 梳乎厘不一定要到餐廳才吃到, 在家中一樣可以!
Souffle, so elegant, so delicate, so romantic. Watching it rising up like magic is probably one of the reasons why many bakers enjoy making it. It is a very rewarding dessert with moderate level of skills. Once you get the hang of it, you will be addicted to keep making more and more. For me, I like to bake it when I want to give my guests a warm surprise. =)
鐘意可以Subscribe, like同follow我facebook同instagram!
Enjoy watching the recipes, feel free to subscribe and like this video, I am on facebook and instagram as well if you would like more updates! Thanks for watching!
請問可以用其他烤吗？家裏没有焗爐...
+Sammi Ng bbq
刷子把奶油往上刷有什麼作用嗎?
不是加熱奶油就融化了?
跟蛋糕體往上有關係嗎?
+張張偉成 沒刷奶油的話麵糊會黏在模具上，邊緣的麵糊熟了就黏住了，裡面的麵糊要繼續膨起來就會受到阻礙
好棒！
I have to say it came out sublime! So mussy and fluffy inside! Just wow! I almost screwed it up when cooking it all together! You REALLY have to be careful. I didn't notice but it started turning into "noodlee dough" sort of consistency right in the middle where I was stirring the least I assume, but I caught it at the very last moment, took it off the heat and managed to even everything out. It still didn't go without issue after that. Then when I added the egg whites all together the consistency again looked like it's curdling but I just mixed it all together as best as I could, hoping it works out and it did!
The end result is really stunning! THANK YOU!
DCan these be prepared beforehand and be baked before serving?
超甜，甜到不得了，已經減糖了都很甜
Thanks for letting us know. I thought so just watching how much sugar.
That’s 65 g of sugar total plus the powdered sugar sprinkled on top. It’s a bit much for me. I know it’s dessert.
多謝你分享!! 多謝你教識我做梳乎厘😊影片做得好好，好詳細👍👍
多謝你的讚賞! 希望越做越好! :)
excelente....👏👏👏👏es un arte en tus manos....delicioso😊...pero no está en español,😕 ojalá pudieras traducir los ingredientes y cantidades para poder hacerlo...besos.😘.. excelente vídeo 👏👏👏👍😉
hello,how long does it takes to bake this if i were to use an airfryer?
请问有什么方法不塌？
Hi 老师请问要买多大的烤碗呢？
Hi, which layer in oven to place the tray ?
Using up and down heat and with fan ?
thanks for sharing. My only question " why you have to you use your finger around inside the edge? " can you use something else? what the different if you use spatula rather than finger tip? ".. thanks
Jackie P. it's so that the soufflé will rise evenly and beautifully.
Adila Longkumer thank you
落得太多糖啦
不用預熱？
4:17個到用保鮮膜緊貼著，要放係雪櫃要幾耐
tung ______ 其實只需放在冰箱約半小時即可
missevabakes in your recipe you call for 125 ml of milk (4.2 us oz) but in the video you pour 8 us oz of milk into your measure cup. How many us oz of milk do you call for please? Thank you.
請問蛋麵糊可能攪拌太耐起了筋及太杰怎樣補救
Hi, thanks for the recipe, it's great! what should I add to make 5-6 soufflés ?
You can try tripling the recipe
餓慘了
可以加一點萊姆酒感覺吃下去會超開心的
看他慢慢升起來真的是很治癒☆
两个小模具放了70g糖， 平均一个35g糖，是不是太多了？？
請問雞蛋要室溫還是冷凍後用呢？
你的影片後製 很棒 謝謝分享
+Srx 黃 謝謝!
舒芙蕾是放在烤箱的下層還中層呢？
请问做了后，可以放几天吗？
+Nelson Lai 不行啊~ 梳乎厘需要趁熱享用! 很快會塌不來, 一定要新鮮出爐立刻的吃~
其實就是 做卡士達醬 一樣 只是把做卡士達剩下的蛋白打企身 再加入卡士達醬 再焗😂😂😂😂😂
這做出多少份量？
妳好 请问是用上下火 中层 烤吗？
What size the mold did u use?
3.5 inches in diameter , 2 inches high
教程好专业～喜欢
请问黄油可以用普通的植物油代替吗
請問這分材料是可做多少杯？
2杯
你好，为什么会从旁边爆出来呢？凉后爆出来的地方就下塌了？
hi 我想問下朱古力梳乎厘係咪可以跟翻你呢個recipe整？
我唔明白點解焗完出嚟，梳乎厘很快用掉。 中間位置斷了一節
請問上火跟下火應該各調幾度比較適合呢?
Could you tell my the BGM? Thanks
下面火吗？还是都面
用中筋面粉得嘛
請問雪的意思是冰凍嗎
二喜 是的
可以用面粉
可以用纸杯吗？
哈 哈 纸杯考得不均匀，会有一部分湿湿的
哈 哈 建议你去看看tinrry的“熔岩蛋糕”那集
感謝妳提供如此詳細的作法
看得我都肚子餓了
想請問一下
牛油的部份~可改用植物性奶油再替代嗎？
因為我是素食主義者
麻煩請說明一下~謝謝
+翔之月顏 感謝你觀看, 植物性奶油的熔點跟牛油不同, 可以試一下但製成品可能有差啊~
翔之月顏 素食者应该不吃鸡蛋，所以找鸡蛋代替品比较重要
請問模具是幾公分呢？
直徑大約是九公分
麵糊要在冰箱裡面放多久錒?!分鐘?小時?
+太允餒 完全冷卻就可!
Love your video, hope to see you in masterchef
thanks!! haha I still have lots to improve on~
牛奶使用鲜奶是一样的吗？
萱芷 這是(費)問題嗎～🙈
😄😄😄當然是一樣
本人認為鮮奶比較健康
沒打蛋器的朋友可以裝進袋子 搖晃
比手打來的快 只是不能有水分
+軒軒 有創意!
真的嗎？會打發？？真的假的！！！？
儒 lu 可以啊
儒 lu 看过别人做过
你好！請問做好的麪糊可以放多久？
+Chloe Leung 一天左右吧，因製作期間有很多細菌。
成功左，謝謝分享。
謝謝'今天'准備試整'😋
請問做甜品用什麼生產地的蛋效果更好?
你就去找有機的更好....==
新鮮的蛋即可
beautiful! Thank you for sharing your video. How if you put blueberry jam in the middle? I will try it. Thank you again. :-)
可以用杯子代替模具吗？
周泋攸 ok
2:55 請問那塊牛油以外的是什麼？
溶了的牛油, 我只是沒拍整個溶牛的過程
牛油可以換成奶油（黃油）嗎？
+anshaw anshow 是同一樣的東西拉~叫法不同
se ve muy rico! pero no lo tienes en español!
上下火？還是只是上火？
請問一下如果沒片中的模具可以用鋁製的??
+張之瀚 只要够硬度,能让面糊往上发起,不向横就什么模具都可以.
你好，我想问如果一次做6个分量。是否这个材料分量乘3就可以呢？
+Abbie LIANG 是的。但也是視乎模具大小
好棒
牛油能用無鹽牛油？
+James-n-g 就是用无盐牛油的吧,做甜品很少用有盐的
thx
dsl925 盐通常都自己加
蕾姆 最好 沒常識
請問入烤箱內要預熱嗎？ 因為我烤出來內部還是有點濕濕的
+吳芊妘 = =進烤箱烤的東西基本上都要預熱
為什麼會滿瀉？
可以用烤盘吗
烤盤會太大, 一般梳乎厘都是用這個
烤箱要預熱幾度 多久?
一般大約15分鐘
請問用植物油可以做嗎??因為吃素食
可唔可以唔雪蛋黃混合物？
唔可以
Perfection😍
+Cooking with Janice Thanks Janice! :)
請問放冷藏的時間是多久呢？
最好趕快吃，舒芙蕾不能久放，不然它會塌下來，味道也會變喔
放冰箱的話也要等它冷吧？你在等它冷時，它也扁的差不多了
賴柔伊 根據我的經驗
半小時其實已經很多
可唔可以用整蛋糕嘅模具？
Wong Yeelam 版主似乎唔會覆人😂
如果要用整蛋糕嘅模具
咁可能中間會半熟或者好似冇焗過咁
焗爐嘅熱力可能傳遞唔到去中間
而且你要有個心理準備要用好多嘅料
不過到最後只有頂層和側邊可以吃
如果你喜歡軟淋淋，濕濕的的口感就 照焗啦😂😂😂
蛋有大小，有重量嗎？
Stephanie Zheng 用普通的就可😂😂😂
蛋越大，做出來的分量越大
而且蛋白的口味會比較香
烤杯的尺寸?
直徑大約9公分
Can i use other molds?
It's best to use ramekins to make souffle so it can rise up perfectly straight
@@letsbakelove3463 what size ramekins you use? as in ounce?
Jami it's delicious thank you 👌
請問為什麼我烤出來的中間只剩了一半的水糊狀物？
那是因為還沒完全烤熟吧？每個焗爐都有少許差別，要自已再拿捏一下時間或火力
會不會是妳烤箱沒有先預熱到所需的溫度?
發起來的時候餡料流出來是什抹原因
因為沒有烤熟吧
珊 說真的
其實混合物只需倒至七成滿
版主這樣做其實很 *危險* 的
戚风？
差很多
看了厨艺大师来看这个的。
謝謝觀看!
今天試整左，好味。不過，我焗完後佢會淋番落去，中間會凹落去，點解會咁？
Kevin Lai 梳乎厘本身係膨脹化嘅甜品
多啲熱氣開始走，開始變凍嘅時候
佢自然會凹返落去
所以梳乎厘一定要 *趁熱食* ❤❤
Cyrus Li ／
Your recipe was so easy to follow! Unfortunate I think I might have done something wrong because it tasted a bit like scrambled egg. Still lovely though!
+AncalimaArashi Thanks for trying it out! =) How did the inside turn out?
+為食派 Let the pig eat It was mostly smooth but with a bit of texture. Which might explain why it tasted a bit like scrambled eggs :)
方子不错，但感觉稍微甜了一点，下次减糖再试试(⑉°з°)-♡
請問您是香港人嗎？
是啊
為食派 Let the pig eat 我也是~
this is such a fussy french dessert.
👍🏼👍🏼👏🏼👏🏼🌻😉
NICE
請問您使用的瓷碗是10.5（直徑）公分的嗎？
郭建耘 9
请问牛奶和面粉需要多少g
+Wan Jing Chong Hello, 影片下面的資料欄有寫啊!
份量:2-3 個
材料:
蛋 3 隻
牛油 28克
牛奶 125毫升
低筋麵粉 20克
糖 40克
糖 25克 (加入蛋白中)
糖粉少許 (装飾用)
塗模具需要:
少許糖及牛油(室温)
请问你的磨具是多少ounce的？谢谢！
u r so good.
+Jacqueline Lin Thanks Jacqueline! But if I can make, anyone can make it =)
+為食派 Let the pig eat make it *
I wish I can do it. And I will try. Hope I can show u my lovely souffle.
+Jacqueline Lin You can! I am looking forward to that =D
Gracias ¡¡¡¡¡ TDO LINDO , pude traducir con el google
約蛋撻大
dadı soufflee
souffle made with flour are so out.
Do we have to add flour? Does it affect how it taste or look?
我用180度 烤20分鐘 都還沒熟
Tiffany Wu 首先要睇下究竟梳乎厘有冇膨脹到
如果有中間有啲濕濕哋係正常嘅
如果你真係唔鍾意隻口感
就唯有焗耐啲囉~😂
1.09秒是韓國烤肉醬刷子
滿瀉了😭
是焗時滿瀉嗎?
+為食派 Let the pig eat 是😭
好難喔
也不是啦~
請速回
请问做了后，可以放几天吗？
+Nelson Lai 包保鮮紙冷藏，可放約兩天。不會吃壞人，但口感跟剛出爐完全不一樣哈哈xd
不用預熱？
Chui Sandy 要preheat