我來自馬來西亞華裔，Sa 姐真的超厲害，你全部的蛋糕食譜我都學起來，模具也訂購與你相同。跟著Sa 姐學習，不再叫 * 氣瘋*蛋糕了。我老公說我可以出師了，畢業了 (哈哈哈哈) 上個星期學習成功。決定明天早上烤戚風蛋糕，共烤4次，送給安老院的老公公，老婆婆們分享。感恩的心，感謝有你! thank a lot .thank for sharing !
Hello, this is a very good chiffon recipe, i added some orange zest in the egg yolk flour batter, and since it turned it a bit runny, added 15 gr more cake flour, the chiffon smells so fragrant baking in the oven, oh and the egg whites mixing technique is so foolproof❤ Thankyou so much for this video!
Hi Lisa! Thank you for this detailed recipe. This was a life saver. I tried a different recipe earlier this morning, the batter was perfect but it came out underbaked. Then I decided to use your recipe and your step by step instructions. The detailed explanation on temperature, oven rack position and timing made a huge difference for me. Many thanks for this. The cake came out successful, looks almost like yours 😊.
Wow I haven't tried your recipe yet but I think I will soon. Thank you for addressing the problems with the concave bottom and collapsed top. I had the problem issue sometimes now I will try your tip
😊😍😍Beautiful¡¡ Beautiful Lady i have a question: the cake can be desmold inmediatily that come out from the oven? Or I'am wrong..? Thank you for yours delicious Recipes..🙏
No, you need to put the mold upside down and let it cool completely. Then demold. If you demold right after taking the cake out of the oven, the cake will shrink.
I would like to thank you for explaining carefully how to make chiffon cake. I am struggling to make chiffon cake. every time i make one either it collapses or not cooking completely.
Greeting from Bangkok, Thailand ! Thanks so much for sharing the recipe along with explanation of techniques. As I am a beginner, your clip is very helpful. I look forward to seeing more of your clips.
Hi i have been using this recipe to make my chiffon cake. Just wondering what i should do to use this exact ingredient in order to make 2 different flavor chocolate n vanilla. How should i separate the ingredient. Thank u
Hi, thank you for sharing your video, specially for someone like me that's new to baking. it's very knowledgeable but I have a question if you don't mind, is there no need to put baking soda or baking powder? Thank you
lisa 姐你好，请问每次烤戚风上层都有布丁层是怎么回事呢？我用的气炸锅烤。另外请问在混合蛋白霜之前，用蛋抽使劲搅蛋白会造成消泡吗？因为我常常打的蛋白有结块，上网看，说在混合之前要搅拌会剩余的蛋白霜。但是这样搅会不会消泡？我昨天又试做了一个，用的3蛋，140度20分钟，揭掉锡纸，140度20分钟，160度10分钟，140度5分钟，150度5分钟才拿出来，不知道是不是没烤熟，我到最后插竹签进去还是有黏黏的感觉，我也不管了就倒扣，是不是戚风都是这样的啊？我还是做出了顶部少量布丁层（绵绵的没熟上层）的戚风
are you Australian? I love how you explain in your videos too bad I can't understand Mandarin. if you happen to be in Brisbane like me, let me know if u sell cakes? I seriously want to taste your cakes!!
@@LisasKitchen yes I do read the subtitles to get all your tips. also question, which cream do you normally get for the whipped cream? pure cream or thickened cream , mine never turns out like the bakeries e.g. bread top
Hi Lisa, I’ve tried baking a chiffon cake many times but I always get a concave bottom. I noticed in your comments you are using top/bottom heat. My oven is only bottom heat for Bake. Do I need to reposition my rack and/or temp? I also have a temperature knob, and I can only set temps at increments of 25degress… so it’s difficult to set to a specific temperature.
跟着萨姐的配方和详细的讲解，我终于不再被戚风 “气疯”了，太开心了！感谢萨姐！😘
我來自馬來西亞華裔，Sa 姐真的超厲害，你全部的蛋糕食譜我都學起來，模具也訂購與你相同。跟著Sa 姐學習，不再叫 * 氣瘋*蛋糕了。我老公說我可以出師了，畢業了 (哈哈哈哈) 上個星期學習成功。決定明天早上烤戚風蛋糕，共烤4次，送給安老院的老公公，老婆婆們分享。感恩的心，感謝有你!
thank a lot .thank for sharing !
谢谢你的支持
@@LisasKitchen
u are the best . forever support u . thank for sharing .
Hello, this is a very good chiffon recipe, i added some orange zest in the egg yolk flour batter, and since it turned it a bit runny, added 15 gr more cake flour, the chiffon smells so fragrant baking in the oven, oh and the egg whites mixing technique is so foolproof❤ Thankyou so much for this video!
太棒了，這個食譜，跟我做了好幾十次失敗後的心得幾乎一致。太感謝薩姐了。有您真好。
我也是！
没看先like 自从follow萨姐就没看别的美食RUclipsr了 这个视频太赞了 必须收藏
感谢萨姐，太好的配方，我做的戚风蛋糕成功了。我还试了用米粉完全替换你的配方里的面粉。结果更好吃更蓬松。🎉
太棒了！
謝謝你的詳細解釋，今天跟著你的食譜，做了一個非常成功的 chiffon cake,有6 cm 高，焗烤的方式也是放在最低層加上一個盤，表面只有一點的裂痕，色澤也好美，好開心😃因為我是用來做生日蛋糕🎂送給朋友的，再次感謝你🙏❤
今天做了，非常成功，也有7厘米高，太开心了😃！萨姐的配方，货正价实，每次跟着做都一次成功！谢谢萨姐！
太棒了
請問面粉加入可可粉可以嗎？糖是70克還是80 克？
@@tracyng9345 可以的，我试过了，一样成功。加可可粉要多加一些牛奶噢，不然的话，蛋黄糊会太稠。糖根据自己喜好加。
我不断失敗又嘗試,再失敗又再嘗試,都失敗.....遲下我會继續再嘗試吧！真替你高興😁
@@catgill9536 谢谢，跟着萨姐做会成功的，加油！
萨姐谢谢你，我成功了，低部不会凹进去了。烘好了也不会陷下去。看了你的视频终于明白了为什么。👍👍👍
Hi Lisa! Thank you for this detailed recipe. This was a life saver. I tried a different recipe earlier this morning, the batter was perfect but it came out underbaked.
Then I decided to use your recipe and your step by step instructions. The detailed explanation on temperature, oven rack position and timing made a huge difference for me. Many thanks for this. The cake came out successful, looks almost like yours 😊.
Very glad that it was helpful.
试过无数次次次失败。。。。这个配方第一次式，竟然成功了！多谢！ 我也是可以烤蛋糕的
Great cake and explanation. Thank you from Lebanon with a big heart
Wow I haven't tried your recipe yet but I think I will soon. Thank you for addressing the problems with the concave bottom and collapsed top. I had the problem issue sometimes now I will try your tip
我真的试了很多个版本、做过无数个、都是失败的。今天跟了你的视频做、终于成功了、谢谢🙏
太棒了👍
蛋糕真的好吃、天天做都供不应求、入口即化的感觉😀、唯一美中不足就是表面有点裂缝、不知我哪里做错了
@@hsong1122 戚风蛋糕表面有点开裂很正常
@@LisasKitchen OK 谢谢
多谢萨姐，太高兴了，我终于成功了。我试了太多配方了，这个终于成功了。哈哈
因為薩姐的影片說的非常詳細，完全不藏私，看了相當喜歡，也不吝賜教，已訂閱支持👍👍👍👍👍
谢谢支持
Vous ètes un vrai chef JV souhaite beaucoup de succès etes reussite
MANY MAN THANKS FOR SHOWING US HOW TO AVOID CONCAVE OR COLLAPSE WHEN DURING BAKE TIME,
我做过的最好的生日蛋糕，这个配方做出来的非常细腻，儿子和前夫都非常喜欢，谢谢！
很高兴他们都喜欢
谢谢萨姐的仔细解说制作过程，跟着做出来的果然口感味道都很棒哦！
萨姐，我用40克低筋面粉和30克玉米粉，很细滑，好吃谢谢分享
Great vedios ..
Chiffon cake reverse method
Thank you for sharing ❤❤❤
I tried this recipe just now and unfortunately I failed 😭 I'll try again next time. But the taste is so good!
Try it again and wish you can make it.
看了很多种就这个讲解的超级棒
感謝妳的食譜和指導，我照妳的食谱做成功而且很好吃,謝謝。
Lovely! Pls make the orange chiffon! Thks
Thank you for sharing this awesome video looks really delicious my friend 🤗
我家烤箱没有上火，放中层爆顶，放下层还是会凹底 。个人经验是蛋白一定打到硬性发泡，烤箱里放一碗水或者磨具下面垫烤盘 ，就不会凹底了。
请问妳知道为什么蛋糕烤时会自行脱离模具吗？我的最近也有凹底，懊恼。
@@gyun8126 你是说倒扣的时候嘛？蛋白一定要打到直立小尖角，最好细一点的那种
为什么我的硬性发泡很难和麵糊混合均勻..
Hello Lisa, thank you very much for this valuable class, I send you greetings from Peru, land where the beautiful Macchu Picchu lies!
感謝您的精彩食譜！我一定會嘗試的。來自俄羅斯的愛！
😊😍😍Beautiful¡¡ Beautiful Lady i have a question: the cake can be desmold inmediatily that come out from the oven? Or I'am wrong..? Thank you for yours delicious Recipes..🙏
No, you need to put the mold upside down and let it cool completely. Then demold. If you demold right after taking the cake out of the oven, the cake will shrink.
@@LisasKitchen 😊😍👍👍All ritgh¡ Thank you so much for Your Delicious recipe, and for your answer.
谢谢萨姐的分享！我终于知道我为什么做的会塌下来了。
我昨天做了，是最成功的一次戚风，表面和底部都没塌陷😀。谢谢萨姐！想问问萨姐有没有烘焙工具的收纳的视频？很期待
很棒。没有这样的视频
完全是一样的食谱，可是照着你的方式，竟然凹陷和崩塌的问题全没了! 原本只有5厘米高的蛋糕体，真的变成了7厘米高😍 谢谢你！
太棒了👍
請問薩姐，杯子蛋糕可以用水浴法嗎？烤完底部凹陷是為什麼呢？謝謝您
Wah Lisa, I love you so much, I have problems that the butter doesn't stick to pan. Thank you for the explanation.
请问萨姐，为何一些视频里做的戚风蛋糕需要把部分的糖放在蛋黄面胡里呢？这样有何作用呢？谢谢。
Hello Sis Lisa, I have tried your recipe and it turned out great at first try!! Thank you so much for sharing this recipe. New subscriber here😊
請問：10寸的蛋糕應該用多少溫度和時間烤啊
I would like to thank you for explaining carefully how to make chiffon cake. I am struggling to make chiffon cake. every time i make one either it collapses or not cooking completely.
How to made the cake side so nice, my side skin like broken, why?
最成功的一次戚风蛋糕，大赞
Greeting from Bangkok, Thailand ! Thanks so much for sharing the recipe along with explanation of techniques. As I am a beginner, your clip is very helpful. I look forward to seeing more of your clips.
Hope you enjoy
跟着萨姐做了好多好吃的，谢谢
萨姐你最棒🎉我的戚风蛋糕成功啦！感谢萨姐❤
您好，感謝您的視頻，蛋糕有成功，請問做6吋蛋糕的比例是多少？謝謝🙏
Very simple and very successful receipt, thank you .
I love your voice, it's so attractive.
謝謝薩姐詳細的講解！❤
你真的很厲害啊，有7cm那麼高👍🏻。
想請教薩姐 ，
我家焗爐比較小（放最低層）。
不知道是否因為焗爐小，
實際溫度好像比選的溫度偏高。
試過開始時是145度，到25分鐘，頂部已深啡色發乾，之後唯有調低至130度多15分鐘，愈來愈深色及乾。之後我就蓋錫紙調高至150度焗15分鐘。
但不知道是否之前偏低溫，做出來的蛋糕總是發不高，只有3隻手指高。
也試過開始時160度，15分鐘不到頂部已很深啡色及乾，所以就蓋錫紙，但蛋糕很久都沒法熟透。
上下火沒法調不同溫度，只能一樣。我真不知道怎樣好呢！
謝謝！
刚刚尝试跟着您的教学去做，很感恩，蛋糕很成功，谢谢您❤️❤️
非常棒👍
Jammer de tekst niet in nederlands
Hi Thanks for sharing your recipe yummy yummy 😊😊👍
我看了很多视频和讲解，每次都塌陷。萨姐讲到烤箱的部分很详细，这次我做成功了😅。谢谢❤
太棒了！
這 种 戚 風 蛋 糕 軟 軟 的 很好 吃
不好意思，蛋清打發中時，都會中途分多次加入糖攪打，糖一定得加嗎？ 可以不加嗎？ 在拌蛋黃麵粉糊時，不是也會加糖，蛋清中不加，頂多沒很甜，可以不加嗎？
是的，蛋白中的糖一定要加，否则蛋白很容易消泡。 蛋黄内的糖分可以减量。
您好，萨姐。做戚风蛋糕应该用普通模具还是应该用中间有个洞的？两种不同的模具烤出来的蛋糕会有影响吗？
都可以用。 如果中空的模具蛋糕由于中间空的，受热更快，相对不容易发生凹底或者塌陷的问题。 所以初学者我建议可以用中空模具来做，更容易掌握。
薩姊您好！ 我自己做的戚風似乎都長不太高，假設蛋糕糊進模具為6分滿，最後蛋糕可能只有7至8分滿 (但無凹底和塌陷，口感也不錯)。原因會是我減糖過量的關係嗎? 4顆蛋...我糖也只放15g~20g (模具是不锈鋼的)
糖是太少了，糖除了提供甜味，还可以让蛋白中的气泡更加稳定，糖太少会导致容易消泡，蛋糕的高度自然不能保证了。
Отлично выглядит.. Спасибо за рецепт.. Люблю ВЫПЕЧКУ.. Ждём новых рецептов..
看起来很棒..感谢您的食谱..我爱面包店..我们正在等待新的食谱..
我是新手！？跟着这食谱做了3次终于成功了！感谢！之前是蛋白打发不够！请问如果我要做9寸蛋糕分量该加多少？
57 😮😮
薩姐😍請問通常你視頻裏說的雞蛋重量是帶殼或不帶殼重量？
（我是你的超級粉絲🥰🥰）
做蛋糕的我一般说的都是连壳重量，如果面包视频，有些我会注明上鸡蛋液就是指的不连壳的。
Looks so yummy and delicious 👍👍
萨姐的酸奶戚风蛋糕配方很成功！感谢分享！我多年来都没成功做成戚风过，唯独萨姐的配方马到成功！
想确认一下，柠檬汁需要15克啊？那得挤一个大柠檬🍋了
10-15g 都可以，我一般用的超市买的瓶装柠檬汁
請問旋風爐烤箱，烤還是烤不好，會塌陷那要怎麼辦
请问什么我的蛋糕下面凹下去了跟着温度和放托盘下面也是一样凹下去的啊？
谢谢分享，我也跟着您做了一个，很成功，谢谢您。
太漂亮了啦👍👍👍⋯⋯一定要來試試。請問要開風扇嗎？
不是风扇模式
@@LisasKitchen 好的👌
Lecker 😋 Der Kuchen sieht fantastisch aus 👍🏻
Lisa, your receipe really works ..so fluffy...but my son love expresso chiffon , may i have the receipe?
Search in my channel for mocha cake or coffee cake recipe
@@LisasKitchen thank you so so much ❤❤❤❤❤❤❤
谢谢细心的讲解
😊love your cake so much, thank you Lisa for the technique for the meringue,
終於知道為什麼蛋糕老是塌了嗚嗚，小烤箱升溫太快了！
Hi Lisa.. thank you for sharing. The oven temperature is it suitable for fan assisted oven.
You need to reduce the temperature by using fan-forced mode
蕯姐您好，可否給我6吋的材料呢？還有烤的溫度，我的烤箱只夠烤6吋的，謝謝你。
此配方减半， 温度大约40-45分钟左右，具体根据自家烤箱来调整
你好 如果要烤3个蛋糕 烤箱必须放隔层 这样会影响蛋糕烤出来的？
Hi i have been using this recipe to make my chiffon cake. Just wondering what i should do to use this exact ingredient in order to make 2 different flavor chocolate n vanilla. How should i separate the ingredient. Thank u
Hi Lisa, glad to see this video! Shall I double your ingredients for making a 10inch cake? How long should I bake for 10inch cake? Thanks
Multiplying the recipe by 1.5 is enough for 10 inch mold. Bake at least 15-20 mins more.
@@LisasKitchen Thank you so much! 😘
Hi Lisa... could you do a video for matcha chiffon cake? thanks.
你好，请问你有 虎皮蛋糕卷 和 黑芝麻刻桃蛋糕卷 的食谱吗？期待你下次做。。。😁😍😄
好的
萨姐您好，非常喜欢您的频道，也跟着学习了很多。然而我家人对鸡蛋过敏，我尝试了很多无蛋的蛋糕配方但是口感都不是很好，要么比较干要么特别厚重，都不太适合国人的口味，所以想特别问一下萨姐是否有无蛋的蛋糕配方能否分享一下？非常感谢您。
没有鸡蛋的蛋糕就是会偏干的
请问萨姐，如果我只有六寸的蛋糕模具该怎么调整配方和做法呢？谢谢！
6寸可以这个配方除以2， 也可以参照我这个视频里的做法ruclips.net/video/akQl4aiCBXg/видео.html
@@LisasKitchen 好的，谢谢您的回答。
姐的教學就是用心，詳細！謝謝姐！
Hi, thank you for sharing your video, specially for someone like me that's new to baking. it's very knowledgeable but I have a question if you don't mind, is there no need to put baking soda or baking powder? Thank you
No need to the chemical leavening agent like baking powder, as I use egg white aeration to make this chiffon cake.
@@LisasKitchen Hi thank you really thank you very much for your knowledgeable info. And tips it really help me alot
萨姐，请问你能不能给我一个戚风蛋糕尺寸的配方和温度？因为每次看您配方想做别的尺寸的缺不知道应该加减多少，和温度怎么调。4，5，6，7，8寸的。谢谢您💖
4寸：此配方/4
5寸：此配方/3
6寸：此配方/2
7寸：此配方/1.5
温度均可140-145度烤制，4-5寸可以大约35分钟， 6-7寸大约40分钟
之后调至160度， 4-5寸大约5-8分钟， 6-7寸大约6-10分钟最终上色
具体也得根据自家烤箱来调整
@@LisasKitchen 感谢您！😍
lisa 姐你好，请问每次烤戚风上层都有布丁层是怎么回事呢？我用的气炸锅烤。另外请问在混合蛋白霜之前，用蛋抽使劲搅蛋白会造成消泡吗？因为我常常打的蛋白有结块，上网看，说在混合之前要搅拌会剩余的蛋白霜。但是这样搅会不会消泡？我昨天又试做了一个，用的3蛋，140度20分钟，揭掉锡纸，140度20分钟，160度10分钟，140度5分钟，150度5分钟才拿出来，不知道是不是没烤熟，我到最后插竹签进去还是有黏黏的感觉，我也不管了就倒扣，是不是戚风都是这样的啊？我还是做出了顶部少量布丁层（绵绵的没熟上层）的戚风
首先蛋白霜结块是因为你打发过度了，正确的状态你可以仔细看看我的视频，出现直立小尖角倒立也不会流下. 另外如果蛋白打发过硬就会导致和蛋黄糊搅拌时需要更花时间搅拌，这就有可能导致蛋糕糊消泡。 另外为何要用锡纸盖面？拍上色过快吗，前20分钟你盖着锡纸烘烤蛋糕内部受热不多，所以你应该延长烤制的时间，否则中间不容易熟透，倒扣就会塌下来。
萨姐，可以出一个焦糖蛋糕加装饰吗?谢谢您，之前试了您的全蛋海绵蛋糕，是目前试过最松软好吃的配方😊
好的
少糖的話也會影響蛋糕嗎？或者會造成什麼樣的問題出現
糖少了蛋白霜可能就会不稳定， 会影响蛋糕的膨胀，蛋糕就不一定那么松软了
萨姐您好！用这种方法可以做成戚风面包吗？谢谢！
你好，如果巧克力口味的，低筋面粉和可可粉的份量是多少？
Will the cake work in the country oven, cook it with wood sticks?
Can thia cake be decorate ? I made one but seem soft.
Yes, definitely
做了一圈，萨姐的戚风是不败的🎉
师姐，请问蛋糕未熟透，但底部已烧焦的原因。感谢您。
Hello 莎姐!
Are the egg measurements in grams with shell, or without shell? Ty :)
with shell
are you Australian? I love how you explain in your videos too bad I can't understand Mandarin. if you happen to be in Brisbane like me, let me know if u sell cakes? I seriously want to taste your cakes!!
I live in Sydney. You can turn on the subtitle in the setting.
@@LisasKitchen yes I do read the subtitles to get all your tips. also question, which cream do you normally get for the whipped cream? pure cream or thickened cream , mine never turns out like the bakeries e.g. bread top
@@lorrainelai1603 thickened cream
您好 Lisa 請問烤箱的 setting 應該用哪個呀？fan forced 嗎？
Looks delicious 😋
Big like 👍👍👍👍👍
شكرا جزيلا لك اتمنى ان تعملي كيف ازين الكيكة بالزهور وكيف اصنعها اتمنى ان اتعلم أكثر متابعتك من السعوديه 🇸🇦😘
I cannot wait to try this recipe. Thank you
想問問，如果焗爐沒有底火，放在中層用145度焗40分鐘後，須要再放落一格，或者加個頂盆在上面擋住面火，才用165度焗多15分鐘嗎？怕蛋糕燶
Hi Lisa, I’ve tried baking a chiffon cake many times but I always get a concave bottom. I noticed in your comments you are using top/bottom heat. My oven is only bottom heat for Bake. Do I need to reposition my rack and/or temp? I also have a temperature knob, and I can only set temps at increments of 25degress… so it’s difficult to set to a specific temperature.
I think maybe you need to put the rack on the lower / middle lower section so the bottom heats first?
萨姐好，你的蛋糕长得很高，太成功了，为什么我的总是长不高呢。我是倒面糊8分满，烤好之后就是中间升高了一点，并没有长满磨具，我量了一下只长高了1厘米左右。求指点一下啊
蛋白打不够吧
@@ckja466 谢谢亲的回复哦，我确定我打到了视频里面的那种状态，我想可能应该是后面消泡了
面糊倒入模具的状态是和我视频里差不多吗，还是比较稀？表面是否有气泡？一般长不高都是和蛋白打发或者消泡有关
@@LisasKitchen 萨姐真是好博主，谢谢萨姐的回复，突然感觉我太幸福了……我明天把萨姐的视频在看几遍，严格按照萨姐的标准在做一遍，在记录下来，再来给萨姐反馈。萨姐有你真好，难得的好博主，萨姐谢谢你！
莎姐，请问145是开上下发热，还是只是上面发热
萨姐，8吋戚风蛋糕，烤好放凉后，为什么蛋糕表面会湿？烤好的时后我有用竹签插入中间，是确定熟了才拿出来放凉的。
表面湿是因为表面烤得不够干，可以在烤制最后几分钟升高温度烤制一会儿