基本戚风蛋糕食谱|湿润蓬松How to Make Moist Basic Chiffon Cake| Moist Fluffy
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- Опубликовано: 10 сен 2024
- #戚风蛋糕 #蓬松蛋糕 #ChiffonCake #FluffyCake
今天上网查询，给大家点戚风蛋糕历史:😂
戚风蛋糕源自于美国加州，Harry Baker.之所以会出名是因为蛋糕用大量鸡蛋和植物油而不是牛油让蛋糕非常湿润，且放久了还是保持柔软。所以戚风原食谱采用了"传统海绵蛋糕"（分蛋法）和"普通常规蛋糕"（加膨发剂就是泡打粉）做法，这两个加起来可以让非常湿润戚风蛋糕面糊发得高高，蓬松口感。
Search the Internet today and give you some chiffon cake history: 😂
Chiffon cake originated in California, USA,by Harry Baker. The reason why it is famous is that the cake uses a lot of eggs and vegetable oil instead of butter to make the cake very moist, yet stays soft at room temperature for long time. Therefore, the original Chiffon recipe uses the "traditional sponge cake" (eggs separating method) and the "ordinary conventional cake" (adding a leavening agent which is baking powder). These two together enable the very moist batter of Chiffon cake rise high. Yield Fluffy texture.
Separate Video Recipe Links:
♦戚风蛋糕 Chiffon cake Playlist: • Chiffon Cake 戚风蛋糕
♦ Whipped Cream Frosting Recipe淡奶油糖霜食谱: • 日式草莓奶油蛋糕食谱 How To Make...
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
今天来做基本的戚风蛋糕，这次不会“气疯”了。仔细的讲解蛋白霜浓稠程度，翻拌手法以及脱磨方式也很关键，让戚风蛋糕“不漏风”,不塌陷，脱磨出来美美完整像甜甜圈一样。跟海棉蛋糕口感不一样哦，一个好的戚风蛋糕食谱口感很湿润，并且非常蓬松。 无法自拔, 我不懂压了这戚风蛋糕几多次，还是可以回弹QQ :)。搭配跟一样蓬松的淡奶油糖霜，水果更加好吃哦~
Let’s make a basic chiffon cake today. This time won’t be “chi fong”=mad pronunciation in mandarin. Explained in details the consistency of egg white meringue, the mixing and unmoulding method are crucial too, so that the chiffon cake won’t deflate, won't collapse, unmoulded cake also looks nice and complete like a doughnut. The taste is different from sponge cake. A good chiffon cake recipe is very moist and fluffy. So irresistible, I can’t help but pressed this chiffon cake so many times, it can still rebound QQ :). Paired with the equally fluffy whipped cream frosting and fruits make it more delicious~
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱=8'英寸 (20厘米)戚风蛋糕模=
4 蛋黄
50克 细纱糖
5克 香草精
74克 植物油
124克 牛奶
150克 低筋面粉
5克 发粉/泡打粉
1克 盐
4 蛋白
1.5克 塔塔粉/柠檬汁/白醋
70克 细纱糖
(预热烤箱165C: 55-60分钟)
(上下火，不开旋风，中层烤)
♦Recipe =8'inch (20cm) Chiffon Tube Pan=
4 Egg Yolks
50g Castor Sugar
5g Vanilla Extract
74g Vegetable Oil
124g Milk
150g Cake Flour
5g Baking Powder
1g Salt
4 Egg Whites
1.5g Cream of Tartar/lemon juice/white vinegar
70g Castor Sugar
(Preheated Oven 165C: 55-60minutes)
(Top bottom Heat, No fan force, middle rack)
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love 
Хобби
![[DOKKAN BATTLE] Worldwide Campaign Announcement Video Part 2!](http://i.ytimg.com/vi/JpT5Voak6WA/mqdefault.jpg)
其他口味戚风other chiffon cake playlist:
ruclips.net/p/PL-z50Pxpx9Q2nrugdDr0MkZQZ-cCjsU-E
今天上网查询，给大家点戚风蛋糕历史:😂
戚风蛋糕源自于美国加州，Harry Baker.之所以会出名是因为蛋糕用大量鸡蛋和植物油而不是牛油让蛋糕非常湿润，且放久了还是保持柔软。所以戚风原食谱采用了"传统海绵蛋糕"（分蛋法）和"普通常规蛋糕"（加膨发剂就是泡打粉）做法，这两个加起来可以让非常湿润戚风蛋糕面糊发得高高，蓬松口感。
Search the Internet today and give you some chiffon cake history: 😂
Chiffon cake originated in California, USA,by Harry Baker. The reason why it is famous is that the cake uses a lot of eggs and vegetable oil instead of butter to make the cake very moist, yet stays soft at room temperature for long time. Therefore, the original Chiffon recipe uses the "traditional sponge cake" (eggs separating method) and the "ordinary conventional cake" (adding a leavening agent which is baking powder). These two together enable the very moist batter of Chiffon cake rise high. Yield Fluffy texture.
Precisa traduzir em português
Wendy thanks for this amazing history about the Chiffon Cake, because I think the Chiffon Cake was originated of China por Japan. I send a strong hold and a kiss..See you soon.
orEng戚风旦糕
你的食谱太棒了👏每次跟着你的食谱做出来的蛋糕都很成功👍你的食谱真的太可靠了👍👍👍
谢谢Wendy, 很喜欢妳分享这蛋糕食谱。妳解说得很好很详细， 连我这个chiffon初学者第一次做chiffon cake 就成功了!
哇，很厉害噢，开心你成功，拍照来看
@@iwen777 好的!
Congratulations Wendy this cake of gasa is like a cotton or sponge cake but is beauty. Thanks for sharing your recipe and greetings from Cortazar Guanajuato, México.
Thanks so much for your support, hope you can try and send me photo after making
因为影片讲述的详细和清楚，才让我这个烘培白痴也能成功😅。
谢谢您的分享 😍
哇，恭喜成功。不是白痴啦，试一次就成功，天才呢。哈哈。拍照来看
Wow very spongey n fluffy indeed...needs real skill n right amount of ingredients
Oh yaya.haha..hope you can try and feel the fluffiness.haha
很喜欢你的视频 每次做蛋糕 甜品都不会失败
蛋白终于打到比较稳固了 谢谢你🙏
哇恭喜成功，做了拍照来看
老师谢谢您无私的分享 因为您每个影片都解释的很清楚❤️❤️❤️
谢谢你噢，好感动，希望你尝试做噢
Tried your recipe! My cake came out perfect!! Thank you so much 🤗
Oh wow congrats, yummy?pls send photo after making, my instagram/fb page messenger, links in description box
From vedio, it gives me more confident n comfortable to try again.tq
Tried this recipe the cake is very sweet
謝謝～這是我做過最成功的戚風
Excellent presentation! Thanks for sharing!👍👍👍
Welcome, hope you can try,yummy recipe
教学很清楚，我成功了！老师謝謝你。
好美味的戚风蛋糕🍰觉得放一点点泡打粉没有什么问题啊！感谢妳用心分享每一个视频让我们一起成长 谢恩恩😃
哈哈，不客气，谢谢你的鼓励让我不失望。是的。。我回答了，这个食谱比很多食谱湿润很多所以是需要泡打粉来帮助发的。
上网查了，戚风蛋糕源自于美国，原本就有用泡打粉的。A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings.
感觉有人在鸡蛋里面挑骨头🦴哈哈哈
昨天跟着食谱试做了，蛋糕非常成功，之前有跟其他人的食谱做但都不成功，希望老师可以分享更多有关不用面包机做的面包，太感谢老师啦～
My dear u r so pro in baking n ur explaination on guiding step by step us fantastic 👍😘
Thanks a lot, u can make it too
很喜欢你的影片 讲得非常详细 赞👍爆 哈哈哈
谢谢你噢。哈哈。希望你尝试
@@iwen777 I 35
@@iwen777 6
很喜欢你的分享 讲解详细又清楚👍👍👍👍👍👍👍👍👍👍👍💖💖💖💖💖💖💖💖💖💖💖
谢谢你，希望你尝试做哦
@@iwen777 好的 💖
妳好！请问如果我想做鲜橙戚风蛋糕的话可以用这食谱吗？因为这食谱我做过很适合我吃，只不过想换橙汁试一下。
已經跟足食譜做法，第一次做是成功的，但之後幾錢都失敗，不知錯在哪裏，經常出現凹底的情況😥
I place my tin on d lowest rack. At 180 bake for 45 mi s bcoz I used another recipe. But burnt. Y? Mine upper n lower heat
M surprised ur tin is in middle rack. N yours not burnt.
Mine burnt in d top but place lowest rack. Pl help tq
Hi, can i replace milk with packet coconut milk? If can, is it the same ratio?
Hi..if my eggs are 60g with shall, how many eggs yolks & egg whites should I use? Thanks.
若不加baking powder, 蛋糕就不會鬆軟嗎？
我做的都沒加，蛋糕是鬆軟的
只是烤出來6吋的蛋糕高度，是烤模一半高一點，不知原因在哪？烤模嗎？
謝謝您的分享，我已做成功了😍
用这个食谱做得很成功😁😁💗💗
哇，恭喜成功，做了拍照来看
I saw many recipe but without baking powder. Y is yours so special?
戚风蛋糕人人都爱吃，让我也来做一个吧！柔软美味又可口。
谢谢你噢，尝试做噢
Hi pretty...for chocolate chiffon cake, have to out how many grams cocoa powder? Is it mix with hot water or straight put in the batter to mix? Thank you
You need to mix the coco powder with the hot water first
真巧，我也剛好製作了香橙戚風蛋糕，多多指教😊。
厉害。加油噢
What's d difference if use whisk n spatula.what effect will it make d batter?
Wendy, my blender speed is 1-5. For medium speed should I use no 3 ? Znd for low speed no 1? Thanks
Especially chiffon why certain Yutube bake firstly, different heat degree n then increase temperature?
Thank you for sharing 😊
谢谢你。你的教学太棒了
你好呀 剛才跟著你的配方做成功了! 可是有一個問題就是 太燒焦了 就顏色很深了 我烤箱調到200° 因為烤箱溫度計在150-160而已 可是還是黑。我烤箱調低一點就好了對嗎?
牛奶要冷的还是常温呢？😊
May I know the reason why my cake sinking n shrink once the cake out of oven?
😋 請問糖可以減多少？家人不可以吃太甜。謝謝你
老师 想问一下如果我要做巧克力口味的，可可粉需要放多少？
I will try your recipe after I tried my other recipe .
Hi Wendy, did the chiffon cake and overall turn out good. Only problem is noticed many holes and some quite big. Can u advise me where have i gone wrong pls. Checked all comments and no one asked on this. Appreciate to share your advise . Thanks
Good question, few reasons can cause many holes.
Overmixed egg white meringue on High speed from beginning till end, coz too many bubbles. Thus normally I will advise to start whipping on medium speed and end with low speed to help keep meringue stable yet smooth with lesser big bubbles.
Also encourage to use skewer draw few times inside batter to help remove air bubbles before baking, lightly tap mould on counter few times before baking.
I saw ur vedio. Tqvmuch. Really helps. D texture is like cotton.
Using your method of folding in batter n egg whites.unfortunately don't know what happened, when I overturn to snap a photo, short while it dropped to d floor!😢.
Anyway , pl advise.
Why is yours on d middle shelf. I follow a book, hers on the lowest shelf. Pl advise.tq asap.i am trying again whether to place lowest shelf or middle shelf?
R u local?
你的模具在哪買的，直接有4個支撐，看著很方便，可以解決倒扣
棒啊。谢谢您的分享
老师你好!我是新加坡粉丝.我按照您的食谱，很好吃谢谢您的分享.但不懂为什么?戚风蛋糕冷却过后会回缩一点.沒你的高.请指示🤗谢谢!
Hi, how much for salt, baking powder or cream of tartar/lemon juice in Tsp measurement? Thanks.
Also what's the difference by putting baking powder and without baking powder? Thank you
As this recipe has higher moisture content compare to other chiffon cake recipe, thus baking powder is needed to help it rise well and remain fluffy despite being moist
我嘗試了這個配方，出來的戚風竟然凹底了。請問是什麼原由呢？
還有倒扣是蛋糕不一會就自行玩下了。🤣🤣🤣
可以請教是什麼原因嗎？步驟我已經跟足了但是還是不成功呢！
请问8寸如何转换6寸呢？
老师,请问我蛋糕做好了,倒扣时会整个掉落,原因何在？
有没有那种比较干，蓬松的我想吃😋🎂Giant 的那种orange Chiffon😭
什麼是泡打粉？ baking powder?
Hi Wendy - May I replaced milk with coconut milk. Should I place my cake on the lower rack.
可以用这个食谱，ruclips.net/video/znoyJ7AYcOE/видео.html
Can i make in small paper cups?
And less sugar? Thks
Hi Wendy can i bake tis chiffon with orange juice instead of milk?
如果没有baking powder 可以用yeast代替吗？
老师好，请问为什么我的戚风切开来里面低部会有一层死面？
没有cake flour 可以用low protein 吗或all purpose flour
第一次做就成功了😆
好厉害，做了拍照来看
Wendy, my chiffon cake after came out from oven is very nice, but after I put upside down, my cake slip out. Why?
Many reasons, is cake tin nonstick?cant grease your cake tin or else cant wont hold.
Underbaked Cake, still not dry enough
Overfill cake batter, cake too heavy
Why zizag? How does this help? By zizag d batter
老师好，请问如果想不要怎么甜的话，糖的份量可以减到多少呢？
Hi, if I use self rising flour how much I need to use???
植物油可以是葵花籽油吗？柠檬汁也是用1.5克吗？
Hi Wendy this chiffon cake is for 20cm cake tin just nice for me...can please tell me can i use this recipe for orange chiffon cake...or can plase help tell me the recipe for orange cake with 20vm chiffon cake
I haven't uploaded that one yet.maybe in future will upload after filming, thanks for your suggestions
老师好我很喜欢你的教学想要学习❤
我的蛋糕一倒扣就掉下来了😅，请问是什么原因？
如果怕蛋白消泡，然后把蛋白打成干性发泡可以吗
请问我想做橙口味的可以把牛奶换成橙汁吗？
Can I use lowest rack? I used lowest rack! I saw yours high!
请问什么牌子vanilla extract 比较好
I always made cannot high and fluffy, why? Egg yolk l have to beat until pale and fluffly?
No, egg yolk only needs to beat till oil and yolks combine, not separated.
Have u tried this recipe?pls follow,exact step without skipping, especially egg white meringue part, also folding them into egg yplke mixture part, if egg white meringue already deflated, after bake for sure it wont rise.
Also be sure to preheat oven with same temperature before baking, temperature must be right
老師請問如果用牛油代替菜油可以嗎。謝妳
请问16cm的模要怎么调整食谱？牛奶可以用橙汁代替吗？
Where does the water come from ? As ur subtitle showed mixed oil and water in the beginning w egg yolk ?
I mean for the oil to combine with the eggs, as sugar and yolks may have abit of eggwhites in it which contains water
请问能用自发面粉取代低筋面粉吗？
Very supper..i added orange zest on top..
Or wow, must be nice....please send photo after making
Thanks for share
明天做看看其實我也有做過啦 不過是用5/6顆蛋
Medium speed is 3 to speed 4? Or to speed 5? Tq
非常感谢您的分享。 我的蛋糕烤得很好。🥰
哇厉害，做了拍照来看
Hi Wendy. My pan size is 22 cm. But the height is half of your chiffon cake height. May I know is there something wrong?
Different cake pan has Different height, my chiffon cake pan is quite tall in height.
@@iwen777my pan size heights abt the same. But my outcome of the cake is half of ur outcome of the cake height.
My cake batter not as much as yours also
Thanks for your sharing 🙏🏻. May I know how to store the chiffon cake ?
Hi Wendy, possible to use air fryer?
是因为蛋糕用大量鸡蛋和植物油而不是牛油让蛋糕非常湿润，且放久了还是保持柔软
Hiii wendy, preheat ovrn at a160c for how long? and after preheat is done how long to bake cake?..and also fan mode to be off?..will cake roast type if fan mod is off?..am waiting for your answers pls
All the oven settings info already written in video and description box, please watch carefully.
oven must be Preheated with specified temperature for 15-20min in advance before baking, oven reach temperature only can bake.
@@iwen777 i understood preheat oven for 15min to 20min but am asking after preheat how long to bake cake in oven?
@@allrounder5596 have you already checked the video? Already written in the video and description box below too right? Preheated oven 165c :55-6minutes, top bottom heat, no fan force, on middle rack.
@@iwen777 Bcoz some understand.preheat means before baking......warm.up. Ready to bake..at 165celcius and.55 mins..
为什么我做好了戚风蛋糕放冰箱会变硬呢？
美女老师好，如果我要做橙汁chiffon全部需要加多少水分，包括橙汁和水，谢谢美女老师💗😍
真赞赞赞也非常棒棒棒的作品👍👍👍👍👍💯
老师如果没有香草精可以不放吗？
请问6寸模食谱分量是多少？
How nice If i can make successfully
嗨～请问是要预热烤箱55-60分钟吗？那么预热了要烤多久？我在预热烤箱那方面不是很明白。
烤箱要提前预热15-20分钟直到温度到达才能烤噢。
Sooooo. Nice 👍
Sooo nice.!!!
你好，请问你制作戚风蛋糕一定要用低筋面粉吗？普通面粉是达不到的吗？
没那么软噢
Thank you for the detailed instruction, may I know what if I'm not able to turn off the fan mode for my oven? What will the result be? Thank you in advance!
Welcome, hope you can try. For convection oven that unable to turn off fan, suggest u to reduce temperature by 10c to bake. Take a close look n check constantly
hello, can we remove the cream of tar tar?
Hi Iwen, did u have Orange Chiffon Cake ingredients ? Thank