Cảm ơn cô May rất nhiều. Nhờ công thức của cô tôi đã làm ra những cái bánh ngon & đẹp. Tôi luôn chúc cô bình an gia đình hạnh phúc & kênh của cô ngày càng nhiều người xem hơn nữa❤
It looks so delicious............🍰✨ The soft, airy texture and golden color are absolutely perfect-it’s like biting into a cloud! I love how simple yet elegant this cake is, and your step-by-step instructions make it seem so easy to recreate. Can’t wait to try baking this fluffy delight at home. Thank you for sharing such a beautiful recipe! 💛👏
I just tried to make 3 cakes just like this for my fencing club, I forgot the sugar in the first one so it collapsed🤦 But the second came out perfectly (if not a bit whiter than expected) and I'm waiting to see the third! Incredible recipe, I love it! Edit: The third one was perfect too, they all loved it! Just don't be like me forgetting any ingredient!
I've finally found the best video of making Taiwanese Castella. Your cake is so beautiful! You explained it in detail which differently from other RUclipsrs. I love it because I always fail in making Taiwanese cake. It always shrinks after getting out of the oven. Today I'll try your recipe. I really hope it works. Thank you. I'm your new subscriber.💛
Impresionante la receta !!! Quiero saber que es la harina baja en gluten , puede ser que sea almidón de maíz? Ojalá me puedan contestar... saludos desde Argentina
Beautiful. Looks like a cross between a soufflé and a sponge cake. I imagine you could use other flavoring besides vanilla, such as lemon or almond extract, and it would be quite good! One question regarding baking/temperature changes: When you lower the oven temperature for the second and fourth bake times, and raise it back up in between, the oven temperature will naturally take some time to adjust; does the cake remain in the oven throughout those various temperature changes? For the very last 10 minutes when the instructions say to let the cake rest, is the oven on the low temperature or turned off? Thank you for this lovely recipe. Can’t wait to try it out on my husband!
hi... if I want to add pumpkin in this taiwanese castella cake... how many gram of pumkin puree should I add in your receipe so that the cake still very fluffy and still got the pumkin taste?
@@yummyyummy2549 em cảm ơn chị rất nhiều. Chúc chị ra thật nhiều video hay🥰🥰🥰🥰. Hôm nay em mới làm thử bánh phô mai Nhật Bản nhưng không thành công, đã nướng đủ nhiệt như chị hướng dẫn nhưng bánh vẫn không chín, lò nướng em mới mua nên chưa biết được nhiệt có ổn không. Mai em sẽ làm lại cái khác, không thành công nên buồn quá😔😔
Trmksh untuk anda.. yg telah berbagi Resep Kue Castella Taiwan ini.. Terlihat sangat lembut, dan pastinya Enak 😋 Ada yg ingin saya tanyakan.. Bisakah saya mengganti.. dari bahan Minyak Goreng, dengan Margarin ?
I made this cake 🍰 it’s so tasty and it’s perfect 🤩 I will share this video to all my friends and family. it’s so tasty 😋 now am gonna watch all your videos ❤
I followed this recipe but my cake deflated a little. I realized I forgot about resting it in the over for 10 min. Could that be the reason why? I'll be more attentive next time but it was still delicious and tasty
![[蛋糕]朱古力古早味蛋糕(水浴法) |巧克力古早蛋糕 |Chocolate Taiwanese Castella Cake Recipe(ASMR)](http://i.ytimg.com/vi/wCIQaVafgJE/mqdefault.jpg)
[蛋糕]台灣古早味蛋糕(水浴法) |Taiwanese Castella Cake Recipe(ASMR)
材料:(15cm X 15cm X 10cm)
蛋白.............................220g
蛋黃...............................98g
牛奶...............................80g
沙拉油...........................70g
低筋麵粉........................80g
細砂糖............................70g
鹽.....................................1g(可省略)
雲尼拿香精/香草精........少許(可省略)
做法:
1.把蛋白和蛋黃分開, 稱出所需份量
2.把低筋麵粉過篩到一個大碗內
3.小火把沙拉油加熱至約攝氏60度時離火, 待油溫從最高點回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻
4.加入牛奶, 攪拌均勻
5.加入蛋黃, 攪拌均勻
6.加入鹽和香草精, 攪拌均勻
7.開電動打蛋器中速, 攪打蛋白至粗泡時, 分三次加入砂糖, 全程中速把蛋白打至濕性發泡(軟彎勾), 最後用最慢速整理氣泡約1分鐘
8.挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
9.再挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
10.最後把全部蛋黃糊倒入蛋白霜中, 用手動打蛋器攪拌均勻, 然後用刮刀徹底翻拌均勻
11.把蛋糕糊從約15~20cm高處倒入蛋糕模內
12.晃動模具使表面平整, 然後在桌面輕敲一下, 震出大氣泡
13.放入已預熱的烤箱:130°C 50分鐘→110°C 40分鐘→130°C 10分鐘→門夾布悶10分鐘
14.取出蛋糕, 在桌面上輕摔一下, 震出熱空氣, 從模具中取出蛋糕, 放在冷卻架上, 撕去烘焙紙/油布, 冷卻至微暖, 即可切件享用
表面皺皺的原因:
1.表面烤得不夠乾
2.烤溫太低
3.表面隆起弧度太大, 冷卻後就會皺皮
底部有布丁層原因:
1 攪拌不勻
2攪拌過度，消泡了
3蛋白打發過度，消泡了
嚴重回縮原因:
1.烤的時間不足
2.蛋白打發不足
3.出爐後沒有敲一下讓熱氣散出
4.出爐後沒有立刻撕開烘焙紙
5.燙麵溫度不對
開裂原因:
1.蛋白打發過度
2.爐溫太高
3.烤箱密封性太好
Ingredients:(15cm X 15cm X 10cm)
egg white.............................220g
egg yolk...............................98g
milk...............................80g
vegetable oil...........................70g
cake flour........................80g
granulated sugar............................70g
salt.....................................1g(optional)
vanilla extract………….a little(optional)
130°C 50min→110°C 40min→130°C 10min→rest in the oven 10 min
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حبيت
謝謝妳
,,🙄🙄🙄🙄🙄🙄🙄
Mau kue itu lho
Thanks jazakAllah
謝謝你的食譜，第一次就成功了，蛋糕面有光澤沒有爆面，沒有回縮，蛋味也很香😊
请问你烤的时间多久和多少度
老师写的时间我不明白😂
Cảm ơn cô May rất nhiều. Nhờ công thức của cô tôi đã làm ra những cái bánh ngon & đẹp. Tôi luôn chúc cô bình an gia đình hạnh phúc & kênh của cô ngày càng nhiều người xem hơn nữa❤
It looks so delicious............🍰✨ The soft, airy texture and golden color are absolutely perfect-it’s like biting into a cloud! I love how simple yet elegant this cake is, and your step-by-step instructions make it seem so easy to recreate. Can’t wait to try baking this fluffy delight at home. Thank you for sharing such a beautiful recipe! 💛👏
也太療癒 好喜歡這種古早味蛋糕
Total is 90min (130 - 110 - 130 degree) for baking???? It was so long???
Total is 110 min😂
I just tried to make 3 cakes just like this for my fencing club, I forgot the sugar in the first one so it collapsed🤦 But the second came out perfectly (if not a bit whiter than expected) and I'm waiting to see the third! Incredible recipe, I love it!
Edit: The third one was perfect too, they all loved it! Just don't be like me forgetting any ingredient!
🥰♥️🌹
I've finally found the best video of making Taiwanese Castella. Your cake is so beautiful! You explained it in detail which differently from other RUclipsrs. I love it because I always fail in making Taiwanese cake. It always shrinks after getting out of the oven. Today I'll try your recipe. I really hope it works. Thank you. I'm your new subscriber.💛
Thank you!🥰❤️🌹
Did it work??
Please let us know!
多謝分享食譜 試做了很好味! 非常喜歡
老師您做的也太完美了！真令人垂涎啊！😋🥰❤️
你的烤焗時間太複習了，簡單説明令大家容易明白比較好，謝謝
Omg! That cake texture! It’s perfection! I hope I can get to try making this recipe! New subscriber here! 💕
Wow Very nice yummy recipe tnq so much sharing this video
🥰♥️🌹
烤得太漂亮了
🌹🥰♥️
這個蛋糕太靓了,谢谢老师分享🙏🙏♥️♥️
第一個蛋糕，第一次就成功了，非常感謝而且比外面賣的還好吃😋 被自己的巧手嚇到😂
Hii my i asked why my castella puffed down when its cold?
好靚的蛋焦我也做到沒這麼靚向你們學下野了
你好,我在看你所有回覆的留言,真的學到很多從前不明白的地方.謝謝你細心解答我們的問題.相信自己整蛋糕也會跟著成功及進步, 感激!
多謝支持！🥰🌹♥️
😊
Can you use butter instead of oil?
if I dont have cake flour and used plain flour instead, how much baking powder would I need?
Your cake looks amazingly delicious. Can you please tell us if your oven is convection or conventional?
My oven is conventional😊
That's perfect, why didn't you use baking powder in this recipe?
เค้กสวยงามมาก ละเอียดมาก ขอบคุณสูตร
这个蛋糕烤得太好了！又软又好吃！作工很细腻！蛋黄蛋白分开加工很重要！谢谢你的美好视频！
完美 的 古早味蛋糕 我很喜歡 蛋黃多一點少一點有差別嗎
I'm planning to try this. Thanx so much for the video
你好，你的蛋糕焗得好靚呀！
想請問如何防止皺面？
蛋糕還會搖晃… 流口水了👍👍👍
謝謝🥰
你好，試做了妳分享的古早味蛋糕，很喜歡喔！想請問妳是否也能教學杯子蛋糕呢？感謝您無私的分享
可以，我按排一下，多謝支持！🥰♥️🌹
@@yummyyummy2549 感恩您！期待中！
請教老師，這種蛋白霜麵糊拌法可以用在戚風蛋糕嗎？
這個攪拌方法可以用於戚風😊
這個蛋糕看起來真不錯! ❤😊
你好，親愛的，我想用這個食譜做一個蛋糕，但體積要大一些。 如果我將劑量或成分加倍，我還會得到這樣的餅乾嗎？❤
烤不會裂 很難
I still don't understand, how the way you bake it into oven ?
Hihi. May I know if we can substitute vegetable oil with melted butter?
Same, i wanna try it with butter too, but i didn't get the answer😭
How many minutes to cook this kind of cake?
Aku Kangen suasana taiwan kangen kue kue taiwan memang enak banget lembut banget
Hola , pregunta...no lleva polvo de hornear?
Do I need to heat the oven before baking? Thank you.
yes☺️
谢谢分享❤😊
Can we swap vegetable oil to butter or gingelly oil
tqvm for sharing
🥰🌹♥️
drooling here see your video, thank you for sharing this nice recipe
我烤成功，可是覺得裡面比較濕潤的感覺，不知道有哪裡沒做好呢～
另外請教，門夾布，是怎麼夾的樣子？完全沒概念
Bạn mở hé cửa lò nướng để bánh nghỉ 10 phút trước khi lấy bánh ra. Có thể kẹp miếng vải vào cửa lò để giữ cho cửa hé
食べたい
你好! 請問考完蛋糕上面縮皮怎麼改善
什么样的烤箱都可以吗？
Beautiful.
用的是鸡蛋还是鸭蛋？
Sehr gut du hast die Temperaturen richtig gesagt
多謝你的教學影片！ 我的蛋糕出來非常成功 但我有跟你的日本輕乳酪蛋糕 先上色的話 一定會裂開 為什麼台灣古早蛋糕可以150度 50分鐘不會裂開 放在芝士蛋糕一定會裂開呢？ looking forward to your reply, many thanks!
I didnt understand about the temperature.. 😢 plz explain someone
Wowwww❤️👍thank you for very nice your video,I would like to learn from you ❤️❤️❤️❤️
🥰♥️🌹
Is it sweet?
請問油溫為何加熱到60度待降溫為何是75度
75度左右就可以，不用太精準，盡量𣎴要超過80度😊
このサイズの容器は？どちらで購入できますか？
好正，見面都想食
多謝你🥰
@@yummyyummy2549 😊😊😊😊😊😊
Great recipe! I had made many castellated cake before I found this video but always failed. However this one works. Everyone likes it. Light flavour
🎊Kung Hei Fat Choy! Happy Lunar New Year!🧧🎉Thank you for your comment, so happy to hear you like my recipe, you made my day!🌹❤️🥰
請問烤溫部分我看不太懂，能講解清楚一下嗎？謝謝。
如果份量減一半，焗的時間要短一些嗎？
可否用錫紙代替？
另外，正常的烤焗時間是否最初的10分鐘是130°，接着40分鐘是110°，最後10分鐘是130°？謝謝~
份量減一半需減少烤的時間，實際減多少要按你烤箱的情況而定；可以用烘焙紙代替烤布，不可以用錫紙，錫紙會沾；食譜給出的時間是：130度50分鐘，110度40分鐘，130度10分鐘，爐內悶10分鐘😊
@@yummyyummy2549 извините , я правильно поняла , пирог находится в печи 110 минут?
Impresionante la receta !!! Quiero saber que es la harina baja en gluten , puede ser que sea almidón de maíz? Ojalá me puedan contestar... saludos desde Argentina
低筋麵粉就是做蛋糕的麵粉，一般是指蛋白質含是少於9%的小麥麵粉😊
마지막 10분은 오븐을 끈 상태인가요?
예술 입니다👍
🥰♥️🌹
你用嚟熱油嗰個煲邊墊加溫度計，望落好似好方便咁，請問好用嗎？邊度買？仲有個煲都好靚，幾錢？貴唔貴㗎？謝謝
溫度計夾幾好用，兩樣都購自淘寶，唔貴，幾十蚊😊
Beautiful. Looks like a cross between a soufflé and a sponge cake. I imagine you could use other flavoring besides vanilla, such as lemon or almond extract, and it would be quite good! One question regarding baking/temperature changes: When you lower the oven temperature for the second and fourth bake times, and raise it back up in between, the oven temperature will naturally take some time to adjust; does the cake remain in the oven throughout those various temperature changes? For the very last 10 minutes when the instructions say to let the cake rest, is the oven on the low temperature or turned off? Thank you for this lovely recipe. Can’t wait to try it out on my husband!
Hello, can I ask if I can use this Castella cake for wedding cake insteas of chiffon cake? Thank you and God bless.
No, can’t 😊
hi... if I want to add pumpkin in this taiwanese castella cake... how many gram of pumkin puree should I add in your receipe so that the cake still very fluffy and still got the pumkin taste?
It will be another recipe.😊
Where can I find this small flat head hand mixer?
請問老師是用那個牌子焗爐呢？
Can't do the water cooking, my oven too small. What should i do?🥺
Cho em hỏi công thức bánh castella này và bánh phô mai Nhật Bản đều không cần bật nóng lò nướng trước khi nướng phải không ạ?
需要的，沒有特別注明不需要預熱時，都是需要預熱的😊
@@yummyyummy2549 em cảm ơn chị rất nhiều. Chúc chị ra thật nhiều video hay🥰🥰🥰🥰.
Hôm nay em mới làm thử bánh phô mai Nhật Bản nhưng không thành công, đã nướng đủ nhiệt như chị hướng dẫn nhưng bánh vẫn không chín, lò nướng em mới mua nên chưa biết được nhiệt có ổn không. Mai em sẽ làm lại cái khác, không thành công nên buồn quá😔😔
Chào bạn bạn nướng nhiệt lò nào mà ko chín vậy bạn
Hello, the recipe looks delicious but I wanted to ask, if we addsome chocolate powder, is it going to ruin the fluffy texture?
[蛋糕]朱古力古早味蛋糕(水浴法) |巧克力古早蛋糕 |打發蛋白的技巧| 怎樣打發一個細膩穩定的蛋白霜| Chocolate Taiwanese Castella Cake Recipe(ASMR)
ruclips.net/video/wCIQaVafgJE/видео.html
@@yummyyummy2549 Thank you for your response!
Trmksh untuk anda.. yg telah berbagi Resep Kue Castella Taiwan ini..
Terlihat sangat lembut, dan pastinya Enak 😋 Ada yg ingin saya tanyakan..
Bisakah saya mengganti.. dari bahan Minyak Goreng, dengan Margarin ?
Is confusing the cooking time 😮 is about 3.5 hrs??? Please explain… or just by chance the description is duplicares….thanks
total 110 minutes
請問這是幾人份的？
沙拉油任何ㄧ牌都可以嗎？還是奶油也可以替代？
感謝回答
請問總共烤100分鐘？
色拉油可以用黄油代替吗？
做好后可以放进冰箱冷冻再吃吗？
可以，但味道會不一樣；可以放冷凍保存，解凍後直接食用就可以😊
Please help to share recipe for 20x20 cm baking pan
No entiendo muy bien cuanto tiempo se deja en el horno?
請問烤的時候用微波爐可以嗎？😊😊
不可以哦
ขอบคุณจากประเทศไทย คุณทำเค้กไข่ได้เนื้อสวยมาก ฉันจะลองนำเทคนิคขอฃคุณไปใช้ดู
Thank you ขอบคุณคะ❤
I made this cake 🍰 it’s so tasty and it’s perfect 🤩 I will share this video to all my friends and family. it’s so tasty 😋 now am gonna watch all your videos ❤
Thank you!🥰🌹♥️
What's exactly the baking time in the oven?
Chào chị. Em muốn hỏi tí ạ. Em nướng theo thời gian của chị, mà bánh vẫn chưa chín bên trong thì phải làm sao ạ?
延長時間烤到熟😊
Hi, I wnt to ask. If I'm using 8×8×3 inch. How to count the ingredients? Thanks
約1.4倍😊
@@yummyyummy2549 is the baking time same ?? If im using 8*8*3 !???
looks good 😊
打蛋白霜的trick💯！！但是我拿出来之后晾凉还是有回缩一些
熱漲冷縮是正常物理現象，放涼會回縮一點是很正常的😊
@@yummyyummy2549 哈哈不好意思，表皮有点皱了，我拿出来之后忘记马上撕掉烘焙纸，也没有震热气出来😣但是配方还是很棒的不太容易失败（个人感觉）
I followed this recipe but my cake deflated a little. I realized I forgot about resting it in the over for 10 min. Could that be the reason why? I'll be more attentive next time but it was still delicious and tasty
Hi, can I just bake the cake without water bath, do I use the same temperature and duration Thank you for your reply
Hello, you can bake it without water, try to use the same temperature first,then adjust with you oven😊
小火把沙拉油加熱至約攝氏60度時離火, 待油溫從最高點回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻????
請問你想問的問題是什麼？
@@yummyyummy2549 他想問的應該和我一樣，60度關火，怎麼會再等冷確降到75度操作，油會越放温度越高？
因為朱古力那支影片也是這樣寫，看不太懂意思
是的，我用搪瓷杯子加熱，熄火後油溫會繼續升高，所以要等回落後才加入。你用溫度計量著，如果你熄火後油溫不會繼續升高，就直接加熱至約75度時加入就可以
@@yummyyummy2549 感謝詳細回覆，其實影片做的很好，只是剛好有點小疑問，內容已經講的很詳細，做法也很明確，請繼續幫助有興趣的網友發佈好影片，謝謝您
請問能告知烤箱設備品牌型號嗎
Que delicioso se ve 😋
請問使用氣炸烤箱 溫度及時間設定也是相同的嗎？
要烤2小时?
Hi I did all things but in a round pan and it came out all soggy. Someone please help me.
老師請問我的是旋風烤箱，爐火沒有在上下
是在側邊這樣我溫度要設幾度謝謝
抱歉，我沒使用過這種烤箱，不能給你建議，或者你先試試食譜中的烤溫，再看情況按自己烤箱的脾氣調整吧😊
Nó thật đẹp, mượt làm sao🤤🤤
如改用模具16x16，高8，時間和溫度焗多少？