Traditional ones just use the restaurant paper napkins. Just open it up and shove it inside the mold, then pour the batter in. As the paper is soft and pliable, the weight of the batter will push it against the wall and the bottom, no need wasting time to shape the paper.
Actually I like the top like that, opened with different peaks. Well done. Your are fun to watch. Sorry I speak Cantonese fluently but do not write or read it. Take care and thanks for your video.
I actually like the cracked sponge cakes! It gives different textures -from the bottom being soft and top having small crunch! Thanks for the recipe and English subtitles 🙂!
![【高級】杏仁瓦片☕｜$20自製超貴法式茶點？🇫🇷｜ Almond Tuiles [Eng Sub]](http://i.ytimg.com/vi/7T7QSKFWubc/mqdefault.jpg)
![【超簡單】伯爵茶杯子蛋糕🧁Earl Grey Cupcakes [Eng Sub]](http://i.ytimg.com/vi/lNfDggy7pcI/mqdefault.jpg)
坦言，外觀ok，不太醜。很喜歡的一款蛋糕，真心喜歡馬田常常不計成本，做出快沒人重視的古早食物。
馬田成日走在潮流的末端，卻把古早得以倖存。
[愛護馬田大聯盟]
我想話，其實我食開嘅都係爆開嘅，一直以為咁先係正常
細個好鐘意食 每次放學阿媽問我想食乜我都係揀紙杯蛋糕 不過好似好耐冇見過
藍店聖安娜係有得買
藍店美心是招牌㖭
對於不喜歡吃港式麵包的我，紙包蛋糕其實是恩物
馬田，你是個有趣的導師，令大家聽得很開心，又可以學到嘢，😊👍👏👏👏
我好喜歡看你的節目！講的非常仔細👍👍👍👏👏👏🙏🙏🙏🙏🥰🥰🥰
細過覺得佢好食過黑森林蛋糕 媽子話我好易養
其實我都係鍾意食紙包蛋糕多過黑森林
有啲黑森林整得差都真係仲不如食紙包蛋糕
我想講附近啲麵包舖以為加咗朱古力就叫黑森林連粒櫻桃都冇💩
@@rubbishsbs1595 有啲連啫喱都冇🤦🤦🤦
仲意睇你 其中一個原因是 夠真實感
兒時回憶，三十年前食過。
咁即係這三十年都無食過？我相信你是為了等馬田教煮😆。
@@irenewong120 在小學時侯，母親會買給我做早餐。但到了中學階段，傳統麵包店開始式微，商場多數是連鎖式麵包西餅店，好像開始沒有紙包蛋糕賣了。
@@RYAN_TAM 我童年咁似你童年，我比你幸福，我兒時住的那間麵包店到我搬那天都無執，長期有紙包蛋糕供應。後來搬來我現在這裏，樓下間麵包店又有得買。😊
其實，傳統麵包店既蛋糕，我最愛紙包蛋糕。好感激腩田今日教我地做。😋
Oh I like Martin's reaction when he didn't like how the cake turned out. I had a good laughed 🤣
He is too cute.
其實加水焗紙包蛋糕個面會更爆
因為水熱左傳熱會更快
而蛋糕面爆裂係因為底火太猛
如果你個焗爐有分上下火
面火應該先用中火上色,底火開細火
上色後面火收細,底火開大火
咁樣個面就唔會爆
又會好挺身
其實紙包蛋糕好多地方都有做
同埋好食既紙包係唔會乾架
只會個面有少少脆,少少乾
中間都係好濕潤
利申:蛋糕唔係我專科
鳩噏
Traditional ones just use the restaurant paper napkins. Just open it up and shove it inside the mold, then pour the batter in. As the paper is soft and pliable, the weight of the batter will push it against the wall and the bottom, no need wasting time to shape the paper.
細個最愛既蛋糕！😋 好想再食番細個既味道。
田馬so cute and instructions so good👍👍👍
蛋糕外形自然美更誘人
Good vibe and recipe and humor
係由細食到大嘅紙包蛋糕呀呀呀
Btw我係唔鐘意食麵包蛋糕嘅人😂我淨係食某一間舊式麵包舖嘅菠蘿包同紙包蛋糕😂佢執左我都唔知點算
超鍾意紙包蛋糕
其實就係 chiffon cake, 只不過用左紙裝住蛋糕咁解, chiffon cake 有過唔好處就係出爐之後要立刻倒扣, 唔係就會塌陷左落去, 出面賣個D點解咁乾, 好大原因係同SP(蛋糕乳化劑)有關, 雖然可以令蛋糕入面既氣孔變得更綿密, 同埋焗好之後冇咁易回縮, 令蛋糕焗好之後可以擺耐D, 但就令蛋糕變得好乾
個樣超出左我對紙包蛋糕嘅認知，我仲懷疑左好多分鐘係咪我同馬田有代溝😅
而家冇食紙包蛋糕啦，太空氣食完好似冇食過咁
現在那些真係一陣風，不同馬田所說很便宜，樓下一陣風都賣$6，那天姪仔見到想要，我都買左比佢同細佬。
@@irenewong120 今日特別去啲餅店睇下，只有山崎啲紙包蛋糕係馬田呢個樣同質地，賣7個半😂
空氣麵包係香港特色~~舊時麵包可以當一餐~~現在只有係三文治~個表面~任何代替品都得~~~
Love the cracked top! I wanna try making paper wrapped cupcakes with this recipe, let's hope it works out ok. Cheers from Brazil 🇧🇷
中環金獅麵包店的紙包蛋糕💜💜💜懷念😢
很可愛內！可以當作農曆過年拜拜的發粿耶！(((因為其實發粿很不好吃呀~~~~~
紙包蛋糕不就平常小7全聯都買得到的杯子蛋糕嗎？不一樣嗎？
Thank you for sharing and I like your kitchen 😊
好細個就已經好鐘意紙包蛋糕
Perfect presentation and they look really nice. 👏🏻👍🙏
記得CLS👍支持馬田💪💪💪😊💕
Actually I like the top like that, opened with different peaks. Well done. Your are fun to watch. Sorry I speak Cantonese fluently but do not write or read it. Take care and thanks for your video.
除咗調低面火， 你可以試吓蛋白霜唔好打咁硬。 倒轉拿起个balloon whisk 見到个勾長番 D 兼且尖啄向下(soft peak) 可以避免裂面, cake crumb 都会柔滑 D。
改標題做『紙包鬆糕原來好易做』🤣🤣🤣
馬田的視頻帶我返去以前的童年時代～好好睇🥰👏
睇到馬田食得好似好好味😆
試下整先😉
等你好耐！終於出食譜喇！多謝馬田！
Umm 隻色都幾靚呀，睇落幾好味
都整得好靚啊！
以前超愛食
放學會去附近餅舖買
先用上火焗到有色！然後收上火用下火焗·、如果開始用下火就會谷爆面
你是麵包師傅? 聽來有理!😁
請問如果冇分上下火點算?
最愛舊式紙包蛋糕, 謝分享
刚刚按配方做了，好吃是可以，不过太结实了，还是喜欢松软一点的
我觉得爆花都几靓吖！
果然係點cook guide，今集夠貼題👍
BTW 多謝你，原來我次次做到戚風咁嘅質地係蛋太多，麵粉唔夠……
食開的紙包蛋糕都係鬆軟,唔乾唔實🤔
以前好鍾意一邊食一邊分畀隻鴿食
我分過比兔仔食🙈佢仲食過饅頭
我細個以為佢鍾意食就等於佢食得
我同佢都一樣咁天真無知😅
創新~不就是失敗的杰作~~可能下次成功~~路程~~無得飛站~~硬食~~
馬田...我好喜歡食紙包蛋糕呀...都幾靚 !!!
唔係喎，我食開嘅紙包蛋糕，唔硬又唔乾身，仲好軟好輕身……
無錯,超空氣feel😋
冇錯，好似食風咁，好好味
OMG sammmmme
馬田愈講愈唔似我食嘅紙包蛋糕。
利申：港島南人
發覺馬田成日出面食親啲野都同自己所認知嘅唔同
由細到大紙包蛋糕都係鬆軟輕身........
我對紙包蛋糕嘅認知同你一樣👍🏻
其實馬田講嗰款我覺得似傳統麵包店賣嘅雞蛋糕（唔肯定係咪呢個名），唔係紙包蛋糕
細個成日買黎食 會專登揀D面頭勁滑勁靚個隻🤣
紙包蛋糕嘅童年回憶😍😍😍最記得細個食哂個面就唔食，隊俾屋企人ko個底😋
我都係好鍾意食個「面」，不過個底都係自己KO😆
我呢度麵包舖賣$1.98 (加幣）。買来吃都是找番童年記憶！等我又學你整先🤔😀😍
用紙杯要研究下是否有蠟先好用呀！同埋千祈唔好用咗蠟紙。
變左鬆糕馬田眼神死個樣真係好好笑！！！！！
馬田偏鐘意食甜野～
都好耐無食過紙包蛋糕啦，好懷念，永遠食呢類蛋糕我會最後先食果層皮，好好食架，但馬田整左鬆榚就無左層皮啦🙈🙈🙈
Btw,馬田可唔可以教整麵包舖既蛋糕仔？我整過幾次都好乾😢😢😢
我好鍾意食紙包蛋糕喎！我會起咗個頂留返最後先食，有啲仲係菠蘿包皮
其實幾靚喎！
I had one several months back. It was actually decently made.
From a Chinese style bakery?
@@hunnybunny9513 Yep!
古早味😂馬田一定係mean精
👇🏻明嘅就明
唔係喎 我有時買到的都是這樣子 我覺得爆開的紙包甜啲大啲抵食啲👍😃
我去麵包舖係唔食麵包只會買紙包蛋糕👍🏻正
低筋粉焗出来自然爆！
紙包蛋糕....可以做成👇
包蛋紙 包 蛋糕 包 包糕紙 包 紙蛋糕 包 蛋糕紙 包 紙包蛋糕。
原來呢度有麥太的Fan屎🥳
紙包紙
古早味對白？haha
那些食過紙包蛋糕有30年歷史的人😏，包括我，是否應該set up個「古早味群組」？😉
@@irenewong120 你咪暴露我哋年紀噃
@@hunnybunny9513 年紀是相對的....😉。
One of my favorite! 😍
買開嘅麵包舖的紙包蛋糕，擺兩日雪櫃都唔乾，超正～
你一攞出嚟，加埋你個表情，笑左🤣🤣🤣
馬田！！我個fd今日見到你😆！！佢同我講佢勁開心！！😆😆😆😚
早幾日岩岩係屋企整完紙包蛋糕，今日就見到馬田出片教整~
我之前係蛋黃之後落油，同你最後先落油成品分別大嗎?
都幾靚呀👍👍👍👍👍
童年回憶 🥳
You so cute😊
細細個成日食 但離開hk後都食唔到lu
哩個蛋糕精髓在與張紙 😊
正呀，紙包鬆糕😆😆
I actually like the cracked sponge cakes!
It gives different textures -from the bottom being soft and top having small crunch!
Thanks for the recipe and English subtitles 🙂!
support cook guide
下次再細啲火，猛火會爆開。
我最愛紙包蛋糕，小時候的味道依家真係無乜麵包舖有得賣，好耐無食過😢
可以教墨西哥捲餅個餅皮嗎？搵唔到個拍得好睇既，同埋想知加全麥粉既份量點調較。
🤤🤤🤤兒時回憶呀❤️❤️
may i steam instead of oven bake? i only have a halogen oven and don't know how to use it for baking cakes.
嘩小時候最愛
細個食既紙包蛋糕未食過好乾同實喎，會唔會係你果邊果邊做得衰😂 紙包蛋糕印象到而家都係超級鬆軟似空氣，表面淺啡蛋糕皮直頭可以一塊咁搣黎食
Hi 馬田師傅，每次焗完，面都會爆 口，什麼解究？怎樣避免？
點解 6:44 開始背景有D高頻WEE WEE聲既
一係冷氣 一係預熱緊焗爐
佢喺live有講😂
Thank you 👍 Like 🔔
Martin 意思是唔好加水焗？ 可能要用最低火焗 ！
淡味油可以喺打蛋黃時加嘅⋯
我覺得同做戚風蛋糕步驟好似，如果想表面唔爆就面頭加張牛油紙隔一隔，150度20-22分鐘。應該都okay
哇💕💕細個最愛👀
蛋白打到濕性就ok啦
Think the cakes cracked because the oven fan was turned on? The crust formed too quickly as the cakes were rising.
來留言CLS
支持腩田
Sir，那是平时喝水的纸杯子吗？可以放烤箱啊？我在澳洲一直找那种高身的杯子模子一直都找不到哦。如果纸杯子可以用就太好了。我也是一直怀念小时候的纸杯蛋糕🧁
細細個2蚊個食到大~BTW好耐冇食~
Yummy!😋
馬田可唔可以教海膽 意粉
may i steam? if I use a halogen oven, can bake?
想睇豆腐芝士蛋糕🍰🤣🤣 咩豆腐整最好
馬田。。。你個爐係咪開咗fan呀。。。水浴就唔需要，但係冇fan，淨上下發熱線，應該唔會變鬆糕同過乾😊
馬田嘅上身肌肉真係好發達
就快100萬訂閲了
幾時教整蛋糕卷？😭😭
Sor 咁遲先嚟，留低個 💛先
由細到大好怕食「吸口水」食品嘅我，唔洗問阿貴，梗係唔中意食紙包蛋糕啦
半山，柏道同巴炳頓道交界，藍塘麵包店（唔知同當年堅道街坊名店新藍塘有冇關係）（唔中意紙包蛋糕啫，佢其他出品係好食嘅）
正呀🤤🤤🤤
而家啲紙包蛋糕真係似空氣，又乾又難食。個人食蛋糕唔多鍾意食鬆軟口感嘅，比較鍾意poundcake或者muffin嗰類扎實有牛油香嘅類型。