Haii... This video is so helpful🙏. Cake gets fail sometimes while using sp, yet don't know the reason why it is happening. Kindly upload a similar kind of video for that too... 🙏🙏🙏🙏🙏
Wow super super yummy thanks for sharing this recipe my dear friend, keep it up my dear friend,im watch your video too my dear friend..im your supporter.❤️
hi Hao, first so thank you about your video that us rarely can fine the explaination method for pound cake or butter cake after a recipe. I want to ask u if u know the method reserved creaming and try it, I love the texture of that way better than the creaming method. But If can I change the order add ingredients to the batter like: People often add the butter and sugar, beat well then the eggs, liquid and flour. If I add the flour after butter and sugar then the eggs and liquid, may it can creat the texture that combine 2 method: the reserved and the creaming method. Again, thank you
I wrong the name. Sorry, it call REVERSE. After I read these words, I believe u should give a try for this method bc of your enthusiasm of scient baking. This method is create by Rose Levy Beranbaum - famous for the book Bible Cake. And she said: " The original method - creaming method was designed for professional bakeries using a high ratio of shortening, but the method described in those books would not work with butter." So I believe with those words,...haha may make u want to try. Good day
@@breakfrees Que desdicha su respuesta , más bien es lo contrario ustedes deberían aprender el ESPAÑOL el mundo se comunica con éstos dos idiomas. Cuando ofrezcas tus vídeos advierte que sólo son para los que hablan inglés. Insensatos
謝謝小豪老師的詳細講解與示範。
我有一個小小的提議。在切蛋糕時,我注意到老師用拉鋸式的動作,而且切開時會掉出一些碎屑。我猜這可能因為您用的是鋸齒刀。要是用很鋒利、沒有鋸齒的刀,就能切得很平整而且沒什麼碎屑。
哈哈哈,我心心念念的好刀12月才到货,到时这把讨厌的锯子会被我抛弃😂
感谢 🥹 放进烤箱才想起来搜索一下,虽然来不及拯救了,但不至于变成大饼还是让我松了口气
老師好我是一個完成不會的做蛋糕的人,跟著你學習後也都有成功,謝謝你。
谢谢你救了我的蛋糕糊。用第一个方法有效
之前我做出,水油離,結果倒掉。下次知道怎樣補救啦!非常多謝你的分享👍🙏🙏
很高兴这个视频对你有帮助☺️❤️
終於知道原因!而且有解救方法!謝謝你的分享!
Yeah ,等到了👏👏👏
tqsm bro for sharing nice vdeo @ info. U sacrifielced lots of ingredients material for sharing us the vdeo. tqsm
經常看你和 “Jac in NewYork • 小茗食” 的頻道,贊!❤️
感謝🙏補救成功
Haii... This video is so helpful🙏. Cake gets fail sometimes while using sp, yet don't know the reason why it is happening. Kindly upload a similar kind of video for that too... 🙏🙏🙏🙏🙏
Thank you so much, Hsiaohao for such important methods, as a beginner I find this is very useful to me.
謝謝你詳細的說明和示範!❤
謝謝小豪做了這個實驗
😇
謝謝小豪分享😋😋😋👏👏👏🙏🙏🙏
我之前油水分离后,搞混了你另一个视频,用了坐冰法😂😂面糊弄出来是比较浓稠的,一团团的🤣我以为这次肯定失败了,结果出来幸亏还可以吃,有点类似你的放弃拯救组的成品😂
对啊,就算不救,蛋糕还是可以吃的,只是救了口感更松软。自己在家做蛋糕,也不是拿去卖的,可以吃的就好。做多几次,怎样都会慢慢进步的😇
谢谢老师的讲解😊
不用分蛋法的不拯救的都是我喜欢的扎实口感,我自己不会做寄希望于面包店里的面包师偷偷懒
哈哈哈,也对啦,买的最轻松,完全就享受蛋糕带来的幸福感❤️
@@HaosKitchen 我的重点在于正确和精致做法的蛋糕是蛋糕师追求的,但是确实有人就不喜欢蓬松口感的,应该不会有蛋糕师会偷懒搞不分蛋的和不拯救的这两种做法吧。
@@tacatatikiti 对啊,口味是很个人的。另外,我相信蛋糕师不会想用分蛋法做牛油蛋糕,他们还会想办法避开油水分离,因为麻烦也花时间。节省下来的时间他们可以多做几个蛋糕来卖😇
@@HaosKitchen 有道理!
Useful tips , thanks for sharing
下次教教古早蛋糕和kaya的做法解说
好的,我安排安排😇
谢谢你的分享😊👍🙏
Wow super super yummy thanks for sharing this recipe my dear friend, keep it up my dear friend,im watch your video too my dear friend..im your supporter.❤️
Thank you for the tips & trick
谢谢分享
谢谢还专门做了不拯救组,以后不拯救也不用扔了!
hi Hao, first so thank you about your video that us rarely can fine the explaination method for pound cake or butter cake after a recipe. I want to ask u if u know the method reserved creaming and try it, I love the texture of that way better than the creaming method. But If can I change the order add ingredients to the batter like: People often add the butter and sugar, beat well then the eggs, liquid and flour. If I add the flour after butter and sugar then the eggs and liquid, may it can creat the texture that combine 2 method: the reserved and the creaming method. Again, thank you
I wrong the name. Sorry, it call REVERSE. After I read these words, I believe u should give a try for this method bc of your enthusiasm of scient baking. This method is create by Rose Levy Beranbaum - famous for the book Bible Cake. And she said: " The original method - creaming method was designed for professional bakeries using a high ratio of shortening, but the method described in those books would not work with butter."
So I believe with those words,...haha may make u want to try. Good day
哇 这个就真的0失败了🤣🤣
哈哈哈😂蛋糕依然很松软,只是有一些奇怪的水线,如果可以的话,尽量避免油水分离比较好😇
Hi, 請問你見意用一個比較高而細一些的攪拌碗, 可否講你用那個的尺寸,有多大呢?謝。
請問要怎麼判斷要用冰水拯救還是熱水呢?謝謝☺️
我刚做了牛油蛋糕新年嘛要送礼,但是做出来的蛋糕表面一个个小洞不平滑,有点希望,不知道为什么会这样?请多多指教,🙏♥️
顏色比較深?不是一樣嗎?
小豪老師你好,我早昨天焗了牛油蛋糕,焗好後脫模油紙下面盡是油,蛋糕沒問題,不知是甚麼原因?
請老師指點😂😂
牛油蛋糕整个都是油,烤完跑一点出来正常😅可能你的烤纸不沾效果太好,又不吸油,所以才会这样😇
感謝老師指點🤗🤗
@@helenhok8878 不客气😇
多加一个蛋黄也可行。。
蛋黄可以啊,同样都是油脂,蛋白才是真正的麻烦😇
没说放多少牛奶
上一篇的留言你可以自己補充進去
谢谢你专业的建议,我才知道油水分离真正应该如何处理,非常适合开店做生意的朋友使用😇
我是觉得 口感方面是因为第一个面糊 已经被燙成半死面了
請問小豪你的烤箱是上和下都有温度的嗎?你設的180度是上和下都熱嗎?須不須要預熱?
是的,烤蛋糕一般都是上下火,也一定都要预热大概10分钟😇
@@HaosKitchen 假如我的烤爐只有下火該怎麽辦?
蛋糕在烤的時候看到模具里边有油在翻滾,烤后取出蛋糕模具里有一些油
請問是什么原因造成的?(蛋糕底部有一些沉澱物😭)
谢谢!
油在翻滚听起来很可怕哦,是下油锅炸吗?😅牛油蛋糕整个都是油,高温烘烤时,蛋糕表面会看到好像油在炸表皮的感觉,是正常的。烤饼干也会这样,因为同样都是高油。至于蛋糕底部有沉淀物,这个比较大的可能是蛋液下得太多,当然原因也不只一种,过程中黄油有融化或油水分离吗?
@@HaosKitchen 谢谢小豪的回复
其实应该说是油起泡泡上下跳动,请问这是正常的吗?
一直有注意黄油没有融化也没有油水分离不过可能经验不足判断错误,做了几次都是这狀况😭
请问如果黄油打融化了一定会油水分离吗?
@@KGanCS157 在烤箱内油起泡泡的情况我没有遇过,算不正常吧,我没遇过,也不知道怎么会这样😅黄油霜融化了不会造成油水分离,比较可能会卡油,蛋糕也比较硬,不蓬松☺️
QUE DESAFORTUNADO, QUE VAMOS A ENTENDER NADA , NESECITAMOS ESCUCHAR EL IDIOMA ESPAÑOL .😔
Deberias aprender algo de ingles. Aqui Malasia.
@@breakfrees Que desdicha su respuesta , más bien es lo contrario ustedes deberían aprender el ESPAÑOL el mundo se comunica con éstos dos idiomas. Cuando ofrezcas tus vídeos advierte que sólo son para los que hablan inglés. Insensatos
@@rafaelrhenals6622 hola tio, ese no es mi video y aqui es canal mandarin. Insesatos.
lo siento, no hablo español. Solo puedo usar el traductor de Google para preparar una leyenda en español. solo para ti.
👏👍🙏🏼
随便放了一点