I love the cakes which u mostly baked in 6" tin. I tried a few n they turned out super duper good. Just nice for my small family n have never left over in my fridge. So, today I am going to bake milk tea chiffon cake ☝️. I already prepared the milk tea last night n let it sit overnight cos I want it to be more concentrated. Do I hv to add little bit more sugar? Later, I'll warm it up n drain. Is it ok? Thanks sister ....
@LisasKitchen4 жыл бұрын
Sounds great. You don't have to add extra sugar unless you like the cake to be a bit sweet. Cold milk tea is fine.
Just try this earl grey chiffon recipe, very successful. Taste very special. Thank you for the amazing recipe. Hope you can share more flavour of recipe for chiffon like black sesame/charcoal, sweet purple potatoes, rose, etc 😊
@LisasKitchen4 жыл бұрын
Thank you for your suggestions. I've already made Choc flavour, yogurt flavour, vanilla, matcha flavour and will try those you suggested later.
@lucieyoo56624 жыл бұрын
Agree!Lisa is a master chef!Looking forward to more new videos!
@leonghuishan79792 жыл бұрын
@@LisasKitchen Lisa, want to ask can reduce the baking time with high temperature?
@valerieyoung47252 жыл бұрын
I love Early Grey tea so I made this cake using your recipe. The cake turned out so delicious and fragrant. Thanks so much for your wonderful tutorials, Lisa!! 🥰🥰
@LisasKitchen2 жыл бұрын
So glad!
@chengwentyng29013 жыл бұрын
嗨Lisa,做了这个蛋糕很成功 而且长得很高,之前和你说过我的蛋糕一直长不高,做这个蛋糕时换了质量好的模具,就长得很高了,看来是模具的问题影响爬升 跟您的食谱就没有失败过!所以一直在评论区问您问题 希望您不介意😅 想问一下把白糖换成 Brown sugar可以吗?[蛋白也换成brown sugar]
@LisasKitchen3 жыл бұрын
谢谢。 换成brown sugar 应该是可以的
@chengwentyng29013 жыл бұрын
@@LisasKitchen 谢谢您
@bbphang52994 жыл бұрын
Very detail in explanation especially on the baking part. TQVM
@lucieyoo56624 жыл бұрын
Lisa 姐,謝謝您的video!您的教學詳細而簡潔,真是太棒了!有些問題想請教您。我做的蛋糕雖然組織細膩但口感總是紮實,不夠鬆軟。我想大概因為過度攪拌麵粉讓其起了筋,攪拌蛋白時又消了泡。請問怎樣才能避免過度攪拌麵粉和蛋白呢?即使麵粉過篩後還見有顆粒(特別是冬天的時候),於是我就不停的攪拌,最後麵粉過度攪拌才能完全跟蛋黃融合在一起。蛋白也是這樣,為了讓蛋黃和蛋白完全融合,我又一直攪拌。請問在攪拌過程中,怎樣才能知道麵糊有沒有消泡呢?
Hi Lisa, you mentioned the eggs used are large at 65gm (with shells). Is it possible to state the weight for both egg whites and yolks so that it is possible for your subscribers to do the conversion when we have different mold size or egg size. As accuracy is highly desired for baking.. For this recipe and future recipes please... Thank u in advance
@LisasKitchen3 жыл бұрын
If I state the egg yolk and egg white in gram, people will ask me how many eggs I use. 😂 For the eggs, the egg shell accounts for 11%, egg yolk 32% and egg white 57%. It varies but not much.
@wuitinglee85883 жыл бұрын
I see... thank u for replying. Will do the conversion.
@黃凱鈺-f6z4 жыл бұрын
請問如果用一般的活動模具 沒有中洞的那種 可以嗎
@LisasKitchen4 жыл бұрын
当然可以的,如果也是6寸的,就用等量配方即可。
@黃凱鈺-f6z4 жыл бұрын
好的 謝謝薩姐
@cindy25shiuang3 жыл бұрын
想請問戚風蛋糕該如何保存呢?室溫?冷藏?可放幾天呢?謝謝
@LisasKitchen3 жыл бұрын
室温冷藏均可,密封盒保存。2-3天
@siushaugay2 жыл бұрын
你好 薩姐,如果我的模具是 7"闊 x 4"高,應該怎樣調整食材份量呢?感謝分享~
@xoxoyin89204 жыл бұрын
If I use Normal 6” removal bottom pan, should I upside down the pan for cooling once removed from the oven? I need to use this recipe to bake a bday cake. Thank you 😊
@LisasKitchen4 жыл бұрын
Yes, you need to turn the pan upside down to cool.
Hi Lisa!! Greetings from Singapore! Can I use a extra tall 6" chiffon mold for this? Its a Japanese tall chiffon mold. Do I need to extend its baking time?
@LisasKitchen3 жыл бұрын
Yes, you can use. To fit the extra tall mold, just use this recipe x 1.25 or 1.3 with extra 5-10 mins. Use a skewer to insert the middle, if it comes out clean, it means the cake is well baked.
Hi Lisa, appreciate your sharing as always. I couldn’t find any cake flour in Coles or woollies, may I know which brand do you use or any substitute for it? Thank you
@LisasKitchen4 жыл бұрын
You can find the cake flour in Chinese supermarket, or you can mix the plain flour and corn flour with the ration of 4:1 or 5:1.