如何做出漂亮逼真的【斑马纹双色戚风蛋糕】How to make zebra pattern chiffon cake【Eng Sub】

今天和大家分享一下，如何做一个漂亮的双色斑马纹戚风蛋糕，用可可蛋糕糊和原味的混合后，就能出现很逼真的不规则斑马纹路，又松软又好看，是孩子们的最爱。
#戚风蛋糕 #斑马纹蛋糕 #双色戚风蛋糕 #zebrapatterncake #萨姐的南腔北调
原料
蛋黄 5个
低筋面粉80克
牛奶 50克
植物油 45克
蛋白 5个
细砂糖 75克
柠檬汁几滴
可可粉 8克
热水 15克
Ingredients
Egg yolk 5pcs
Cake flour 80g
Milk 50g
Vegetable oil 45g
Egg white 5 pcs
Caster sugar 75g
A few drops of lemon juice
Cocoa powder 8g
Hot water 15g

[@lowlin8855]

感觉萨姐是烘培班名师，讲解清楚明白，还指明该注意的步骤和要避免的地雷，让我们不但知其然，又知其所以然，赞👍👍👍

[@ycwatt9800]

恭喜！萨姐介绍好漂亮马纹戚风蛋糕，看来很特别好吃又柔软，谢谢，👍

[@user-ib4en1kx8q]

很好看的斑马纹戚风蛋糕🎂

[@pohchinchew1387]

最喜欢看萨姐的视频。一次一定成功👍😗

[@user-kp6km4qb9f]

好吸引人的蛋糕啊！迫不及待要試試看 謝謝妳❤️

[@qimiao9839]

喜欢撒姐的方子.成功率非常高。我做了很多.大家都喜欢.❤️谢谢您

[@LisasKitchen]

谢谢您

[@shannonhu5549]

真漂亮，一定去试一试。谢谢萨姐。

[@pijancykoyang7752]

就喜欢你的作品

[@user-dq1hi6fl5c]

昨天晚上我式做了很好吃而且做的发很美，谢谢你的分享。😘

[@yolandayan850]

真的是面前看到最好的烘焙视频

[@tingtingzhang1827]

好漂亮

[@ericlam7490]

終於成功了。 感謝您的視頻指引。

[@gohjeeleng2445]

谢谢萨姐分享漂亮的“斑马纹双色戚风蛋糕” 👍

[@FoodieChoppy]

萨姐，好手艺😍很厉害做蛋糕，我好喜欢吃，花纹也很自然漂亮😋 Foodie Choppy爱吃，爱分享，爱美食😋

[@rosehan9632]

声音好好听, 讲解到位！

[@hannahwong5608]

謝謝撒姐的食譜我做了很成功😘

[@phuongvy6710]

the 1st time i made cake with your recipe, the cake s very spongy ,soft, and light. Thanks for your recipe

[@shuwen6308]

今天试了！第一次做戚风蛋糕 很满意 超级成功！谢谢老师成功的食谱！很松软~好好吃 😛

[@LisasKitchen]

👍

[@jw5453]

谢谢! 明天要來試一下😁👍

[@anacristianachen7425]

昨天做了，很成功，谢谢啦

[@annakean4604]

Hi Lisa. I've tried to made this amazing zebra patten chiffon cake. Although was not as good as yours but the second time has worked. Thanks for your recipe.😋 👍

[@lazymommychannel]

太美了這個戚風蛋糕

[@doriszhu5125]

今天做了，成功啦！

[@nitadastagir700]

Looks delicious ❤

[@mctonicliang6181]

跟着萨姐一起做不会失败 太赞了

[@haouser2050]

Today l will make zebra chocolate chiffon cake. So yummy and delicious. Tqvm for your recipe

[@roah3312]

Very nice , so beautiful 👍🏽 so creative by looking at it I can eat the whole cake！😄😄😄😍😍😍

[@wongelaine519]

Yes, 好棒的食谱 终于成功了· 好柔软 不塌陷⚘⚘⚘

[@LisasKitchen]

太棒了👍

[@user-mm3yk4wk5i]

我试过蛋白霜还是湿性和中性的最好。但是这个方法好！得试试👍👍

[@somaiael-sherif7554]

Thank you Lisa I am attempting this tomorrow morning for my family .. I love Chiffon cake

[@LisasKitchen]

Hope you enjoy baking.

[@KYJ-w8t]

这真是个漂亮的蛋糕！ 我也想做

[@Aprilbakes_sg]

Wow!!! It's so beautiful.. I will definitely give it a try.. so amazing.. 🤤🤤🤤

[@user-iu5sz1vy2s]

谢谢您的分享🥰🥰🥰

[@HomeCookingJourney]

That is so soft just like a sponge cake! I'd love to have that right now! 💖

[@LisasKitchen]

It's more fluffy than sponge cake. You can have a go.

[@shalingteaw1802]

Hii萨姐 今天我做了您这款chiffon 这也是我的第一个chiffon cake 简直大成功！！！第一次做没缩腰 没塌陷 太开心了！！试了您很多recipes 每个都很成功 谢谢萨姐🤩🤩

[@LisasKitchen]

谢谢您的信任和支持。

[@131421121968kim]

我终于做出来了一个完整的蛋糕，成功了谢谢你…lisa

[@LisasKitchen]

恭喜恭喜啊

[@maxclida1429]

这个教的好牛，感觉0失败😁

[@lucieyoo5662]

Lisa 姐就是高手啊！

[@mi46465]

謝謝分享，流口水了🤤

[@ellayu4369]

一早试着做了，非常好吃！谢谢萨姐

[@mayyam1282]

Very good!

[@yanette7249]

Que rico se ve tus recetas amiga Lisa...saludos desde Hermosillo Sonora México

[@swchew1476]

perfect!!

[@kidzvrevo4390]

I tried it.. Very delicious.. Thanks for sharing.

[@LisasKitchen]

You're welcome

[@juliewong9409]

我一定要做个漂亮的蛋糕！谢谢您的教道😊❤️

[@juliewong9409]

谢谢教导！

[@LisasKitchen]

不客气。

[@rickyfox1229]

Wonderful

[@marielopez4026]

Me encanta tu receta. Voy a practicar. Saludos desde Paraguay

[@LisasKitchen]

Enjoy baking!

[@dilipdominic3674]

Thanks DEAR Friend

[@yingpingshome4884]

这也太完美了吧(๑• . •๑)

[@pennyian1097]

支持一下澳洲播主，材料都是常见的

[@LisasKitchen]

谢谢支持本地播主👍

[@user-ks1vl8hx6g]

It is so yummy and delicious New friend

[@abigailgona2961]

Very spongy 😀

[@bleubleu8032]

請問薩姊用六吋加高中空模配方需要調整嗎？

[@cuisineoumhamza2709]

تبارك الله عليك بتوفيق 💝👍🏼🌼💐💐🙏🏼🙏🏼🙏🏼❤️🤗

[@jennypoon731]

萨姐你好!請問一下我做的蛋糕打發時是到了硬性發泡的,烤的時候發的非常好,還差點頂到上面的烤管😍😍我打開了一下放了一張錫紙,出爐時看到它在急速回縮,我马上倒扣放凉,蛋糕中間是凹陷下去的,差不多一半.但是花🌼紋是很漂亮的.請問是什麼原因呢？謝謝你!!

[@LisasKitchen]

请问您蛋糕放在哪一层， 不应该膨胀那么厉害，如果过分膨胀就说明底部基本已经脱离模具，所以一遇冷就会凹陷回缩。 如果小烤箱应该放在最底层，大烤箱可以放在中下层。 您这种情况一般都与蛋白打发过度有关， 还有一个可能就是模具本身。

[@chonghuiting7163]

太美了❤️❤️ 请问如果没有植物油，可以使用什么油代替呢？ 谢谢解答

[@LisasKitchen]

可以用除了花生油，橄榄油之外的其他油，比如菜籽油，麦麸油，色拉油等等

[@fannyon9960]

謝謝老師。我已經照做。非常成功。可惜不可以發照片給你看。我的蛋糕面沒有一些咧。很好

[@LisasKitchen]

可以上我的facebook "萨姐的南腔北调Lisa's Kitchenette“ 发给我。

[@liewoiyin4589]

My cake was fine the previous round. This time it cracks badly on top? Why is that? Should I place the baking tin on the lowest rack instead of the lower medium rack? After 145C for 40 minutes should I continue with the 160C for that extra 10 minutes?

[@LisasKitchen]

Yes, you can try to place the the baking pan on the bottom rack or you can place a baking tray on the top rack to reduce the upper heat. You can adjust the baking time according to the baking status of the cake.

[@ghizheng1017]

I don't have removable bottom mold. Can I only grease the bottom and leave the side ungrease? Will it affect cake's height?

[@LisasKitchen]

yes, you can, but make sure that your baking pan is not a non-stick pan.

[@yokekinchin3857]

老师做得太漂亮了，请问50克牛奶可换换取 斑兰叶汁吗?谢谢

[@LisasKitchen]

斑兰蛋糕可以看看这个视频kzbin.info/www/bejne/aZXCeWqglpqXZ68

[@user-bz5tg8ti8c]

你好，请问在第二次320F烤十分钟的时候， 烤箱预热到320F， 蛋糕放烤箱外面吗？还是不用拿出来，直接将烤箱温度加至320F？谢谢

[@LisasKitchen]

不用取出，直接调高温度即可

[@ooigrace6937]

请问鸡蛋是用大蛋吗？

[@user-xp1kz4pd9g]

萨姐 请问把6寸的海绵蛋糕换成8寸的分量是1.7倍 那烤的温度和时间怎么算呀？都是1.7倍吗？

[@LisasKitchen]

烤制温度不成倍，一般6寸比8寸最多短5-10分钟了

[@PikChouwYong-me4si]

萨姐请问一下我的烤箱是小型的一种,请问烤箱的度数要多少度和要烤多少分钟

[@adelineyee8574]

如果我要做6寸的水浴法，烤的温度一样145°C, 40分钟吗？还是需要加长烘烤时间跟减低温度啊？

[@LisasKitchen]

水浴法温度稍微升高10-15度，时间加长一点

[@heyitsmeivana6654]

may I ask what is the amount of the recipe if I use a six inch? How many eggs and how long do I have to bake it? :)

[@LisasKitchen]

60% of the 8-inch cake recipe. Please use 3 eggs

[@andyyong6215]

萨姐我想请问你蛋糕烤好后要等多久才可以拿出来

[@LisasKitchen]

烤好立即出炉倒扣放凉

[@winnietan1183]

干性发泡，不是尖的部分还要小吗？

[@user-pi6pq7ek4p]

您好，為什麼我做起來 蛋糕底部會QQ的透明的..是什麼問題呢？

[@liewoiyin4589]

I dont have lemon juice. Can i use creme of tartar? How much to use?

[@LisasKitchen]

Yes, you can use cream of tartar instead. Add 1/8 teaspoon cream of tartar per egg white.

[@user-ys8is7qq3c]

萨姐你好，請問如果做3隻蛋，其他分量應該怎分配，謝謝。

[@LisasKitchen]

全部配方乘以0.75

[@adelinetokng4768]

Hi can I use water instead of milk for the chiffon cake recipe thk u

[@LisasKitchen]

yes, you can.

[@stevechen1638]

薩姐，請教您在澳洲都買什麼牌子的低筋麵粉？

[@LisasKitchen]

我一般买华人超市比如通利这类的，有卖紫兰花牌的低筋小麦粉。

[@user-uf3gs7vj3l]

请问6寸的配方有么？

[@alan24264561]

你好，想請問我按照你的食譜，可是在倒扣放涼時，就自動脫模了，然後蛋糕內部的口感是扎實不是蓬鬆的，請問這是什麼問題導致而成?

[@LisasKitchen]

一般是没有熟透，口感扎实是因为蛋糕糊本身已经消泡了，还有一个可能性就是模具本身不能用不沾模具

[@jenicetan1736]

萨姐，请问用牛油/butter的话，会影响吗？以及放烘焙紙的话，会不会也影响成品呢

[@LisasKitchen]

可以用牛油来做，口味上更香一点，不过组织没有用植物油来的那么细腻湿润。 戚风蛋糕制作不要用烘焙纸，会影响蛋糕的膨胀爬升，出品的蛋糕高度不够

[@jenicetan1736]

好的👌🏻谢谢萨姐

[@ninoooo1118]

你好，如果我改成六寸的配方，那个可可粉和水的用量也要减少么？

[@LisasKitchen]

6寸配方是此配方里所有原料减半

[@evayhz2545]

你好Lisa，想請問下可以用氣炸鍋烤嗎？如果可以的話溫度怎麼控制啊？謝謝。

[@LisasKitchen]

我没用过气炸锅做过蛋糕，温度不确定，可以试试160度？

[@evayhz2545]

@@LisasKitchen 謝謝。我試試，是不是溫度太高發不起來？

[@elainechiang580]

膜拜啊

[@weihuahong3684]

老師請問不是活底8⃣️尺寸模具可以？謝謝🙏很喜歡你的作品好吸引人👍👍

[@LisasKitchen]

不是活底的话，可以在模具底部涂抹一层黄油，方便脱模

[@weihuahong3684]

好👌非常喜歡老師的視頻，成功率高👍

[@LisasKitchen]

@@weihuahong3684 谢谢您

[@vandiep4447]

May i have the link where to purchase your base baking pan please? I got one but i seems like the material can not maintain the heat well so my outcome either overcooked or undercooked. Thanks Lisa

[@vandiep4447]

Is your base baking pan non stick?

[@LisasKitchen]

When baking chiffon cake, you'd better not use the non-stick pan. I will give you the link and you can check it out.

[@LisasKitchen]

www.aliexpress.com search "aluminium baking pan, removable bottom", will list many options.

[@vandiep4447]

萨姐的南腔北调Lisa's Kitchen which oven would you recommend ? Like good oven for chiffon and sponge cake. Mine is electrolux and heating element is on top and visible . My results are always cracked and deflated

[@liewoiyin4589]

In the oven my cake rise very well. Once I open oven and take out it flattens again. What is my mistake? Should I leave it in the oven for a while after switching off oven..then only take out?

[@LisasKitchen]

There must be something wrong with your meringue. It doesn't matter if you leave the cake in the oven for a while after turning off the oven, but better take it out and turn the mold over for cooling after baking.

[@karengng3569]

@@LisasKitchen 请问可以用牛油吗？多少克呢？

[@angieng0327]

请问低筋面粉可以用粘米粉代替吗?

[@LisasKitchen]

不能替代。 低筋面粉可以用普通面粉和玉米淀粉按5：1比例混合，差不多可以当低筋粉用

[@pinkmeng5961]

請問薩姐，戚風蛋糕和古早蛋糕制作就是容器和烘烤方法和時間不同是嗎？哦，還有烫面和不燙的分別是嗎？

[@LisasKitchen]

kzbin.info/www/bejne/l5y0nWeXnqh1jsk 看这个视频，就会搞明白了😁

[@pinkmeng5961]

@@LisasKitchen 謝謝薩姐

[@user-xc3zc4fr9w]

薩姐妳好， 請問若用水浴法， 烤溫需要調整嗎？ 謝謝。

[@LisasKitchen]

烤温可以不变，但是时间要加长，而且到最后10-15分钟需要调高温度，否则蛋糕中央不容易熟透

[@user-xc3zc4fr9w]

@@LisasKitchen 謝謝回覆。

[@helenlin2364]

萨姐，如果要做原味的也可以参考这个方子吗？不放可可粉和热水混合物就好了是吗？

[@LisasKitchen]

原味的请参考kzbin.info/www/bejne/b4CooqRpeKaff7s

[@beatricelim6268]

Can I use plain flour? Also, I have 9 inch mould how much of everything should I top up? Thank you

[@LisasKitchen]

Yes, you can use plain flour, but better texture with cake flour. If you have corn starch, mix plain flour and corn starch in 4:1 or 5:1 ratio, very similar to cake flour. For 9 inch baking pan, all ingredients is 1.5 times of this 8 inch recipe.

[@vandiep4447]

萨姐的南腔北调Lisa's Kitchen so in the case of 7 inch mould , it will be 1.5 times lower. Am i correct?

[@LisasKitchen]

@@vandiep4447 All ingredients in 8‘ inch recipe divided by 1.25 is for 7 inch round mould

[@auamanda5130]

老師請問放涼後不是即食，是要放雪櫃嗎？

[@LisasKitchen]

可以即食

[@liewoiyin4589]

My cake didnt rise much because i lined the bottom. Mistake. Top taste quite dry though. Dunno what other mistake i made

[@LisasKitchen]

Maybe you didn't beat the egg white properly which made the meringue defoam. Please watch the video "how to beat the egg white" kzbin.info/www/bejne/ppe3YqCilriqfbM By the way, if you thick the surface is too dry, please place the baking pan on the lower rack of your oven or lower your oven temperature a little bit.

[@liewoiyin4589]

Do i need to preheat the oven beforehand?

[@LisasKitchen]

Yes, 01:42 preheat the oven to the specified temperature

[@ys8661]

Lisa，我今天试了这个蛋糕，味道非常好，可是巧克力都沉底了，靠近底部的巧克力纹路都融合在一起，蛋糕底也烤的比较硬，斑马条纹比较粗，没有那么漂亮，有什么诀窍吗？谢谢

[@LisasKitchen]

那是因为您的巧克力蛋糕糊可能有点消泡了，所以您的蛋白霜可以打发稍硬一点，动作也要快一点。 斑马纹粗是因为原色和巧克力色交替倒入后，没有分布均匀，你可以左右晃动一下模具让蛋糕糊摊开，还有这是个熟练工种，做上2次后我保证您做出来比我还漂亮的斑马纹。

[@ys8661]

萨姐的南腔北调Lisa's Kitchen 谢谢

[@liewoiyin4589]

Can i use 8 inch square baking tray for your recipe? Thank you

[@LisasKitchen]

May I know what the height is your baking pan?

[@liewoiyin4589]

Heught 4cm

[@user-oo1tn7yv9t]

請問蛋用常溫的嗎？

[@LisasKitchen]

可以常温，也可以冷藏鸡蛋 。常温比较容易打发，冷藏容易分量蛋白蛋清。具体您可以看看我有一集关于鸡蛋选择和蛋白打发的视频 kzbin.info/www/bejne/ppe3YqCilriqfbM

[@liyuchen3276]

老師請問烤箱需要先預熱嗎

[@LisasKitchen]

需要预热的 01:42

[@lillianyeung2004]

Do you prefer to use room temperature eggs ,or cold eggs are fine too?

[@LisasKitchen]

It doesn't matter if the egg is room temp or chilled while making chiffon cake. Egg white in room temp is easy to beat, and chilled egg is easy to seperate egg white & egg yolk.

[@lillianyeung2004]

@@LisasKitchen thank you so much, in fact, I made it before I got your reply. I used room temperature eggs and it went very well. :D And the Chiffon Cake tasted so good. :D

[@janiceli551]

0:08 請問為什麼這個蛋黃麵糊的濕度 跟舒芙蕾鬆餅的差不多 為什麼戚風蛋糕按下去可以回彈 舒芙蕾鬆餅不能？？

[@LisasKitchen]

不太明白您的问题

[@janiceli551]

@@LisasKitchen 即是兩個蛋糕的水份比例都差不多 其中一個吃下去很濕 另外一個不會 而且材料和做法都差不多 請問是為什麼？？？

[@kellychen6596]

今天做了非常成功，怕没烤熟，多烤了几分钟，做出来非常成功..谢谢萨姐.对了，如果把可可粉换成抹茶粉是不是也是用15g的热水融化呢？

[@LisasKitchen]

是的，可以完全一样的操作

[@melodysnowrebirth0711]

請問牛奶可以替換成水嗎？ 如果替換成水應該加多少克？

[@LisasKitchen]

可以，水减去10%

[@charmaineng4244]

老师好，蛋糕做出来中间有点湿软，这和蛋糕糊消泡有关系吗？

[@LisasKitchen]

可能蛋白打发不够，也有可能可可糊部分容易消泡，温度不高或者烤制时间不长也可能导致中间没熟。

[@mollyty222]

😘😘❤👍