古早味蛋糕〈煮人有約〉Royb

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〈煮人有約〉Royb 港飲港食

Күн бұрын

Пікірлер: 45

@AH-ot8lq 4 жыл бұрын

教得幾请楚

@swyeung1868 4 жыл бұрын

話難唔難,話易唔易,技巧,謝分享

@呂蘭玉 4 жыл бұрын

有人用呢一部機呢打400g咖啡呀有套片係叫做乾杯同小菜嘅片整嘢食嘅你可以參考下

@winniemak886 4 жыл бұрын

講得好詳細！👍🏼

@huiyan692 3 жыл бұрын

这算是戚风蛋糕吧？

@shirleyhan8253 4 жыл бұрын

Very good

@royb 4 жыл бұрын

Thank you for your support

@smw-qo5tz 4 жыл бұрын

小朋友食就不應落自發粉你打啲蛋漿夠企身就可以發得好高㗎啦

@royb 4 жыл бұрын

100207 smw6693 知道👍屋企有咩就用咩

@adang1688 3 жыл бұрын

如果用高筋麵粉，用蒸的方法可以嗎？

@royb 3 жыл бұрын

高筋不鬆軟

@adang1688 3 жыл бұрын

@@royb 謝謝你的回覆，因為買了三包高筋粉，沒有焗爐所以嘗試用高筋粉😊🙏

@fatwong7017 4 жыл бұрын

但唔用自發粉會發得起嗎?可否做海綿用低肋粉?

@royb 4 жыл бұрын

Fat Wong 可以

@zhimingzhang1745 4 жыл бұрын

我们好好谈谈

@judithrojas4108 3 жыл бұрын

In English, please! 🙏

@chongchristine3790 3 жыл бұрын

3 Eggs (Room temperature ) 25g unsalted butter/margarine/veg oil 60g self raising flour/low gluten flour 60g caster sugar 6” mould. Baking time : Preheat oven at 180c. 180c 30-40minutes follow by 200c 10minutes For the convenient of those without a kitchen scale, just for reference : 25g butter is about 2.5 Tablespoons Half bowl of sugar Half bowl of flour Of course for very accurate measurements better use a scale. Eggs at room temperature give higher success rate. Spatula in Cantonese is called the Scrooge's spoon.(Scrape every bits) lol. For friends with only the basic kitchen utensils can uses bowls and sieves as he does. He uses a 6”bowl wrapped in Aluminum foil as mould,greased with butter/oil. Melt the butter. Using microwave oven Or using double boiled method over hot water . Introduction of a useful gadget. The egg yolk separator. He got it as a free gift when he bought his kitchen scale. Showing other ways to separate yolks from whites. Higher success rate using room temperature eggs rather than from cold eggs from the fridge. Beat the egg yolks till creamy . Then beat the whites starts slow then increase speed until the texture shown, add 1/3 sugar,beat,add another 1/3,beat add the rest of the sugar. the egg white mixture should be like mousse and not watery. Add the yolks.mix. Sieve in the flour 1/3 at a time. He uses self raising flour (higher success rate )Mix evenly using the spatula gently but swiftly until no lumps of flour. Scoop from the sides to the middle. Last mixed in the fat.(butter/margarine/veg oil) make sure it's well mixed. Pour into the mould. Knocked few times so no air bubbles trapped in the cake mixture. He shared his special trick. By making a aluminum foil no touch surface cap for the cake. Baked 180c for 40minutes, then with 200c last 10minutes. Baking times and temperature may varies with different ovens. He mentioned his technique is just for reference and as a guidelines only. I find his video very informative for beginners or those who just started to learn to bake from a common shared kitchen.without the proper measuring cups, kitchen scale ,can still bake :) Will try this recipe and see how it goes.

@judithrojas4108 3 жыл бұрын

@@chongchristine3790 thank u very much!!