i guess im asking randomly but does anybody know of a tool to log back into an instagram account..? I was stupid lost the account password. I appreciate any help you can offer me!
Hi! Lisa The cake is very soft and nice. However I was using a 6 inch square pan. My cake has a caved in bottom when I ummoulded it. Could it be the problem with the baking temp?What is the temperature and timing I should be using? Thanks. 😊
Hi May I know when we put in to oven to bake which level to put ? to bake it in the most bottom rack of the oven or 2nd bottom rack of the oven ? Thanks My mould is 9 inch. And should I bring the cake out from oven immediately or let it set inside for another 5min once the baking cake timing is bell / reached ?
Hi Lisa, for 10” pan recipe time 3. Therefore I need to use 6 eggs, coconut milk 135g & etc… correct? For Pandan leaves also time 3 but what about the water?
you don't need add a lot of water, as you need the panda extract, so what you need to do is using more pandan leaves and get 3 times of the panda extract after sitting overnight.
Thanks for sharing the recipe, Lisa. Your cooking videos are so detailed and well instructed. Just a question, with the larger size pan (let's say an 8 inch one), will I need to increase the cooking time or temperature?
Hello, I have waited 12hrs but my pandan juice is not separated to become pandan extract. Is it ok to just use the pandan juice? If yes, how much should I use? Is it the same measurement? Thank you
If you use the same amount of pandan juice, which may result in the egg yolk mixture too watery. I don't know what's wrong with your pandan juice, better use the pandan essence instead of pandan juice which has high content of water.
Look so delicious. May I know the total weight for the eggs? Can I use 7inch flat pan? If not what is the ingredients weight for 7in? Can’t wait to bake it. Thank you in advance
我是马来西亚人，在70年代中期，我20多岁时，我大姊教我做这个pandan 和橙汁戚风旦糕。尤其在80年代时，这款戚风旦糕是庆农历新年时马来西亚人必备的敬客之一。
我特别喜欢你的贴心，想人所想。不同模具的用量标注真是太贴心了，虽然自己也可以换算，但是你的直接标注我就可以拿来主义了。不做斑斓蛋糕，做原味的或者其他口味的都可以参照。顺便说一句，上周六开始腌的腊肉可以吃了，味道很好。不过我的烤箱必须170华氏度起开，几个小时后肥肉滴了很多油出来，最后不得不把肉弄到车库继续风干一整天。蒸着吃，炒西兰花吃都特别美味。
谢谢您的反馈，非常有用👍
第一次做成功了！吃起來跟新加坡買的很像🥹比較沒有吃甜，糖減少了一點到30g感覺很剛好！謝謝老師！
大好了！正想做斑蘭蛋糕，薩姐就出片了，食譜有品質保證！放心了！😍👍🏻❤❤❤
老师我跟着做成功了，又香又软太好吃了，感谢你，祝福你合家幸福快乐👍🙏
好吃! 谢谢萨姐细心的教导! 我试了好多个食谱，这是最成功的一个蛋糕! 谢谢!
太棒了！
今天成功做了這蛋糕．十分滿意．谢谢老师的指导．
👍
Hello teacher ,I 've made it , turned out beautifully, moist and sweetness is just right . Thank you for sharing this awesome recipe.
Wonderful!👍
我最爱的pandan cake！！！普通模具也能做太好了！只差买到pandan leaf了！看起来就很好吃～
哇！萨姐太给力了！我日思夜想的班兰蛋糕
請問如果用斑斕香精替代鮮榨的斑蘭葉，比例用多少較好？謝謝🙏🏻
谢谢您，我做班兰蛋糕很好吃！
这个配方好用，很香很好吃
感谢分享😊
🤗👍👍
好开心，谢谢姐姐
試做了幾次終於成功了，謝謝薩姐🌹
恭喜恭喜👍
Thank you for your nice recipe, is it possible to change the coconut milk to milk instead?
Yes, you can, but probaly need to reduce the amount of milk a bit.
成功了！感恩感谢老师的指教💕祝老师及大家元宵节快乐！🎉🎊
i guess im asking randomly but does anybody know of a tool to log back into an instagram account..?
I was stupid lost the account password. I appreciate any help you can offer me!
Hi! Lisa
The cake is very soft and nice. However I was using a 6 inch square pan. My cake has a caved in bottom when I ummoulded it. Could it be the problem with the baking temp?What is the temperature and timing I should be using? Thanks. 😊
做得好棒！♥️🌹🌺👍 越來越喜歡斑蘭味！ 剛做了也個戚風的！♥️
Lisa Jie, the liquid amount is quite high, the ratio of flour and liquid is only 43 percent, will the batter be too wet ?
Thank you so much for your recipe, it turns out beautifully on the first try!
Great job!
Hi Lisa, if I use pandan paste, how much do I used? Thanks
hi Lisa…can I use pandan powder instead?
薩姐好 試了很香 烤了膨脹回縮些 就是熟了嗎？很2個6‘ 烤了55 mins 覺得還是不太夠’ 想要硬挺些 可以加粉嗎？希望有您的指點
Hi
May I know when we put in to oven to bake which level to put ? to bake it in the most bottom rack of the oven or 2nd bottom rack of the oven ? Thanks
My mould is 9 inch.
And should I bring the cake out from oven immediately or let it set inside for another 5min once the baking cake timing is bell / reached ?
您好。刚烤了蛋糕，very soft cake .. 高度有了。但膀边烈开。请问是什么原因
Lisa姐~ 今天试做了，成功！~开心❤️
谢谢你😊😊
Lisa 姐，下次可以教做 香橙戚风的 配方，谢谢！
老师妳好。我试着了两次可是都凹底。味道很香可是偏偏的。请问是什么原因？蛋糕长得很高，顶部开裂，中间已熟透。为何放涼后，回缩一半。请老师指教。
蛋糕要和模具一起颠倒过来放涼，避免回缩
@@ethanboonyangnew5961
有啊。两次一样
4:09 如果用普通圆模的话可以在这个基础上调高至150到160度，烤制5分钟……意思是不是前40分钟用140度烤，最后5分钟用150-160度烤，对吗？另外，您用的植物油是玉米油还是椰子油啊？
对，就是这个意思。我用的植物油就是植物油，不过玉米油和椰子油也都可以用来替代
Hi Lisa, for 10” pan recipe time 3.
Therefore I need to use 6 eggs, coconut milk 135g & etc… correct?
For Pandan leaves also time 3 but what about the water?
you don't need add a lot of water, as you need the panda extract, so what you need to do is using more pandan leaves and get 3 times of the panda extract after sitting overnight.
Noted with thanks 🙂
Lisa 姐, 我昨天做了，但我的只有5厘米高，我做错了什么？lili🌹🌹🙏🙏
Hi, can I replace coconut milk with evaporated milk?
It’s my favorites Pandan Chiffon Cake. Must be very yummy 😋
Your chiffon cake turned out perfectly! The texture is incredible and I'm sure it tastes fantastic! Well done, Lisa:)
Thank you, it tastes really good.
You use the exact ingredients measurement ?
Hi Lisa, can you please tell me what happened or what I did wrong my cake didn’t rise up so high like your one thanks 😊
可以不加椰奶嗎？謝謝🙏🏻 做到好美
Hello Lisa. How much pandan paste should i add, if i have no pandan leave?
maybe 5-8g?
why is the top of my chiffon cake (the side facing up when baking) sticky after the cake is cooled?
Because the upper heat is not too high, please increase the oven temperature and bake for an extra few minutes
Thanks for sharing the recipe, Lisa. Your cooking videos are so detailed and well instructed. Just a question, with the larger size pan (let's say an 8 inch one), will I need to increase the cooking time or temperature?
You don't need to change the temperature but extend the cooking time for 10-15 minutes for 8 inch cake
@@LisasKitchen thank you 😀
请问为什么我做出来的冷却后塌成扁扁一层而已 而且做出来的口感不是松松的 是比较密集的
老师如何做三个蛋、要如何比例
Hello, I have waited 12hrs but my pandan juice is not separated to become pandan extract. Is it ok to just use the pandan juice? If yes, how much should I use? Is it the same measurement? Thank you
If you use the same amount of pandan juice, which may result in the egg yolk mixture too watery. I don't know what's wrong with your pandan juice, better use the pandan essence instead of pandan juice which has high content of water.
我今天做了，成功💪💪💚
跟着你的视频做，都有成功，但是还不能独立做，每次都要翻看视频😅。
Beautiful video😍I want to try to make it😊
这个配方可以做成杯子蛋糕吗
请问萨姐, 如果用斑斓香精如何制作呀？
lisa老师 牛奶可以代替椰奶吗？大约多少克？
可以，大约减少20%左右，主要看蛋糕糊的状态，应该是不厚不稀，顺滑缓缓流动状态。
@@LisasKitchen 好的 谢谢老师
请问如果是九寸的食谱，是怎么样调配？
老师妳好。请问妳是用几吋的中空模具啊？为什么放了蛋黄后的面糊比较濃？老师的面糊比较稀的。鸡蛋也是用2粒65g左右。请问可以用3粒蛋65g左右，材料一样？
Tq Laoshi for sharing
姐姐、我做了六吋的、蛋糕升的不够高、只是你的3/4还差少许。320度烘烤的。为什么不够高😅
可以用同样材料做古早味蛋糕吗？
古早蛋糕配方会不同， 因为用了烫油，油量要增加。
特别喜欢放了椰奶。
請問剩餘的上層淺色的斑蘭汁還有什麼用途？
Lisa姐，為什麼我用新鮮斑斕葉榨汁放冰箱24小時了還沒有分離？求解答
是不是你用的容易太大了，用窄一点的容器，底部应该会有很薄一层沉淀层
萨姐的南腔北调Lisa's Kitchen 謝謝！
我也是有同样的问题
用了好多食谱都做不成，直到我遇见萨姐的！终于成功了！可是口感有点湿，没那么有弹性，请问老师我那里出错呢？
需要调高一点温度再烤制长一点时间。由于每个烤箱都不一样，所以要根据自家烤箱情况来调整烤箱温度设定和时间。
老师，6寸膜的pandan汁是10g左右，如果我要加到15g-17g会影响蛋糕的口感吗？
您好薩姐：如果沒有中空模具可以用普通模具嗎？烘烤時間是否一樣？
中空模具会比普通模具稍微短一点时间，如果普通模具主要是中间部分不容易熟透，所以在出炉前可以用竹签插一下中间看看出来是否还有面糊黏在竹签上，如果没有基本就熟了。可以比中空模具多5分钟左右即可
@@LisasKitchen 好的，謝謝您
If you pandan extract, how much should i put ? We should bake using upper and lower heat right ?
Around 10g. Use upper & lower heat.
买了蛋糕模就来做这个~
Delicious
U r superb mam
can i check if pre heat the oven at 140 for how long
It depends how big your oven is. For small oven, it take a few minutes to preheat. For my oven with 127 litre capacity, it takes at least 15 mins.
Lisa姐，我跟你方法兩次，上一次係加檸檬汁，今次係用白醋加落兩隻蛋白，但兩次蛋糕焗完都係收縮，請問是什麼原因？是蛋白份量不足嗎？
和你打发蛋白的状态或者烤箱烤制的温度都会有关系，应该和柠檬汁和白醋无关。如果对于打发蛋白还掌握不太好，可以试试用塔塔粉可以更加稳定，或者看看我一期关于蛋白打发的视频。 ua-cam.com/video/pfT1mlaSwGQ/v-deo.html
Thanks for the lovely recipe. Can I check if 140c is on convention or fan-forced mode? For the 10-inch mould, how long would you bake it for? Cheers.
convention oven. For 10 inch, please increase the temperature to 150-155C and increase the baking time as well
Is there no need to add any baking powder or baking soda?
Yes, no need to add the chemical leavening agent
我城市買不到班蘭葉, 我只可以買到班蘭粉。 如是者， 我雖要多少 gram 班蘭粉和 水 ？
薩姐，你好！我今日跟你的recipe 做班蘭蛋糕，6吋模沒有中空，起初set140°C40分鐘，但烘烤了35分鐘仍不太漲高，所以立即提升至150°C/10分鐘。蛋糕没凹底，没收腰，但只有4cm高，內有少少布甸層，請問是否烘烤不夠？PS:我的蛋糕糊跟妳示範的有點稀！請賜教！🙏🙏🙏
蛋糕糊变稀，说明要么就是蛋白霜打发不够，要么就是翻拌过程中蛋糕糊消泡所致， 消泡后的蛋糕糊就会比较稀，没有了气泡组织蛋糕自然膨胀不高
明白，謝謝你！😊
I wonder how to make such 6 inch-mould full with 2 egg mixture like what u r doing on video
No coconut, can put normal milk?
Yes, you can substitute milk for coconut milk, but less amount
天啊啊啊 没想到萨姐也会出pandan chiffon的recipe 🤩🤩🤩萨姐您好 请问椰奶能不能换成牛奶呀？谢谢～😁
可以，不过牛奶量可减少5-10克，否则会比较稀
我现在才看见 死了 怎么办…
Hi, looks delicious! If I use pandan extract from the store. Can I use the same amount of liquid?
around 10-15g
Extract will require less than 10g I believe. I tried 13g , the cakes looks like shrek chiffon cake
@@LisasKitchen cannot use 10-15g extract. Too heavy. Mine turns out like Shrek. Can be poinsoned
請問薩姐這個配方可以做成旦糕卷嗎？
姐，新年快樂！終於找到pandan extract 了，準備做這個蛋糕。姐說不要直接把batter 倒進2/3的蛋白上以免消泡，我想問一下，如果先把1/3 蛋白倒進batter裏攪拌後，再把2/3的蛋白倒進batter裏會不會比較不容易消泡呢？
这样可以，但是消不消泡在于翻拌的方式
好的，謝謝姐！我會不停的翻看姐做蛋糕時攪拌蛋白的方式來學習。
请问用班斓粉需要多少g? 谢谢回复🙏☺️
Look so delicious. May I know the total weight for the eggs? Can I use 7inch flat pan? If not what is the ingredients weight for 7in? Can’t wait to bake it. Thank you in advance
around 65g each. Please multiply the ingredients by 1.5 for 7 inch mold
@@LisasKitchen Thank you so much!
萨姐，请问这戚风蛋糕能做抹面及挤花的生日蛋糕体吗？
可以的，但是不适合表面放置太重的装饰物。
我很喜欢的斑兰蛋糕
椰浆换成牛奶要放多少分量的牛奶？
或者可以把椰浆全部换去pandan汁吗？那么要用多少的pandan汁呢？
牛奶量大约椰浆的85%
萨姐，请问用中空模会长得比较高，圆模会比较矮，对吗？
中空模由于蛋糕中央也受热，成功率比普通圆模做出来的戚风蛋糕容易成功，膨胀得都差不多
@@LisasKitchen 好的，谢谢萨姐❤️
@@LisasKitchen 如果用8寸中空模具配方也是要x2吗？
请问椰奶45g✘1.5=67.50(我可以放68还是67g呢？)做七寸空中模，看了配方表，可是我没有精准的称
哈哈， 液体几克相差很少的，不用那么精确的
@@LisasKitchen 那么后面的尾数我就不管他拉，谢谢
请问7＂空中模要烤多久？
萨姐，您好。请问斑斓汁能收多久呢？
Can I substitute coconut milk with water?
Yes, use less water
請問用的雞蛋大約只有60g, 需要用3個雞蛋嗎？
那糖需不需要增加？
如果鸡蛋60克左右，用大约2枚半即可，其他材料不用更改
請問如果用斑斕香油代替份量是多少？可以做一次傳統黑森林蛋糕嗎？謝謝
大约10克
謝謝🙏
你好，請問椰奶和椰漿是否一樣？如果不一樣，那可以用椰漿嗎？份量是多少？🙏🏻
不一样，椰浆一般浓度高一点， 可以用椰浆或者普通牛奶， 分量一样或差不多都行
@@LisasKitchen 謝謝🙏🏻
恭喜你粉丝数超过10万了呀，油管的礼物收到了嘛？😁
谢谢啊， 油管的邮件至今都没收到，据说起码等5-6周
@@LisasKitchen 快了快了！！嘿嘿😁
萨姐帮帮忙! 我可以把这弄成全蛋法吗? 我分蛋蛋糕从烤箱拿出后经常有塌陷问题。我用的是普通6"圆模 (不是活底)。超爱您另一个巧克力全蛋海绵蛋糕食谱 所以想看可不可以弄全蛋班蘭
全蛋的话，就是海绵蛋糕做法，您可参考原味ua-cam.com/video/AsFzdiw4JiQ/v-deo.html 全蛋海绵的做法，在黄油牛奶液里加上斑斓精华液
Lisa姐看到你的手 不要忘记take care of yourhands .
谢谢关心，经常受伤😁
用斑斓色素可以吗
想問一下 如果用椰漿（比椰奶濃稠）份量需要調整嗎？
不用调整，这个蛋糕液量会比普通戚风蛋糕多一点，出来会湿润一点
請問蛋糕不夠棚鬆是什麽原因
蛋白打发问题或者混合时可能消泡所致
萨姐，多謝你每次的指導。
請問戚風疍糕或其它蛋糕如果改用鴨旦，效果会更鬆軟和發得更高嗎?
如果焗蛋糕時盆底和盆邊墊 bakepaper 可以嗎? 因為每次放凉後刮邊不完整 。
曾經在蛋糕倒扣时，數秒後整個蛋糕跌落了，是什麼原因 ?
真没用过鸭蛋做蛋糕，因为我们这边鸭蛋很贵🤣 如果做戚风蛋糕，尽量不要垫烘焙纸，否则会影响蛋糕的爬升，而且戚风蛋糕会倒扣放凉，所以容易直接跌落。 做海绵蛋糕的话，对模具要求比较低，您可以试试ua-cam.com/video/8r5xMHmICrA/v-deo.html
薩姐您好，有兩個問題想請教：
1.班蘭汁淺色水倒掉後剩下精華就正好是15g嗎？如果我的多於15g要全部使用還是取15g就好？
2.椰奶如果用椰漿粉泡的話，椰漿粉跟水比例要多少呢？
感謝！
那个6” aluminium mold 需要 涂油吗？
不需要的，戚风蛋糕就是不能用不沾的模具
请问你的6寸蛋糕模具是哪里买的啊？我在布里斯班，看了好多店都没有
一般就淘宝或者aliexpress买， aliexpress很多商家都是包邮的，查aluminum baking pan, removalbe bottom
@@LisasKitchen 哦！谢谢！！
My most fav flavour 😍😍😍
Very nice.
请问可以教香橙戚风蛋糕吗？是不是把牛奶和pandan汁的分量换成橙汁
下次做一个
我也想做这个。。香橙口味的!感恩
萨姐，再弱弱地问一个菜鸟级的问题：做蛋糕最怕的就是消泡，消了泡的面糊烤出来的蛋糕就不会蓬松了，但倒入模具的面糊在放进烤箱前又要用牙签划几个圈去除那些气泡，那不就等于消泡了吗？也许我这个问题比较幼稚，麻烦萨姐解惑，谢谢！
那些你看的到气泡如果不消，烤出来侧切就会有比较明显的大气泡，翻拌过程中极少量消泡也是正常的，但是不正确方式就会导致大量消泡
@@LisasKitchen 好的，谢谢！