鸡蛋大小重要吗?戚风蛋糕篇 Is the egg size matter for chiffon?【ENG SUB】
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- Опубліковано 16 жов 2024
- 大家好,我是小豪,又到了进小豪厨房的时间。今天主要来看一下鸡蛋大小重要吗。一般我做蛋糕都用小鸡蛋,但是大部分家庭用的是大鸡蛋,甚至特大号鸡蛋,所以很多人都会问我怎样调整。曾经听大师说过,做戚风就连蛋白和蛋黄都各别有确切的分量,不是用鸡蛋大小来衡量的。我听进去了,一般面对不同大小的鸡蛋,我都会调整配方。这次这样操作,结果还真的出乎预料。
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材料:(模具:6寸中空戚风模具)
鸡蛋。。。3个
玉米油。。。30g
橘子水。。。45g
低筋面粉。。。50g
细砂糖。。。40g
烘烤:烤箱中下层,165°C上下火烤35分钟
Hello everyone, I'm Hao, and it's time to enter Hao's Kitchen again. Today, I mainly look at whether the size of the egg has any effect. Usually I use small eggs for baking, but most households use large or even extra large eggs, so many people ask me how to adjust it. I once heard the master say that when making chiffon, even the egg white and egg yolk have exact weights, do not follow the size of the egg. I've learned it, and I generally adjust the recipe when faced with eggs of different sizes. This time, the result was really unexpected.
Material: (mould: 6 inch chiffon mould)
egg. . . 3
Corn oil. . . 30g
Orange juice. . . 45g
Low-gluten flour/cake flour. . . 50g
Caster sugar. . . 40g
Baking: The middle-lower layers of the oven, 165 ° C up and down fire for 35 minutes
Music
音乐: Maipen Lei
音乐家: Beltone
URL: icons8.com/music/
#小豪厨房 #Hao'skitchen #戚风蛋糕 #chiffoncake #鸡蛋 - Навчання та стиль
我喜歡大雞蛋烤出來的蓬鬆高度。我這個烘焙菜鳥,一直都喜歡用大雞蛋。謝謝小豪老師的比較影片,只要增加一些烘烤時間,就可以安心使用大雞蛋了!👏
下次可以安心做蛋糕了😇
小豪聲音回來了,好溫暖啊
谢谢你❤
温柔的声音老师,请问蛋白打几分钟才算好了.是否能有时间来计算呢?谢谢你。
谢谢您的分享·让多人了解为何蛋糕做出来的结果。你真棒!让大家了解做蛋糕的技巧.感恩❤有你。
希望这些内容真的帮到你们❤️😇
小豪终于说话了👍👍👍
😇😇
看你的视频学了很多东西,真的谢谢您的分享。
不客气😇
Thank you for sharing 😊
请问我烤出来的戚风蛋糕,在脱模或切片时,有许多细细碎碎的旦糕掉到满桌子,这是什么原因呢?
Thank you so much I like ri see you showing us the difference and the tips You put the extra in a bowl Does it mean that it is not necessary to use baking tray with a hollow?
Yes, any mold, as long as it is easy to demould, can be baked, but non-stick molds must not be used. If you use a bowl, try to use a metal material, which will conduct heat better than ceramics😇
I can either add water with honey or only orange juice, right? Tq
Yes, if the orange juice is too thick, it needs to be diluted with water😇
I bake this today and turn out very well & super soft, tqvm. By the way, if I were to double the ingredients,can I use a 20cm tube pan, tq🙏
完蛋了 我还真的错怪过是鸡蛋的问题 原来有问题的是自己 很抱歉 鸡蛋哥鸡蛋姐
也可能是烤箱问题😇
問:
看有些做蛋糕掉視頻
為何 蛋白蛋黃分開打?
不同蛋糕不同做法,戚风蛋糕通常就是分开蛋黄蛋白😇
你的食谱是6寸蛋糕。如果做7寸蛋糕,怎样计算份量?谢谢
可以试试配方*1.33
请问小豪如何要放斑兰叶粉在45g水呢?
建议放在面粉,取15g面粉换成班兰叶粉,水量先不变,之后根据面糊浓稠度,差太多才调整水量😇
老師请问鸡蛋是室温或是冷藏的?
都可以用,没有影响的,冷鸡蛋比较容易分开蛋黄和蛋白😇
請問老師, 如果想弄橙味, 也可以嗎?
可以的,液体材料换成橙汁即可😇
老师很怕烤箱温度不到位不会成功
这的确需要注意,烤箱温度不准,不管做法如何正确,蛋糕都会烤不好😇