I followed your recipe, but the cake collapse after out of the oven. Also the baking paper stick to the cake badly, impossible to remove it. Any solution?
Seem like you have no basic idea how to bake a cake. Maybe you should try to make a simple sponge cake or even muffin first. Cake collapsed? Meaning your cake mixing process has issue. Parchment paper never stick. Unless the cake is not not cooked..so..you must use the wrong paper...cannot help you for that. If u think the other way, may be trying other recipes...my recipe may not suitable for you
很多謝Chef 的講解，我要試試做，但怕失敗，你教授得很明白，多謝你。
幫到你真開心，謝謝留言支持🥰
通少個瑞士卷真係靚仔到不得了，最欣賞通少真係大方詳盡地傳授晒所有陰濕位俾各位，感激🙏
Thank you so much 😊
You are welcome 🤗
I can’t believe the cake is so so soft❤❤❤thank you so much
Gald you love it❤️
第一次整就成功！太有成就感了！多謝通少
嘩，你最近好勤力呀❤️成功就好啦🌟
@@通 超級勤力😂😂😂多謝通少🥰🥰🥰😆😆😆🙌
@@EmEmEm579 謝謝
我今晚會照做，看成功否😋
祝你成功
通少,我整咗一次,好好味!但係我個蛋糕會皺皮😣,請問點樣可以改善呢?謝謝🙏
@@通 ok thanks
多謝重點提醒！如果薄身一D，用多D cream，會不會比較容易捲實？
好想念車輪包，點焗？
感謝分享🙏🏻第一次整就成功咗❤️
咁就好喇，好好享受❤️
秘笈原來內藏很多
又要温柔又要暸解焗爐
對於我這新手好難呀
好想食 請問有否外賣速递呀師傅😁
通少，你好，你個28x28係加拿大邊度買？謝謝喔
你好，我烤焗蛋糕大約15 分鐘左右個蛋糕已脹到好高，於是我開焗爐門降溫，但好快回縮得好利害～已經變晒型，皺晒皮～請問邊度出問題？
另外，蛋糕焗完個面係冇裂，冇甩皮，但個底係硬左一塊黃色，唔似個面咁鬆軟～咩原因呢？？係咪蛋液攪拌得唔均勻？？
btw, 雖然個蛋糕賣相失敗左，但家人食到讚口不絕～～話超好食！多謝分享！🙏
@@通 開門降溫後仲需要焗嗎？thanks!🙏
要的，希望之前回覆你看到，祝你成功
Tony
28x28cm bake tray 好難搵到
thank you通少非常之清楚明白
不客氣，謝謝支持
Thank you! 第一次整就成功左！
咁就好喇😘
我第一次整，就成功😭😭😭好多謝你詳細嘅指導👏🏻👏🏻👏🏻完全冇甩皮🙏🏻🙏🏻
@@通 咪全靠你試咗幾次，叫我哋留意陰濕位置，我先可以成功👏🏻👏🏻
@@通 咁容易咩🤣🤣
I followed your recipe, but the cake collapse after out of the oven. Also the baking paper stick to the cake badly, impossible to remove it. Any solution?
Seem like you have no basic idea how to bake a cake. Maybe you should try to make a simple sponge cake or even muffin first. Cake collapsed? Meaning your cake mixing process has issue. Parchment paper never stick. Unless the cake is not not cooked..so..you must use the wrong paper...cannot help you for that. If u think the other way, may be trying other recipes...my recipe may not suitable for you
想問問通少，我焗盤是28*28？ 如何能增加材料分量
很難，因為只差少許，我也不太清楚如果增加份量
但忌廉唔夠硬身，可以點做？
忌廉個盤打之前放入冰格冰30分鐘先，一定要凍先會打得硬，之後用都要快手🙏
@@通 thanks
通少,我以前試過整但冇次成功. 卷時旦糕面會烈開. 查上cream時整到滿手是cream. 好messy. 今次我照你方法去做
蛋糕裂開係蛋白打得太杰身
不如你做個訂貸及小小教室啦！等我地去買或者學啦!
💪💪通少
我的瑞士卷總是甩皮.
我該怎麼做才能防止這種情況?
甩皮係蛋糕面未焗夠乾身仍有濕潤所以甩皮
28 cm x 28cm 應該係正方形，點解你個盆係長方面？？
在『烤拉姐姐』小四卷配方話用28X28，我就用24X32，都OK，我文字食譜都有講
蛋糕出完爐，表面都靚仔，稍谅將佢反轉都ok,揸完cream開始捲，才發覺張牛油痴哂皮面，變成甩皮，一撻撻，好難睇，何解？😂
有水氣，即係蓋紙反轉時仲係好熱，如果唔係，咁我就唔知
仲有，你反轉之後應該先捲起放涼，唔係攤係到架喎
@@通 謝謝回覆，下次小心再試，吾該哂
個爐只有下火， 而食譜上下火唔同，你用最高嗰個定用下火嗰果 ？
@@通
多謝回覆, 我意思係如果其它食譜要用上下火, 可不可以用雙焗盆方法？如果用, 係用上火度數,下火度數, 定話用中位數？又這 方法只是適用於呢個食譜？
咁麻烦，咁多陰濕位做法，咁浪費時間，不如去買一個回來吃好過。 *㊗️: 2021年 新年快樂，安康吉祥。🍾🥂🍻🍁🍁🍁🌱🌱🌱🇨🇦🇨🇦🇨🇦*