A very impressive work. Detailed information about cake, nice. But a question, why it's written " Short cake" ? Nobody replied me, would you please? Thank you🙏.
Hi Wendy, may I know what might be the reason that the cake collapsed when baking? I made sure I whipped it to ribbon stage, didn't open the oven door while baking and didn't over mix but it still collapsed. I suspect my oven temperature might be not accurate but I can't prove it. Appreciate if you could give some advise. 🙏
Hi Wendy , I tried , my cake failed .. -the cake can’t rise, too many bubbles when I cut out …is not soft 😭 May I check… -Oven is using which mode ? Convection or fan force ? - n if I double the recipe to use 9” cake tin, is that possible ? Thank you for your reply
thanks chef. I will try it soon. my concern is the whipping cream. will it stabilize it if I bring it out from fridge? how we know it's time to stop whisk it? normally i stop it when i stop it it become stiff.
Whipping cream must be cold itself, it is best whipped when it is 7c. So must be cold, place your cream bowl n whisk in normal fridge before whipping. Make sure to on aircond when whipping. DO NOT OVERWHIPPED your cream, very very important, please watch my video in detail to see the consistency when u should stop, it should only reach mid peak, see the video, my beater when lifted up the cream is pointing downwards, n the cream in the bowl dont form a peak too, just got abit mobility to it. if u whip till stiff peak, when apply it has already overwhipped to much sure will melt runny when apply. Because apply the cream=motion of continue whipping the cream as well
I used Anchor dairy whipping cream. Just make sure cream bowl n whisk is super cold when whipped, I whip them in aircorn room too, be sure never overwhip it
Hi ! Wendy 我很喜欢看妳做的，草莓🍓奶油蛋糕哦！ 哈哈 ！ 我还买到了葡萄糖浆。
你的声音很好听，还经常发出笑声，让人觉得很亲切，教得也很仔细和详尽。谢谢你的分享！😊
有谁吃过这款蛋糕吗？
请问没有葡萄糖浆 可用什么取代 谢谢
任何糖浆，蜂蜜都可以哦
每次看了你的视频都觉得我好像也可以做到哈哈
等我买了蛋糕转盘和抹刀就开始动手
A very impressive work. Detailed information about cake, nice. But a question, why it's written " Short cake" ? Nobody replied me, would you please? Thank you🙏.
May I also check, what is the purpose of putting sugar water on the cake before the cream ?
Hi Wendy, may I know what might be the reason that the cake collapsed when baking? I made sure I whipped it to ribbon stage, didn't open the oven door while baking and didn't over mix but it still collapsed. I suspect my oven temperature might be not accurate but I can't prove it. Appreciate if you could give some advise. 🙏
I have the same issue
Hi Wendy , I tried , my cake failed ..
-the cake can’t rise, too many bubbles when I cut out …is not soft 😭
May I check…
-Oven is using which mode ? Convection or fan force ?
- n if I double the recipe to use 9” cake tin, is that possible ?
Thank you for your reply
请问如何让奶油不融化？
HI IWen, Is there any subsitute for Glucose Syrup?
Your recipe is very good. The cake turned out to be soft and moist. Thank you
为什么我打的whipping Cream 会油水分离😂😂😂⁉️可以用 topping cream 代替？
Hi Iwen. Why when i whip my eggs but it doesn't turn creamy(cannot get the volume) ? How long do you normally whip the eggs?
要是没有温度计的呢？
Wendy, 我很喜歡這個蛋糕，但我試作了兩次做都不成功你可以教我怎麼樣打雞蛋嗎？
老师，请问这个蛋糕可以用light corn syrup 代替glucose syrup 吗？
Can i know whipping cream and whipped cream is same or different?
U must buy whipping cream.
Coz most whipped cream are spray those...best to buy ori whipping cream to whip by our own
Hi Wendy shi fu...I tried to make this cake yesterday. But the cream I got is like not so stable. Easily melt. Any idea why?
你好，請問一點要刷糖水嗎？🙂😊
老师，您好，想请问如果用有盐的牛油可以吗？
老师请问是在中下层烤吗？用175度来烤蛋糕会开裂吗？
其实我很喜欢看您的视频
谢谢你哦，希望你尝试做
糖水可以用果醬嗎？如果我蛋糕和奶油想要粉紅色可是卻不想用色素的話可以用草莓泥來添加顏色嗎？
可以用果醬,不过渗透蛋糕颜色就没那么漂亮。 可以用草莓泥來添加顏色，不过草莓泥本身颜色很浅
Hi Whendy, if i don't have glucose syrup can I replace with something else or without it?
草莓鮮奶油我自己生日想要做蛋糕妳可以教我做蛋糕
如果用butter cream代替whipping cream可以吗？
可以，就没那么蓬松轻盈了
我做的奶油为什么不像你做的？而且弄没一下就融化变成水水的？
请问淡奶油500g要加糖和面粉要加多少g呢？谢谢
老師不加葡萄糖漿可以嗎？
我自己做了好吃
厉害噢，做了拍照来看，发来我的fb page messenger/ instagram, links in description box
你的fb我已经关注了
也按了赞
不过我做了好像在做戚风蛋糕似的
@@chrisbakingkitchen2267 哇，谢谢你关注
老師打淡奶油是由低速打起，還是一開始用高速，或者怎樣打？
Hello May I check if there is no glucose syrup what can I replace it with
U can omit them, its optional to make cake moist
Tks you
Can i use honey to substitude the glucose syrup?
嗨，请问你用的奶油是什么牌子啊？是不是就是whipping cream呢？
是的，我用Anchor uht dairy whipping cream.
记得要冷打，奶油，碗，搅拌器都要放入冰箱后，冷冷使用。我也开冷气做
请问细砂糖给谈奶油的是60g还是80g呢？谢谢你
想问下如果蛋糕体的部分分蛋式和全蛋打法的蛋糕口感有什么不同吗？
是的，会有一些小不一样。。我不懂得形容。哈哈
老师请问6寸要怎么配料
Hello... If no glucose syrup can use glucose liquid mix with a bit water?
I havent used Glucose liquid before, thus not quite sure. U can omit if dont have.it helps to give moisture to cake
@@iwen777 so can use honey to replace the glucose syrup?
@@chongsuling2217 you can try too
@@iwen777 thanks Mandy... Hope success to do later 😘
Mandy.... The cake 不会发哦don't know which step I do wrong so
Looking so yummy 😋👍
Hi Wendy, if I use a 6” round cake mould, how should I alter the recipe?
Big fan by the way. Tried a lot of your recipes and my family loves them.
水浴法烤還直接烤?謝謝
老師為什麼我做的面糊塌下來，又很稀？什麼原因？
thanks chef. I will try it soon. my concern is the whipping cream. will it stabilize it if I bring it out from fridge? how we know it's time to stop whisk it? normally i stop it when i stop it it become stiff.
Whipping cream must be cold itself, it is best whipped when it is 7c.
So must be cold, place your cream bowl n whisk in normal fridge before whipping. Make sure to on aircond when whipping.
DO NOT OVERWHIPPED your cream, very very important, please watch my video in detail to see the consistency when u should stop, it should only reach mid peak, see the video, my beater when lifted up the cream is pointing downwards, n the cream in the bowl dont form a peak too, just got abit mobility to it.
if u whip till stiff peak, when apply it has already overwhipped to much sure will melt runny when apply.
Because apply the cream=motion of continue whipping the cream as well
@@iwen777 thanks chef. I will post when I done.
@@elsieooi7922 haha, im still not qualified to be called chef la..Okok, looking forward for your photos
我做成功了，只是在海棉蛋糕上换成牛奶，因为怕甜，一样好好吃，我靓
蛋糕换成牛奶?
恭喜噢，做了拍照来看
糖水换成牛奶
做好不到15分钟就给小瓜切来吃了。
@@yonglongpang7246 哇，没放冰箱冷先噢，冷更好吃o
Hi, may i know what are the recommended whipping cream?
I used Anchor dairy whipping cream. Just make sure cream bowl n whisk is super cold when whipped, I whip them in aircorn room too, be sure never overwhip it
@@iwen777 thanks for the info😊
@@mytravelfoodie2447 welcome, enjoy baking, looking forward for your photo
Hi Wendy, kindly translate the method in to English. Thank you.
@@helenetangca5235 will do so when I got time ya...so sorry need some patience
母亲节快到了,可以做cheese蛋糕吗?
请问8寸要怎么样配料
你好，请问所谓的普通面粉是在超市都能买到的那种普通面粉吗？😊还是可以使用低筋面粉呢？
这个食谱要用低筋面粉也是可以，直接用120克，不要加玉米淀粉了
好的，谢谢你的回复☺️
@@September16_Bunny 不客气，做了拍照来看哦
@@iwen777 意思说，如果要用低筋面粉 (120g)的话，就不用加玉米淀粉了噢？
@@26angelyy 是的
請問蛋糕片抹糖水。是什麼原因
让蛋糕保持湿润
不刷糖水可以？
老師怎樣打淡奶油？
就跟着影片的方式来打发呀
Iwen 老师，请问你我的模具只有4和6寸，我应该什么调整材料? 谢谢你
你可以上网查询cake pan converter calculator来根据磨具准确调整食谱。
4英寸圆食谱每个材料x0.33倍
6英寸圆食谱每个材料x0.73倍
@@iwen777 谢谢你答复了我，好感激。每次因为尺寸关系蛋糕都失败了。问了好几位老师都没的到答复。心里充满了感恩。谢谢。送上美好的祝福
Hello Wendy, 你用175度烤箱带旋风吗？
模子應該要上點油會比較好脫模。
请问烤箱是上下火吗，旋风吗？
Can use topping cream?
U mean store bought spray cream?
For me, uht whipping cream is always the best in taste
Hi,Wendy may i know brand of whipping cream to use? Cos i try use certain brands it cannot whip up.
你做的很好，我抹侧面不会抹😅
谢谢你，我一开始也是不会哦。熟能生巧加油 哦
你真棒
谢谢你，希望你尝试噢
感谢分享这么棒的食谱，但是600g的淡奶油➕80g的糖是不是有点太过甜了？
应该是40至60克才对，不过你可以根据你的喜好调甜度
為什麼刷糖水老師？
可以让蛋糕保存湿润
請問如果8寸分量要怎樣加的🥰
你可以拿所以材料大约各除4乘5这样
iwen baking 好的 謝謝
@@小可愛-k5v 不客气，期待你的照片
奶油可以少吗
请问如果不放葡萄糖浆的话可以用什么代替？
葡萄糖浆帮助口感更好哦
@@iwen777 谢谢。请问葡萄糖浆是葡萄糖煮成的吗？份量和比列又是多少？
@@chongvinnie5528 不是哦，你可以用蜂蜜代替
@@iwen777 wendy 你好！用蜂蜜代替葡萄糖，份量一樣嗎？
Hello☺ 请问你是住kl的吗 你通常是去哪间 ingredients 店买材料的呢 你的裱花嘴在哪里买的呢
不是哦，我住槟城。
请问不要放葡萄糖浆可以吗
请问如果没有温度计那要怎样看呢
可以不放。
没温度计要用手测试，温的，因为跟体温差不多
@@iwen777 好的谢谢
@@xiaohui1369 不客气，做了拍照来看
9寸的材料该放多少？
所有材料x1.5倍
請問妳使用的7寸蛋糕模型是幾寸深的？
3寸深
謝謝妳這麼快的回覆！ 跟著妳的教學，我做的每個甜點都非常的成功，謝謝妳！
Hi Iwen, may i know what type of dairy whipping cream you used for this cake? Is it 35% fat or 38% fat? Thank you :D
Anything more than 36%fat will do
@@iwen777ok, thank you
@@iamberyap welcome
@@iwen777 teacher...mean even 35% fat will not able to do ??i tried Paul..but failed. Wonder failure due to over whisked or the whipping cream itself?
你好。我想问如果没有温度计的话，那么鸡蛋大概要在热水上面打多久才到40°C
还有那个玉米淀粉是 corn flour 吗?
@@cuteandtin corn flour,是玉米淀粉
我没记录多久，你用手温测试，温的大约比体温高些而已
@@iwen777 好的。谢谢你! 😊
@@cuteandtin 不客气
@@iwen777 我还有一个问题呵呵。请问oven要放什么setting. Like top and bottom or? 还有需要风setting ma? 谢谢
老師什麼面粉？低筋？
没说就是普通中筋面粉o
@@iwen777
做蛋糕也用中筋面粉？
@@weihuahong3684 是的，这个食谱中筋即可
好👌謝謝
我的蛋糕比较小可以少点吗
可以，自己调整份量。要做一半就全部材料除2
因為我媽媽生日，而我想在她生日前一天烤那個蛋糕，然後第二天才做蛋奶油，那個蛋糕放在冰箱保存可以嗎？口感應該不會影響的吧？
包2层保鲜磨，收在冰库，隔天拿出来解冻一些了做。这样蛋糕不会干
草莓鮮奶油蛋糕
请问如果用Whipping cream，但是做好了要带走，有什么方法可以让奶油不那么快融化呢？
可以加烤过面粉，会稳固一些。看这个影片ua-cam.com/video/V13hd2XYSnQ/v-deo.html
不然就改用cream cheese frosting, 更加稳固ua-cam.com/video/yQYWCj9NXMc/v-deo.html
@@iwen777 好的，我试试看。谢谢你的回复😍
@@ermieer9598 不客气，做了拍照来看
淡奶油会有腥味 你是怎么解决这个奶腥味的呢？
要加香草精/柠檬汁噢。
如果我要做8寸的可以吗？葡萄糖酱没有不要放行吗😂
你可以，食谱x1.3倍左右。
如果用同样食谱蛋糕较矮。烘烤时间看面糊深度，越深越久，越浅越短。
可以不放葡萄糖浆
@@iwen777 好的。谢谢😊
@@kylieang7558 不客气，做了拍照来看
@@iwen777 好的😊
@@kylieang7558 期待
发来我的insta/fb page messenger
facebook.com/iwen777
美女，好美哦蛋糕🎂
关于鲜奶油那就是伤头脑
哈哈谢谢，鲜奶油一定要冷打，千万不可打过头
发酵粉也说成是“ 玉米淀粉”。我敢说按照此方能做成功的人没有！
Jennifer 请问你看哪个影片？因为这款蛋糕是不需要用发酵粉的。影片没说错，是用玉米淀粉来增加蛋糕柔软口感。已经有很多人发照片来成功了。你自己做了吗？拍照来看。
你自己在说什么你知道吗？睡醒了没？
请问葡萄糖浆怎么煮？
哦，我的是去买的，蛋糕材料处会有哦
@@iwen777 好的好的 谢谢你呀
@@eileengoh710 不客气
打扮？
你是说打拌吗？
@@iwen777 有文化的人会使用“ 打扮”，而不是“ 打拌”。
另外，你使用的80克糖太甜了。
@@jenniferli5139 不好意思，华语不太好，没文化了。谢谢你的指教。
甜度你可以减哦