香橙戚风蛋糕食谱|Orange Chiffon Cake Recipe|蓬松湿润|不开裂，不缩腰，不塌陷|Fluffy Moist|No Crack, No Shrink, No Collapse
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- Опубліковано 14 січ 2022
- #香橙戚风蛋糕 #戚风蛋糕 #蓬松绵密 #湿润#OrangeChiffonCake #ChiffonCake #SoftFluffy #Moist
♦ Moist Basic Chiffon Cake湿润基本戚风蛋糕食谱: • 基本戚风蛋糕食谱|湿润蓬松How to Ma...
♦ Chiffon Cake Recipe戚风蛋糕食谱: • Chiffon Cake 戚风蛋糕
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: c.lazada.com.my/t/c.Y5Zedw?ur...
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
之前做过了几款戚风蛋糕， 今天终于来做香橙戚风蛋糕，味道超香。采用了鲜渣橙汁和鲜刨橙皮所以蛋糕内部满满的香橙口味。有仔细的讲解示范蛋白霜浓稠程度，翻拌手法，烤箱设定和位置以及脱磨方式也很关键，让香橙戚风蛋糕“不漏风”,不塌陷，不开裂，脱磨出来美美完整像甜甜圈一样。无法自拔, 我不懂压了这戚风蛋糕几多次，还是可以回弹QQ :)。口感很湿润，并且非常蓬松。搭配跟糖柑橘皮和巧克力Kisses更加好吃哦~
收藏方式：做好放凉收密封容器，放普通冰箱3-5天吃完。
Made several types of chiffon cakes before, today I finally made Orange Chiffon Cake, so fragrant. Using freshly squeezed orange juice and freshly grated orange zest, thus full of orange flavor within the cake. Explained and demonstrated in details the consistency of the egg white meringue, the mixing method, oven setting, rack position, and unmoulding method are also crucial, so that the orange chiffon cake won’t deflate, won’t collapse, won’t crack, unmoulded cake also looks nice and complete like a doughnut. So irresistible, I can’t help but pressed this chiffon cake so many times, it can still rebound QQ :). So soft, fluffy, moist and tender. Paired with Candied Orange Peel and Chocolate Kisses make it more delicious~
Storage Method: Once made and cooled, keep in airtight container, chill in normal fridge for 3-5days.
♦食谱=8'英寸（22厘米）戚风蛋糕模=
7克 鲜刨橙皮
124克 鲜渣橙汁
4颗 蛋黄 （A等级，65-69克/颗包括蛋壳）
50克 细砂糖
5克香草精
75克 植物油
150克 低筋面粉
4克 发粉／泡打粉
1克 盐
4颗 (150克) 蛋白（A等级，65-69克/颗包括蛋壳）
1.5克 塔塔粉/柠檬汁/白醋
70克 细砂糖
(预热烤箱165C/330F: 55-60分钟)
(上下火，不开旋风，第四层烤)
=布置=
糖柑橘皮
巧克力Kisses
南瓜子
♦Recipe=8'inch (22cm) Chiffon Tube Pan=
7g Freshly Grated Orange Zest
124g Freshly Squeezed Orange Juice
4pcs Egg Yolks (Grade A, 65-69g/pc including eggshell)
50g Caster Sugar
5g Vanilla Extract
75g Vegetable Oil
150g Cake Flour/Low Protein Flour
4g Baking Powder
1g Salt
4 (150g) Egg Whites (Grade A, 65-69g/pc including eggshell)
1.5g Cream of Tartar/Lemon Juice/White Vinegar
70g Caster Sugar
(Preheated Oven 165C/330F: 55-60minutes)
(Top Bottom Heat, No Fan Force, 4th Rack)
=Decoration=
Candied Orange Peel
Chocolate Kisses
Pumpkin Seeds
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love - Навчання та стиль
每次做戚风蛋糕做的很成功的时候真的心情会好一整天
哈哈，真的真的。希望你赶快尝试这食谱哦，很好吃
我好開心 ，我做過很多蛋糕 ，我找到你這個recipe 第一次做得很成功和好靚 ，人人食了都話好好味 ，我用你這個recipe做個抹茶味 班蘭味 椰子菠蘿味 都好成功 謝謝你
非常漂亮又令人垂涎欲滴的“香橙戚风蛋糕”
赞👍
谢谢你哦， 真的很香，尝试做哦
大成功🎉🎉🎉太開心了，謝謝你的食譜！
Wow super share weekend yummy baking 👌 excellent share looking rich and Tempting 🌹
Thanks soso much, hope you can try, so yummy
我做了两次，非常成功！你解释很清楚，我很喜欢😘老师谢谢你❤
I tried this recipe for my birthday few days ago and it turned out so well. I think this is the best orange chiffon cake recipe I've tried. I reduced the sugar by about 10%, it didn't affect the end result. The cake was really moist, it was better the second day, it stayed moist. And the tutorial was done very well too, I followed all your instructions. Thanks for a great video.
I like the reduced sugar.
Will try with 10% less sugar.
Thank you.
Thank you for the comments om reduced sugar.
Wow great, all of you are talented, pls send me photo after making
今天試做了好好吃喔！很成功謝謝老師👍😘
Hi Iwen, today I made your orange chiffon cake very successful. Thanks for sharing your recipe. ❤ it
Hi Iwen, thank you for your recipe and detailed instructions. I have struggled with chiffon cake so many times, and all the recipes I've tried haven't worked except for yours! So thank you again for sharing!!
Thanks Iwen, I try out your orange chiffon cake yesterday n today. My hubby n sons like it very much. I like the oranges flavour n not sweet just nice. I wil share out with my friends. I will write down in my recipe book. Thank you for your precious recipe sharing with us. 🥰💖🙏
第一次做成功了! 謝謝老師😆
I had never success at chiffon cake , either collapse or tear. Really thank you so much for insightful tips that I first time made chiffon cake with success. You are really really awesome 🎉🎉🎉
Wow I'm soso glad to hear that you have successfully made using this recipe, pls send me photo after making it
做了，很好吃，家人都喜欢。
非常喜欢iwenbaing 的教学清楚易懂.跟着老师学习多数都会成功好吃😋谢谢🙏
谢谢分享❤，蛋糕没缩腰吃起來很松软，好好吃赞👍
非常喜欢老师的食谱，每次都成功😂
老师讲解得非常仔细
iwen老师,我已做了！好吃很香橙味😋谢谢你👍👍👍
Thanks Iwen, I always line the bottom with grease proof paper but not the sides, so that the bottom will look much pretty. I will invert it for 1 hr as I always remove it from the tin within 15 mins.
用白醋擦攪拌器和攪拌盆的方法好聰明!
太棒了 我下周末一定要做的 希望成功 对了我要先去买个戚风蛋糕磨具才行❤
謝謝溫娣謝謝妳的分享
謝謝老師。早好啦。超成功
Thanks Iwen. I tried it today... so good!
Beautiful Chiffon cake.
Thanks..❤
很喜欢看你做戚风以后要多做
Amazing!! Thank you for sharing! Nice to see you!!
Wow Iwen is a cake soft, sponge and with a flavor súper delicious. You get Magic hands, because all was fine. I liked too much and I will try to make it soon. Thanks for sharing your recipe. Greetings from Cortazar Guanajuato, México.
Hi Thanks for sharing your recipe yummy yummy 😊😊👍
i try this chiffon cake today very good
謝謝we.妳的分享謝謝妳
Nice, nice. , Nice 👍👍👍 Awesome recipe! 😋😋😋 Thanks for sharing! 🙏🌹🌹🌹🌻🌻🌻🌹🌹🌹
Welcome, thanks alot, hope you can try it too, so yummy
很喜欢你的香橙戚风蛋糕。成功做出来了！家人都很喜欢吃。请问你有香兰戚风蛋糕的食谱吗？
Terima kasih sudah berbagi resepnya, ini sungguh luar biasa ❤❤ salam hangat untukmu dari 🇮🇩
Спасибо... очередной Вкусный рецепт от Вас...! Представляю запах выпечки....! Спасибо!💖💖 Thank you... another Delicious recipe from you...! I can imagine the smell of baking....! Thank you!💖💖
Thanks so much, hope you can try to make it, so yummy
Q
Wow yummy delicious 😋 😍
So beautiful decorated
Loves it and will try 💞💕💌
Thanks so much, hope you can try and send me photo after making, so yummy
Krásne..👍👍🧡🧡😋😋 skúsim upiecť... pekný recept...
Wow! Look yummy 🤤
Thanks alot really yummy, hope you can try
Wow,such a fluffy n adorable orange chiffon cake😋😋😋,can we omit the vanilla essence,...Thanks Wendy for sharing❤️❤️❤️
Yes you can omit. Add will be even fragrant though
谢谢Iwen! 🥳🥳 成功了！只是脱模具的时候有点困难。虽然有点瑕疵，但味道和口感还是很好吃！
nice upload~ have a nice day😋😋💕😋
Nice.. Will try it someday 🍊🍊
Wow great, pls send me photo after making
哇！好漂亮哦！👍👍👍😘
谢谢你哦，尝试做哦，很好吃
@@iwen777 好的好的。🤗
wow.....yummy
i wen baking Orange Chiffon Cake YUMMY YUMMY KAREN LOVE TO EAT
what is the baking temp & time if i make these as muffins /cupcakes instead of a whole cake?
My oven do not have upper n bottom heat. Only fan forced function. What is best temp to bake this chiffon cake? Thankyou
How to make the candied orange peel?
你好，如果不用泡打粉和塔塔粉可以成功嗎?
請問糖可以用代糖嗎？
Looks yummy. May I know if I can replace vegetable oil with butter. Thanks
You can too, with melted unsalted butter. Please make it and send me photo
请问可不可以用柑橘来做呢？新年家里买了好多柑 😅
请问可以做咖啡口味的吗？
Hi 老师 . I baked this yesterday .. everything seems ok it just mine didn’t rise as high as your’s .. may I know why ya😅 Thanks
Доброго дня. Дякую за смачний рецепт.
Hi Wendy, May I know if I could substitute the orange juice with lemon juice in the same proportion?
Yummy
Hi Wendy,
There is hole at My chiffons cake bottom !!
Please advise
Thanks
请问老师，如果我没有中空模 可以用普通 8寸圆模吗？
又来 哈哈
哈喽，哈哈，希望你尝试做哦好吃
iwen请问一定要等到55-60分钟吗？
如果蛋糕已经熟了呢，是否就能停止烘烤了？但是时间还没到55分钟
请问如果蛋糕模具中间没有圆洞，用的尺寸应该是多少呢？
请问用六寸非中空模要考多久？
可以不放醋吗
哗‼️太有创意和美味啊🤤🤤🤤😋😋😋😋😋好吃‼️好吃‼️🤤🤤🤤🤤🤤🤤感谢分享哦😀😀祝您和家人幸福快乐安康💖💖🙏🙏周末愉快😄😄😄🌹🌹🌹🌹🌹🌹🌹
谢谢你哦，希望你尝试做好吃
@@iwen777 🤗🤗感谢您的鼓励和指导😁😁🙏🙏🌹🌹🌹🌹
请问能介绍你用的烤箱牌子吗
请问可以用普通中间没有洞的模具吗？
我想请问为什么蛋白霜会打发不起来，我已经照着你的方法做了，还是不能，还会越打越变成水状，通常在加了第三次细砂糖后，开始有更细腻的纹路，再继续打之后就不能发泡了。还有我想说有时我买的鸡蛋一打蛋黄就会破掉，或者蛋黄粘着蛋壳，一拉蛋黄就破，很难把蛋黄和蛋白分开。
希望你可以解说。谢谢！
Just to confirm. 4 egg white plus another 150gm egg white?
Wendy 老师，谢谢分享食谱。我想请问如果减糖 (蛋黄-30g, 蛋白- 50g)会影响蛋糕的蓬松和湿润度吗? 谢谢。
我的食谱有调过糖分量了哦，不建议再减糖过度，会影响口感和结构哦，蛋白霜也不够稳固了
請問老師水的比例會不會太多？是正確的嗎？
Can substitute cake flour with self raising flour?
No
請問若是用powder粉的話，蛋白只打到中性發泡
又若不加的話要打到什麼程度?
Powder粉饰是什么意思?
蛋白霜请仔细跟着影片一摸一样的方式来打发哦，尽量不改食谱，浓稠度很重要。
請問老师烤旦糕有风扇和没開风扇有什么不同
烤戚风蛋糕不建议开风扇哦，火力会太大顶部会太快熟，中间里面没完全熟，会开裂
可不可以把糖量减少或者减半 谢谢
请问烤6寸材料应该怎么计算呢？
لقد جربت هذه الوصفة وهي شهية جدا ولكن بعد ان اطفأت الفرن نزل ارتفاعه الى النصف هل تعرفين السبب ؟
Iwen老师，您好！请问您用的8寸的中空模具，还有带三个支架的应该很好用，是在哪里买的？可否给个连接，谢谢！
很久买了。哈哈
@@iwen777 美女老師很喜歡看你教的月餅，蛋糕，可是沒有辦法找到3個角度的模型可以告知嗎？那樣子倒扣很方便祝福你平安
謝謝老師。模具不用模油可以出模？
不可以抹油，不然无法倒扣无法蓬松，可以脱模，用影片的方式手脱模。外层焦皮应该留在模具上的，这样蛋糕面会很美
Wendy
My chiffon cake collapsed.
It drop down when I over turn the cake
Inside is dense
Please advise
Thanks
Not cook enough
❤❤❤
請問您，我考出來的蛋糕是我全熟了，但是為什麼最上面有一點黏，一touch 表面就好像掉了一層表皮？
请问老师，如果没有放baking powder会有影响吗？我忘了买，谢谢。
请问有6寸的recipe吗
以后请上网查询cake pan converter calculator 来根据你模具准确调整食谱。
6英寸圆中间有洞的吗？
有洞的话，食谱x0.56倍
請問這個配方如果做成杯子蛋糕，烤溫是多少呢？可否教學一般杯子蛋糕食譜呢？
小杯子蛋糕容易烤裂哦因为顶部太快熟了中间有没完全熟透，要根据你自家烤箱来调整哦，这个食谱我还没试做杯子
今天試烤這個食譜，很好吃，但是我烤的頂部有開裂，上面1/3處感覺還沒烤熟，沒那麼蓬鬆，出爐後有塌陷，底部上色比較深，不過蠻蓬鬆乾爽的，這樣是不是我的烤箱烤溫太高，上下火都需要調降呢？那需要降幾度呢？順帶一提，老師的聲音好好聽，好療癒
我想問一下，為什麼我把蛋糕倒翻之後都會自己脫模⋯？ 步驟我都跟足⋯😅😅 是哪裏沒跟到所以導致自己脫模嗎？
❤️😋
Thanks alot try it too, so yummy
你好，我己按你的视频做，但中间不熟，凹进去了，什么原因呢，老师。
hi, 请问橙子削皮之前只是用清水清洗就可以了吗？因为担心农药残留的问题~谢谢~
可能用洗蔬菜剂或盐来清洗干净哦
@@iwen777 ok好的，谢谢回复☺
Has anyone try to half the recipe ? if I wan to make a 6in only just half everything?
❤👍!!
谢谢你，尝试做哦
10寸应该要怎么换算呢？
以后请上网查询cake pan converter calculator 来根据你模具准确调整食谱。
10英寸圆中间有洞的吗？
有洞的话，食谱x1.56倍
1) why the center of the cake rise but not the side of the cake? (Final product is a steep dome shaped cake)
2) the meringue is stiff peak but still shrink once out of the oven, what goes wrong?
😋👍
Thanks alot try it too ya yummy
ممكن المقادير بالكوب
老師，請問為什麼剛出爐的蛋糕會濕濕的而且切起來又太軟
烤不够
请问您底部凹陷是什么问题
Candied orange peel 請問怎樣做？
可以直接在烘焙店买
謝謝🙏🏻
Hi, when I mix the egg yolk batter with flour, it becomes a thick lump. Why is the problem? Thanks.
You can try to sift in your flour mixture into yolk mixture, then slowly fold in ya
@@iwen777 hi, I sifted it. Do I need to beat the egg yolk thoroughly?
我放最下层烤这orange 蛋糕,160--55min为何表面都裂开了。