Thank you for sharing this wonderful recipe and the excellent idea how to create the giraffe pattern. I had not seen this before. And I love that you are quite sparing on the sugar. And thank you for the translation so that we can follow the recipe.
Thanks for sharing your beautiful Giraffe pattern Swiss Roll. A Bakery Chef taught me not to use paper to cover the top of the sponge cake but use a clean kitchen cloth so that the " Skin" of the sponge cake will not tear away with the paper ! I tried and it really worked.
I made this recipe for the first time in my life and I love it, I still can't believe that if it works for me and it's so good and cute, I love how visual it is. thanks for sharing🦒😍🤍🎊 Hice esta receta por primera vez en mi vida y me encanta, todavía no puedo creer que si me funciona y es tan buena y linda, me encanta lo visual que es. gracias por compartir. 🦒😍🤤🤍🎊
Thanks for the amazing recipe and tips. Previously, saw other videos that need to whipped the egg white till stiff peak. Some even advise to put a tray of water beneath the baking pan. In the end, my Swiss roll still crack. This time I follow your method and whipped till soft peak. My Swiss roll turn out beautifully. Thank u!
Very happy to know you made it. The swiss rolll is unlikely to crack on the surface if the meringue is whippped until soft peak. Another factor we need to take into account is the oven temperature, do not overbake or set high temperature. I don't recommend to bake in a water bath, as the roll will be too moist to roll up. Enjoy baking.
I just made today, so simple and easy and taste great. My was crack when I tried to roll. Read the other comment maybe my oven temperature was a bit too high , will do again Thank for recipe I love your channel even I can’t understand Chinese but enough English for me .
Thanks for your feedback. There are two reasons which cause the roll crack. One is the meringue need to be soft peak. Another is lower the the oven temperature. Please turn on the English subtitle in the setting so that you can understand.
Hola Lisa no entiendo tu idioma pero amo ver tus recetas de pasteles y comida...soy mexicana y me gustaría MUCHO que me saludarla en tu próximo vídeo...un abrazo y saludos desde Hermosillo Sonora México
Already make it 3 times..but always crack 🤣..i think must practice more. But the taste good..not too sweet..everything perfect. Thank you for your sharing.
Thanks for the very nice tutorial and tips. Am just not one clear on one part of your tutorial. did you have to cool down the white pattern after baking it? Or did you pour the chocolate batter even if the baked white pattern was still hot? I hope you will reply so I can try your recipe.
Thank you very much your video are very benefit for people's. Anyway for this recipe can I used 24x24x2cm? because I just ve that pan. And the amount of recipe would be change or not.thanks
你好！！！我是秘鲁人我学习汉语 和我很喜欢做蛋糕， 谢谢你的食谱，我明天再告诉你。 谢谢.
萨姐讲解的非常详细，完全跟着做一次就成功，长颈鹿花纹非常漂亮，孩子们很喜欢！感谢萨姐的无私分享！
不客气
今天烘了这蛋糕，非常松软可口! 谢谢您慷慨分享这食谱!
萨姐，你的食谱是我做了其他人的食谱那么多次最成功的，我的孩子和老公都说很好吃。谢谢你! 我会一直追踪你的好食谱。感恩!
谢谢支持😀
@@LisasKitchen請問薩姐幾時教做虎🐯皮,蛋糕卷？☺️☺️🙏🙏🙏
薩姐的出品優質不在話下，而視頻最大好處是將材料，做法以至烤箱溫度及烤焗時間詳列出來，一目了然！不用邊做邊翻看視頻，為我們帶來大大的方便
今天做了两次，第一次卷时开裂，第二次按照萨姐的方法，把烤箱温度调低，时间缩短，先不加奶油卷后放冰箱里定型，然后再拿出来加奶油后重新卷，就没有开裂了😄味道好，造型好！ 谢谢萨姐！👍
太棒了，可以根据蛋糕的情况做出调整
视频中的长颈鹿蛋糕卷用的金色烤盘尺寸为：28cm x 28cm x 3cm
蛋糕卷开裂主要有以下几个原因 ：
1. 蛋白打发过度。
蛋糕卷蛋白打发最佳程度是搅拌头提起蛋白霜，呈大一点的弯钩状。 放入第二次糖后，务必用低速打发，出现细纹后就要随时提起搅拌头观察蛋白霜的状态。
2. 烤箱温度过高或者烤制时间过长，导致蛋糕片里的水分流失。
没有人比您更了解您自己家的烤箱，所以设定合适的温度和时长，这样才能烤出表面上色干爽，内部组织湿润绵软的戚风蛋糕片。
3. 卷的手法不当造成开裂。
蛋糕卷如果等到彻底凉了才开始卷就会很容易开裂，原因很简单，暴露在空气中放凉的时候蛋糕中的水分也在慢慢地挥发。但是如果太热的话，抹上的淡奶油就会融合。 所以有几个办法可以解决
- 放凉几分钟后，趁蛋糕片还有点热气可以先慢慢卷起，等定型后再铺平抹上奶油；
- 可以用刀在蛋糕上划上浅浅的几道痕，顺着痕的方向卷起定型，这样也可缓解开裂的问题
- 如果上述1和2都没有问题， 可以放凉至身体温度，直接抹上奶油开卷，然后放入冰箱里定型。
爱心原味蛋糕卷 ：@
蜂蜜古早蛋糕：ua-cam.com/video/5x33euJh2AY/v-deo.html
香草戚风蛋糕 ： ua-cam.com/video/9OEqq3CAlIY/v-deo.html
巧克力/可可戚风蛋糕 ： ua-cam.com/video/P0w0gUgvBCw/v-deo.html
抹茶戚风蛋糕：ua-cam.com/video/qvOjtRMpB8g/v-deo.html
草莓戚风蛋糕：ua-cam.com/video/vlhV8Ir1p5A/v-deo.html
戚风蛋糕裱花：ua-cam.com/video/PHajfV9zW-M/v-deo.html
西瓜蛋糕 ： ua-cam.com/video/DxfSXmjADSo/v-deo.html
提拉米苏 ：ua-cam.com/video/9b0-r7BFMrM/v-deo.html
巧克力慕斯：ua-cam.com/video/Ok3IeaXJ5yY/v-deo.html
你好萨姐，如果没有可可粉，我可以用咖啡粉或者抹茶粉代替吗？
請問24x24的盤應該如何活份量？
Just made it today and I must say it's good. Tasty too. My cake came out perfevt with no cracks. Thank you for sharing this recipe.
Great job!
Thank you for sharing this wonderful recipe and the excellent idea how to create the giraffe pattern. I had not seen this before. And I love that you are quite sparing on the sugar.
And thank you for the translation so that we can follow the recipe.
Thanks so much 😊
谢谢老师分享的食谱
这方子不开裂而且很容易做
成品很漂亮，谢谢你！
Thanks for sharing your beautiful Giraffe pattern Swiss Roll. A Bakery Chef taught me not to use paper to cover the top of the sponge cake but use a clean kitchen cloth so that the " Skin" of the sponge cake will not tear away with the paper ! I tried and it really worked.
That's a great idea!
@@LisasKitchen 拿出來放涼大概要多久才不會黏皮呢？
@@sarah.h29 黏不黏皮主要还是和蛋糕表层烤得是否干有关。 这款蛋糕因为是用底部作为表面的反卷，所以表面黏皮也没关系。 一般凉至温热即可。
谢谢萨姐的分享 第一次给博主留言 试了你的好几个方子 都非常成功 感恩！
谢谢你的支持👍
試做了，出來的跟你做的一樣，只是內餡多加了一點榛子醬，真的很好吃，謝謝你的分享。
不客气， 很高兴您能做成功
这是我第一次做蛋糕卷，我刚刚跟着你的食谱做，好好吃。谢谢你的食谱也很喜欢你的食谱。
今天用您的配方做了，是目前做的最好也最好吃的一次！谢谢，
谢谢您的反馈啊
期待萨姐继续更新新的蛋糕卷哈哈，太喜欢了！过段时间开春了买草莓，做草莓卷，都要做起来。感谢
谢谢支持
First time made this and was successful. it was so delicious and everyone loves it and love to have more of it. love it.
So great to know that you loved it.
好漂亮的造型和色彩，我好喜欢，还没吃就感觉到很香
謝謝你的分享
很感謝你😍做成功了
之前一直找的食譜都沒辦法把蛋糕捲起來，都開裂，一直沒做成功，失敗了三次
用你的食譜做一次就成功了😍太開心了
我也很替你开心
跟你的配方很成功，第一次烘得太干了，第二次我的时间有缩短5分钟就成功了，谢谢你💞
太棒了，对自己烤箱很了解后， 就会比较容易烤成功
请问如果我要做原味的，你的另外一个视频温度是160度，是照那个温度还是我一样放回150就好呢？
I made this recipe for the first time in my life and I love it, I still can't believe that if it works for me and it's so good and cute, I love how visual it is. thanks for sharing🦒😍🤍🎊
Hice esta receta por primera vez en mi vida y me encanta, todavía no puedo creer que si me funciona y es tan buena y linda, me encanta lo visual que es. gracias por compartir. 🦒😍🤤🤍🎊
I am so glad that you loved this recipe and made it. Hope you like my other recipes as well. Thanks.
ｉ＼ｒ
Dommage que je comprends pas votre langue... Si c'était en francais je serais ravie de vs repondre
今天照做了,非常成功。蛋糕松软,花式清晰。谢谢啊
I made this morning n it came out well. Very delicious n so easy to prepare. My only setback was that my cream was a bit weak. Thnk u for de recipe❤️
I want to try to but is it came out too sweet? Or a nice sweet
@@afiqahyazid7413 ..for me nice sweet. And de cake is soft.
@@jamielee7989 great! Thanks. Im excited to try
做的很成功，小朋友爱极了，喜欢你的视频，讲解简单清晰，期待你的更多视频，谢谢！
很高兴您和孩子们都喜欢，我一定会努力，需要看其他视频，可以进入我的蛋糕playlist观看。
我成功了 真的好好吃 蛋糕很松软 谢谢老师的食谱！感激
不客气啊
谢谢！照着视频做，第一次做就成功了，孩子很喜欢。👍
太棒了👏你的视屏教学解释的很清楚。蛋糕做的很成功👍感谢。delicious and successful
今天下午做了非常好吃！只是没那么漂亮，还要加油试做，谢谢萨姐 💖
今天第一次做，非常非常好吃，图案又很萌，明天儿子看到肯定会尖叫，哈哈。感谢
谢谢，很高兴您喜欢这个方子。
跟着配方和步骤做，居然一次成功！虽然花纹不够精细，但是我已经很满意啦！
很棒！做第二次的话，长颈鹿纹就驾轻就熟了。
@@LisasKitchen
得到了来自作者的鼓励，开心😁！
Thanks for the amazing recipe and tips. Previously, saw other videos that need to whipped the egg white till stiff peak. Some even advise to put a tray of water beneath the baking pan. In the end, my Swiss roll still crack. This time I follow your method and whipped till soft peak. My Swiss roll turn out beautifully. Thank u!
Very happy to know you made it. The swiss rolll is unlikely to crack on the surface if the meringue is whippped until soft peak. Another factor we need to take into account is the oven temperature, do not overbake or set high temperature. I don't recommend to bake in a water bath, as the roll will be too moist to roll up. Enjoy baking.
薩姐，很成功的演繹👍
喜歡您不溫不火的風格😍
谢谢
Thank you Lisa. I make this cake for my daughter and she love it so much. (I'm Vietnamese and sorry bc my English is not good).
很喜歡你的食譜，雖然第一次裂左，第二次跟好蛋白的狀態成功了，好軟熟好味，謝謝分享
也谢谢你的支持👍
总结的很详细，视频也不是很冗长，谢谢分享
来自🇲🇾的留言＝＝＞昨天按照你的食谱做，味道很好但是卷的时候有一点点卷裂了😂
虽如此孩子看后都高兴的跳起来，一直说好吃好可爱👍感谢萨姐的分享😊😊
多做几次，对温度控制好以后就不会开裂了
好的👍
Hello Lisa, thank you so much for your easy recipe. I only used it twice but they all came out successfully and lovely!
Wonderful!
跟著這個視頻做了兩次，蛋糕卷都很成功。謝謝!
👍 不客气
Masha Allah bht he acha lg raha hy good job
感恩老师分享，做了几次这款瑞士卷蛋糕，家人都喜欢吃😍😋
不客气
第一次做就成功 感謝詳細的影片教學🥰🥰
请问你是打到湿性吗？
花纹的烤炙有点不太成功 不过找好角度拍照还是很不错的 谢谢萨姐 今天姑妈生日做了给大家吃 反馈都很赞 哈哈哈哈哈
多做几次就好了
Made this yesterday, it came out sooo nice and cute. Kids like it very much. Thanks 萨姐:) Recommend to all of u.
So great to hear about it.
this is the best recipe so far. thank you so much
I just made today, so simple and easy and taste great.
My was crack when I tried to roll. Read the other comment maybe my oven temperature was a bit too high , will do again
Thank for recipe
I love your channel even I can’t understand Chinese but enough English for me .
Thanks for your feedback. There are two reasons which cause the roll crack. One is the meringue need to be soft peak. Another is lower the the oven temperature. Please turn on the English subtitle in the setting so that you can understand.
how many inches was the cake once rolled?
成功了😍第一次做就成功了，很好吃，謝謝Lisa老師！！很開心喔！！
你很棒啊👍
Hi Lisa - thank you for sharing your swiss roll recipes! I've made the giraffe swiss roll and my family loves it. I'll be making more of these.
长颈鹿图案真的好可爱呀！🥰🥰🥰
谢谢配方啦 我第一次做这个 成功了🤝
I tried this and flavour was great!! Still cracked but don't bother waiting for 10min just roll it once you can!!
Next time, try to lower the baking temperature a little bit and hope it won't crack
First time making this, very successful! My entire family loves it. Thank you for the recipe :)
I tried it. Tasty! I used Nutella instead of whipping cream.
真的好漂亮！過程也講解的很仔細……謝謝薩姐！只是長頸鹿紋路好難畫呀！
其实就是随意的画，不要太有规则，挤的时候用力要均匀这样条纹出来粗细就会比较一致。
謝謝薩姐教我！您真的好熱心，謝謝您……我試試看！
我也不会画，笨死了，用笔练习了一下也不得要领，所以烤出来就是乱七八糟纹，不过也蛮可爱！多谢萨姐！
@@snooyyy 我跟你說喔~我把薩姐的圖案截圖下來，然後依你的烤箱大小裁減出一張白報紙，我是看著截圖下來的圖案，自己畫在白報紙上，然後再把畫好的白報紙墊在烘焙紙下方，打好的蛋糊裝進三明治袋描繪圖紋就可以了，很成功喔！你試試看
今天趁在家嘗試了一下，超好吃也超漂亮！謝謝你！
唯一下次要改進的就是長頸鹿的花紋會大部分黏在烘焙紙上，所以下次要再加厚一點才會更多留在蛋糕上。🙏！！
您如果有油布（baking mat)的话，尽量用油布，出来的效果会比较好。 另外如果您底部会黏在烘焙纸上，请下次烤制时调高5-10度左右或者烤盘放在中下层，这样底部就会干一点的。
Love this recipe.
Easy step by step instructions.
这个视频实在太好了！
5:30 It looks super
Beautiful! I made it and it taste delicious, kids love it so much! Thank you for sharing the video!❤️❤️❤️❤️
做過二次 都好成功好吃😋
不會太甜❤️
I made this cake roll and turn out so beautiful thank you for the recipe I wanna tag you with the photo but can’t find you on Facebook
You are welcom. I have facebook page which is called Lisa's kitchenette : facebook.com/lisaskitchenette/
Wao looking so yummy.thanks for sharing
stay connected
So delicious and adorable giraffe Swiss roll ！！thank you for sharing 🦒🦒🦒🦒🦒🦒
Thank u so much for sharing with us such a lovely recipe, Lisa. Inspires a beginner like me to try. 🤭
今天我做了这蛋糕，好好吃 谢谢你的教学。。
不客气
第一次试做瑞士卷就成功了! 谢谢萨姐的指导。非常清楚又好吃!
您的成品非常好看，過程講解詳細，果斷訂閱您了！
薩姐很聰明哦！👍
Thanks a lot ...I made the sponge using your recipe..wish I coils share a photo
很好吃，谢谢了
Hola Lisa no entiendo tu idioma pero amo ver tus recetas de pasteles y comida...soy mexicana y me gustaría MUCHO que me saludarla en tu próximo vídeo...un abrazo y saludos desde Hermosillo Sonora México
谢谢! 我的长颈鹿蛋糕成功!!
很高兴您喜欢这个方子
Already make it 3 times..but always crack 🤣..i think must practice more. But the taste good..not too sweet..everything perfect. Thank you for your sharing.
I think you can try to lower your oven temperature by 5-10 degrees celsius and roll up the cake to see if it still cracks.
@@LisasKitchen oh ok ok..thank you very much for your advice. So if i lower my oven..how about the timing..is it still 25 minutes ?
謝謝老師的教導，做出了非常成功的蛋糕卷♥️
太好了！不客气
Watched with pleasure till the end! Looks so yummy ♥
做得太漂亮了
Wauw! This cake roll looks fantastic!
夏姐，有机会可否也教做芋头奶香cake roll? 谢谢🙏
the cake amazing thank you
想做咖啡味的话，是要把牛奶换成热水吗？咖啡粉需要多少克？可可粉的量需要减少吗？
视频里融可可粉的热水不需要了对吧？咖啡粉和可可粉直接融在同一个热水。那热水需要多少克呢？
请参考我另一个咖啡蛋糕视频：ua-cam.com/video/_7AI74jQ65o/v-deo.html
wonderful...really amazing.😋😋😋
来表白萨姐！跟着你把抹茶伯爵茶原味巧克力各种蛋糕卷做了个遍！0失败而且也太好吃了！！！还自己改了个肉松版本的！
您厉害的👍 比我还勤快😁
这个太漂亮了！不舍得🉐吃呀！
解說很詳細、細心。謝謝
好漂亮啊
Thanks for the very nice tutorial and tips. Am just not one clear on one part of your tutorial. did you have to cool down the white pattern after baking it? Or did you pour the chocolate batter even if the baked white pattern was still hot? I hope you will reply so I can try your recipe.
Good question. After I take out the baking pan from the oven, will cool down for 1-2mins, then pour the chocolate cake batter.
超好吃的
好美哦，而且說明步驟好詳細，真是感謝您的分享。
跟住做了一個 很好吃耶！！😍
Can I steam instead of bake thxs for your advice
Perfect 💗💗
谢谢萨姐我做成功了谢谢食谱很好吃
好棒👍
It's so lovley ♥♥...
Thank you very much your video are very benefit for people's. Anyway for this recipe can I used 24x24x2cm? because I just ve that pan. And the amount of recipe would be change or not.thanks
Please use half of the recipe. The recipe is shown in the description right below the video.
萨姐您好，我想问问可以融化巧克力来代替可可粉吗🤓🤓
完全可以的
Loved the giraffe pattern!!!
只想去萨姐家白吃白喝
萨姐我不想努力了！😂
谢谢老师无私的详细讲解，今天试着做了，非常好吃，家人和朋友都很喜欢，要求公布菜谱，已经把老师的UA-cam链接发给大家啦☺
谢谢分享，我一定继续努力
lovely !
Dear.. Milk must use full cream milk? If only got evaporated milk can use it or not?
If you don't have full-cream milk, just use water instead
謝謝老師的分享
吐字清晰 已经做了 谢谢 非常成功