3 Eggs (Room temperature ) 25g unsalted butter/margarine/veg oil 60g self raising flour/low gluten flour 60g caster sugar 6” mould. Baking time : Preheat oven at 180c. 180c 30-40minutes follow by 200c 10minutes For the convenient of those without a kitchen scale, just for reference : 25g butter is about 2.5 Tablespoons Half bowl of sugar Half bowl of flour Of course for very accurate measurements better use a scale. Eggs at room temperature give higher success rate. Spatula in Cantonese is called the Scrooge's spoon.(Scrape every bits) lol. For friends with only the basic kitchen utensils can uses bowls and sieves as he does. He uses a 6”bowl wrapped in Aluminum foil as mould,greased with butter/oil. Melt the butter. Using microwave oven Or using double boiled method over hot water . Introduction of a useful gadget. The egg yolk separator. He got it as a free gift when he bought his kitchen scale. Showing other ways to separate yolks from whites. Higher success rate using room temperature eggs rather than from cold eggs from the fridge. Beat the egg yolks till creamy . Then beat the whites starts slow then increase speed until the texture shown, add 1/3 sugar,beat,add another 1/3,beat add the rest of the sugar. the egg white mixture should be like mousse and not watery. Add the yolks.mix. Sieve in the flour 1/3 at a time. He uses self raising flour (higher success rate )Mix evenly using the spatula gently but swiftly until no lumps of flour. Scoop from the sides to the middle. Last mixed in the fat.(butter/margarine/veg oil) make sure it's well mixed. Pour into the mould. Knocked few times so no air bubbles trapped in the cake mixture. He shared his special trick. By making a aluminum foil no touch surface cap for the cake. Baked 180c for 40minutes, then with 200c last 10minutes. Baking times and temperature may varies with different ovens. He mentioned his technique is just for reference and as a guidelines only. I find his video very informative for beginners or those who just started to learn to bake from a common shared kitchen.without the proper measuring cups, kitchen scale ,can still bake :) Will try this recipe and see how it goes.
教得幾请楚
話難唔難,話易唔易,技巧,謝分享
有人用呢一部機呢打400g咖啡呀 有套片係叫做乾杯同小菜嘅片整嘢食嘅你可以參考下
Very good
Thank you for your support
講得好詳細！👍🏼
小朋友食 就不應落自發粉 你打啲蛋漿夠企身就可以發得好高㗎啦
100207 smw6693 知道👍屋企有咩就用咩
大人細路都可用自發粉，我們自少吃到老也完全沒問題啊！
看著你打完蛋黃跟住再打蛋白都打到咁到得，真係好叻！不過比人打發時間很長！
Mona Lui 謝謝觀看
打得起真係叻叻😂
我们好好谈谈
这算是戚风蛋糕吧？
In English, please! 🙏
3 Eggs (Room temperature )
25g unsalted butter/margarine/veg oil
60g self raising flour/low gluten flour
60g caster sugar
6” mould. Baking time :
Preheat oven at 180c.
180c 30-40minutes follow by
200c 10minutes
For the convenient of those without a kitchen scale, just for reference :
25g butter is about 2.5 Tablespoons
Half bowl of sugar
Half bowl of flour
Of course for very accurate measurements better use a scale.
Eggs at room temperature give higher success rate.
Spatula in Cantonese is called the Scrooge's spoon.(Scrape every bits) lol.
For friends with only the basic kitchen utensils can uses bowls and sieves as he does.
He uses a 6”bowl wrapped in Aluminum foil as mould,greased with butter/oil.
Melt the butter. Using microwave oven Or using double boiled method over hot water .
Introduction of a useful gadget. The egg yolk separator. He got it as a free gift when he bought his kitchen scale.
Showing other ways to separate yolks from whites.
Higher success rate using room temperature eggs rather than from cold eggs from the fridge.
Beat the egg yolks till creamy .
Then beat the whites starts slow then increase speed until the texture shown, add 1/3 sugar,beat,add another 1/3,beat add the rest of the sugar. the egg white mixture should be like mousse and not watery.
Add the yolks.mix.
Sieve in the flour 1/3 at a time.
He uses self raising flour (higher success rate )Mix evenly using the spatula gently but swiftly until no lumps of flour. Scoop from the sides to the middle.
Last mixed in the fat.(butter/margarine/veg oil) make sure it's well mixed.
Pour into the mould.
Knocked few times so no air bubbles trapped in the cake mixture.
He shared his special trick. By making a aluminum foil no touch surface cap for the cake.
Baked 180c for 40minutes, then with 200c last 10minutes.
Baking times and temperature may varies with different ovens.
He mentioned his technique is just for reference and as a guidelines only. I find his video very informative for beginners or those who just started to learn to bake from a common shared kitchen.without the proper measuring cups, kitchen scale ,can still bake :)
Will try this recipe and see how it goes.
@@chongchristine3790 thank u very much!!
請問用蒸的方法可以嗎？蒸多少時間？
Chan Yuk Lan 動手試試吧
Uo
一看就知好吃了対不起因我这裏是半夜三奌了我要唾了対不起下次再学吧
但唔用自發粉會發得起嗎?可否做海綿用低肋粉?
Fat Wong 可以
Hi
如果用高筋麵粉， 用蒸的方法可以嗎 ？
高筋不鬆軟
@@royb 謝謝你的回覆， 因為買了三包高筋粉， 沒有焗爐所以嘗試用高筋粉😊🙏
Isenesen
What is the recipe please
In the video have recipe
@@royb thank you sir
@@husamalhayik1186 Welcome
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世界餐饮美食大赛 謝謝支持
不可能成功的，180度马上裂开
實況拍攝，就是成功了。失敗的人個人因素。
R
.
M NJ
我想問下梅莱扣肉
franki chui 有機會會分享的
〈 煮人有約〉Royb 港飲港食 我以叫我姐姐加多d人到你的頻道👍🏻👍🏻👍🏻👍🏻
@@franki45989 謝謝支持,遲下要搵人講下英文先得哈哈
近排煮咩餸多
〈 煮人有約〉Royb 港飲港食 中文我可以的