Thank you for explaining the effect mixing manually would have.
@leekinwong26044 ай бұрын
Yum! Is the cake baked at the lowest rack? Thanks in advance
@Traveling_with_FIVE_Cats7 ай бұрын
WOW!😅
@amethystangel8888 ай бұрын
The best recipe... and prepared with such care. Thank you! 🌱
@rosamasalles37528 ай бұрын
CATALUÑA. La Harina es de fuerza o todo uso?
@marvinm84468 ай бұрын
I love it 😋🫶🏽💕
@helenkoh34039 ай бұрын
Hi good day to you !! May I know what is the weight of the egg you are using ?? Looking forward for your reply. Thank You.
@wahwahlwin10229 ай бұрын
thanks
@wl1659 Жыл бұрын
Hi I tried to make it, but the top doesn't brown at all, I tried again putting it in the middle rack same thing. Please advise, thanks 🙏
@annie4191 Жыл бұрын
Thank you for the recipe! It was the first one in which my chiffon didn't fail.
@User.hgfsd67ti Жыл бұрын
I am from Iran and I watch your works, they are all excellent, and my question is why none of the Japanese souffle cake recipes have baking powder, so how do they puff up so much?😊😊😊
@wl1659 Жыл бұрын
How tall is your bake pan please?
@NadaSal-gn8pp Жыл бұрын
Hi! I tried this and it worked great! I wanted to ask you about double the amount? What pan size should I use? And how long in the oven?
@eumenius Жыл бұрын
A very good formula. No baking powder at all (unlike in the original chiffon cake), but everything works as it should, yielding fantastic texture. Thank you!
@phoebe0626 Жыл бұрын
我想問呢個份量可以整幾多底長方形盆
@StudyGalInJapan Жыл бұрын
Omg I did it! Your recipe worked so good for me!!! I love it! I'm going to make it again tomorrow!
@missevasweets Жыл бұрын
I’m glad to know it works for you! Thanks for trying it out!
@kennyrogers803 Жыл бұрын
Oh wow! I love pumpkins too... Pumpkin buns taste so good... Great recipe. See u next time. ☺☺☺☺☺👍👍👍👍👍👍
@missevasweets Жыл бұрын
Thank you so much for your support!
@evnainteriors59032 жыл бұрын
Hi I tried this cake 2 times , same steps but when i beak it , it doesn’t rise 🥲🥲 whyyyyy 😭
@user-yx5ls3tf6t2 жыл бұрын
很淸楚詳細,如能將短片濃縮到3-4分鐘就更加好。謝謝
@Changbastard2 жыл бұрын
Those eggs are massive!
@mizukimoon88032 жыл бұрын
I baked the cheesecake at the middle rack but came out with a very wrinkled and crack top
@jacquelinebertis27852 жыл бұрын
finally, i got the best japanese cheesecake in 6" pan. thank you for sharing your recipe 🥰
@CaylisGrenouille2 жыл бұрын
Sweet cocoa powder?
@user-pv5yh4de6f2 жыл бұрын
👍👍 ❤❤ 😂 😂🌹🌹👏👏
@ciaobula67302 жыл бұрын
If I wanna do this in cupcake size, how should I do it?
@BoBoCooking2 жыл бұрын
Love your chiffon cake!! Looks fluffy and amazing
@rosalau68067842 жыл бұрын
What a nice mango cake 😋Thank you for your sharing. May I know can I replace the gelatin sheet with gelatin powder for the topping and how to do so?Thank you for your promt response in at advance.🙏
@sristhicharania12162 жыл бұрын
Heyy I love this video but I don’t know why my cheesecake is not jiggly it’s a lil dense what should I do please suggest
@lastfera00boogie2 жыл бұрын
very detailed info! i love it 💖 thank you 🙏🏼
@mariagallace10422 жыл бұрын
Can you please tell me in cups or tablespoon instead of grams and ml? I am not good in measurements. Thank you.
@chanlamha73372 жыл бұрын
I think the way you made the Japanese soufflé cheese cake is great and looking delicious too . Xe Xe Ni
@greentea9952 жыл бұрын
can use cream of tartar instead of lemon juice? how much can i put? thank you!
@c.11502 жыл бұрын
I tried this today. This is very delicious! And thank you for teaching the steps one by one. this is the first time i made it perfectly after 4th time 😃. Its perfect! No cracks ♥ If i can only show my picture 🤤I will add this in my oline cake shop
@tiangsin1502 жыл бұрын
鲜奶油我们可以用什么东西代替吗?
@bonnieding-karaoke2 жыл бұрын
可用攪拌器代替人手攪拌嗎? 很喜歡你的食譜, 遲啲會教做馬蹄糕嗎?
@poopgamer88842 жыл бұрын
What kind of oven do you have? Is it a countertop oven?
@qvemail2 жыл бұрын
Water bath bake without fan? Or with fan?
@Ksla572 жыл бұрын
你好想請問一下這樣可以存多久?放個兩天可以嗎 口感會不會變呢
@thebreadlady2 жыл бұрын
I had to run back here and tell you that this is a wonderful recipe. My cheesecake came out amazing.🙏
@StudyGalInJapan Жыл бұрын
Same!!!
@Flourhour_afterdark2 жыл бұрын
Hi, can I ask how tall is the cake pan? 6x3” or 6x4”? Edit: just finish watching ur video and saw it’s 6x3 as you flipped the pan over :)
Following your recipe. Baking it now in a countertop air-fryer oven with fan. Wish me luck. I had tried it with a slightly different recipe but came out with a custarded bottom. Still don't know why. Hope your way is better. Thanks for sharing.
@YabaiUki2 жыл бұрын
Hi, I would like to ask where are you based? And do you buy your baking pan in a store or online?
@elsaleung1392 жыл бұрын
My cake turn golden brown, but not folding up. Can anyone show me the tips my error? Thank you.
@elsaleung1392 жыл бұрын
今天試了一個, 但不成功: 為什麼蛋糕不會鬆軟蓬起?請指教
@SkeletoNQueeN062 жыл бұрын
Future bakers who wants to try this recipe when they said you need to KNOW your OVEN. KNOW IT. Meaning, y'all need to invest an oven thermometer cuz that's what I've been thinking while I'm baking this cake. LOL. Anyway, my cake has been sitting over 2 hours in the oven n I finally managed to brown its top somewhat ONLY after I raised my oven temperature quite a bit. So far it doesn't crack while I'm baking it or anything, but we'll see if it's gonna deflate once I take it out of the oven... I'm gonna let the cake sit in there for 10 minutes with the oven's door somewhat open.. Will update later for the result. Update: Just got it out of the oven... It doesn't deflate much... but we'll have to see if it will a couple of hours later. Here's what I did that was different from hers: 1) I used a 6 inch rectangular pan, because I don't have a round pan around lol. 2) The pan that I used for its waterbath method, was an 8 inch rectangular pan and I think I filled it up around half of its height.. maybe that affect the temperature causing it have to be baked longer or something.. idk 3) I put it in the lower rack of my oven. Maybe I should put it in the middle of my oven later. I haven't tasted it yet. But will update how it's taste later.
@SkeletoNQueeN062 жыл бұрын
Update: I leave mine in the mould for a about 2 hours because I don't see the need to unmould it until I tried to cut it and ate it.. Lol. But yeah it unmould quite easily. The taste: 5/5 I love it. The sweetness is probably a tad too sweet but I think the sweetness probably just right for others. 2nd time making update: 1) This time I'm using my remaining cream cheese to make it so I only use around 120g creamcheese and reduce the sugar to 55g. Other than that, all measurement for other ingredients remain the same. Taste pretty much the same tbh. My family still devour it like crazy so... yeah. Still taste good. 2) This time I'm placing it in the middle rack using the same oven setting. Still have to increased the temp to around 160°C and wait for about 30 more minutes for it to brown its top. So all and all... no worries. The recipe works, but y'all just need to play around a bit with your oven temp and see what works for y'all.