@@maryannmathew2200 Yes

@@kellywai69 可以

@@tammy2444 不放不能成型，脱模后会塌。

ok...明白了，謝謝你

@@user-jr5hg6hg6d Yes，this is chiffon cupcake without baking powder. Chiffon cake uses meringue as the leavening agent to increase volume and lighten the texture of the cake，meringue has to be whipped up to the correct consistency and temperature is also very important for chiffon cake.

可以，只是double cream脂肪含量高，比较腻口.

我是用意式咖啡机萃取的浓缩咖啡 （Espresso）。如果要用即溶咖啡，可以用10克即溶咖啡粉和180克水。

To be exact，*0.45 from the 6 inch recipe. It also depends on the heights of the pan，you can use 6 inch recipe to bake 2 4-inch chiffon. Just fill the pan to about 70-80% full，you can put the remaining batter in a cupcake liner and bake together.

@@DessertAlchemy So if I want to ÷ just ÷ 0.45 ? Bcuz I see most of the recipe say ÷ 2 🤣 , & the time I need to adjust ?

@@tiangsin150 If your 4 inch baking pan is deep （about 8-9 cm） then *0.5-0.45，if your baking pan is shallow，you can use only 1/3 of the recipe. For temperature，try 130 for 20 mins，140 for 20 mins and 150 for 5-10 mins. Kindly adjust the temperature and baking time if these temperature and timing doesn't work for your oven.

@@DessertAlchemy I already try your recipe , very nice 😆😆

我的烤箱是The Baker. 蛋糕放中下层烘烤。

The hot oil will destroy the protein in flour and preventing gluten from forming（this only work for low gluten flour）.

To prevent gluten from forming，so the cake will be soft and fluffy.

Did you mean the tube pan？ Yes，but you need to adjust the baking time and temperature.

烤的时候不够，再放回烤箱烤。每个烤箱不一样，你需要延长烘烤时间。

@@DessertAlchemy 可是外皮满黑了。我再试试看

@@DessertAlchemy 谢谢

@@leemc3816 可以降低温度试试，或者上色了就盖一张锡箔纸继续烤。

可以，只是味道不太一样。

密封保存室温下3-4周，冷冻3个月

@@DessertAlchemy 谢谢

我是用意式咖啡机萃取的浓缩咖啡 （Espresso）。如果要用即溶咖啡，可以用10克即溶咖啡粉和180克水。

Thanks❤

@@DessertAlchemy de nada⚘️

可以放冷藏，只要蛋糕凉透就可以，还温热的时候不能把提拉米苏糊倒入。

謝謝您

I am in tropical country，so the milk is room temperature，if it is winter and the room temperature is low，try heating the milk to about 30 degree celsius.

Yes

Ok，will only able to do it in March or April.

kzfaq.info/get/bejne/oNSdl6uimazZY58.html

10克即溶咖啡粉，180克水

謝謝！

多用途粉属于中筋面粉，国外尤其欧美地区比较难买到低筋面粉，很多法国配方也是用中筋面粉做费南雪。

@@DessertAlchemy 好開心收到您的回覆，感謝您的回答❤

There are a few possibilities of deflated cupcakes: 1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack. 2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped. 3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time. 4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white). 5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.

Thank u... For ur kind reply mam

Which part was flat and soggy？ If the temperature of the egg yolk mixture is too low, the gelatin will set and you are not able to fold in the cream, you can whip the cream first and keep it in the fridge, then prepare the egg yolk mixture, let it cool down slightly and fold in the cream

Unfortunately I am busy with some personal stuff，not able to make video for mooncake this year.