食品

Sesame |Cake |Sesame |【芝麻蛋糕食譜】

Hi Christine,一看到這個蛋糕急不及待做了一個!出爐聞到陣陣芝麻香,很期待它冷透後試試看。

謝謝你我帶來,每次吃著成品時感到超級滿足成就感。

請自行調節温度和時間吧。

只要做到可以。

我中空模,是中間熟透。

你摩絲模焗可。

請你點提示指點指點。

Christine, 請問橄欖油50克於多少毫升呢? I really want to try this cake but am not sure how to measure the olive oil. 50克油, 80 毫升.Hi Christine, I really want to try this receipe but am not sure how to measure the olive oil. 請問50克(g)即是多少毫升(ml)呢?多謝你既食譜啊,,我學到好多野。

有個問題想問下你啊,烤蛋糕時,什麼時候模要塗油,什麼時候吳使塗油,什麼時候baking paper?其實,塗油或鋪烘培紙是脱模。

需要。

不過,這類戚風蛋糕,不能鋪烘培紙或塗油,因為這蛋糕體出爐後回縮。

是靠黏著蛋糕模周邊,它回縮。

延伸閱讀…

《黑芝麻蛋糕》食譜與做法

黑芝麻戚風蛋糕【清香可口】Sesame Chiffon Cake | 簡易食譜

待完全後定型。

Hi Chirstine, I have tried this recipe, the chiffon cake was so nice, but don’t know why everytime i bake (so far have tried to bake 3 times), the top part was a bit wet, i try to adjust my tempreture of the oven but still can’t get it. Hmmm….could it be the oven temperature too low, or your cake still uncooked?Try increase the oven temperature a bit. Or when the cake is cooked through, turn off the oven and leave your cake inside for another 5 minutes. See if it helps.Hi! Christine 你好我做很多戚風蛋糕,但是回縮,我中空模會,而且會脱模。

我依妳做法知道什麼問題。

請你點提示指點指點。

延伸閱讀…

Black Sesame Chiffon Cake 特濃黑芝麻戚風蛋糕

黑芝麻戚風蛋糕,沒想到這麼好吃

謝謝。

Hi doug,那麼你蛋白霜如何呢?打到翻轉蛋白盤流下來嗎?拌了蛋糊後,有沒有消泡呢?其實,蛋糕回縮有一些可能原因,可能麵糊搞拌出筋了,或蛋糕模是防或掃了油,或沒有倒扣。

你回想一下什麼地方出了問題?Christine, how can you take the cake out of the cake pan without ruining the side? I run a small knife along the side to release the cake from the pan but I always tear the side. Any tips?Emily我是光波機,錫紙鋪面,怎樣才能令蛋糕表面怎麼啡深色?光波爐設計是發熱線上面。

如不想鋁箔紙鋪面,只能試降低温度吧。

無他法。

Christine, May I ask for an English version of this recipe?(Sesame Chiffon Cake)For my friend love it much and ask for the recipe, but she’s not able to read Chinese. Will that trouble you much if I would like to have an English version of it?Thank you for your attention~Fans of you ^^Yan.Hi Yan,No problem. I’ve posted the English version of this recipe on my English food blog here. Just hop over there to take a look.Hope it helps your friend. 🙂

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