12/02/2025
日式戚風蛋糕底切拌手法示範
有好多人表示好掛住小店嘅蛋糕，非常感激大家嘅喜愛。除咗多多幫親區內嘅香港人小店，大家也可以試下自己做。有整開蛋糕嘅都知道蛋糕低最容易失敗就係攪拌過度引致消泡，蛋糕就會彭漲唔起。今日整開蛋糕，順手拍條片俾大家睇下造蛋糕底嘅切拌手法。希望多多少少幫到大家。
如果大家對呢類烘焙/煮食分享有興趣嘅就俾like或者留言，將來有時間或者可以再喺度分享更多。
Technique of Japanese Chiffon Cake
Many people have mentioned that they miss my cakes very much, and I am extremely grateful for your love and support. Besides supporting local Hong Kong-style bakeries in your area, you can also try making the cakes yourself. Those who have baked cakes before know that the most common failure is due to over-mixing, which causes the batter to deflate and the cake to not rise properly. Today, while baking a cake, I made a video to show you the folding technique for making the cake base. I hope it could help you a bit.
If you are interested in more baking/cooking tips, please give a like or leave a comment. I might share more in the future when I have time.
