I just baked this today. Had to bake it longer than 34 minutes. The edge of the cake are still wet when I try yo take it out after 35 minutes..... but the cake itself tastes so good and fluffy.
@佩萱萧
3 жыл бұрын
today i tried to make this recipe using palm oil. and i baked straight,not using tray filled with water. the texture of the cake is very soft,fluffy .. my family really love this cake . Thanks chef!
@CorisCooking
3 жыл бұрын
Thank you very much😊☆
@佩萱萧
3 жыл бұрын
today, i tried to make the cake with your technique. the texture of the cake becomes softer ... wowww ... amazing 😊 that's why it's called taiwanese castella cake 😁
ohhhh fantastique et tellement simple à réaliser merci du partage c'est à essayer
@ハナミ
4 жыл бұрын
美味しそう❤チャレンジしたいな!
@CorisCooking
4 жыл бұрын
是非作ってみて下さいね😄
@adelinekhoo7012
4 жыл бұрын
I tried making the cakes last week and i love the recipe a lot. Here are my questions: 1. Do you need to heat up the oil? 2. Why the cake is so wet at the bottom even i have remove the cooking sheet immediately after taking out form the oven 3. Can i some cornstarch? Hope to from you soon! Thank you chef!
@CorisCooking
4 жыл бұрын
1.No 2,Heat the water up or reduce it a little 3.I can not understand unless I try it Thank you😳
@wailinglee1335
3 жыл бұрын
1) most recipes require heating but his does not 2)cake may be underbaked, every oven is diff or water may hv seeped in if using a removable bottom pan 3)cornstarch is unnecessary as cakeflour is used
@breeziebee2331
3 жыл бұрын
@@wailinglee1335 my top of the cake is brown but inside is not wet. I tried to continue baking but the top maybe very dark brown like charred. What should I do
@wailinglee1335
3 жыл бұрын
@@breeziebee2331 if your cake is still not cooked but the top is brown, lower the temperature by 10C and continue baking. Make sure you place your cake on the lowest rack. Every oven behaves differently, you may need to adjust the temperature/baking time accordingly.
I don't know where I did wrong, but it just WON'T puff up in the oven! Any HELP??!
@liyonglu
4 жыл бұрын
Thanks for the comment, I think I will add baking powder. I bake chiffon/sponge cake, using cakeflour before & tried without baking powder, it will never rise, unless I use self raising flour, it will rise/puff. I have updated below.
@liyonglu
4 жыл бұрын
Just made it (still in the oven) but I double the recipe but with some adjustment to ings. Use spoon instead of gram for liquid. I add 1/2 tsp baking powder, rise & puff very well. Didn't double the sugar. But adding baking powder will resulted in bubbles. I tried again without baking powder, it works. Just need to make sure you beat egg whites to stiff peaks.
@breeziebee2331
3 жыл бұрын
@@liyonglu mine also won’t rise even though I beat until stiff peak. At most it will rise when hot then when cold it will deflate . What is wrong?
@leandertsang7717
4 жыл бұрын
The cake looks so soft, fluffy and tender!! I am going to try to make it tonight. But I don't have salad oil with me, can I use olive oil or unsalted butter instead? Thanks.
@CorisCooking
4 жыл бұрын
olive oil yes😳☆
@liyonglu
4 жыл бұрын
I tried using butter last night, the texture is fluffier & softer compared to oil. Both are nice. Love it. Thanks Coris for the tactic used in this video.
@fatmama9566
4 жыл бұрын
can i bake straight 32mins instead of open & close the oven every 4mins?
@CorisCooking
4 жыл бұрын
May break😳
@wailinglee1335
3 жыл бұрын
You can, just lower the temp by 10C
@cheahmeiteng8877
4 жыл бұрын
Can I skipped the honey if don't have honey? Or replace with something else?
@CorisCooking
4 жыл бұрын
starch syrup😊
@annamayborja
4 жыл бұрын
Can I use butter instead of salad oil?
@CorisCooking
4 жыл бұрын
May solidify if not warmed😳
@liyonglu
4 жыл бұрын
I tried using butter last night, the texture is fluffier & softer compared to oil. Both are nice. Love it. The butter one, i kept in fridge over 12 hrs, still soft.
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