6” Original Strawberry Chiffon Cake|chiffon cake tutorial | How to decorate chiffon cake |6"原味草莓戚风蛋糕

In this video I’m going to show you how to make and decorate a 6” original strawberry chiffon cake. It’s super easy and successful every time! 在本视频中，我将教你如何制作和装饰一个 6寸的原味戚风蛋糕。 超级简单并且零失败！ Timecode: 0:00 – Intro 0:12 – How to make original flavor chiffon cake batter (做原味戚风蛋糕面糊) 1:05 – Whip the egg whites(打发蛋白) 3:05 – Mixing egg whites and egg yolk batter (混合蛋清和蛋黄糊) 4:57 – Bake the chiffon cake (烤蛋糕) 5:50 – How to make decorations with candy melts. (如何用即溶糖片制作装饰。) 6:53 – Remove chiffon cake from pan and slice. (从盘中取出戚风蛋糕并切片。) 7:44 – How to decorate the original chiffon cake. (如何装饰原味戚风蛋糕。) Ingredients 材料: 1) 6” Cake (6寸蛋糕): • 3 Eggs (3个蛋) • 45g Veg. Oil (45克 植物油) • 45g Cake flour (45克 低筋面粉) • 35g Milk (35克 牛奶) • 50g Sugar (50克 糖) • 1/2 tsp Cream of tartar or lemon juice (1/2茶匙 塔塔粉或柠檬汁) 2) Whipped cream frosting (奶油糖霜): • 1-1/2 cup Heavy whipping cream (1-1/2 杯浓奶油) • 4-1/2 tbsp Powdered sugar (4-1/2 汤匙糖粉) Convert to 8” Cake (转换为8寸蛋糕): • 5 Eggs (5个蛋) • 75g Veg. Oil (75克 植物油) • 75g Cake flour (75克 低筋面粉) • 55g Milk (55克 牛奶) • 85g Sugar (85克 糖) • 1/2 tsp Cream of tartar or lemon juice (1/2茶匙 塔塔粉或柠檬汁) Whipped cream for the 8" cake: just double the recipe above. (8"蛋糕的奶油：只需将上述配方翻倍即可。) Baking time and temperate for 8" cake is the same as 6". Check the cake by inserting a skewer into it and see if it comes out clean. If not, then bake for 5 more minutes. (8＂蛋糕的烘烤时间和温度与 6＂蛋糕相同。将竹签插入蛋糕中看抽出来时是否干净，检查蛋糕是否已经烤好。如果没有，则再烤多 5 分钟。) Whipped cream frosting tutorial 淡奶油糖霜视频:    • Super Easy Whipped Cream Frosting | Succes...   IG:   / tse.bakery   FB:   / tse.bakery