烤法：
水浴法，150°C/1小時。烘烤時間只是給你作為參考，還要根據你們家的烤箱脾氣做調整。烤到最後，蛋糕表面摸起來幹幹的，用竹籤插進去拔出來沒有沾粘就表示熟了。還有沾粘就繼續烤10分鐘，直到烤熟為止。
4
寸方模：以上配方乘以0.5，烘烤溫度和時間一樣。
7
寸/8寸方模：以上配方乘以1.25，烘烤溫度一樣，烤70分鐘。
4
寸模具：以上配方乘以0.25，烘烤溫度和時間一樣
6
寸模具：以上配方乘以0.75，烘烤溫度和時間一樣
8
寸模具：以上配方乘以1.25，烘烤溫度一樣，烤70分鐘。
1.
油稍微加熱就好，手感覺到熱，但是還沒有冒煙，大概70-80°C最合適。
2.
低筋麵粉不過篩也不要緊，因為麵粉很容易跟油混合均勻，我過篩只是為了確保麵粉中沒有其他的雜質，因為有時候會摻有麵粉以外的東西。
3.
麵粉不太可能起筋，可以用力的攪拌，原因是什麼，我在視頻中有說明。
4.
如果你用小雞蛋，配方不用改；用大雞蛋A蛋就要適量增加5-10g的麵粉做調整。
5.
蛋白霜打到濕性發泡就好，稍微比戚風蛋糕軟一些，拉出來的是大彎鉤。
6.
水浴法其實算是一半烘烤，一半蒸熟，所以可以保持蛋糕的濕潤。蛋糕正在烘烤的時候，你會發現烤箱的溫度會比150°C還要低一些，大概在120-130°C，這都是正常的，所以才叫長時間低溫烘烤，蛋糕也比較不會開裂。
7.
蛋糕烤熟後必須馬上脫模，室溫下最多放2天，蛋糕含水量太大容易變質。
Baking
method: water bath method, 150°C/1 hour. The baking time is just for your reference, and you need to adjust it according to your oven temperament. At the end of the baking, the surface of the cake feels dry to the touch. Use a bamboo stick to insert into the middle of the cake and pull it out without sticking to indicate it is cooked. If there is stickiness, continue to bake for 10 minutes until cooked.
Other
sizes of square mold:
4
inch: Multiply the above formula by 0.5, and the baking temperature and time are the same.
7
inch/8 inch: Multiply the above formula by 1.25, and bake at the same temperature for 70 minutes.
Other
sizes of round mold:
4-
inch mold: multiply the above formula by 0.25, the baking temperature and time are the same
6-
inch mold: multiply the above formula by 0.75, the baking temperature and time are the same
7-
inch mold: The recipe is the same as the above, the baking temperature is the same, and the baking temperature is 70 minutes.
8-
inch mold: Multiply the above formula by 1.25, and bake at the same temperature for 70 minutes.
1.
It is good to heat the oil slightly, the hand feels hot, but there is no smoke yet, it is most suitable at 70-80°C.
2.
It doesn't matter if low-gluten flour is sieved, because the flour is easy to mix with the oil evenly. I sifted it just to make sure that there are no other impurities in the flour, because sometimes it will be mixed with things other than flour.
3.
The flour is unlikely to become gluten, so you can stir vigorously. What is the reason? I have explained in the video.
4.
If you use small eggs, the formula does not need to be changed; for large A eggs, you need to add 5-10g of flour to make adjustments.
4.
The meringue is just as good as it is wet and foamy. It is slightly softer than the chiffon cake, and the big hook is pulled out.
5.
The water bath method is actually half baking and half steaming, so it can keep the cake moist. When the cake is baking, you will find that the temperature of the oven will be lower than 150°C, about 120-130°C. This is normal, so it is called long-term low-temperature baking, and the cake is also relatively not to crack.
6.
After the cake is cooked, it must be demoulded immediately. It can keep at room temperature for up to 2 days. The water content of the cake is too high, it will deteriorate easily.
