超濃郁巧克力編織蛋糕

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發表者:李靜
來源:布布優格社團討論連結

💟超濃郁🍫巧克力編織蛋糕 🎂

蛋糕體:水手牌超級蛋糕粉80g/無糖可可粉30g
玉米粉20g/植物油110g/優格90g/鮮奶36g或是乳清36g/蛋9顆/細砂糖115g/白醋5~6cc 用藥杯裝

做法: 《蛋白的鋼盆不能有水,油 ㄛ~》
#烤箱先預熱180/150 好先生深烤盤 舖好烘焙紙
  1. 優格+鮮奶+油先用瓦斯爐小火加熱至邊緣冒小泡泡熄火加入過篩的低粉.可可粉.玉米粉用打蛋器攪拌均勻 蛋黃糊即完成(備用)可以蓋保鮮膜防乾燥
  2. 用手提攪拌機把蛋白打到有小泡泡(15~20秒)加入白醋再攪打到泡泡變細(約30秒)再把細砂糖分次加入(我用4~6兩小塑膠袋裝)邊加入邊攪打到拿起來是小彎勾即可(我全程用高速打的)
  3. (打蛋器)取1/3蛋白霜到蛋黃糊裡用打蛋器輕…慢…的攪拌勻(可以先用打蛋器把蛋白先攪拌先不要攪拌到底下 等蛋白霜稍微變不見時再連底下的一起攪拌勻)
  4. (橡皮刮刀)攪拌勻的蛋糕糊再倒進剩下的蛋白霜裡面 用畫圓的方式攪拌勻(一開始輕…慢…的攪拌 到蛋白拌得差不多時再快速攪拌勻(先整盆敲15~20下)此動作可以讓蛋糕組織更細緻
  5. 蛋糕糊倒入舖好烘焙紙的模中(再敲15~20下)再用刮板把蛋糕刮平整
  6. 入烤箱下層180/150烤20分鐘(也可以用蛋糕試針試試看有沒有熟透)
  7. 出爐敲一下放網架上(要架高要不然底下會濕濕的) 撕開烘焙紙四周 放到蛋糕全涼透
巧克力編織鮮奶油:1.用高速 3. 用低速
  1. 220g動物性鮮奶油先打發到有紋路放冰箱冷藏
  2. 吉利丁片一片先泡冰水軟化+一點點熱開水攪拌勻(備用) 巧克力磚180g+85g動物性鮮奶油 小小火隔水加熱(溫度不能高)至巧克力融化加入吉利丁水拌勻
  3. 趁巧克力微溫加剛才入冷藏的動鮮再用低速稍微打均勻即可放擠花袋裡面 (先放冰箱冷藏一下下比較好操作)
#可以先做巧克力鮮奶油再烤蛋糕
擠花嘴可問烘焙材料行

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