摩卡蛋糕做法︱極致鬆軟，巧克力和咖啡的完美結合！ Mocha Chiffon Cake Recipe

今天我們來做鬆軟又好吃的摩卡蛋糕。
Today we will make soft and delicious mocha cakes.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
材料：【6寸加高模具】
雞蛋。。。 4個	2個	8個
玉米油。。。 45g	22.5g	90g
熱牛奶。。。 60g	30g	120g
可哥粉。。。 10g	5g	20g
咖啡粉。。。 10g	5g	20g
低筋麵粉。。。 65g	32.5g	130g
細砂糖。。。 65g	32.5g	130g
白醋/檸檬汁。。。 1tsp/5g	2.5g	10g

Material: 【6 inch heightening mold】
Egg. . . 4
Corn oil. . . 45g	22.5g	90g
Hot milk. . . 60g	30g	120g
Cocoa powder. . . 10g	5g	20g
Coffee mixture. . . 10g	5g	20g
Low-gluten flour/cake flour. . . 65g	32.5g	130g
Caster sugar. . . 65g	32.5g	130g
Vinegar/lemon juice. . . 1tsp/5g	2.5g	10g

製作步驟

摩卡蛋糕做法︱極致鬆軟，巧克力和咖啡的完美結合！ Mocha Chiffon Cake Recipe

見影片

Refer to video

=================

烘烤：

150°C烤50分鐘

【

其他尺寸】

4

寸模具：以上配方的材料乘以0.25，相同溫度烤25-30分鐘

6

寸模具：以上配方的材料乘以0.75，相同溫度烤40-45分鐘

7

寸模具：配方同上，烘烤溫度和時間一樣

8

寸模具：以上配方的材料乘以1.25，烘烤溫度和時間一樣

**

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。

Baking:

Bake at 150°C for 50 minutes

【

Other sizes】

4-

inch mold: Multiply the material of the above formula by 0.25, and bake at the same temperature for 25-30 minutes

6-

inch mold: Multiply the material of the above formula by 0.75, and bake at the same temperature for 40-45 minutes

7-

inch mold: the formula is the same as above, the baking temperature and time are the same

8-

inch mold: Multiply the material of the above formula by 1.25, and the baking temperature and time are the same

**

The baking time is just for your reference, and it needs to be adjusted according to your oven temperament. At the end of the baking process, the surface of the cake feels dry to touch. Use a bamboo stick to stick into and pull out without sticking to indicate it is cooked.

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

摩卡蛋糕做法︱極致鬆軟，巧克力和咖啡的完美結合！ Mocha Chiffon Cake Recipe

摩卡蛋糕做法︱極致鬆軟，巧克力和咖啡的完美結合！ Mocha Chiffon Cake Recipe

中等

材料

製作步驟

見影片

Refer to video

=================

烘烤：

150°C烤50分鐘

【

其他尺寸】

4

寸模具：以上配方的材料乘以0.25，相同溫度烤25-30分鐘

6

寸模具：以上配方的材料乘以0.75，相同溫度烤40-45分鐘

7

寸模具：配方同上，烘烤溫度和時間一樣

8

寸模具：以上配方的材料乘以1.25，烘烤溫度和時間一樣

**

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。

Baking:

Bake at 150°C for 50 minutes

【

Other sizes】

4-

inch mold: Multiply the material of the above formula by 0.25, and bake at the same temperature for 25-30 minutes

6-

inch mold: Multiply the material of the above formula by 0.75, and bake at the same temperature for 40-45 minutes

7-

inch mold: the formula is the same as above, the baking temperature and time are the same

8-

inch mold: Multiply the material of the above formula by 1.25, and the baking temperature and time are the same

**

The baking time is just for your reference, and it needs to be adjusted according to your oven temperament. At the end of the baking process, the surface of the cake feels dry to touch. Use a bamboo stick to stick into and pull out without sticking to indicate it is cooked.

HaosKitchen 作者

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