巧克力蛋糕做法︱雙色蛋糕，超級柔軟的配方 Super-soft Marble Chocolate Cake

掌握了上一期巧克力蛋糕的基礎後，今天我們來變變花樣，烤一個超級柔軟的巧克力雙色戚風蛋糕。

After mastering the basics of the previous video of chocolate cake, today we will bake a super soft marble chocolate chiffon cake.

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)
配方：
【6寸高型戚風模具】
雞蛋（B級）。。。 4個	2個	8個
低筋麵粉。。。 80g	40g	160g
牛奶。。。 50g	25g	100g
玉米油。。。 45g	22.5g	90g
細砂糖。。。 75g	37.5g	150g
可哥粉。。。 8g	4g	16g
熱水。。。 15g	7.5g	30g
白醋/檸檬汁。。。 2g（1/2tsp）	0.25tsp	1tsp

【6寸普通戚風模具】
雞蛋（B級）。。。 3個	1.5個	6個
低筋麵粉。。。 60g	30g	120g
牛奶。。。 45g	22.5g	90g
玉米油。。。 35g	17.5g	70g
細砂糖。。。 50g	25g	100g
可哥粉。。。 8g	4g	16g
熱水。。。 15g	7.5g	30g
白醋/檸檬汁。。。 2g（1/2tsp）	0.25tsp	1tsp

【8寸普通戚風模具】
雞蛋（B級）。。。 5個	2.5個	10個
低筋麵粉。。。 120g	60g	240g
牛奶。。。 90g	45g	180g
玉米油。。。 70g	35g	140g
細砂糖。。。 100g	50g	200g
可哥粉。。。 15g	7.5g	30g
熱水。。。 30g	15g	60g
白醋/檸檬汁。。。 5g（1tsp）	2.5g	10g

Formula:
[6 inch high chiffon mold]
Eggs (Grade B). . . 4pcs	2pc	8pc
Low-gluten flour/cake flour. . . 80g	40g	160g
Milk. . . 50g	25g	100g
Corn oil. . . 45g	22.5g	90g
Caster sugar. . . 75g	37.5g	150g
Cocoa powder. . . 8g	4g	16g
Hot water. . . 15g	7.5g	30g
Vinegar/lemon juice. . . 2g (1/2tsp)	0.25tsp	1tsp

[6 inch ordinary chiffon mold]
Eggs (Grade B). . . 3 pcs	1.5pc	6pc
Low-gluten flour/cake flour. . . 60g	30g	120g
Milk. . . 45g	22.5g	90g
Corn oil. . . 35g	17.5g	70g
Caster sugar. . . 50g	25g	100g
Cocoa powder. . . 8g	4g	16g
Hot water. . . 15g	7.5g	30g
Vinegar/lemon juice. . . 2g (1/2tsp)	0.25tsp	1tsp

[8 inch ordinary chiffon mold]
Eggs (Grade B). . . 5pcs	2.5pc	10pc
Low-gluten flour/cake flour. . . 120g	60g	240g
Milk. . . 90g	45g	180g
Corn oil. . . 70g	35g	140g
Caster sugar. . . 100g	50g	200g
Cocoa powder. . . 15g	7.5g	30g
Hot water. . . 30g	15g	60g
Vinegar/lemon juice. . . 5g (1tsp)	2.5g	10g

製作步驟

巧克力蛋糕做法︱雙色蛋糕，超級柔軟的配方 Super-soft Marble Chocolate Cake

見影片

Refer to video

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

做法：

1.

可哥粉加熱水，充分攪拌成順滑的可哥醬，備用。

2.

分離蛋清和蛋黃。蛋清先放進冰箱，溫度較低可以幫助打發蛋白霜。

3.

蛋黃加入玉米油和牛奶，一定要充分攪拌個3-5分鐘，直到表面有一層薄薄的泡沫，油和水完全混合在一起的乳化狀態。

4.

篩入低筋麵粉，拌勻。不同牌子的麵粉有不一樣的吸水性，你們要根據視頻中麵糊的狀態來調整濃稠度。

5.

預熱烤箱150°C。

6.

蛋清中加入白醋或檸檬汁幫助打發，也能夠穩定蛋白霜。先用低速打至粗泡。然後分3次加入細砂糖。全程用中速攪打，我用3檔。在明顯的紋路出現前完成3次的加糖動作就可以了。明顯的紋路出現後，轉最低速邊攪打邊觀察蛋白霜的狀態，直到拉出直立的角，屬於偏乾的濕性發泡狀態就可以了。

7.

先取1/3的蛋白霜跟麵糊混合，然後再倒回蛋白霜中，先用蛋抽稍微攪拌，再用刮刀輕輕拌勻。拌勻即可，因為接著分麵糊還有多次翻拌動作，因此翻拌次數越少越好。

8.

用一部分的麵糊跟巧克力醬混合。把麵糊分成兩份，需要拌入巧克力麵糊的這份可以多一些，然後跟巧克力醬混合均勻。

9.

模具中順著同一個地方輪流倒入兩種口味的麵糊。每一層的分量隨意，直到把麵糊倒完，或者倒8分滿就可以了。

10.

震幾下震掉內部的大氣泡，烤箱150°C烤50分鐘。

11.

蛋糕出爐後馬上震幾下震掉內部的熱氣，然後倒扣放涼。等到完全放涼後就可以脫模享用美味的蛋糕啦。

Practice:

1.

Mix the cocoa powder with hot water, stir well to form a smooth cocoa paste, set aside

2.

Separate the egg white and egg yolk. Put the egg whites in the refrigerator first. The lower temperature can help to whip the meringue.

3.

Add corn oil and milk to the egg yolk. Be sure to stir it for 3-5 minutes until there is a thin layer of foam on the surface, and the oil and water are completely mixed together in an emulsified state.

4.

Sift in low-gluten flour and mix well. Different brands of flour have different water absorption properties. You have to adjust the consistency according to the state of the batter in the video.

5.

Preheat the oven to 150°C.

6.

Add vinegar or lemon juice to the egg whites to help whip up and stabilize the meringue. First beat at low speed until thick foam. Then add the caster sugar in 3 times. The whole process is whipped at medium speed, I use 3rd gear. After the obvious lines appear, turn to the lowest speed and observe the state of the meringue while whipping until the upright corner is pulled out, which is a drier wet foaming state.

7.

Take 1/3 of the meringue and mix it with the batter, then pour it back into the meringue, stir it with whisk first, and then gently mix it with a spatula. Just mix well, because there are many times of mixing after the batter is divided, so the less the frequency of mixing, the better.

8.

Mix part of the batter with the cocoa paste into chocolate batter. Divide the batter into two parts. The part will mix with chocolate batter can be more, and then mix it with the chocolate batter.

9.

Pour the batter of two flavors in turn along the same place in the mold. The weight of each layer is arbitrary, until the batter is finished, or 80% full.

10.

Shake a few times to shake off the large bubbles inside, and bake in the oven at 150°C for 50 minutes.

11.

After the cake is out of the oven, shake it a few times to shake off the heat inside immediately, and then buckle it upside down and let it cool. After it is completely cooled, you can unmold and enjoy the delicious cake.

HaosKitchen 作者

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巧克力蛋糕做法︱雙色蛋糕，超級柔軟的配方 Super-soft Marble Chocolate Cake

巧克力蛋糕做法︱雙色蛋糕，超級柔軟的配方 Super-soft Marble Chocolate Cake

中等

材料

製作步驟

見影片

Refer to video

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

做法：

1.

可哥粉加熱水，充分攪拌成順滑的可哥醬，備用。

2.

分離蛋清和蛋黃。蛋清先放進冰箱，溫度較低可以幫助打發蛋白霜。

3.

蛋黃加入玉米油和牛奶，一定要充分攪拌個3-5分鐘，直到表面有一層薄薄的泡沫，油和水完全混合在一起的乳化狀態。

4.

篩入低筋麵粉，拌勻。不同牌子的麵粉有不一樣的吸水性，你們要根據視頻中麵糊的狀態來調整濃稠度。

5.

預熱烤箱150°C。

6.

7.

先取1/3的蛋白霜跟麵糊混合，然後再倒回蛋白霜中，先用蛋抽稍微攪拌，再用刮刀輕輕拌勻。拌勻即可，因為接著分麵糊還有多次翻拌動作，因此翻拌次數越少越好。

8.

用一部分的麵糊跟巧克力醬混合。把麵糊分成兩份，需要拌入巧克力麵糊的這份可以多一些，然後跟巧克力醬混合均勻。

9.

模具中順著同一個地方輪流倒入兩種口味的麵糊。每一層的分量隨意，直到把麵糊倒完，或者倒8分滿就可以了。

10.

震幾下震掉內部的大氣泡，烤箱150°C烤50分鐘。

11.

蛋糕出爐後馬上震幾下震掉內部的熱氣，然後倒扣放涼。等到完全放涼後就可以脫模享用美味的蛋糕啦。

Practice:

1.

Mix the cocoa powder with hot water, stir well to form a smooth cocoa paste, set aside

2.

Separate the egg white and egg yolk. Put the egg whites in the refrigerator first. The lower temperature can help to whip the meringue.

3.

Add corn oil and milk to the egg yolk. Be sure to stir it for 3-5 minutes until there is a thin layer of foam on the surface, and the oil and water are completely mixed together in an emulsified state.

4.

Sift in low-gluten flour and mix well. Different brands of flour have different water absorption properties. You have to adjust the consistency according to the state of the batter in the video.

5.

Preheat the oven to 150°C.

6.

7.

Take 1/3 of the meringue and mix it with the batter, then pour it back into the meringue, stir it with whisk first, and then gently mix it with a spatula. Just mix well, because there are many times of mixing after the batter is divided, so the less the frequency of mixing, the better.

8.

Mix part of the batter with the cocoa paste into chocolate batter. Divide the batter into two parts. The part will mix with chocolate batter can be more, and then mix it with the chocolate batter.

9.

Pour the batter of two flavors in turn along the same place in the mold. The weight of each layer is arbitrary, until the batter is finished, or 80% full.

10.

Shake a few times to shake off the large bubbles inside, and bake in the oven at 150°C for 50 minutes.

11.

After the cake is out of the oven, shake it a few times to shake off the heat inside immediately, and then buckle it upside down and let it cool. After it is completely cooled, you can unmold and enjoy the delicious cake.

HaosKitchen 作者

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