免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No Oven Chocolate Cake

今天跟大家分享免烤箱巧克力蛋糕的做法。做過巧克力蛋糕的朋友一定知道，蛋白霜碰上巧克力特別愛消泡。蛋糕塌陷或長不高，各種問題接踵而來。今天的視頻介紹你們一種碰上巧克力蛋白霜不消泡的方法。同時，小豪也在視頻中跟你們分享蛋白霜對蛋糕的影響究竟有多深。

Friends who have made chocolate cake must know that meringue are easily defoaming when meet the chocolate. The cake collapses or does not grow tall, and various problems follow one after another. Today's video introduces one of methods of meringue meet chocolate without defoaming. At the same time, Xiaohao also shared with you how the meringue affects the cake in the video.

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：
小份量（適合6寸戚風模具）
雞蛋（C級）。。。 3個	1.5個	6個
融化牛油/菜油。。。 35g	17.5g	70g
牛奶。。。 45g	22.5g	90g
可哥粉。。。 15g	7.5g	30g
低筋麵粉。。。 50g	25g	100g
鹽。。。 1g（1/4 tsp）	0.5g	2g
細砂糖。。。 50g	25g	100g
白醋。。。 2g（1/2 tsp）	0.25tsp	1tsp

大份量（適合8寸戚風模具）
雞蛋（C級）。。。 6個	3個	12個
融化牛油/菜油。。。 70g	35g	140g
牛奶。。。 90g	45g	180g
可哥粉。。。 30g	15g	60g
低筋麵粉。。。 100g	50g	200g
鹽。。。 2g（1/2 tsp）	0.25tsp	1tsp
細砂糖。。。 100g	50g	200g
白醋。。。 5g（1 tsp）	2.5g	10g

Formula:
Small amount (suitable for 6 inch chiffon mold)
Eggs (Grade C). . . 3 pcs	1.5pc	6pc
Melted butter/vegetable oil. . . 35g	17.5g	70g
Milk. . . 45g	22.5g	90g
Cocoa powder. . . 15g	7.5g	30g
Low-gluten flour/cake flour. . . 50g	25g	100g
Salt. . . 1g (1/4 tsp)	0.5g	2g
Caster sugar. . . 50g	25g	100g
Vinegar. . . 2g (1/2 tsp)	0.25tsp	1tsp

Large amount (suitable for 8-inch chiffon mold)
Eggs (Grade C). . . 6pcs	3pc	12pc
Melted butter/vegetable oil. . . 70g	35g	140g
Milk. . . 90g	45g	180g
Cocoa powder. . . 30g	15g	60g
Low-gluten flour/cake flour. . . 100g	50g	200g
Salt. . . 2g (1/2 tsp)	0.25tsp	1tsp
Caster sugar. . . 100g	50g	200g
Vinegar. . . 5g (1 tsp)	2.5g	10g

製作步驟

免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No Oven Chocolate Cake

見影片

Refer to video

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

做法：

1.

牛油隔熱水融化，或者可以用其他菜油代替。

2.

分離蛋清和蛋黃。

3.

融化牛油，牛奶，可哥粉和蛋黃一起充分攪拌至乳化狀態。

4.

篩入低筋麵粉和鹽，攪拌均勻即可。不同家的麵粉吸水性會有差異，請根據視頻中的麵糊濃稠度，加牛奶或麵粉來調整。

5.

蛋清中加白醋打至粗泡後，細砂糖分3次加入攪拌。全程用中速攪打，我用2檔，打至偏乾的濕性發泡狀態。

6.

先取1/3的蛋白霜和麵糊混合，然後再倒回蛋白霜中混合均勻即可。不可過度攪拌。

7.

麵糊倒入模具，用大碗裝模具的方式，中火蒸50分鐘。

8.

蒸熟後取出蛋糕，放涼後即可享用美味的巧克力蛋糕。

注意事項：

1.

我用小雞蛋。如果你用大雞蛋做小份量的配方，可以一樣用3個，後面再根據麵糊的狀態調整濃稠度就可以了。如果你用大雞蛋做大份量的配方，只需要5個就夠了。如果用6個，麵糊會太稀，這樣你就需要用更多麵粉調整濃稠度，反而影響口感。

2.

雖然牛奶可以用水替代，但是風味會差了一些。牛奶巧克力是蠻相配的組合。

3.

這個是低糖的配方，實在不建議再做減糖，因為糖少了蛋白霜會不穩定，很容易導致消泡。

4.

我用電磁爐，溫度已經設定好了。如果你用煤氣爐，火候可能要掌握好。中火的溫度是130°C左右，給你們做個參考。

5.

蛋糕蒸熟後含水量還是很大的，不要急著去按蛋糕（這動作感覺很好玩，似乎更像是一種成功的指標）。等蛋糕放涼後，內部的熱氣都散開了，這時候你就可以好好享受這個過程。

6.

蒸蛋糕不耐放，如果當天吃不完記得收進冰箱哦。

Practice:

1.

The butter melts in insulated water, or it can be replaced with other vegetable oil.

2.

Separate the egg white and egg yolk.

3.

Melted butter, milk, cocoa powder and egg yolk stir well until it is emulsified.

4.

Sift in low-gluten flour and salt, and mix well. The water absorption of flour from different brand may vary. Please adjust it by adding milk or flour according to the consistency of the batter in the video.

5.

Add vinegar to the egg whites and beat until coarsely soaked, then add the caster sugar in 3 times and stir. The whole process was whipped at a medium speed, and I used the 2nd gear to beat it to a dryer wet foaming state .

6.

Take 1/3 of the meringue and mix it with the batter, then pour it back into the meringue and mix well. Do not stir excessively.

7.

Pour the batter into the mold, use a large bowl to fill the mold, and steam on medium heat for 50 minutes.

8.

After steaming, take out the cake and let it cool to enjoy the delicious chocolate cake.

Precautions:

1.

I use small eggs. If you use large eggs to make a small portion of the recipe, you can use 3 in the same way, and then adjust the consistency according to the state of the batter. If you use large eggs to make a large portion of the recipe, only 5 will be enough. If you use six, the batter will be too thin, so you need to use more flour to adjust the consistency, which will affect the taste.

2.

Although milk can be replaced with water, the flavor will be worse. Milk chocolate is a very matching combination.

3.

This is a low-sugar formula, it is really not recommended to reduce sugar, because the meringue will be unstable without enough sugar, which will easily lead to defoaming.

4.

I use an induction cooker and the temperature has been set. If you use a gas stove, the temperature may have to be mastered. For your reference, the temperature of the medium heat is around 130°C.

5.

After the cake is steamed, the water content is still very large. Don't rush to press the cake (this action feels very fun and seems more like an indicator of success). After the cake cools down, the heat inside has dissipated. At this time, you can enjoy the process.

6.

The steamed cake is not durable, please put it in the refrigerator if you can't finish it that day.

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~ ...

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免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No Oven Chocolate Cake

免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No Oven Chocolate Cake

中等

材料

製作步驟

見影片

Refer to video

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

做法：

1.

牛油隔熱水融化，或者可以用其他菜油代替。

2.

分離蛋清和蛋黃。

3.

融化牛油，牛奶，可哥粉和蛋黃一起充分攪拌至乳化狀態。

4.

篩入低筋麵粉和鹽，攪拌均勻即可。不同家的麵粉吸水性會有差異，請根據視頻中的麵糊濃稠度，加牛奶或麵粉來調整。

5.

蛋清中加白醋打至粗泡後，細砂糖分3次加入攪拌。全程用中速攪打，我用2檔，打至偏乾的濕性發泡狀態。

6.

先取1/3的蛋白霜和麵糊混合，然後再倒回蛋白霜中混合均勻即可。不可過度攪拌。

7.

麵糊倒入模具，用大碗裝模具的方式，中火蒸50分鐘。

8.

蒸熟後取出蛋糕，放涼後即可享用美味的巧克力蛋糕。

注意事項：

1.

2.

雖然牛奶可以用水替代，但是風味會差了一些。牛奶巧克力是蠻相配的組合。

3.

這個是低糖的配方，實在不建議再做減糖，因為糖少了蛋白霜會不穩定，很容易導致消泡。

4.

我用電磁爐，溫度已經設定好了。如果你用煤氣爐，火候可能要掌握好。中火的溫度是130°C左右，給你們做個參考。

5.

蛋糕蒸熟後含水量還是很大的，不要急著去按蛋糕（這動作感覺很好玩，似乎更像是一種成功的指標）。等蛋糕放涼後，內部的熱氣都散開了，這時候你就可以好好享受這個過程。

6.

蒸蛋糕不耐放，如果當天吃不完記得收進冰箱哦。

Practice:

1.

The butter melts in insulated water, or it can be replaced with other vegetable oil.

2.

Separate the egg white and egg yolk.

3.

Melted butter, milk, cocoa powder and egg yolk stir well until it is emulsified.

4.

Sift in low-gluten flour and salt, and mix well. The water absorption of flour from different brand may vary. Please adjust it by adding milk or flour according to the consistency of the batter in the video.

5.

Add vinegar to the egg whites and beat until coarsely soaked, then add the caster sugar in 3 times and stir. The whole process was whipped at a medium speed, and I used the 2nd gear to beat it to a dryer wet foaming state .

6.

Take 1/3 of the meringue and mix it with the batter, then pour it back into the meringue and mix well. Do not stir excessively.

7.

Pour the batter into the mold, use a large bowl to fill the mold, and steam on medium heat for 50 minutes.

8.

After steaming, take out the cake and let it cool to enjoy the delicious chocolate cake.

Precautions:

1.

2.

Although milk can be replaced with water, the flavor will be worse. Milk chocolate is a very matching combination.

3.

This is a low-sugar formula, it is really not recommended to reduce sugar, because the meringue will be unstable without enough sugar, which will easily lead to defoaming.

4.

I use an induction cooker and the temperature has been set. If you use a gas stove, the temperature may have to be mastered. For your reference, the temperature of the medium heat is around 130°C.

5.

After the cake is steamed, the water content is still very large. Don't rush to press the cake (this action feels very fun and seems more like an indicator of success). After the cake cools down, the heat inside has dissipated. At this time, you can enjoy the process.

6.

The steamed cake is not durable, please put it in the refrigerator if you can't finish it that day.

HaosKitchen 作者

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