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RECIPE
▌材料 Ingredients
巧克力古早蛋糕 Chocolate Cotton Sponge Cake：
55g 玉米油 Corn oil
35g 70%黑巧克力 Dark chocolate
80g 牛乳 Milk
4 B级蛋 Grade B egg
75g 细砂糖 Granulated sugar
60g 低筋面粉 Cake flour
8g 可可粉 Cocoa powder
3g-1/2tsp 香草精 Vanilla extract
1g 盐 Salt
5g-1tsp 白醋/柠檬汁 Vinegar/lemon juice
6寸方模 6 inch square mold
▌步骤 Instructions
1. 低筋面粉和可可粉过筛
2. 黑巧克力和玉米油加热至60℃使融化，直接倒入面粉中搅拌均匀，60℃左右的温度能够糊化一部分面粉，使蛋糕更柔软湿润
3. 加入蛋黄和牛乳，牛乳用量视面糊浓稠度做调整
4. 选择性添加香草精和盐增加香气
5. 蛋白加白醋和糖打至稍微硬一点的湿性发泡，提高蛋白霜的稳定，是不容易消泡，因为巧克力特别容易造成面糊消泡
6. 分两次混合蛋白霜和面糊，动作要轻而快，尽快拌匀然后入模
7. 烤箱预热180°C/ 356°F，蛋糕入烤箱后转150℃，下层水浴法烤60mins
8. 出炉后马上脱模即可享用
1. Sift cake flour and cocoa powder
2. Heat the dark chocolate and corn oil to 60°C to melt, pour directly into the flour and stir well. The temperature of about 60°C can gelatinize part of the flour, making the cake softer and moister.
3. Add egg yolk and milk, the amount of milk should be adjusted according to the consistency of the batter
4. Optionally add vanilla extract and salt to enhance aroma
5. Beat the egg whites with white vinegar and sugar until slightly hard and moist foaming, improve the stability of the meringue, and it is not easy to defoaming, because chocolate is particularly easy to cause the batter to defoaming
6. Mix the meringue and batter in two batches, move lightly and quickly, mix well as soon as possible and then put into the mold
7. Preheat the oven to 180°C/ 356°F, after put the cake into the lower layer of the oven and turn it to 150°C, use water bath method for 60mins
8. Immediately remove from the mold and enjoy
▌Tsp to Gram
1Tbsp 汤匙 = 15g
1Tsp 茶匙 = 5g
1/2Tsp 茶匙 = 2.5g
1/4Tsp 茶匙 = 1.25g
▌Egg size to Gram
AA = 70g and above
A = 65-70g
B = 60-65g
C = 55-60g
D = 55g and below
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章节标签：
00:00 开头
00:10 准备模具
01:03 低筋面粉和可可粉
01:16 黑巧克力和玉米油
02:22 鸡蛋
03:18 牛乳
04:31 蛋白霜
06:56 烘烤
07:33 材料配方
#巧克力古早蛋糕 #castellacake #Chocolate #cottonspongecake #小豪厨房 #Haoskitchen