[蛋糕]朱古力古早味蛋糕(水浴法) |巧克力古早蛋糕 |Chocolate Taiwanese Castella Cake Recipe(ASMR) 材料:(15cm X 15cm X 10cm) 蛋白.............................220g 蛋黃...............................98g 牛奶...............................80g 沙拉油...........................70g 低筋麵粉........................50g 無糖可可粉....................25g 細砂糖............................80g 鹽...................................1g(可省略) 雲尼拿香精/香草精.....少許(可省略) Ingredients:(15cm X 15cm X 10cm) egg white.............................220g egg yolk...............................98g milk...............................80g vegetable oil...........................70g cake flour........................50g cocoa powder…………………………25g granulated sugar............................80g salt.....................................1g(optional) vanilla extract………….a little(optional) 做法: 1.在模具底部墊油布或油紙防黏 2.把蛋白和蛋黃分開, 稱出所需份量 3.把無糖可可粉和低筋麵粉過篩到一個大碗內 4.小火把沙拉油加熱至約攝氏60-70度時離火, 離火後油溫會繼續上升, 待油溫回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻 5.加入牛奶, 攪拌均勻 6.加入蛋黃, 攪拌均勻 7.加入鹽和香草精, 攪拌均勻 8.開電動打蛋器中速, 攪打蛋白至粗泡時, 分三次加入砂糖, 全程中速把蛋白打至濕性發泡(軟彎勾), 最後用最慢速整理氣泡約1分鐘 9.挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻 10.再挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻 11.最後把全部蛋黃糊倒入蛋白霜中, 用手動打蛋器攪拌均勻, 然後用刮刀徹底翻拌均勻 12.把蛋糕糊從約15~20cm高處倒入蛋糕模內 13.晃動模具使表面平整, 然後在桌面輕敲一下, 震出大氣泡 14.放入已預熱的烤箱:140°C 50分鐘-120°C 40分鐘-140°C 10分鐘-門夾布悶10分鐘 (這次烤溫比原味的高了10度, 是因為我的烤箱上火換了一條發熱線後, 上火爐溫低了, 所以, 爐溫只可以參考, 一定要根據自家烤箱的情況調整) 15.取出蛋糕, 在桌面上輕摔一下, 震出熱空氣, 從模具中取出蛋糕, 放在冷卻架上, 撕去烘焙紙/油布, 冷卻至微暖, 即可切件享用 表面皺皺的原因: 1.表面烤得不夠乾 2.烤溫太低 3.表面隆起弧度太大, 冷卻後就會皺皮 底部有布丁層原因: 1 攪拌不勻 2攪拌過度，消泡了 3蛋白打發過度，消泡了 嚴重回縮原因: 1.烤的時間不足 2.蛋白打發不足 3.出爐後沒有敲一下讓熱氣散出 4.出爐後沒有立刻撕開烘焙紙 5.燙麵溫度不對 開裂原因: 1.蛋白打發過度 2.爐溫太高 3.烤箱密封性太好 筆記: -最好用密底的模具, 確保蛋糕底不會進水 -蛋白先冷凍15-20分鐘, 打出來的蛋白霜更穩定, 更細膩 -要打發一個綿密, 穩定的蛋白霜, 要點就是:慢 -全程中速打發, 不要貪快使用高速打發,太快打出的蛋白霜較粗糙, 不穩定, 容易消泡 -蛋白打至小彎勾即可 -室溫水入爐, 高約1.5-2cm即可, 不要太多, 多水難上色, 烤的時間要更久 -烤好後留在烤箱10分鐘才取出, 可防止過度回縮 -食譜給出的是我家烤箱的烤溫和時間, 只供參考, 要根據自己烤箱的脾氣調整 ------------------------------------------------------------------------------------------------ [蛋糕]台灣古早味蛋糕(水浴法) |Taiwanese Castella Cake Recipe(ASMR) kzfaq.info/get/bejne/prR-ga-FqKvLd6s.html ------------------------------------------------------------------------------------------------ facebook facebook.com/Yummy-Yummy-... instagram instagram.com/0yummy.yummy0/ ------------------------------------------------------------------------------------------------ artlist.io/ License Number 436317

I just tried this today and it turned out great. I used a narrow loaf pan instead of a square pan and probably beat the egg white a bit too much so the top crust cracked wide open, but it was still very delicious and the texture was like that in the video. 😄 Thank you so much for the very detailed instructions; they gave me a lot of confidence.

多謝你詳細嘅講解，每次睇你整蛋糕都覺得好療癒，配埋得意嘅喵叫聲，希望你繼續拍多d，加油！

Большое спасибо, что написали рецепт! Учусь у Вас готовить! 🙏🙏🙏👍👍👍👍Thank you so much for posting the recipe! I'm learning to cook!

手藝真的是超讚的！我打的蛋白都打得太乾了，你打的蛋白看起綿溜溜的😋😋😋！👍👍👍

It's too Good.... thank you for such a wonderful video

Thank you very much for the recipe..❤

Wowwww. Amazing cake. Thank you so much.

Very well explained tutorial. Thank you.

多謝您的教學同分享❤❤

me encanta tu receta, voy a intentar hacerlo con la paciencia que enseñas que la leccion aprendida. muchas gracias

Humm, ça a l'air super bon. Merci pour la recette, j'essayerai de le faire. Bravo ❤

謝謝分享

謝謝分享，烤的好美

看起來很柔軟好吃 請問 這個配方適合做成生乳卷外皮嗎 謝謝

❤❤❤❤❤ what a wonderful recipe❤❤

你的食谱和做法 是我做过最成功的一个 谢谢❤🎉

好吸引，聽日試吓先❤

Thank you for sharing 😊

太美了

我做成功了，好开心！🤩感谢老师❤❤❤

我家附近剛好就有在賣這種蛋糕

餐具太漂亮了！

剛完成製作出爐，謝謝 May 老師指導，蛋糕很成功。老師的蛋糕製作技巧非常出色，感謝 May 老師分享，祝 May 老師晚安！

너무 맛있어보여용~!

Merci pour vos recettes

好想吃😍

详尽提释👍👍👍👍👍

Thank you so much to have a detailed video. Notes n measurements. I will learn. Happ 2023

Mañana lo hago espero me quede tan estupendo como a ti 😊 desde Venezuela saludos 🤗

Vou fazer❤❤❤ obrigada

WOW... This is good morning view.. (Now in Indonesia is morning)... Yummy yummy always 👍👍👍👍👍 in my ❤..

I love it

改天來做試做看看

Първо си оставяте за сутрешното кафе.🥰❤😊

Thanks

Интересный бисквит,надо испечь.

也太完美了～ 澱粉控路過一整個大驚豔😍😍😍

好想食…😍😍😍

好正，見到都想食

น่าอร่อยคะ

烤的超美🎉

Your cake is very beautiful

Excellent dear...god bless......love from Bharat❤

Waw, cake yg sangat cantik

用您上面的材料做，可以做兩個 請問容器比較小 可以把所有的材料都可以減半嗎？ 時間需要減少嗎？ 請問烤盤是放中層，還是放底層？ 蛋白霜有打到綿密 但是我的表皮還是裂開了😢 而且上色不了 因為裂開了，又不敢在用高溫烤表皮😢

So nice❤❤❤❤❤❤❤

視覺上好棒喔@Q@

Thank you for sharing

朱古力蛋糕很靚😋😋👍🏻👍🏻👏

Perfeito! Parabéns e obrigada pela orientação.

想請問沙拉油加熱到75度可以增加巧克力的亮度，蛋白冰凍到微結冰請問有什麼用處嗎？

Excelsis!

好正好想食😋😋

Yummy🤤

Is it suitable for making bday cakes?

Will it work in a tube pan?

光是外觀就長的很高級😍😍

請問想換成抹茶口味是不是將可可粉25g換成抹茶粉就可以了呢？

你好，请问入烤箱前，放的温水是多少度呢？

ВСЁ ВКУСНО! ВСЁ..................!👍👍👍 EVERYTHING IS DELICIOUS! ALL..................!👍👍👍

Subscribed!! I’ve just watch your video and I love how you describe every little technique. This is the key of success! It helps me a lot. Thank you!! ❤❤

請問，可以用朱古力麵粉做嗎？

And one more question, if you don't mind, my table mixer has already been whipping egg whites for 45 minutes at speed 3 (there are 8 in total). Is it okay? I froze the egg whites as you instructed in the video and added sugar gradually. The egg whites do change, they go to what we need, but 45 minutes!

What if the oil temperature is not right? How will it affect the cake?

沒做過蛋糕的我，看完影片都想做了，超漂亮

好開心陪你整朱古力蛋糕

Your instructions are very detailed, but what if I don't have a thermometer?

Hi, I'm really interested in the type of baking paper you use to bake your cake as it comes out so clean and not stick to the cake. Could you please share the name or the type of that baking paper at all, please? Thank you.

想問說按照烘箱溫度步驟烤完之後蛋糕體還是濕濕的，請問是哪裡出錯?

第一次路過 也祝你開心唷 ❤

厉害 蛋糕体可以那么高一点也不回缩👍

Look so good!👍 Look easy too but not sure it works on me or not 😂 Abit troublesome to freeze the egg whites as freezer no space, any alternative please?🤭

❤❤❤

It's such a beautiful Castella cake!! Why do we need to refrigerate the egg whites into ice flakes? What are the different results if use at room temperature? Please give me some advice. Thank you very much.🙏

If i bakeing in9" cake pan how many degree of heat must be used thank you

砂糖選用方面，是平時飲茶煮餸所用的普通粗幼砂糖，還是比這種砂糖更加幼細的caster sugar ？如果用普通砂糖(granulated sugar)都可以把蛋白打得細緻的話，就方便多了。

Es increible esta receta muchas gracias, podria decirme el numero de huevos? serian segun he visto en el video yemas 4 y las claras de 4 huevos tambien? Espero tu respuesta gracias

😍😍

這個蛋糕照你所寫是否要焗110分鐘?

❤❤❤❤❤❤❤

Hey, one question: what is the total bakingtime? Is it 50 min. + 40 min. + 10 min.? So in total 100 minutes? Or am I wrong? I don’t get why the temperature goes up and down from 140 to 120 to 140 again! Thanks in advance!

如果模具是6吋圓型, 比例是否1/2?

想請教為何蛋白要放進雪柜？

❤

請問你部打蛋器係咩牌子？ 或Model? 因為我買咗部， 但就算我用最低擋， 佢都打（轉）得好快😢…… 唔該晒你先

蛋黃98克又係大約幾多個蛋黃

How to bake in microwave since any aluminum vessel is not use in?

For how long do I need to let baking? It wasn't cleasr for me =/

One doubt 2:13 milk How to type hot method or Normal method used ???????????

Thank you

Lò nhà là lò ngang mình có thể để một khay nước bên cạnh không ạ

total 100 min in Oven correct?

照著步驟做~成品很好吃！不過表面在烤時裂開了，請問是什麼原因造成、該怎麼改善呢？另外燙麵時我用無鹽奶油代替沙拉油，有什麼要注意的嗎？我做了兩次一次正常一次太稠，不曉得問題出在哪😅

Ммм..🥰❤️

請問，如果我想要表面有水滴巧克力，我需要在什麼時候加入它呢? 你的視頻教學做得很棒耶，我以前都用快速打發蛋白然後最後就是很快就消泡了，原來要慢慢打才會綿密

how many eggs u use????

😊😊🎉😊😊

嘗試一次，底層有布丁，下次用版主的方式試試

想問一下我的烤盤是24*24 高6 這樣高溫要改變嗎