爆品+颜值担当~丝滑流淌的“熔岩巧克力蛋糕”(已打包·可下载)

美食   餐饮美食   2024-10-05 20:31   日本  

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Melt In The Middle Chocolate Cake

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这颜值这质感让你瞬间心跳狂增了吗?这是小编见到过的流心熔岩巧克力蛋糕中颜值TOP1!完美熔岩巧克力小蛋糕,你可以在前一天制作并烘烤后冷藏,使用时放室温加热即刻,可以在宴会当天节省大量在厨房的时间招呼你的客人!或许以前你也有过或者做过熔岩蛋糕,但是一定不如这个效果这么棒!

巧克力蛋糕

配方(8个量,直径75-80mm金属圆模)


200克  无盐黄油

200克  黑巧克力(70%+-),切碎

    6个  全蛋

240克  细砂糖

  60克  低筋面粉

制作:


  1. 烤炉预热至180℃/风档4. 如果你用的是金属圆模,需要先用软化的黄油(配方之外)把模具内壁涂薄层并附上一圈烘焙油纸。

  2. 黄油放在厚底平底锅中,然后放入切碎的巧克力,小火缓慢加热直至黄油融化,离火,用胶刮刀搅拌直至巧克力完全融化并混合的光滑细腻。

  3. 搅拌缸中把鸡蛋和砂糖搅拌呈顺滑状态:搅拌桨提起时,低落的面糊会稳定在面糊表面而不会立即融合在一起。用金属勺把巧克力混合物加入到面糊中,再筛入面粉,翻拌均匀。

  4. 面糊注入到模具内,3/4满,放入预热的烤箱中,大模具(8×200ml)烘烤约8~10分钟,小金属圆模(直径75~80mm)烘烤约6~7分钟,直至蛋糕表面四周一圈形成明显的表壳,而中间则较柔软。稍冷却脱模。


 注意:

 a.也可以混合切碎的坚果来制作,表面虽然会有颗粒感,但是口味会更丰富。

 b.如果是提前一天制作并冷藏的,在使用之前可以微波炉加热回温:800w,每20~30秒检查一次是否回温至足够热度,如果没有达到温度则继续每次10秒的方式来加热,切勿一次性长时间加热而导致蛋糕变得干硬。


这才是真正爽爆的配方

可以拿来当做爆品


英文原文配方:

Melt In The Middle Chocolate Cake

(make 8: 75-80 mm diameter)


ingredient

200g unsalted butter

200g dark chocolate (about 70% cocoa solids), broken into small pieces

    6u eggs

240g caster sugar

  60g plain flour


equipment

8x200 ml heatproof ramekins or 75-80 mm diameter metal rings

electric hand mixer


preparation:

1.Preheat the oven to 180℃ / Gas mark 4. If you are using the chef rings, lightly butter each ring and line with a piece of baking parchment that is large enough to go to the top of the mould.

2.Put the butter in a small saucepan and drop in the chocolate. Heat gently until the butter has melted, then remove the pan from the heat and stir it with a spatula until the chocolate has melted and become smooth.

3.Whisk the eggs and sugar together in a large bowl with an electric hand mixer until ribbon stage: when the beaters are lifted from the mixture, they leave a thin trail of the mixture on the surface. With a metal spoon, fold the chocolate mixture into the eggs and sugar and sift the flour over the top. Fold together well.

4.Divide the mixture between the ramekins or metal rings, filling each one three quarters full. Bake the ramekins for 8-10 minutes or metal rings for 6-7 miutes until a crust has started to form around the cake , but the middle is still like a gü-ey pool of chocolate. To serve, turn the puddings out of the ramekins or metal rings and enjoy the look on everyone's faces as they tuck in.



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