巧克力金枕吐司蛋糕 高含量巧克力面糊零消泡 技巧分享 Loaf Shape Chocolate Golden Pillow Cake | Bakery store recipe

👩🏻‍🍳📢 Hello everyone, this video I show you how to bake the chocolate golden pillow cake. It is a advanced recipe from previous original flavor golden pillow cake. Golden pillow cake has become top bestsellers in Asian bakery store this year.

I will share the secret of make the chocolate flavor as rich as possible for this cake!

📢 Ingredients
*Chocolate Crust Crumbs
10g Butter
10g Sugar
20g Cake Flour
3g Cocoa Powder

Chocolate Loaf Cake
50g Chocolate Chips
5 pcs Egg (~62g with shell)
45g Canola Oil
60g Milk
90g Cake Flour
15g Cocoa Powder
2g Baking Powder
15g Corn Starch
60g Sugar
8g Corn Starch

Baking Condition: 300 degF/ 150 Celsius ~50 mins till golden brown color

📢 Important tips
1. The big difference between this cake and other Chiffon style cake is the amount of flour used. So, check the cake batter thickness changes through steps.
2. The secret to make this cake's chocolate taste rich is add chocolate chips and the same time make the cake batter not deforming with this amount of flour and chocolate. chocolate batter usually easy to deform and i share the tips to prevent this in the video.
3. A loaf pan is preferred. If you do have a pan having the similar shape, it works too. The unique shape of the cake is also a special thing that you don't want to miss.
4. Follow the folding tips emphasized in the video to make sure the cake batter is smooth and stable.
5. Use kitchen scale instead of measuring cups for this recipe to guarantee a successful baking.
6. Please watch the video until the end so you don't miss the details. Subtitles of other languages ​​are available in the video. Don't forget to activate the subtitles!!
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Link to the plain flavor golden chocolate cake:    • Loaf Shape Golden Pillow Cake | A rec...  

金枕吐司蛋糕， 最近超级流行的一款蛋糕。 外表高大上， 口感 非常绵密，之前发了原味金枕的视频，今天发现它的进阶版， 巧克力金枕蛋糕。 制作难度上会有所增加， 但是我也分享了一系列的小技巧， 让巧克力面糊零消泡/ 喜欢巧克力口味的朋友们， 一定一定不要错过！因为它真的很赞！！！！

📢食材
*巧克力酥粒:
10g 黄油
10g 白砂糖
20g 低筋面粉
3g 可可粉

*巧克力金枕蛋糕
50g 巧克力豆
5 个 鸡蛋 （62g带壳重）
45g 色拉油
60g 牛奶
90g 低筋面粉
15g 可可粉
2g 泡打粉
15g 玉米淀粉
60g 白砂糖
8g 玉米淀粉

烘烤： 150度 ~50 分钟

📢小贴士
1. 金枕蛋糕与普通戚风蛋糕最大的区别就是粉的用量，注意观察视频中不同阶段，面糊浓稠度的改变。
2. 要让金枕巧克力蛋糕口味浓郁， 光加巧克力粉是不够的哦， 颜色也不够深， 所以需要加入巧克力。 巧克力的加入，都知道会导致消泡，视频中提供了怎么让巧克力面糊零消泡的处理方法哦！
3. 吐司模具做出来的这款蛋糕， 高度外形都非常好看。 建议不要更换模具。
4. 记得观看到最后哦， 总结要点让你的操作“全程无忧“。

谢谢您的观看！有问题留言! 期待你的关注与互动！！