巧克力古早味蛋糕食谱|轻盈柔软，不开裂不缩腰|Chocolate Castella Cake Recipe| Light and Fluffy, No Crack No Shrinkage

#台湾古早味蛋糕 #巧克力古早味蛋糕 #晃动蛋糕 #TaiwaneseCastellaCake #ChocolateCastellaCake #JigglyCake

♦台湾古早味蛋糕食谱 Taiwanese Castella Cake Recipe:    • 台湾古早味蛋糕食谱|轻盈柔软|How To Make Taiwanese ...  
♦日式草莓奶油蛋糕食谱 Japanese Strawberry Shortcake Recipe:　   • 日式草莓奶油蛋糕食谱 How To Make Japanese Straw...  　
♦蛋糕食谱　Cake Recipe Playlist: https://www.youtube.com/playlist?list...
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♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?ur...


今天做了续台湾古早味蛋糕以后，很多人喜欢的“巧克力古早味蛋糕”。本以为经历了原味7次的制作，巧克力款可以驾驭得好，结果调整搞到第７粒蛋糕，终于烤出一个美美，高高，蓬松，晃动，回弹，没布丁的巧克力古早味蛋糕。我本身不喜欢只有蓬松而干燥不香的蛋糕，所以找了水分含量较高，用了牛奶牛油来提升香味到最佳。因此，较湿润蛋糕需要更多技巧来作好哦。每个步骤，淡黄糊和蛋白霜的浓稠度都超重要，不能省略哦，一定要一抹一样。烤好蛋糕温吃最好，满屋巧克力香。温热蛋糕按下去回弹力很好，很会晃动，撕开来沙沙声，就知道即柔软得像云朵。加上顶部和内部半融化巧克力粒，湿润香甜，超可口哦～
建议：尝试预先撒点面粉在巧克力粒表面，再加入面糊，可以帮助保留在蛋糕中不垫底。

收藏方式：烤好直接温吃最好。完全冷却后收密封塑料容器, 直接收普通冰箱保存3-5天，因为水浴法烤蛋糕水分含量也很高，室温容易发霉。收冰窟冷冻就更久，吃前解冻再吃。

Today, made after original Taiwanese Castella Cake, “Chocolate Castella Cake” that many people requested. I thought after experienced 7times trial and error of original Castella Cake, Chocolate version will be easier to conquer, but in the end, also adjust and bake till 7th cake, and finally baked a beautiful, tall, fluffy, jiggly, and bounce back no pudding bottom Chocolate Castella Cake. Personally, I don't like cakes that are only fluffy but dry and flavorless inside, so I found a higher moisture ratio, also used milk and butter to enhance the fragrance to the best. Therefore, moist cake needs more tips and tricks to make it well. Each step and the consistency of the egg yolk batter and egg white meringue are super important and cannot skip, it must be exact. It’s best eaten warm once baked, whole house filled with chocolate aroma. Bounce back easily and so jiggly. When you tear it, you will hear a rustling sound, means it’s soft fluffy like cloud. Plus semi melted chocolate chips on top and within, moist fragrant, so yummy.
Recommend: Try to toast chocolate chips surface with some flour, then only add to batter, can help them to stay on cake not sink to bottom.

Storage Method: Best eaten warm once baked. Once cool completely, store the cake in airtight container and directly chill in normal fridge for 3-5 days, as it uses waterbath method to bake with high moisture content cake tends to mold easily at room temperature. Freeze it in freezer will make it last longer, thaw before eating.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =7x7x3英寸四方磨具=
80克 无盐牛油 (加热到60-80C)
75克 低筋面粉
25克 无糖可可粉
2克 盐
100克 牛奶
106克 蛋黄
4克 香草精
208克 蛋白
3克 柠檬汁/白醋
110克 细纱糖 （分3次加入）
100克 黑巧克力粒（55%）
(预热烤箱155C:80-85分钟)(上下火，不开旋风，最低层)
(15分钟后，蛋糕顶部形成皮，再撒上巧克力粒布置)

油纸/烘烤纸
3层铝箔纸
小架子
9x9英寸四方磨具（大过7英寸）

♦Recipe =7x7x3inch Square Pan=
80g Unsalted Butter (Heat until 60-80C)
75g Low Protein Flour/Cake Flour
25g Unsweetened Cocoa Powder
2g Salt
100g Milk
106g Egg Yolks
4g Vanilla Extract
208g Egg Whites
3g Lemon Juice/White vinegar
110g Castor Sugar (add in 3 parts)
100g Dark Chocolate Callets (55%)
(Preheated Oven155C: 80-85minutes)(Top bottom Heat, no fan force, lowest rack)
(After 15minutes, cake top formed skin, only sprinkle chocolate chips as decor)

Teflon/Parchment Paper
3Layers Aluminum Foil
Small Rack
9x9inch square pan (bigger than 7inch)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love