Скачать или смотреть 烘焙实验室：爱心切片的光影魔术｜Baking Lab: The Light-Shadow Magic of Heart-Shaped Slices

☞ 食材清单
红丝绒蛋糕：
1. 无盐黄油 100g
2. 细砂糖 80g
3. 低筋面粉 110g
4. 鸡蛋 2个（约100g）
5. 泡打粉 2g
6. 红丝绒液 5-6滴

巧克力蛋糕：
1. 无盐黄油 210g
2. 全脂牛奶 70ml
3. 75%黑巧克力 90g
4. 细砂糖 80g
5. 鸡蛋 3个（约150g）
6. 低筋面粉 165g
7. 可可粉 32g
8. 泡打粉 6g
9. 食盐 1g（可选）

☞ 制作过程
红丝绒蛋糕：
① 黄油室温软化至19-21℃加糖中速打发至蓬松
② 全蛋液分三次加入，每次完全乳化
③ 筛入低筋面粉与泡打粉，切拌至无干粉
④ 加红丝绒液切拌均匀，装裱花袋
⑤ 挤入8寸模具刮平，160℃烘烤18分钟
⑥ 冷却15分钟脱模，心形模具切割备用

巧克力蛋糕：
① 牛奶与糖加热至80℃倒入黑巧克力静置1分钟搅拌融化
② 冷却后加蛋液搅匀，黄油软化打发至颜色变浅
③ 筛入低筋面粉/可可粉/泡打粉，分三次加入≤35℃巧克力液
④ 每次完全融合后装裱花袋，模具挤1/3面糊放入红心蛋糕胚
⑤ 覆盖剩余面糊刮平，165℃烘烤15分钟
⑥ 取出划1cm深裂口，继续烘烤30分钟至竹签无粘连

☞ 操作重点
• 黄油软化温度严格控制在19-21℃
• 蛋液需室温且分次乳化
• 巧克力液温度≤35℃防止烫熟蛋液
• 划裂口动作需快速完成

#红丝绒蛋糕 #爱心烘焙 #双色磅蛋糕 #巧克力熔岩 #烘焙工艺

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☞ Ingredients
Red Velvet Cake:
1. Unsalted butter 100g
2. Fine sugar 80g
3. Cake flour 110g
4. Eggs 2 (approx. 100g)
5. Baking powder 2g
6. Red velvet essence 5-6 drops

Chocolate Cake:
1. Unsalted butter 210g
2. Whole milk 70ml
3. 75% Dark chocolate 90g
4. Fine sugar 80g
5. Eggs 3 (approx. 150g)
6. Cake flour 165g
7. Cocoa powder 32g
8. Baking powder 6g
9. Salt 1g (optional)

☞ Procedure
Red Velvet Cake:
① Cream softened butter (19-21°C) with sugar until fluffy
② Add room-temperature eggs in 3 batches, emulsifying completely each time
③ Sift in flour and baking powder, fold until no dry flour remains
④ Mix in red velvet essence, transfer to piping bag
⑤ Pipe into 8-inch mold, level surface. Bake at 160°C for 18 minutes
⑥ Cool 15 minutes, unmold and cut with heart-shaped cutter

Chocolate Cake:
① Heat milk and sugar to 80°C, pour over chocolate. Rest 1 minute then stir
② Cool mixture, blend in eggs. Cream softened butter until pale
③ Sift flour/cocoa powder/baking powder. Alternate with ≤35°C chocolate liquid in 3 batches
④ Transfer to piping bag. Pipe 1/3 batter into mold, place red heart cake
⑤ Cover with remaining batter, level surface. Bake at 165°C for 15 minutes
⑥ Score 1cm-deep crack on surface. Continue baking 30 minutes until skewer clean

☞ Key Notes
• Butter must soften at 19-21°C
• Use room-temperature eggs and emulsify gradually
• Chocolate liquid ≤35°C to prevent cooking eggs
• Scoring must be completed rapidly

#RedVelvetCake #HeartBaking #DualPoundCake #ChocolateLava #BakingTech
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