榛子朱古力醬磅蛋糕🍫Pound Cake with Hazelnut Chocolate Sauce😋

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食譜及做法:
牛油 100g (室溫)
鹽 1g
糖 100g
蛋液 100g (室溫)
低筋粉 100g
泡打粉 1g
朱古力粉10g
冧酒 2g(可以省略)

做法:
牛油打散加入鹽、糖、冧酒混合
蛋液分次加入混合
粉類混合
分2次加入混合成 蛋糕糊
倒入模具

200度 焗20分鐘
170度 焗40分鐘
取出放涼
冷卻後,淋上榛子朱古力醬
原粒榛子裝飾
放入雪櫃冷凍或立即食用均可

裝飾:
榛子碎20g
朱古力粒60-70g(坐溶)
植物油10g
原粒榛子

Recipes and methods:
100g butter (room temperature)
salt 1g
sugar 100g
Egg liquid 100g (room temperature)
Cake flour 100g
Baking powder 2g
Chocolate powder 10g
2g wine (can be omitted)

practice:
Beat the butter, add salt, sugar, and wine and mix
Add the egg liquid in portions and mix
Powder mix
Add in 2 portions and mix into cake batter
Pour into mold

Bake at 200 degrees for 20 minutes
Bake at 170 degrees for 40 minutes
Take out and let cool
Once cooled, drizzle with hazelnut chocolate sauce
Whole hazelnut garnish
Store in the refrigerator to freeze or eat immediately

decorate:
20g chopped hazelnuts
Chocolate tablets 60-70g (dissolved)
10g vegetable oil
Whole hazelnuts

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