我知道尖不辣季节快要结束了，前不久我的邻居给了我两个尖不辣，一个尖不辣里面已经有很多果肉了，吃多我又怕上火，所以打算来做一款尖不辣海绵蛋糕，顺便给邻居回礼吧。我的好邻居是卖水果的，常常都会给我送水果吃，而我只会做蛋糕，只能用蛋糕回礼啦。 【02:55-03:27】不好意思，这一段音乐又收到版权通知。由于这一小段没有解说的部分，所以我直接静音处理，免去再修改再上传一次，太花时间了。制作视频不容易，希望你们见谅，也谢谢你们对小豪的支持~ Facebook page: https://www.facebook.com/Hao.sKitchen1125/ 小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~ https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1 材料：（模具：6寸戚风活底模具） 鸡蛋。。。3个 ** 黄糖/白糖。。。60g 低筋面粉。。。110g 泡打粉。。。1/2tsp（大约3g） 黄油/植物油。。。60g 果肉。。。100g **这份食谱中，鸡蛋的大小影响不会太大。我的鸡蛋去掉蛋壳一个是50g左右，给你做个参考。 烤法： 烤箱中层，170°C烤45分钟。烤完后直接脱模放凉。 0:00 尖不辣蛋糕的制作过程 4:33 失败案例的分享 5:43 面糊严重消泡长什么样子 6:20 制作过程中要注意的事项 I know that the season of cempedak end soon. Not long ago, my neighbor gave me two, and one of them already has a lot of flesh in it. It is easy to get heat if eating too much. So I make a cempedak sponge cake, by the way, return a gift to the neighbor. My good neighbor sells fruits and often gives me fruits to eat. I can only make cakes and can only return gifts with cakes. Facebook page: https://www.facebook.com/Hao.sKitchen1125/ Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao's Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~ https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1 Material: (mold: 6-inch chiffon movable bottom mold) egg. . . 3 ** Brown sugar/white sugar. . . 60g Low-gluten flour/cake flour. . . 110g Baking powder. . . 1/2tsp (about 3g) Butter/vegetable oil. . . 60g pulp. . . 100g **In this recipe, the size of the eggs will not have much effect. One of my eggs is about 50g without the shell, as a reference for you. Baking method: Bake in the middle layer of the oven at 170°C for 45 minutes. After baking, demold and let cool. #尖不辣蛋糕 #榴莲蜜 #海绵蛋� ... https://www.youtube.com/watch?v=tA_vm1cI0tg

▌开启字幕CC有中/英字幕 Turn on subtitles CC has Chinese/English subtitles Or you can click the auto-translate to other languages, thanks! RECIPE ▌材料 Ingredients 香菇大包 Big Mushroom Bun： 215g 高筋面粉 Bread flour 35g 砂糖 Granulated sugar 3g 酵母 Yeast 135g 冰块+水 Ice with water*** 20g 无盐黄油 Unsalted butter 3g 盐 Salt 1tsp 粘米粉 Rice flour 1tsp 可可粉 Cocoa powder 2tsp 水 Water ***冰块多一些或者水多一些都没有关系，天气热的话建议冰块多一些，这样能够有效降低面团温度，避免酵母提早发酵，影响面包组织。手揉的话直接用135g冰水即可 ***It doesn’t matter if there are more ice cubes or more water. If the weather is hot, it is recommended to have more ice cubes, which can effectively reduce the temperature of the dough and prevent the yeast from fermenting early and affect the bread organization. If you knead by hand, you can use 135g cool water directly ▌步骤 Instructions 1. 高筋面粉，酵母，砂糖，冰块和水搅拌成团 2. 揉面机揉面的时间不是固定的，需要根据面团状况调整。一开始先用1挡搅拌均匀/直到冰块完全融化，然后用3或4挡（中速）搅拌成团，以面团不粘盆壁为准，才加入黄油和盐。黄油加入之后，用1挡搅拌至完全被吸收，这时候面团会很黏，一直搅拌到面团重新成团，然后转3或4挡搅打出膜，小面包对筋膜要求不是很高，尽量光滑即可。以黄油为分界，加黄油前搅打8-10分钟，加黄油后也是8-10分钟（这是我这台机器的功率） 3. 将面团揉出光滑面，第一次发酵1小时至双倍大 4. 发酵好的面团排气后均分5份，揉成小面团，休息10分钟 5. 粘米粉，可可粉和水搅拌成浓稠度适中的巧克力酱 6. 休息后的小面团均匀排气，然后再次揉成小面团，放入小纸杯，表面涂一层巧克力酱，第2次发酵60分钟，期间面团膨胀会跑出来白色的部分，再补上巧克力酱，可以每20分钟涂一次 7. 发酵好后，送入预热好的烤箱下层，180℃烤20分钟，出炉后表面刷一层黄油 1. Mix bread flour, yeast, sugar, ice cubes and water to form a dough 2. The kneading time of the mechine is not fixed and needs to be adjusted according to the dough condition. At first, use 1st gear to mix well/until the ice cubes are completely melted, then use 3rd or 4th (medium speed) to mix into dough, as long as the dough does not stick to the walls of the bowl, then adding the butter and salt. After the butter is added, use the 1st gear to stir until it is completely absorbed. At this time, the dough will be very sticky. Keep stirring until the dough is re-formed. Then turn to 3rd or 4th gear to beat until film. The small bread does not have very high requirements on the windowpane, so try to be as smooth as possible. That's it. Using the butter as a boundary, beat for 8-10 minutes before adding the butter, and 8-10 minutes after adding the butter (this is the power of my machine) 3. Knead the dough to a smooth surface, ferment for 1 hour for the first time until it doubles in size 4. Divide the fermented dough into 5 equal parts, knead into small dough, rest for 10 minutes 5. Mix rice flour, cocoa powder and water to form a chocolate sauce with moderate consistency 6. After the rest, the small dough is evenly vented, and then kneaded into a small dough again, put into a small paper cup, coated with a layer of chocolate sauce, and fermented for 60 minutes for the second time. During the fermentation of the dough, the white part will run out, and then coat with chocolate sauce, which can be repeat every 20 minutes 7. After fermentation, put it into the lower layer of the preheated oven, bake at 180°C for 20 minutes, and brush the surface with a layer of butter after it comes out of the oven. ▌Tsp to Gram 1Tbsp 汤匙 = 15g 1Tsp 茶匙 = 5g 1/2Tsp 茶匙 = 2.5g 1/4Tsp 茶匙 = 1.25g ▌Egg size to Gram AA = 70g and above A = 65-70g B = 60-65g C = 55-60g D = 55g and below -------------------------------------- FACEBOOK ▶https://www.facebook.com/Hao.sKitchen1125/ YouTube订阅 ▶https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg Music – Back to Portland Original COPYRIGHT FREE MUSIC written, performed, and produced by TrackTribe → FREE DOWNLOAD: http://www.tracktribe.com → FACEBOOK: http://www.facebook.com/tracktribemusic → INSTAGRAM: http://www.instagram.com/tracktribemusic -------------------------------------- 章节标签： 00:00 面团制作 02:13 第一次发酵 03:00 面包整形 04:45 巧克力酱制作 05:30 第二次发酵 05:53 烘烤 06:30 材料配方 #香菇包 #餐包 #面包 #无蛋 #松软 #小豪厨房 #Haoskitchen ... https://www.youtube.com/watch?v=OP5rpJ_T3oA

今天跟大家分享免烤箱巧克力蛋糕的做法。做过巧克力蛋糕的朋友一定知道，蛋白霜碰上巧克力特别爱消泡。蛋糕塌陷或长不高，各种问题接踵而来。今天的视频介绍你们一种碰上巧克力蛋白霜不消泡的方法。同时，小豪也在视频中跟你们分享蛋白霜对蛋糕的影响究竟有多深。 小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，這樣你就不會錯過小豪发布的最新视频~ https://www.youtube.com/channel/UCEG094M7Z_lQs59LtSVmVPg?sub_confirmation=1 配方： 小份量（适合6寸戚风模具） 鸡蛋（C级）。。。3个 融化牛油/菜油。。。35g 牛奶。。。45g 可可粉。。。15g 低筋面粉。。。50g 盐。。。1g（1/4 tsp） 细砂糖。。。50g 白醋。。。2g（1/2 tsp） 大份量（适合8寸戚风模具） 鸡蛋（C级）。。。6个 融化牛油/菜油。。。70g 牛奶。。。90g 可可粉。。。30g 低筋面粉。。。100g 盐。。。2g（1/2 tsp） 细砂糖。。。100g 白醋。。。5g（1 tsp） 做法： 1. 牛油隔热水融化，或者可以用其他菜油代替。 2. 分离蛋清和蛋黄。 3. 融化牛油，牛奶，可可粉和蛋黄一起充分搅拌至乳化状态。 4. 筛入低筋面粉和盐，搅拌均匀即可。不同家的面粉吸水性会有差异，请根据视频中的面糊浓稠度，加牛奶或面粉来调整。 5. 蛋清中加白醋打至粗泡后，细砂糖分3次加入搅拌。全程用中速搅打，我用2档，打至偏干的湿性发泡状态。 6. 先取1/3的蛋白霜和面糊混合，然后再倒回蛋白霜中混合均匀即可。不可过度搅拌。 7. 面糊倒入模具，用大碗装模具的方式，中火蒸50分钟。 8. 蒸熟后取出蛋糕，放凉后即可享用美味的巧克力蛋糕。 注意事项： 1. 我用小鸡蛋。如果你用大鸡蛋做小份量的配方，可以一样用3个，后面再根据面糊的状态调整浓稠度就可以了。如果你用大鸡蛋做大份量的配方，只需要5个就够了。如果用6个，面糊会太稀，这样你就需要用更多面粉调整浓稠度，反而影响口感。 2. 虽然牛奶可以用水替代，但是风味会差了一些。牛奶巧克力是蛮相配的组合。 3. 这个是低糖的配方，实在不建议再做减糖，因为糖少了蛋白霜会不稳定，很容易导致消泡。 4. 我用电磁炉，温度已经设定好了。如果你用煤气炉，火候可能要掌握好。中火的温度是130°C左右，给你们做个参考。 5. 蛋糕蒸熟后含水量还是很大的，不要急着去按蛋糕（这动作感觉很好玩，似乎更像是一种成功的�� ... https://www.youtube.com/watch?v=SeswNTiY-gs

... https://www.youtube.com/watch?v=R2AuTRou46o