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
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- Опубликовано: 8 апр 2022
- #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 ...
♦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...
♦蛋糕食谱 Cake Recipe Playlist: ruclips.net/user/playlist?list...
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: 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 
Хобби
=做到第7次终于高高美美晃动了。
=这食谱较湿润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。
=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。
=bake till 7th cake, and finally baked a beautiful, tall, fluffy, jiggly.
=this recipe has higher moisture content, 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.
=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.
真心喜欢。。因为都大方地分享成败的作品好让粉丝们跟着对的步骤去烘培而免了再准备一些材料以重做出零失败的蛋糕。。初学者们都可以参考与跟着Iwen老师的影片学做蛋糕就对了。。😋 谢谢无私的分享！大爱❤️感恩！ 🤩😍😘🥰
谢谢你喜欢还有看到我的用心哦，希望可以帮助你们免冤枉路哦，希望你们尝试做哦
Thanks for sharing! 用心做也用心教，成功背後原來付出了7次嘗試，謝謝老師的分享
不客气，希望你们不要走冤枉路哦，尝试做哦
老师好，我成功了。感恩您的食谱! 谢谢!
哇，很厉害，做了拍照来看哦
Wendy , thanks for sharing this wonderful chocolate Castella ,this cake is not easy to handle,thanks for all the tips of success,❤️❤️you,....Had saved to must do list 👍
Oh ya, but follow exactly the same sure can make it ya. Hope you can try.
Thank you so much for sharing all the details, I will try it our for sure. May I ask if I can replace the lemon juice with tartar powder and replace butter with canola oil? How much should I put for each of these ingredients. Thanks!
Рада видеть Ваш новый вкусный рецепт....Спасибо ! 😊😊Glad to see your new delicious recipe....Thank you! 😊😊很高兴看到你的新食谱……谢谢！ 😊😊
Thanks soso much for your support from so far, will continue to upload new videos every week, hope you can try
老师好棒
谢谢你哦，尝试做
老师早上好，谢谢分享那么棒👍🏻的古早味蛋糕！我不曾做过！真的要试做了！❤️🌹
不客气哦。很好，赶快尝试做了拍照片来看哦
老师，我有做妳教的作品，可是我不会post进来这里！在Fb我就会😃😃
@@phangphang9427 好的，可以发来我的fb page messenger o, facebook.com/iwen777
谢谢你的分享和作品。。我们学习很多
不客气，开心可以帮助你们哦，不要走冤枉路，尝试做哦
好详细哦！
谢谢你，希望你们可以一次成功
Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thanks alot for your support all the way from Scotland, hope you can try this recipe
Owen小姐您好新婚快乐，怎么快就开始拍视频了，赞👍我一直在追您呢🥰
Haha, 我是Wendy, 是咯，开工了，一开始就做7次才成功，差点哭了。
谢谢你的支持哦。尝试做
祝wendy老師新婚快樂!😆
哈哈，谢谢你呀，尝试做哦
Love it !! ❤👍 !!
Thanks alot, hope you can try
哇好棒呢我太喜欢了😍😍也谢谢你旡私的分享你失败到成功的经验😊这样我们做的时㑨就不会翻车了也能从中学习这些技巧除了你以外过别人的视的视频有这样与我们分享的
谢谢你的支持哦。希望我的失败让你们不要走冤枉路，一次成功哦。你尝试做
Вкуснооо.....! Спасибо! 😊💗💗💗💗美味的.....！谢谢！ 😊💗💗💗💗
Thanks alot ya, hope you can try it.yum
老师你好，想请问能够用那种长方形的拿来做swiss roll 的那种盘来放水在底部吗？
Hi, if i have unremovable bottom pan, do i still need to wrap the pan with aluminium foil?
可以请问老师 鸡蛋大小会如何影响蛋糕的口感？鸡蛋在蛋糕起什么作用？ 蓬松吗？
Can u show cheese castella?
Wendy 新婚快乐！永结同心！你可以教整焦糖蜂巢蛋糕🍰吗？Thank you !
谢谢建议
請問這款蛋糕可以用8寸圓形蛋糕模具嗎？謝謝。
Beautiful
cake! May I know if I can use this recipe to bake in a chiffon pan?
Thanks alot, oh I haven't tried before, should be OK, but be sure to use cake pan converter calculator to adjust recipe accurately according to your pan size
Hi iwen, 每次跟着你的食谱和步骤,肯定不会失败🥳
请问这 recipe,我可以用7"圆活底模制作这蛋糕吗？
哇，很厉害，很有天分哦，不同模具需要上网查询cake pan converter calculator 来准确调整食谱哦
Wendy, I love to see your baking.. but there is a question that I need to know.. why must it be unsalted butter?
With unsalted butter I can control the amount of saltiness I like. If you use salted butter, need to omit salt already
iwen , Hello！關於材料細砂糖代替Zero糖打發蛋白，得嗎？
我没用过zero糖哦。蛋白霜要有糖才能打发稳固哦
Hi lwen, may l ask what oven are you using? Thank you
I'm using Electrolux built in oven, links in description box
我想看Weany 做三層咖啡奶凍
谢谢建议
谢谢老师的分享。现在就想做，请问可以用baking power 代替tar tar 粉吗？
不可以加baking powder ,你可以加白醋或柠檬汁 因为只是要去蛋腥味
Bóhhhvhhvg
不可以baking powder哦。用柠檬汁和白醋来代替，不是为了去腥味，而是为了使蛋白霜更稳固
What is Low Protein Flour?
请问我的烤箱是22L的，可以做出这款蛋糕吗？温度需要调节吗？刚好我昨天弄了一个，但是失败了。。。😢
要看烤箱火力哦。较小可能火力较大哦。容易开裂。我的烤箱是70L,最底层。不过水浴法帮助稳固温度些，希望你尝试这个食谱哦。
请问可以减少砂糖的分量吗？因为我不喜欢吃太甜的东西。
这个食谱我调整糖分量了哦，你可以先尝试做哦，因为可可粉较苦
用植物油代替牛油份量是一樣的嗎？，也要加熱嗎？
是的，一样要加热到不超过80c
請問不用他他粉用baking powder可以嗎？
不可以，完全不同东西哦。塔塔粉帮助稳固蛋白霜，可以用柠檬汁或白醋代替
You put a rack, pour hot water and put the cake pan on the rack, so the cake pan doesn’t touch the water level ?
Did you use water bath method to bake?
Yes, waterbath, makes cake even moist and won't crack on top
谢谢您失败了又成功了还不吝啬分享，可以让我这个蒙查查的傻妞走冤枉路！感恩🙏
少走冤枉路！sry😝
哈哈哈，是的，希望你们不要走我走的冤枉路哦。尝试做
老师有什么推荐吗？想换大一些的烤箱
我本身用的是Electrolux build in oven
@@iwen777 老师有没有比较便宜点的cp值烤箱🙂
@@user-qw6jx1xu7e 我还没试过其他牌子哦，你可以上网查询
你好，请问牛油可以用植物油代替吗？
可以，尝试做哦
@@iwen777 好的，谢谢
@@user-fh8zi5xi2k 不客气
老师 请问大概是几粒蛋呢？？
用测量最好哦。鸡蛋大小不一，我用大约6颗grade B鸡蛋。鸡蛋重量不同会影响蛋白霜和蛋黄糊的浓稠度哦
如果我的旋风不能关可以做这蛋糕吗
尝试用烤箱内部温度计。旋风容易因时间长而火力大导致开裂，如太大可以降低10c来烤
Thanks
@@luisluis683 welcome
我想做Wendy做焗芝士牛奶
芝士蛋糕吗？已经做过了哦。ruclips.net/p/PL-z50Pxpx9Q2GeR7j1qe1YZHsjBvGDtQ4
ruclips.net/video/7KEI1L1am9U/видео.html
你做7次才成功, 我那敢做, 哈哈哈！
哈哈，因为我一直再调整食谱哦。浓稠度和食谱对了就可以成功
请问中间是撒上巧克力粉吗？先撒了粉才放巧克力粒吗？
不是哦。在另一个碗加入巧克力粒和面粉翻匀，让巧克力粒裹上面粉哦，除去多余面粉再撒在面糊内
@@iwen777 好的，明白了，谢谢妳🙏❤️
@@joycelee5688 不客气，尝试做哦
请问可以直接用自发面粉吗？谢谢
不可以哦。这个食谱主要用鸡蛋来发，自发粉里面有发粉，会爆裂哦。
@@iwen777 👌谢谢你
@@tktingting4164 不客气，尝试做哦
@@iwen777 👌
我的盘的8*8*3，可以吗
上网查询cake pan converter calculator 来准确调整食谱哦
@@iwen777 谢谢你，原来google 有 baking pan converter
@@jennyhong9211 是的有哦
😀❤️
Thanks, hope you can try
❤❤❤👍
Thanks alot try it too
😇😇😇😇😇😇👍🏻👍🏻👍🏻👍🏻
Thanks alot, hope you can try
感覺你的在消泡了
有点，边拍边做不容易哦，动作要快，不过还是可以高高晃动哦