免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No Oven Chocolate Cake【ENG SUB】
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- Опубликовано: 13 май 2021
- 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~ / @haoskitchen
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指标）。等蛋糕放凉后，内部的热气都散开了，这时候你就可以好好享受这个过程。
6. 蒸蛋糕不耐放，如果当天吃不完记得收进冰箱哦。
蒸蛋糕系列视频推荐给你~
紫薯蒸蛋糕 • 简单蒸蛋糕做法 │ 免烤箱，绝不塌陷，少油少...
南瓜蒸蛋糕 • 南瓜蒸蛋糕 食谱 │ 松软不甜腻，绝对不塌陷...
巧克力蒸蛋糕 • 免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No ...
香兰蒸蛋糕 • 蒸蛋糕的做法 │ 免模具，免烤箱，绝不塌陷，...
传统鸡蛋糕 • 傳统蒸雞蛋糕 │ 开裂不够大，内部卡水问题，...
传统香兰鸡蛋糕 • 班兰鸡蛋糕 │ 传统蒸鸡蛋糕，不用汽水也能发...
Friends who have made chocolate cake must know that meringue are easily defoaming when meet the chocolate. The cake collapses or does not grow tall, and various problems follow one after another. Today’s video introduces one of methods of meringue meet chocolate without defoaming. At the same time, Xiaohao also shared with you how the meringue affects the cake in the video.
Formula:
Small amount (suitable for 6 inch chiffon mold)
Eggs (Grade C). . . 3 pcs
Melted butter/vegetable oil. . . 35g
Milk. . . 45g
Cocoa powder. . . 15g
Low-gluten flour/cake flour. . . 50g
Salt. . . 1g (1/4 tsp)
Caster sugar. . . 50g
Vinegar. . . 2g (1/2 tsp)
Large amount (suitable for 8-inch chiffon mold)
Eggs (Grade C). . . 6pcs
Melted butter/vegetable oil. . . 70g
Milk. . . 90g
Cocoa powder. . . 30g
Low-gluten flour/cake flour. . . 100g
Salt. . . 2g (1/2 tsp)
Caster sugar. . . 100g
Vinegar. . . 5g (1 tsp)
Practice:
1. The butter melts in insulated water, or it can be replaced with other vegetable oil.
2. Separate the egg white and egg yolk.
3. Melted butter, milk, cocoa powder and egg yolk stir well until it is emulsified.
4. Sift in low-gluten flour and salt, and mix well. The water absorption of flour from different brand may vary. Please adjust it by adding milk or flour according to the consistency of the batter in the video.
5. Add vinegar to the egg whites and beat until coarsely soaked, then add the caster sugar in 3 times and stir. The whole process was whipped at a medium speed, and I used the 2nd gear to beat it to a dryer wet foaming state.
6. Take 1/3 of the meringue and mix it with the batter, then pour it back into the meringue and mix well. Do not stir excessively.
7. Pour the batter into the mold, use a large bowl to fill the mold, and steam on medium heat for 50 minutes.
8. After steaming, take out the cake and let it cool to enjoy the delicious chocolate cake.
Precautions:
1. I use small eggs. If you use large eggs to make a small portion of the recipe, you can use 3 in the same way, and then adjust the consistency according to the state of the batter. If you use large eggs to make a large portion of the recipe, only 5 will be enough. If you use six, the batter will be too thin, so you need to use more flour to adjust the consistency, which will affect the taste.
2. Although milk can be replaced with water, the flavor will be worse. Milk chocolate is a very matching combination.
3. This is a low-sugar formula, it is really not recommended to reduce sugar, because the meringue will be unstable without enough sugar, which will easily lead to defoaming.
4. I use an induction cooker and the temperature has been set. If you use a gas stove, the temperature may have to be mastered. For your reference, the temperature of the medium heat is around 130°C.
5. After the cake is steamed, the water content is still very large. Don't rush to press the cake (this action feels very fun and seems more like an indicator of success). After the cake cools down, the heat inside has dissipated. At this time, you can enjoy the process.
6. The steamed cake is not durable, please put it in the refrigerator if you can't finish it that day. 
Хобби
![Natanael Cano x Oscar Maydon - Giza [Official Video]](http://i.ytimg.com/vi/eXCS6-MSQ_Y/mqdefault.jpg)
Baked this cake today and everyone loves it! The sweetness is just right, usually other recipes i have to deduct 10-20% of the sugar. Thanks for the tutorial and the recipe.
You baked? I was wondering could I bake instead of steam. Is it possible?
@@LimYeenTee Yes I baked. But the texture depends a lot on your oven. I tried with two different ovens and i prefer the one with lower temperature. For the one with lower temperature, i baked for near 50 mins and I used cake tester to check if its ready, the tester is still a bit sticky, but the top of the cake is definitely ready. But the texture is soooo good, very moist and can definitely taste the frangrance of chocolate. For the one with higher temperature, the texture is like sponge cake, but fragrance not as good as the one i mentioned earlier. It depends a lot on individual preference though. I added some chocolate chips in the middle and top.
@@Aurora-rz2sc Thank you so much
@@Aurora-rz2sc may i know what temperature you used for the high temperature setting and low temperature setting ?
What is the cake pan size you used ? Thank you
Instead of saying high and low temperature, giving the temperature is more helpful. Right?
这应该是我看过这么多蛋糕频道里最最仔细解说的了，有原因，有理由，有为什么，我之前只知道蛋白加入材料，要顺时搅拌不可太用力！却不知道为什么，视频后面还有蛋白霜不够好状态做出来会是什么样得样子，立马订阅你了！我家没有烤箱，材料简单很适合我！做出来没有气泡的完美蛋糕看了食欲大开，很可口的样子😍😍😍（吞口水）
谢谢你的大力支持🙏🏻☺️🥰小豪祝你平安顺心❤️
@@HaosKitchen 老师我已订約点赞了, 这个食,谱做法 可以用烘炉的嗎 ？ 用上,下火吗 ？烘炉温度多少度 ？ 老师 感谢你的回复.！
我也是，只看小豪老師的蛋糕視頻學做蛋糕，看第一次就訂閱了❤
非常同意，而且沒有過多的贅述！❤
謝謝分享！照著步驟做真的成功了，可可很濃郁又不會太甜，超好吃
小豪師傅： 你很用心細心詳盡教學，感謝你，我們又長知識！ 🙏
用了6寸的方子，因為是開放式廚房，改用了烤箱，170度30分鐘，表面微裂，口感綿密，甜感適中，小朋友十分喜歡，感覺無私分享❤️
請問烤30分鐘就會熟了嗎@@？
不但詳細 還有對比之分 可以讓初學者充分感受到 小細節引發的大效應
超讚的 馬上訂閱了👏👏👏
hi你好~谢谢你喜欢我的视频~有空可以试试这款巧克力蛋糕哦😇
Hello Hao. Thank you very much for taking the time to explain, and, show us how, when and why for each step in your teaching! You are the best teacher I have encountered because you have taken away my fear of making the same mistake repeatedly in my baking from my past experiences. 🤔
I also appreciate very much that you provide Chinese and English text. You have made it easier for me to learn!
I hope my cooking and baking will improve through your detailed teachings!☺
Thank you very much! All the best to you!
昨晚做了这个，很成功，好吃😋刚刚又跟着小hao老师的另一个食谱做了个pandan口味的👍🏻又成功了~口味甜度还刚刚好🙏🏻谢谢老师的食谱
小豪老师的讲解清楚详细，比如说搅拌机档速也清楚说明，很多 youtuber 都忽略这点，这对处学者帮助很大，谢谢小豪老师
干货！终于知道自己的蒸蛋糕为什么总塌陷了，谢谢
解释得好详细，订阅啦~加油！
感謝分享！！第一次看到這麼用心的教學 連失敗的樣子也嘗試給大家看了 好用心：）
真係解釋得非常清楚，又長知識了，感謝你的分享🙏🏻👍🏼
Hi你好～谢谢你的到来❤️
隔着屏幕都觉得这巧克力蛋糕有多湿润多柔软 我一定要试你这个方式蒸蛋糕❤️谢谢你
hi你好～如果有空就试试吧🥰☺️
谢谢小豪老师您细心，用心的教导及提醒，还为我们准备了食谱笔记，太赞了👏👏👏👍👍👍🙏
谢谢你喜欢这个食谱❤
很喜欢 。。感恩老师详细的解释 🙏👍😊
謝謝詳細教學，特別是蛋白霜的部分，對新手非常實用。
I made it today, first time using steamer too Bc nowadays I don’t have an oven. I love the texture! Thank you so much! ❤
Your voice is gentle and soothing.
講解好仔細喔~原理都有講得出來又不冗長!!!然後畫面乾淨漂亮 影片看得很舒服
谢谢你的喜欢❤️
好厲害！！謝謝分享
Thanks for the comparison between different meringue texture! Very detailed!, thanks!,
更多蒸蛋糕系列视频推荐给你~
紫薯蒸蛋糕 ruclips.net/video/b_eM4cnYvmU/видео.html
南瓜蒸蛋糕 ruclips.net/video/aWd5a-VVWOQ/видео.html
巧克力蒸蛋糕 ruclips.net/video/SeswNTiY-gs/видео.html
香兰蒸蛋糕 ruclips.net/video/JZSXcRRTICA/видео.html
传统鸡蛋糕 ruclips.net/video/j-BuPVL2kW4/видео.html
传统香兰鸡蛋糕 ruclips.net/video/dtZKuqUs0-A/видео.html
謝謝您，我連續做了兩次，照您做法真的很成功
看了好想吃，我一定要试做看。谢谢你的分享😊
hi你好～真的很好吃😋那我先预祝你成功👍🏻☺️
讲觧精闢，非常棒!
刚刚做了 好好吃哦😋 很成功 谢谢小豪 讲的很耐心
恭喜你👏🏻👏🏻👏🏻☺️
厲害👍🏻，謝謝分享
謝謝您無私的教學，受益匪淺👍
谢谢你的支持☺️🥰
謝謝小豪，不但教我們如何製作，常常影片的後段還會有精闢的解析，您真的很棒，等等我就要開始做你教導的紫薯蛋糕和牛油蛋糕，真的很謝謝小豪 😋😋🥰
hi你好～谢谢你对小豪的支持🙏🏻☺️我祝你做蛋糕成功哦☺️
@@HaosKitchen 目前台灣天氣熱，雖說製作時沒有出現油水分離，烤模也高，但是牛油蛋糕還是卡油（不過很好吃），今天要來底部放冰水和分次加入蛋液改善，相信依循您的方式會成功的 😋；紫薯蛋糕大成功，頗受好評，真心感謝小豪 👍🥰
@@user-et9ix6sy4v 牛油蛋糕最不爱热天气，只要天气一热，什么问题都来😂只要照顾好没有油水分离，没有融化和蛋糕糊别做太高，基本上就没什么问题了，再次祝你做出漂亮的牛油蛋糕💪🏻💪🏻☺️
我是尼日利亚人我真喜欢你办法做蛋糕…很棒啊！👍🏽加油❤️
媽呀！原理講解很清楚，好愛😆
hi你好～谢谢你❤️❤️❤️
Watching your chocolate cake😋 inspired me to bake, thank you!
hi～ you are most welcome❤️pls have a try if free😋
謝謝小豪的指導, 我用烤的, 結果非常成功, 真的不用去糕餅店買了. 再次感謝!!!!👍👍👍😊😊😊
恭喜你啊👏🏻😇
好厲害，蒸出來超美
Hi你好～谢谢你的喜欢❤️☺️
老师这个巧克力蛋糕我做成功了，谢谢老师😃
好吃吗？😯
讲解的好详细哦！ 还给给新手们很好的示范，谢谢你。
hi你好～小豪的视频会比较啰嗦😂就是希望看视频的你们可以明白，然后实际做的时候会容易很多☺️
您真的用心良苦，用心经营，祝福您频道常红
@@user-lw8ox5yn2c 谢谢你❤️
Dear Xiao Hao,
Thank Q so much for sharing...
Really enjoying your presentation. Although jzt a chocolate cake recipe, it really touch me , cos can feel ur passion, patience n persistent attitude to guide us to hv a successful baking process.
Keep it up 😜
hi～thank you so much❤️🥰
好喜歡你的影片，謝謝你😊
謝謝老师的分享.感恩🙏🙏
看起来很美味哦 🤗
hi你好～的确很松软很好吃😋有空可以试试哦☺️
哇！看起來超好吃的
Great video, detailed explanation! Subscribed!
It’s look fluffy. I wanna try it this recipe 😍
Good teaching . i followed your recipe and it came out really really good, thankyou very much for the video , love from the UK
thank you... Hope you enjoy the cake😋❤️
This is the most deliciius recipe that i want to learn . Thank you for this recipe . Keep it up . More to learn form u. Sir !
Wish you success👍🏻👍🏻🙏🏻
小豪老師 照你說的160度烤40分鐘 女兒說好好好吃喔 謝謝您
love it, thank you sir for sharing your recipe po...
挺仔细的解说，赞哦!
谢谢你❤️
講解清楚不複雜！剛好想要做巧克力蛋糕...訂閱了
hi你好～巧克力蛋糕有一点点难度，先祝你成功哦☺️
@@HaosKitchen 我會努力的♥謝謝您
講得很詳細，感謝分享
谢谢你❤️
今天第一次嘗試做，雖然沒有蒸籠我用電鍋，很成功超好吃
Good morning Thanks for sharing your recipe yummy yummy Stim chocolates cake 😊😊👍
很正確!
小豪你好 看起来好像很好吃 有空我会学 谢谢分享
Hi你好～的确很软很好吃，而且我有提高可可粉的比例，所以更香😋有空可以试试☺️
Thank you for making a chocolate cake tutorial😉
hi～you are most welcome☺️give it a try if you free😋
Thank you so much ❤️❤️❤️ awesome ..from Indonesia
這個影片講解好清楚！原來油脂和蛋黃有這樣的關係，因為其他作者的影片都沒有講到。看完影片後我覺得我可以做出好看的蛋糕了
我也对你有信心，加油😇
非常分享 棒棒棒👍👍👍👍👍
感谢无私分享，感恩
谢谢你❤️☺️
感恩分享。
very very nice Hao. good job
thanks for having 6inch cake mould.
蛋糕好漂亮。
Hi你好～好看又好吃😋有空可以试试哦☺️
Thanks for sharing your best recipe
hi～ you are most welcome🙏🏻☺️
感谢你的分享👍🙏
因为这个味道很好吃
😯 Looks so soft 🤤🤤
Hello friend! As expected, your chocolate cake recipe looks delicious today!!! I'm always learning delicious recipes so well! I'll come back to see your video when it's uploaded! See you often! Have a nice day!
hi～ thank you my friend☺️
Thanks XiaoHao! My chocolate steam cake is successful- less sweet as I used only 80g sugar for 8-inch chiffon cake tin!
我用你紫薯蒸蛋糕的食譜，轉用電飯鍋蒸也很成功！thank you !
hi你好～谢谢你告知电饭锅也可以蒸，请问时间是多少呢？是用蛋糕模式吗？
我的電飯鍋是比較新式的款式，但沒有蛋糕模式。我只是用一次煮白飯模式就成功了，一次白飯模式57 分鐘。
@@momohkg hi你好～那用电饭锅听起来蛮简单的☺️
I made this and it's a success! I like the mild sweetness of the cake but husband prefers it slightly sweeter. The cake is so fluffy it's like a chocolate chiffon cake! It was hard to remove from the cake tin. Next time I will use parchment paper to line the tin for easy removal. Hope it won't affect the outcome of the cake. Thanks again, Xiao Hao. This is a keeper!
From Singapore 😊
Really happy for you. It is the recipe for chiffon cake, which was originally baked and replaced by steaming. So you said to use a baking paper liner mold, I guess it may fail, usually baking chiffon cake, it will fail if lining mold with paper😇
@@HaosKitchen Thank you for your reply. Appreciate your advice. Guess I will just have to manage the unmolding from the cake pan. I also scraped the sides and the bottom crumbs to eat them. Minimal wastage 😁
好棒的視頻~解説非常詳盡
hi你好～谢谢你对小豪的支持❤️🥰
谢谢你老师❤️
不客气~😇
以为会很繁絮难做，但看了视频却不，很清楚明瞭，非做不可，超爱吃巧克力。谢谢!。😄😄😄😋😋😋👍👍🤗
·'
hi你好～不难的，只要注意不让蛋白霜消泡就好了，试试看吧☺️
多謝
Very soft
Thanks
晚上好小豪 你会做咖啡蒸蛋糕吗?
Thank you 👍
我把蛋糕直接放進電子鍋用煮飯功能好成功噢！蛋糕澎彈又不乾！太謝謝您了😁✌
听你这样说，我也感觉到很好吃😋😋
煮飯功能一次就可以嗎？
@@user-ok2qk5sp8e 對唷！
我成功啦，哈哈
很好啊，可以看到消泡不消泡的對比，謝謝你
不客气，希望对你们有帮助☺️
Thank you very much for making this video! I appreciate that you took the time to explain the precautions. Question, can I achieve the same results through baking instead of steaming?
Water-bath
I like your cake!!!!!!!! 🍰🍰🍰🎂🎂🎂👍😋
😋😋
Ini channel yang luar biasa, penjelesan yang detail sekali, salam dari Indonesia
awesome videos, keep it up!! would be great if you can recommend a cake mixer model suitable for beginners?
Hi～thank you so much❤️ my mixer brand is Sharp. For the beginner I suggest not to use mixer with stand, bcs without stand you can observe the meringue status during the whipping process. After few times operating, you will master the status and the time, then only use with stand☺️
想請問一下蛋白霜跟巧克力混合的時候，前面一開始一定要使用蛋抽嗎？還是可以都用刮刀拌勻就好呢？謝謝
這個朱古力蛋糕看似容易做，謝謝🙏🏼
hi你好～做法很简单，而且很好吃😋有空可以试试哦☺️
@@HaosKitchen 請問你試過用杏仁粉代替麵粉做蛋糕嗎？
@@FA-qc9qy hi你好～一般我用杏仁粉做饼干，还没试过用来做蛋糕☺️
想請問一下，材料中是分別加奶油跟牛奶，那可以替換成鮮奶油嗎？成果會不一樣嗎？
谢谢老师分享漂亮的“蒸巧克力蛋糕”
👍
小豪 你好 我做成功了 谢谢小豪详细的指导 好开心(⊙o⊙) 感恩小豪🙏
hi你好~我真的太开心了，恭喜你成功做出巧克力蒸蛋糕~~~
谢谢 小豪
this was very informative. recipe is relatively simple, just have to pay more attention to the little steps
hi～ yes you are is very simple recipe, pls give it a try if free☺️
如果用這種方式備料 然後用烤箱的話是應該烤多久溫度多少
請問老師不吃牛奶的把牛奶換成豆漿可以嗎？
小豪你好 我今天学做番薯蛋糕 巧克力和咖啡蛋糕做成功了 谢谢 小豪 分享了详细食谱 感恩 希望番薯蛋糕能做成功再来学二合一班文蛋糕 请问小豪二合一班文蛋糕可以用蒸的吗?
哇，太棒了！短短时间就学会了那么多蛋糕👏🏻👏🏻👍🏻👍🏻可以的，2合一蛋糕步骤比较多，动作快就没什么问题☺️
Hi Xiao Hao, this steamed cake looks so good and spongy just like baked!
Have a quick question, is there any difference between scooping the meringue to the mixture instead of pouring the mixture to the meringue for the final mixing?
Doesn't matter, what's important is not letting the batter deflate.
谢谢教学，做出蛋糕很好吃，都不够吃，请问有大点的 recipe吗 ？
老师，你好。请问可以用普通面粉代替吗
請問用電鍋要蒸幾分鐘?要預先加熱嗎?
請問這樣的方式如果要用烤的也可以如此綿密嗎？烤箱的話有什麼需要注意的呢？謝謝