成功的秘訣.必看: 超鬆軟的巧克力海绵蛋糕 | 日本棉花蛋糕 | 燙麵法 ＋水浴法 做法大全 Chocolate Ogura Sponge Cake Recipe

相信每个人都喜爱軟棉棉的蛋糕。这个烫面法，就是用热油煮可可和加入少许咖啡粉提出香味，之后将面糊烫熟 ，再加上水浴法，就能做出完美的巧克力棉花蛋糕。吃起來会在你口中融化，香醇浓郁、不甜不膩、而且，綿密鬆軟的口感。闭上眼睛，余香飘渺，意猶未盡，一口接着一口。再加上巧克力淋面，更能带来美味的幸福。依个人喜爱， 可装饰，和用来做双层奶油裱花蛋糕，也能做成好吃的生日蛋糕，或各式节日的甜点也不错。

材料：

烫面做法：
(A)
•22g玉米油
•10g可可粉，(过筛)
•1/2茶匙速溶咖啡粉，(过筛)
•66g牛奶
•25克糖

蛋黄糊：
•46克，2个蛋黄
•58克低筋粉
•少许海盐

蛋白霜：
（B）
•70克，2个蛋清
•1/4茶匙的塔塔粉
•45克糖

巧克力镜面淋面酱：
（C）
•150毫升鲜奶油
•100克黑巧克力

做法：
1）准备一个小锅，中小火煮热（A）玉米油，大概1-2分钟， 加入过筛的可可粉，速溶咖啡粉，不断搅拌，直到完全融化，然后倒入牛奶和糖。煮沸至65℃后离火。稍降温后，分2次加入蛋黄，洒上一点海盐，过筛的低筋粉混合至无干粉。这就是烫面了，搅拌直到面糊光滑。可过滤去除颗粒。

2）在一个干净的碗里，先加塔塔粉，细砂糖分三次，加入蛋白中，打发到偏干性发泡，直到出现大弯勾，大约3分钟。

3）蛋黄糊和打发好的蛋白， 一定要用翻拌手法，以免消泡， 并拌匀。

4）烤盘上垫上油纸，把拌匀的面糊从高处均匀倒入6寸圆型蛋糕模，使用刮板刮平。双手提起烤盘，左右抖动几下，使面糊更平整。摔两下除去气泡。

5）放烤箱中层，热水浴130°c度，上下火烤45分钟。烤好后，打开烤箱门， 冷却 至少10分钟。出炉后， 再摔兩下，才不会出现塌陷。

6）在一个小锅，中火煮热鲜奶油，离火。加入黑巧克力片，并搅拌，直到光滑。稍降温， 15分钟后，倒在蛋糕上。放在冰箱冷藏，不要超过2天。

版权声明：凡本网站原创作品，未经允许，不得转载。
转载请注明: 来源网址 。
食谱原作者: JosephineRecipes.Co.Uk

How To Make the Most Amazing Chocolate Cake | Best Chocolate Cake Recipe

A wonderfully rich and moist chocolate cake recipe which is easy to make and guaranteed to work out perfectly. It is my husband's all time favourite cake, and I believe it will quickly become your favourite too, by far the tastiest homemade chocolate cake ever. Great for a birthday or celebration cake.

Ingredients

Cooked Dough:
(A)
• 3 tbsp, 45ml corn oil
• 2 tbsp cocoa powder, sieved
• 1/2 tsp instant coffee, sieved
• 10 tbsp, 150ml milk
• 21/2 tbsp sugar

Egg Yolks:
• 2 egg yolks
• 7 tbsp cake flour
• a pinch of salt

Egg Whites:
(B)
• 2 egg whites
• 1/4 tsp cream of tartar
• 41/2 tbsp sugar

Chocolate Ganache:
(C)
• 150ml double cream
• 100g dark chocolate chips

Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) In a saucepan, heat (A) corn oil over medium low heat to gradually bring to temperature. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine with milk and sugar. Turn the heat off. Possibly while they are hot, but not too hot, less than 65c, add the eggs one at a time and and beat for 5 seconds, Sprinkle a pinch of sea salt and sift in the cake flour and whisk until smooth. 

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Folding the egg whites into a smooth batter, and mix until incorporated.

4) Pour the mixture into the 6-inch prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.

5) Use a large baking pan for a hot water bath. Preheat a fan oven to 130°C, adjust upper heat and lower heat. Bake for 45 minutes. Leave to cool in the oven with the door open, for at least 10 minutes.

6) In a small saucepan, cook the double cream over middle low heat, add dark chocolate chips, and whisk until smooth. Leave to thicken for 15 minutes before pouring over a cake.

7) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and refrigerate for at least 15 minutes.Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) I used cold eggs in most of my cake recipes.
3) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water. Beating egg whites is a very important process, It will help your cakes rise with perfectly. Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this. 
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could deflated, shrinks or crack on top.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.

Recipe Source: JosephineRecipes.Co.Uk

How To Make Chocolate Sponge Cake | 巧克力棉花蛋糕 | Tang Mian Method | The Best Chocolate Cake Recipe

A wonderfully rich and moist chocolate cake recipe which is easy to make and guaranteed to work out perfectly. It is my husband's all time favourite cake, and I believe it will quickly become your favourite too, by far the tastiest homemade chocolate cake ever. Great for a birthday or celebration cake.

Ingredients

Cooked Dough:
(A)
• 22g corn oil
• 10g cocoa powder, sieved
• 1/2 tsp instant coffee, sieved
• 66g milk
• 25g sugar

Egg Yolks:
• 46g, 2 egg yolks
• 58g cake flour
• a pinch of salt

Egg Whites:
(B)
• 70g, 2 egg whites
• 1/4 tsp cream of tartar
• 45g sugar

Chocolate Ganache:
(C)
• 150ml | 135g double cream
• 100g dark chocolate chips

Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.

Method:
1) In a saucepan, heat (A) corn oil over medium low heat to gradually bring to temperature. Add sieved cocoa powder, instant coffee, stirring constantly, until fragrant and melted completely, then combine with milk and sugar. Turn the heat off. Possibly while they are hot, but not too hot, less than 65c, add the egg yolks one at a time and and beat for 5 seconds, Sprinkle a pinch of sea salt and sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Folding the egg whites into a smooth batter, and mix until incorporated.

4) Pour the mixture into the 6-inch prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.

5) Use a large baking pan for a hot water bath. Preheat a fan oven to 130°C, adjust upper heat and lower heat. Bake for 45 minutes. Leave to cool in the oven with the door open, for at least 10 minutes.

6) In a small saucepan, cook the double cream over middle low heat, add dark chocolate chips, and whisk until smooth. Leave to thicken for 15 minutes before pouring over a cake.

7) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and refrigerate for at least 15 minutes.Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) Be careful not to get the saucepan hot because the oil will burn. 
2) I used cold eggs in most of my cake recipes.
3) Place egg whites in a clean, dry bowl, completely free from any grease, oil or water. Beating egg whites is a very important process, It will help your cakes rise with perfectly. Do not under or over beat the egg whites. As soon as the white have reached to stiff peak stage and fold them into your batter and bake immediately.
4) Fold the egg whites into the batter. cut a path down and don't stir and never use an electric mixer for this. 
5) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could deflated, shrinks or crack on top.
6) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.

Recipe Source: Josephine's Recipes 

How to Make Banana Decoration | Banana Art | Fruit Carving Banana Garnishes | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

How to Make Carrot Flowers - Vegetable Carving Garnish - Sushi Garnish - Food Decoration | Vegetable and Fruit Carving Free Lessons © Original works The Art of ItalyPaul Carving

How To Make Hokkaido Milk Toast | Chinese Bakery Bread Loaf Recipe | 北海道牛奶吐司麵包 湯種法

Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of fresh baked bread and this sandwich bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. Homemade is always best made!

Ingredients
● 1/2 cup cold milk
● 1 tsp sweetened condensed milk
● 3 tbsp sugar
● 1 tsp dried yeast
● 1 whisked egg
● 110g-120g water-roux / tangzhong
● 2 cup bread flour 
● 1/2 cup cake flour
● 1 tbsp milk powder
● 25g salted butter

You'll make one large 2lb or two small 1lb loaf tins

Method:
1) In a large bowl, Add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water roux, bread flour, cake flour and milk powder. use chopsticks or a fork to mix well. 

2) Add in soften butter and knead up to down, beat the dough by hand until soft, springy and shiny.

3) Cover the dough with the lid and allow to cold rise overnight or rise directly in the warm place for 2 hours until double or triple in sized. 

4) Transfer the dough to a clean floured surface and knead with clean hands until smooth. deflate thoroughly, divide into 3 equal portions roll into smooth log. once shaped, place in the greased loaf pan, cover the lid and rise again in the warm place for 1 - 2 hours. 
-------------------------------------------------------------------------------------------------------------------------
(Suggested Rising Methods. Put the dough in the oven with 2 cups of hot/boiling water underneath and close the oven door). Let the bread dough rise in oven to desired height for 1 - 2 hours.

5) ) Preheat the oven to 170°C, and Bake for 45 minutes.
Everyone's oven is different, you have to adjusting the temperature and baking time. Remove from the oven and transfer  to a wire rack to cool completely. Store a loaf of bread in an airtight container and keep fresh for 2 days or kept in a freezer for 1 month.

Helpful Tips:
Do not use serrated knives to cut this kind of soft bread, I used very sharp fillet knives instead.

Recipe Source: JosephineRecipes.Co.Uk

65°C TangZhong Recipe | Water Roux | Free from Artificial Preservatives In Bread Making

How To Make Super Soft anf Fluffy Chinese Bakery Milk Bread | Hokkaido Milk Loaf | Shoku Pan Recipe

Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of fresh baked bread and this sandwich bread is so awesome and uses all natural ingredients is what I fall in love with being in the kitchen and you will not buy from the bakery again. Homemade is always best made!

Ingredients
● 112g cold milk
● 6g sweetened condensed milk
● 33g sugar
● 3g dried yeast
● 1 whisked egg
● 110g-120g water-roux / tangzhong
● 300g bread flour 
● 48g cake flour
● 6g milk powder
● 25g salted butter

You'll make one large 2lb or two small 1lb loaf tins

Method:
1) In a large bowl, Add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water roux, bread flour, cake flour and milk powder. use chopsticks or a fork to mix well. 

2) Add in soften butter and knead up to down, beat the dough by hand until soft, springy and shiny.

3) Cover the dough with the lid and allow to cold rise overnight or rise directly in the warm place for 2 hours until double or triple in sized. 

4) Transfer the dough to a clean floured surface and knead with clean hands until smooth. deflate thoroughly, divide into 3 equal portions roll into smooth log. once shaped, place in the greased loaf pan, cover the lid and rise again in the warm place for 1 - 2 hours. 
-------------------------------------------------------------------------------------------------------------------------
(Suggested Rising Methods. Put the dough in the oven with 2 cups of hot/boiling water underneath and close the oven door). Let the bread dough rise in oven to desired height for 1 - 2 hours.

5) ) Preheat the oven to 170°C, and Bake for 45 minutes.
Everyone's oven is different, you have to adjusting the temperature and baking time. Remove from the oven and transfer  to a wire rack to cool completely. Store a loaf of bread in an airtight container and keep fresh for 2 days or kept in a freezer for 1 month.

Helpful Tips:
Do not use serrated knives to cut this kind of soft bread, I used very sharp fillet knives instead.

Recipe Source: JosephineRecipes.Co.Uk

65°C TangZhong Recipe | Water Roux | Free from Artificial Preservatives In Bread Making