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原料
巧克力: 100克, 牛奶: 60克, 黄油: 64克, 白砂糖: 33克, 可可粉: 30克, 蛋黄: 5个, 低粉: 70克, 蛋白: 5个, 白砂糖: 78克
步骤
1巧克力+牛奶隔水融化,取出备用
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2黄油隔热水融化,加糖33克拌匀
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3筛入可可粉+鸡蛋拌匀
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4加入步骤1+筛入低粉拌匀备用
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5蛋白+糖78克打至软勾
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6蛋白分2次加入到步骤5的面糊中翻拌均匀
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7烤箱中层170度45分钟。取出倒扣,冷却脱模。
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8出炉,不会回缩。
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9韩式蛋糕和杯子蛋糕都是这个蛋糕胚。
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10我做的奶油霜蛋糕
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11.
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