IMG_9124how come mine look more like a raindrop?
怎么马蹄变成小雨点啦?

recipe source adapted & modified/ 原食谱(经调整): BitterSweetSpicy
* following is half portion of the original recipe/以下为原食谱百分之五的份量

ingredients (one 10 x 10 inch square pan)

A
1 egg + egg yolk = 200g*
70g caster sugar
15g ovalette

* original recipe uses 2.5 egg white, and 5 egg yolk. i had too many egg yolk, so decided to use more of it

B
55g cake flour
1/4 tsp baking powder
5g horlicks (milk powder or vanilla ice cream powder is ok)

C
68g melted butter
1/2 tsp pure vanilla extract

D
1 tsp homemade chocolate paste (mix 2 tsp dark cocoa powder with some hot water and measure out the necessary. if you have chocolate emulco, you can use it)

filling
70g semi sweet chocolate chips
63g melted butter
190g nutella

IMG_9126食材(一片 10 x 10寸方形烤盘)

A
鸡蛋 1颗+蛋黄 =200克*
绵白糖 70克
蛋糕乳化剂 15克

*原食谱用了 2.5颗蛋白和 5颗蛋黄。我家蛋黄“旺盛”,所以用了较多蛋黄

B
蛋糕粉 55克
泡打粉 1/4小匙
好力克 5克(奶粉或香草口味儿冰淇淋粉都 OK)

C
融化黄油 68克
香草精 1/2小匙

D
自制巧克力糊 1小匙(将 2小匙黑可可粉融入于少许热水、混合,勺出需用的份量既可。您也可直接使用巧克力浓缩酱)

内陷
半甜巧克力豆 70克
融化黄油 63克
巧克力榛果酱 (nutella) 190克

Directions/做法

IMG_9128– grease and line baking pan
烤盘抹油、铺上烘焙纸

– beat all of A together till thick & fluffy. add in B and continue beating on high speed with well incorporated
A 食材打至浓稠、蓬松状态。加入 B,继续以高速打至无颗粒

– stir in C and fold carefully
拌入 C,轻微拌匀

– remove 3 big tbsp of batter and add D into it. spread this onto lined baking pan
取出三大匙原面糊,将 D拌入。将巧克力面糊均匀铺到烤盘上

– pour the remaining batter on top of chocolate batter and level out batter
将剩余的原面糊倒至巧克力面糊上,表面铺平

– bake in preheated oven of 180 degrees C for 20 mins
送入预热至 180摄氏度烤箱烤 20分钟

– remove cake from pan, and allow to cool. trim off edges of cake
蛋糕取出后待凉。将蛋糕不规则边缘修饰

– prepare filling by melting chocolate and butter separately. add melted butter to melted chocolate, then stir in nutella. set aside
准备内陷~ 巧克力和黄油分别融化。将融化后的黄油倒入融化巧克力、再拌入巧克力榛果酱既可

– slice cake into 2 equal portions then spread filling onto cooled cake and roll cake into a “U” shape using parchment paper. chill in fridge to set before slicing & serving
蛋糕切成二等份;然后在冷却后的蛋糕体抹上内陷。用烘焙纸将蛋糕体卷成半,形成 “U”形。冷藏定形后既可切片享用

IMG_9125i am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom

Best_Recipes

 

 

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