大家好，我是小豪，今天我们来做松软又好吃的摩卡蛋糕。
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材料：【6寸加高模具】
鸡蛋。。。4个
玉米油。。。45g
热牛奶。。。60g
可可粉。。。10g
咖啡粉。。。10g
低筋面粉。。。65g
细砂糖。。。65g
白醋/柠檬汁。。。1tsp/5g
烘烤：150°C烤50分钟
【其他尺寸】
4寸模具：以上配方的材料乘以0.25，相同温度烤25-30分钟
6寸模具：以上配方的材料乘以0.75，相同温度烤40-45分钟
7寸模具：配方同上，烘烤温度和时间一样
8寸模具：以上配方的材料乘以1.25，烘烤温度和时间一样
**烘烤时间只是给你作为参考，还要根据你们家的烤箱脾气做调整。烤到最后，蛋糕表面摸起来干干的，用竹签插进去拔出来没有沾粘就表示熟了。
Hello everyone, I’m Xiaohao, today we will make soft and delicious mocha cakes.
Facebook page: / hao.skitchen1125
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Material: 【6 inch heightening mold】
Egg. . . 4
Corn oil. . . 45g
Hot milk. . . 60g
Cocoa powder. . . 10g
Coffee mixture. . . 10g
Low-gluten flour/cake flour. . . 65g
Caster sugar. . . 65g
Vinegar/lemon juice. . . 1tsp/5g
Baking: Bake at 150°C for 50 minutes
【Other sizes】
4-inch mold: Multiply the material of the above formula by 0.25, and bake at the same temperature for 25-30 minutes
6-inch mold: Multiply the material of the above formula by 0.75, and bake at the same temperature for 40-45 minutes
7-inch mold: the formula is the same as above, the baking temperature and time are the same
8-inch mold: Multiply the material of the above formula by 1.25, and the baking temperature and time are the same
**The baking time is just for your reference, and it needs to be adjusted according to your oven temperament. At the end of the baking process, the surface of the cake feels dry to touch. Use a bamboo stick to stick into and pull out without sticking to indicate it is cooked.
#蛋糕 #戚风蛋糕 #烘焙 #咖啡蛋糕
1 окт 2024
