巧克力蛋糕吐司 Chocolate Cake Bread【cc】｜黑鑽吐司｜蛋糕與吐司的完美結合｜

大家好，今天和大家分享這款巧克力蛋糕吐司的教程。蛋糕与吐司的完美结合，可以同时吃到面包和蛋糕两种口感。蓬松细腻的巧克力蛋糕里夹着松软的面包，一口咬下去就是双重美味的搭配呀！大家赶快收藏食譜及试试看製作吧！在家也能做出這顏值和口感并存的一款蛋糕吐司呀，大人小朋友一定會喜歡！
**大家可以使用麵包攪拌器來攪拌麵團喲！這食譜做出來的吐司依然可口鬆軟好吃。
📎食譜 Recipe
00:43 材料配方 Ingredients:（兩个450g吐司模 / Two 450g Toast mold）
麵團Dough:
高筋麵粉 210克 / Bread flour 210g
細砂糖 20克 / Castor sugar 20g
鹽巴 4克 / Salt 4g
即溶酵母 3克 / Instant yeast 3g
鮮奶 145克 / Milk 145g
無鹽奶油 20克 / Unsalted butter 20g
巧克力蛋糕Chocolate cake:
蛋黃 5個 / Egg yolks 5 pieces
鮮奶 37克/ Milk 37g
細砂糖 50克 / Castor sugar 50g
植物油 100克 / Vegetable oil 100g
低筋麵粉 100克 / Cake flour 100g
可可粉 17克 / Cocoa powder 17g
蘇打粉 3克 / Baking soda 3g
蛋白 5個 / Egg white 5 pieces
細砂糖 100克 / Castor sugar 100g
檸檬汁或白醋 8克/ Lemon juice or Vinegar 8g
製作步驟 Instructions：
01:01 1.將高筋麵粉，細砂糖，鹽巴和酵母放入攪拌器里混匀，然後加入鮮奶，設置揉麵功能3分鐘，揉麵至麵團可拉出粗膜。
Place bread flour, sugar, salt and yeast in the mixing bowl and stir well, then add milk. Set the kneading function for 3 minutes to mix well until dough is formed.
02:09 2.加入無鹽奶油，設置揉麵功能4分鐘，揉麵至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。
Add unsalted butter, then set the kneading function for 4 minutes to mix well until the dough is smooth and form a thin film.
02:45 3.取出麵團，搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾淨的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Take the dough and knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size.
03:31 4.一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，然後分割成2等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。重複排氣滾圓剩餘的麵團，之後用乾淨的佈蓋上，静置15分鐘。
When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and divide the dough into 2 equal portions. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
04:27 5.静置15分鐘后, 取出一份麵團，排氣，擀成長方形，然將麵團由上往下捲起來，底部收緊。將麵團放入已鋪上烘培紙的模具里，蓋上乾淨的佈，之後放到室溫於30-33攝氏度左右，發酵30-40分鐘。
After 15 minutes, take one piece of dough, squeeze out the bubbles by tapping and roll the dough out flat into rectangle, then roll the dough from the top till the end then seal it tightly. Place the dough into the toast mold which lined with parchment paper. Repeat with the rest of the dough. Cover it with a clean kitchen towel and let it proof for second time for about 30-40 minutes at 30-33°C room temperature.
05:38 6.將蛋黃，細砂糖和鮮奶放入碗中攪拌均匀, 然後加入植物油攪拌混匀，之後加入過篩的低筋麵粉，可可粉和蘇打粉，攪拌均勻即可，切勿過度攪拌。
Put egg yolks, castor sugar, and milk into a bowl and mix well. Add vegetable oil and mix well, then add the sieved cake flour, cocoa powder and baking soda and stir evenly. Remember do not over stirring the batter.
06:44 7.將蛋白放入攪拌盆中，加入白醋和1/3的細砂糖，用打蛋器打至出現細泡泡后，再加入另外1/3的砂糖繼續攪拌，之後加入剩餘的砂糖攪拌至濕性發泡的狀態呈現小彎勾。
Place the egg whites, vinegar and 1/3 of the sugar in the mixing bowl, and beat until fine bubbles appear. After that, add in another 1/3 of the sugar and continue mixing, then add the rest of the sugar and beat until it shows a soft peaks foam.
07:20 8.取1/3的蛋白霜加入可可麵糊混合均匀，分次加入蛋白霜混合均匀，用翻拌的手法混匀。請勿過度攪拌以避免消泡。
Take 1/3 of the meringue and gently stir in the cocoa batter, then gradually add the meringue into the cocoa batter and gently mix well by turning and fold in method. Remember do not over mix the batter to avoid defoaming.
07:45 9.二次發酵后，將蛋糕糊倒入吐司模裡。
After second fermentation is done, pour the cake batter into the toast mold.
08:04 10.烤箱預熱160攝氏度，入烤箱烘烤35-40分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。烘烤大約10-12分鐘，在蛋糕糊上畫一條綫。从烤箱中取出, 輕敲幾下排出空氣, 之後將吐司轉移到凉架上晾涼。稍微晾涼后，把烘培紙輕輕撥開。將麵包降溫涼透後再切片。完全放涼後，就可以切片享用可可蛋糕吐司啦！
Preheat the oven to 160°C, bake for 35-40 minutes (Everyone's oven is different, you have to adjust the temperature and baking time). After bake for 10-12 minutes, draw a line in the center of the batter with a knife. Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After slightly cool down, gently remove the baking paper and let it cool completely before slicing. After the bread completely cool down, then it’s ready to serve!
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel.
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📌Song : Daystar - Sky blue / • ✨샛별 - Sky blue✨(Royalt...

[@bismillahspicekitchen611]

Looks delicious! Will be making this, this week! Thank you for sharing!That looks great and healthy!Very nice and colourful ,love to eat , Thank you for sharing ,

[@wilsonckt18]

Look professional baking and the texture is fluffy. Thanks for sharing

[@lokechoulian9121]

好漂亮😋

[@albertlee5067]

Thanks for the video with clear subtitles 😋

[@michelle05159]

請問可可粉沒用熱水拌不勻😢

[@FlournFlowBake]

你好，可可粉需要过筛然后才加入搅拌哟！你也可以分次加入，那会比较好搅拌混匀。

[@user-oh9fc9ew6v]

蛋糕要如何不塌陷呢？

[@FlournFlowBake]

注意蛋白霜和面糊都不能搅拌过度和烘烤温度也很重要。

[@user-ls8gu3jj7n]

請問：您的麵包刀是在哪裡買的？謝謝你

[@FlournFlowBake]

你好，这个刀没有再卖了。

[@user-ls8gu3jj7n]

@@FlournFlowBake 謝謝您。

[@user-xz8wt3jy1t]

假配方，蛋白才5個，糖竟然加100g

[@FlournFlowBake]

糖的部分可自行调整。