Mahandi, d, Downtown (2026)

03/02/2026

Ube Taisan Cake
Filipino Style Chiffon

01/02/2026

♨️ 巧克力奶油吐司 Chocolate Cream Toast 🩷

✅ 食材 Ingredients ：

• 225g 高筋面粉 high-gluten flour
• 2.5g 耐高糖干酵母 high-sugar-tolerant yeast
• 6g 奶粉 milk powder
• 10g 可可粉 cocoa powder
• 40g 糖 sugar
• 25g 全蛋液 whole egg
• 25g 淡奶油 whipping cream
• 120g 牛奶 milk
• 2.5g 盐 salt
• 20g 无盐黄油 unsalted butter

✅ 做法 Steps ：

1️⃣ 除黄油外所有材料放入揉面桶，低速揉成团后转高速，揉至面团出厚膜。
Add all ingredients except butter into the mixing bowl. Knead on low speed until combined, then on high speed until a thick gluten film forms.

2️⃣ 加入软化黄油，低速揉至无油状态，转高速揉出有韧性的手套膜，加入耐高温巧克力豆，低速揉匀。
Add softened butter, knead on low until fully absorbed, then on high speed until a strong, elastic film forms. Add heat-resistant chocolate chips and mix evenly.

3️⃣ 进行第一次发酵，手指按下缓慢回缩即为完成。
Ferment until the dough slowly springs back when pressed with a finger.

4️⃣ 轻压排气，平均分成两份，滚圆后松弛10–15分钟。
Gently press out air, divide into two equal portions, round into balls, and let rest for 10–15 minutes.

5️⃣ 将面团擀成长舌状，从上往下卷起，进行第二次松弛。
Roll each piece into a long oval, roll up tightly from top to bottom, and let relax again.

6️⃣ 再次擀卷成型，从上往下卷起，放入吐司模具中，发酵至九分满。
Roll out again, roll up firmly, and place into the loaf mold. Proof until the dough rises to about 90% of the mold height.

7️⃣ 烤箱上火160°C下火170°C烤22分钟。
Bake at 160°C top / 170°C bottom heat for 22 minutes.

✅ 小贴士 Tips ：

🔹 巧克力豆建议使用耐高温型，防止烘烤时融化。
Use heat-resistant chocolate chips to maintain shape during baking.

🔹 面团出膜后不要过度揉，以免筋性下降影响组织。
Avoid over-kneading after achieving the windowpane stage to keep the crumb soft.

🔹 二次发酵时保持温度约35°C、湿度80%，发至模具九分满即可。
Proof at around 35°C and 80% humidity until dough reaches 90% of mold height.

#小厨娘食谱 #巧克力奶油吐司

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