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巧克力水果蛋糕



成份:

A.可可粉  37公克
 熱水  147公克

B.細砂糖  184公克
 鹽  4公克
 奶水  52公克
 沙拉油  88公克
 蛋黃  92公克

C.低筋麵粉  184公克
 泡打粉  2公克
 小蘇打  5公克

D.蛋白  184公克
 塔塔粉  1公克
 細砂糖  121公克

E.法式布丁餡  適量
 奇異果丁  適量
 草莓丁  適量


步驟:

1 將材料A中的熱水與可可粉扮勻備用。
2 依序材料B的材料加入作法1中降溫拌勻至無顆粒狀。
3 將材料C過篩後,再加入作法2中扮勻即成麵糊備用。
4 將才料D中的蛋白與塔塔粉置入攪拌缸內,以球狀攪拌器以中速拌至無蛋清,蛋白起了不規則大泡泡後,加入配方中1/3的細砂糖。
5 繼續以中速攪拌至蛋白體積膨脹,且泡沫變的更加細緻後,再加入1/3的細砂糖,繼續攪拌至濕性發泡。
6 加入剩餘的細砂糖,繼續攪拌至乾性發泡即成乳沫。
7 取約1/3作法6的的乳沫加到作法3的麵糊中拌勻,使其兩者的密度相近。
8 將拌勻的作法7一次全倒作法6中,以手握刮板將乳沫與麵糊由下而上翻拌,使之均勻混合,動作盡可能輕快,以免攪破乳沫氣泡,拌至完全均勻、光滑。
9 將作法8到入舖有白報紙的烤盤上,放入已預熱的烤箱中,以上火190℃/下火140℃,烤約17~20分鐘。將蛋糕取出放涼,抹上法式布丁餡,鋪上奇異果丁與草莓丁,再捲成卷狀,切片即可。


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