超软日式巧克力杯蛋糕引领甜品潮流

用料

【原料一：】

低筋面粉

125克

可可粉

35克

泡打粉

1/2小匙

小苏打

1小匙

【原料二：】

大鸡蛋（室温）

2个

细砂糖

60克

黄砂糖/红糖

60克

一小撮

融化液态黄油

112克

牛奶（温热）

180克

【酥粒：】

冷冻黄油

100克

细砂糖

75克

杏仁粉

100克

可可粉

20克

低筋面粉

80克

【其他：】

巧克力豆

60克

核桃/夏威夷果仁等

60克（按喜好加，可不放）

超松软日式巧克力纸杯蛋糕的做法

1. 将原料一的所有粉类放一个盆里过筛一遍。原料二的材料全部混合，隔40度左右温水融化，搅拌均匀。

1. 将原料一里的粉类筛入原料二。

1. 用手抽慢慢Z字型搅拌均匀到看不到干粉和面疙瘩。

1. 得到如图所示细腻的面糊。

1. 提起蛋抽是比较稠厚的面糊状态。

1. 我最常用的是吉百利的巧克力豆，原因是澳洲超市容易买到，口味也比较好。拌入面糊即可。你也可以加入60克任意喜欢的坚果碎，但口感上夏威夷果和核桃最好吃。不建议放花生。
2. 再把酥粒材料全部放粉碎机搅拌粉碎均匀，或用手慢慢抓均匀，注意做酥粒不要拼命捏，手温比较高，容易把黄油捏化了。
   我喜欢用粉碎机，比较方便，也不容易捏过头变成面团。但出来成品会比较细腻，酥粒较粗硕其实口感更好，可以打碎后用手捏几下，就会形成比较多的块状酥粒。
   这是我做的原味酥粒，按照配方可以做巧克力酥粒。

1. 在模具里垫好纸杯。预热烤箱190度20分钟，直到达到理想温度。

1. 将面糊倒入纸杯，每一个都只放7分满即可。
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1. 撒上酥粒。放入预热好的烤箱，烤箱中下层190度烤20-22分钟，直到表面上色后出炉。

1. 出炉后应该是满模蓬发非常漂亮的纸杯蛋糕。

1. 这款配方水量比较大，内部组织是非常松软湿润的。

1. 也可以按喜好挤一点奶油在顶部，会更增加风味哦（＾ω＾）

1. 非常简单好吃的下午茶小点心，冷冻保存可以存放两个星期。