請開啟CC字幕
大家好!這次挑戰的是甜中帶點鹹的巧克力磅蛋糕。食譜來自《法式香甜． 裸蛋糕》，雖然過程遇到一點困難，還好蛋糕味道好吃。如果你也想試試，可以看看下面的食譜喔！
Please turn on CC subtitles.
Hello everyone! This time, I'm challenging myself with a chocolate pound cake that has a hint of saltiness. The recipe is from "法式香甜． 裸蛋糕" Although I encountered some difficulties during the process, thankfully, the cake turned out to be delicious. If you'd like to give it a try too, you can check out the recipe below!
訂閱我的頻道： / @pinyumyum
參考資料：食譜自由配
連結：food.ltn.com.tw/article/6935
📌材料：6吋分離式圓模
低筋麵粉60克
中筋麵粉60克
無鋁泡打粉4.5克
肉桂粉少許
全熟香蕉200克（搗成泥狀）
室溫奶油120克
砂糖75克
室溫雞蛋3顆(淨重約150克)
基本焦糖醬 適量
巧克力甘納許 適量
玫瑰鹽 1小撮
烤杏仁片 60克
烤溫：烤溫190度C烤30-35分鐘 30分後表面蓋鋁箔紙。
步驟：請參考影片或原始食譜連結。
📌Material: 6-inch separate round mold
60g low gluten flour
60g all-purpose flour
Aluminum-free baking powder 4.5g
A little cinnamon powder
200g whole ripe bananas (mashed into puree)
120g room temperature cream
75g sugar
3 eggs at room temperature (net weight about 150 grams)
Basic caramel sauce
Chocolate ganache appropriate amount
1 pinch of rose salt
Roasted almond slices 60g
Baking temperature: Bake at 190°C for 30-35 minutes. Cover with aluminum foil after 30 minutes.
Steps: Please refer to the video or original recipe link.
#pinyumyum #日常 #delicious #香蕉季
----------------------------------------------------------------------------------------------------------------
音效:
1.「小森平的免費音效」　taira-komori.jpn.org/freesoun...
2.soundeffect-lab.info/