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心太軟 Fondant au Chocolat


朱古力(70%) 100克

牛油 100克

雞蛋 3隻

法式古法紅糖 110克

雲尼拿香油 1茶匙

低筋麵粉 50克

  1. 朱古力(70%)及牛油放於隔熱水煮成朱古力漿

  2. 再把雞蛋、法式古法紅糖及雲尼拿香油,利用打蛋器打起蛋糊。完成後,把蛋糊及朱古力漿拌勻

  3. 再加入低筋麵粉,拌成麵糊

  4. 心太軟麵糊放入已塗牛油小杯,以220度爐溫烘焗7分鐘

  5. 倒出心太軟及灑上糖粉


100g Chocolate(70%)

100g Butter

3 Eggs

110g Traditional Red Sugar

1 tsp Vanilla Extract

50g Low Gluten Flour

  1. Melt the chocolate and butter over simmering water, set aside

  2. Use a hand mixer to mix the eggs, sugar and vanilla extract. Stir in the melted butter and chocolate

  3. Then add the flour and mix well

  4. Pour the mixture into lightly greased container, bake in a preheated oven for 7 mins at 220℃

  5. Remove from oven and gently remove from the container. Dust with confectioners’ sugar. Done

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