Name: 巧克力蛋糕的修改、替代和錯誤（17種食譜）｜食材交換 (Every Common Chocolate Cake Alteration, Substitution And Mistake (17 Recipes) | Ingredient Swap)
Uploaded: 2020-10-23T19:35:20.000Z
Duration: 8 min 13 s

程度副詞

there's a lot that can go wrong when trying to make a perfectly moist, gooey, chocolatey cake.

有很多可能會出錯 當試圖使一個完美的溼潤，粘稠，巧克力蛋糕。

So we made 17 different chocolate cakes to find out how every common mistake affects your bake.

所以我們做了17種不同的巧克力蛋糕，找出每一個常見的錯誤如何影響你的烘焙。

This'll is POTUS Sierre Dominique Gonzalez.

這位是總統西爾-多米尼克-岡薩雷斯 This'll is POTUS Sierre Dominique Gonzalez.

The simple batter incorporates dry ingredients, including cocoa powder with oil, milk and eggs to create a smooth, velvety batter that, when baked at 3 50 degrees for 45 minutes, rises evenly.

簡單的麵糊將可可粉等乾料與油、牛奶、雞蛋結合在一起，製成光滑的天鵝絨麵糊，在3 50度烘烤45分鐘後，均勻上升。

Cake rises to about an inch and a half on the sides and two inches in the center, creating a small dome three colors.

蛋糕上升到邊上一寸半左右，中間兩寸，形成一個小圓頂三種顏色。

A rich dark brown that's pretty even from edge to center.

濃郁的深棕色，從邊緣到中心都很均勻。

The cake is spongy and breaks apart easily with a fork that, when dipped into a cold glass of milk, is dry enough to absorb some moisture, but not so much that it falls apart, its chocolatey moist and not too sweet with big crumbs that stick together.

蛋糕是海綿狀的，用叉子很容易就能掰開，蘸上一杯冷牛奶後，蛋糕很乾，可以吸收一些水分，但不至於散開，它的巧克力很溼潤，也不會太甜，大塊的麵包屑會粘在一起。

Switch out the cocoa powder for melted chocolate or even combined.

把可可粉換成融化的巧克力，甚至合併。

The two batter with just melted chocolate is much thinner and paler, while the one with both is thick and rich.

剛融化巧克力的兩款麵糊更薄、更白，而兩款都融化的麵糊則厚實、豐富。

Both rise evenly and begin to crack slightly at the end of the bake, leaving the kick on the left with a discolor dome and the kick on the right with long, deep cracks.

兩者都是均勻上升，烤到最後開始微微開裂，左邊的踢腳有變色的圓頂，右邊的踢腳有長長的深裂紋。

While melted chocolate was a bit taller, the kicks rose to similar heights.

雖然融化的巧克力更高一些，但踢球的高度也差不多。

Three kick with both chocolates with spongy and easy to cut into, while the one with Onley melted chocolate was much more dense.

三踢腳的兩款巧克力都有海綿狀，容易切開，而安利融化巧克力的則更綿密。

E Onley using melted chocolate led to a darker color with some discoloration around the edges of the cake, whereas combining both gave the cake a rich dark color, which might explain why the cake had the most decadent chocolate flavor of the lot.

E安利使用融化的巧克力導致蛋糕邊緣的顏色較深，有一些變色，而將兩者結合起來則使蛋糕呈現出濃郁的深色，這也許可以解釋為什麼蛋糕的巧克力味道是最頹廢的。

But with the added sugar and melted chocolate, this was much more sweet than rich.

但加了糖和融化的巧克力，這甜味比濃郁多了。

Waiting for the oven to preheat might seem like a waste of time, but it's actually a really important step.

等待烤箱預熱看似浪費時間，但其實是非常重要的一步。

It takes longer for the cake to begin rising, and when it does, it begins to break and collapse, leaving large cracks around the entire diameter.

蛋糕開始上升需要較長的時間，當它上升時，它開始破裂和崩潰，在整個直徑周圍留下大的裂縫。

The center of the cake sinks in on itself, leaving the edges lighter and the center dark brown almost like a brownie because it collapsed.

蛋糕的中心會自行下沉，讓邊緣的顏色變淺，而中心的深褐色幾乎像布朗尼一樣，因為它塌陷了。

The cake packed in on itself, leaving it so dense it's hard to get a fork into.

蛋糕自顧自地裝在裡面，讓它密不透風，很難用叉子插進去。

If you're looking for a more decadent cake, you can always trade out the vegetable oil for butter or trying to seem healthier for Greek yogurt.

如果你正在尋找一個更頹廢的蛋糕，你總是可以交易出植物油的黃油或試圖顯得更健康的希臘酸奶。

The top of the butter cake turns a light brown and cracks quite a bit through the center, whereas the Greek yogurt leaves the kick darker with large bubbles across the surface.

黃油蛋糕的表面變成了淺褐色，中間裂開了不少，而希臘酸奶則讓踢的顏色更深，表面有大氣泡。

The biggest differences in these two cakes are flavor and moisture.

這兩款蛋糕最大的區別在於味道和水分。

The butter makes the cake well, buttery, and that's a bit more greasy than its counterpart.

黃油讓蛋糕變得很好，但黃油，這比同類產品更油膩一些。

The Greek yogurt, on the other hand, adds nice tang and gives the cake a soft, moist bite.

希臘酸奶則增加了很好的酸味，讓蛋糕咬起來軟糯溼潤。

Letting your cold ingredients hit room temperature gives the oven less work.

讓冷的食材達到室溫，可以讓烤箱減少工作量。

To dio, mixing up cold ingredients and popping it right in the oven is like Onley, letting the oven preheat halfway.

在dio看來，把冷的食材混在一起，直接放進烤箱，就像安利一樣，讓烤箱預熱一半。

This will leave the cake with a large crack down the center and allowed large, visible air pockets to form throughout.

這將使蛋糕的中心有一個大的裂縫，並允許整個蛋糕形成大的，可見的氣穴。

Cake is lighter in color than the original, and the texture is super dry, where the original was like Plato.

蛋糕的顏色比原來的淺，口感超幹，原來的地方像柏拉圖。

這個就像潮溼的沙子一樣散開了。

You're really only supposed to fill your cake tin halfway, but you got a little or ah, lot of extra batter left over, and you want to make sure it all gets in that cake in the oven.

你真的應該只填滿你的蛋糕罐的一半， 但你得到了一個小的或啊，很多額外的麵糊留下， 你要確保它都得到在該蛋糕在烤箱。

The cakes grow so large and needs so much extra time to finish cooking that the tops begin to burn with a slight overfill.

蛋糕長得太大了，需要額外的時間來完成烹調，以至於上面稍微過滿就開始燒焦。

The top of the cake still stays round, but keep going, and it begins to overflow like a giant muffin because they burn slightly.

蛋糕的頂部仍然保持圓潤，但繼續前進，它開始像一個巨大的鬆餅一樣溢出，因為他們稍微燃燒。

Both are dense and hard to cut, and you visibly see the discoloration from the edge is beginning to overcook under the burnt tops.

兩者都很密實，很難切開，你明顯看到邊緣的變色是在焦頂下開始過火。

The cake barely holds up with a fork so dry and crumbly they disintegrate inside a glass milk.

蛋糕用叉子勉強支撐著，以至於乾脆脆地在玻璃奶裡面瓦解了。

Believe it or not, there's a reason all those bake off contestants sit in front of the oven rather than opening it.

不管你信不信，那些烘焙比賽的選手坐在烤箱前而不是打開烤箱是有原因的。

Each time you open the oven door, the temperature can drop 50 degrees or more, so the baking process pauses and restarts each and every time.

每次打開烤箱門，溫度都會下降50度以上，所以每次烘焙過程都會暫停並重新開始。

Eventually, the cake gives up and begins to fall, leaving a crater in the center.

最後，蛋糕放棄了，開始墜落，在中心留下一個坑。

It's full of air pockets, especially in the center, and it's because of the uneven baked that it's color is uneven as well.

它充滿了氣囊，尤其是中間的氣囊，正是因為烤的不均勻，所以它的顏色也是不均勻的。

總的來說，這個蛋糕是，啊，熱的一塌糊塗。

It's dry, it's crumbly and falls apart right on the fork.

很乾，很碎，吃到叉子上就散了。

Ansel's original recipe calls for 220 g of flour, throwing 100 g more or less, and you're looking at two very different cakes with less lower.

安斯艾爾的原配方要求用220克麵粉，多扔100克或少扔100克，你看到的是兩個截然不同的蛋糕，少了低了。

It takes more time in the oven to begin to rise.

在烤箱裡需要更多的時間才能開始上升。

At the end, they both developed pretty significant cracks, but the one with additional flour is much more dramatic with more flour.

最後，他們都出現了很明顯的裂紋，但加了麵粉的那塊麵粉多了，就更顯著了。

It's buttery soft, with a deep, rich color and with a touch less flour.

它的奶油柔軟，色澤深沉濃郁，麵粉少了一點。

The chocolate is really allowed to shine, making it an incredibly moist, chocolatey and delicious happy accident.

真正讓巧克力大放異彩，讓它成為一個無比滋潤、巧克力味十足的幸福意外。

Adding the wet ingredients into the dry might seem arduous.

將溼料加入乾料中，看似艱辛。

Why not just throw it all in the same bowl and give it a mix?

為什麼不把它們扔在同一個碗裡，然後給它攪拌一下呢？

It's much harder to incorporate all the ingredients at once, so you end up over mixing the batter leading to a cake that struggles to rise in the oven.

要一次將所有的材料融合在一起要難得多，所以你最終會將麵糊攪拌過度，導致蛋糕在烤箱中難以上升。

resulting in deep cracks and a sloped room at the edges.

The color and height are similar to the original, so it might not seem like a huge deal until you take a bite.

顏色和高度都和原來的差不多，所以在吃一口之前可能不會覺得有什麼大不了的。

But inside the cake is a bit dry while also being chewy and sticky and a really unsatisfying way.

但是裡面的蛋糕有點幹，同時也很有嚼勁，很粘稠，真的是一種不滿意的方式。

Theory Journal recipe calls for 2 g of baking powder and 3 g of baking soda.

理論日報》的配方要求泡打粉2克，小蘇打3克。

Don't have one or the other, and it might be tempting to just use 5 g of whatever you got in the oven.

沒有之一，也沒有其他的，可能很想只用5克你在烤箱裡的任何東西。

The tops of both cakes cracked to the point of almost falling off, with more smaller cracks filling up the rest of the surface with just baking powder.

兩塊蛋糕的表面都裂開了，幾乎要掉下來，更多的小裂紋只用泡打粉就填滿了其餘的表面。

The cake rises much more, leaving it almost two centimeters taller than the original and shades paler and color than just using baking soda when dipped in milk.

蛋糕漲得多了，讓它比原來高了近兩釐米，而且比只用小蘇打蘸牛奶時顏色更淺，顏色更深。

It's easy to see the large air pockets that formed while baking, which explains why both cakes were so dry can't get enough chocolate and thinking the 45 g on the list could never be enough.

很容易看到烘烤時形成的大氣囊，這也解釋了為什麼兩個蛋糕都那麼幹脆不能吃到足夠的巧克力，覺得單子上的45克永遠也吃不完。

You'll get a thicker, darker batter that rises evenly, but does crack In fact, this cake cracked all around the very edge of the cake as well.

你會得到一個更厚，更深的麵糊，上升均勻，但確實裂縫事實上，這個蛋糕裂縫周圍的蛋糕的最邊緣也。

The cake is full of large air pockets, but the color is an alluring deep brown.

蛋糕上滿是大氣孔，但顏色卻是誘人的深棕色。

While the taste is rich in chocolatey, it's so dry inside that it quickly takes in milk, leaving powdery crowns.

雖然味道是濃郁的巧克力味，但裡面太乾了，很快就會吸進牛奶，留下粉冠。

In this cake, one more or one less might not seem like a huge deal with extra eggs.

在這塊蛋糕中，多一個或少一個可能看起來並不是什麼大問題，因為多了雞蛋。

The cake rises to a peak and cracks like a volcano waiting to erupt.

蛋糕升到頂峰，裂開後就像一座等待爆發的火山。

And while it's not as dramatic, the one with just one egg isn't lacking and cracks either.

雖然沒有那麼誇張，但只有一個雞蛋的也不缺，也會裂開。

Both cakes are springing and easy to cut with similar coloring, though.

兩種蛋糕都是春意盎然的，雖然顏色相近，但很容易切開。

When it comes to moisture, the cake with three eggs is moist and dense, like a brownie, though the flavor is a bit more eggy, whereas its counterpart is much drier with granulated crumbs.

說到水分，加了三個雞蛋的蛋糕是溼潤綿密的，就像布朗尼蛋糕一樣，不過味道更蛋疼一些，而它對應的顆粒麵包屑則要乾爽很多。

 So if you're trying to experiment your way into the perfect chocolate cake, there's a lot that can go wrong. 

所以，如果你想嘗試著做一個完美的巧克力蛋糕，有很多可能會出錯。