用料

【原料一：】

低筋面粉

125克

可可粉

35克

泡打粉

1/2小匙

小蘇打

1小匙

【原料二：】

大雞蛋（室溫）

2個(gè)

細(xì)砂糖

60克

黃砂糖/紅糖

60克

一小撮

融化液態(tài)黃油

112克

牛奶（溫?zé)幔?/p>

180克

【酥粒：】

冷凍黃油

100克

細(xì)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）

超松軟日式巧克力紙杯蛋糕的做法

1. 將原料一的所有粉類放一個(gè)盆里過(guò)篩一遍。原料二的材料全部混合，隔40度左右溫水融化，攪拌均勻。

1. 將原料一里的粉類篩入原料二。

1. 用手抽慢慢Z字型攪拌均勻到看不到干粉和面疙瘩。

1. 得到如圖所示細(xì)膩的面糊。

1. 提起蛋抽是比較稠厚的面糊狀態(tài)。

1. 我最常用的是吉百利的巧克力豆，原因是澳洲超市容易買到，口味也比較好。拌入面糊即可。你也可以加入60克任意喜歡的堅(jiān)果碎，但口感上夏威夷果和核桃最好吃。不建議放花生。
2. 再把酥粒材料全部放粉碎機(jī)攪拌粉碎均勻，或用手慢慢抓均勻，注意做酥粒不要拼命捏，手溫比較高，容易把黃油捏化了。
   我喜歡用粉碎機(jī)，比較方便，也不容易捏過(guò)頭變成面團(tuán)。但出來(lái)成品會(huì)比較細(xì)膩，酥粒較粗碩其實(shí)口感更好，可以打碎后用手捏幾下，就會(huì)形成比較多的塊狀酥粒。
   這是我做的原味酥粒，按照配方可以做巧克力酥粒。

1. 在模具里墊好紙杯。預(yù)熱烤箱190度20分鐘，直到達(dá)到理想溫度。

1. 將面糊倒入紙杯，每一個(gè)都只放7分滿即可。
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1. 撒上酥粒。放入預(yù)熱好的烤箱，烤箱中下層190度烤20-22分鐘，直到表面上色后出爐。

1. 出爐后應(yīng)該是滿模蓬發(fā)非常漂亮的紙杯蛋糕。

1. 這款配方水量比較大，內(nèi)部組織是非常松軟濕潤(rùn)的。

1. 也可以按喜好擠一點(diǎn)奶油在頂部，會(huì)更增加風(fēng)味哦（＾ω＾）

1. 非常簡(jiǎn)單好吃的下午茶小點(diǎn)心，冷凍保存可以存放兩個(gè)星期。