今次食譜_朱古力麻糬波波。要說出一樣簡單快速又大受歡迎而且大家都食極不厭的的烘焙小食，麻糬波波一定是其中之一吧! 它又稱為韓國麻糬麵包，改良自巴西的小食_巴西起司麵包球。而之前寫過這款芝士麻糬波波的食譜，今次就整同樣深受歡迎的巧克力口味吧。不同口味的波做法大同小異，只是部份的材料份量有所不同，當中最重要的是掌握麵糊的流動程度，這樣使麵包膨脹，具有外脆內軟和煙煙韌韌的口感。而這款改良版的麻糬波波放涼或隔日後吃亦不會過硬，如想變回出爐時的口感可在表面灑小許水並在焗爐或微波爐翻熱數分鐘。大家都試試做這個朱古力麻糬波波吧！以下是我媽媽整的食譜。
朱古力麻糬波波 食譜 Recipe
材料 Ingredients:
- 木薯粉 120克 / 120g Tapioca flour
- 糯米粉 35克 / 35g Glutinous rice flour
- 鮮奶 130克 / 130g Milk
- 栗米油25克 / 25g Flavourless oil
- 糖 20克 / 20g Sugar
- 鹽 3克 / 3g Salt
- 可可粉 10克 / 10g Cocoa powder
- 朱古力粒 20克 / 20g Chocolate chips
- 雞蛋 1隻 (可減少視乎濃稠度) / 1 Egg (Can reduce depending on the batter thickness)
做法 Step:
1) 在鍋中加入鮮奶和油, 用小火煮至輕微沸騰。 Pour the milk and oil to a pot and simmer over low heat until it just begins to boil.
2) 把糯米粉加入鮮奶，迅速拌勻至稠身，過程中糯米粉會輕微結塊。 Pour the glutinous rice flour to the mixture, and quickly mix it. During the process, the glutinous rice flour will clump slightly.
3) 關火加入木著粉，期間要不停攪拌，把所有材料拌成光滑麵團。 Turn off the heat and add the tapioca flour, stirring constantly until all the ingredients are mixed into a smooth dough.
4) 加入糖、鹽、可可粉拌勻，讓麵團完全吸收。 Add sugar, salt, and cocoa powder and mix well until the dough fully absorbs the ingredients.
5) 把雞蛋打勻，把蛋液分三次加入麵團，每次拌勻至麵團完全吸收所有蛋液，直至適當稀杰度。(提起膠刮時，大部份慢慢麵團掉下來，剩下2-3吋長的麵團都掛在膠刮上呈倒掛三角形) Beat the eggs. Add the egg mixture to the dough in three batches, that the dough has fully absorbed all the egg mixture, until it reaches the desired consistency. (When you lift the scraper, most of the dough should slowly fall off, leaving a 2-3 inch long piece hanging on the scraper in an inverted triangle shape.)
6) 加入朱古力粒輕輕拌勻。Add chocolate chips and mix gently.
7) 把麵糊放入唧袋，平均把麵糊唧到焗盤上，把麵糊一邊唧一邊提高成品會比較挺身。 Put the batter into a piping bag and pipe it evenly onto the baking tray. Piping the batter while raising up will make the mochi bread more round.
8) 把焗爐預熱190°C 10分鐘，用190°焗20-25分鐘，然後取出完成。 Preheat the oven to 190°C for 10 minutes, bake at 190°C for 20-25 minutes, take it out of the oven and it’s done.
