巧克力薄荷抱抱卷：简单食材做出高级甜点｜Chocolate Mint Hug Rolls: Elevate Simple Ingredients to Gourmet Desserts

食材：
☞ 鸡蛋 5个
☞ 细砂糖 55g
☞ 常温牛奶 65g
☞ 可可粉 15g
☞ 玉米油（温热）50g
☞ 低筋面粉 60g
☞ 柠檬汁 3g
☞ 淡奶油 150g
☞ 奶油奶酪 30g
☞ 薄荷糖浆 15g
☞ 白砂糖 15g

步骤：
① 分离鸡蛋的蛋清和蛋黄。将蛋清放入冰箱冷冻至边缘结冰。
② 将温热的玉米油加入可可粉中，搅拌至可可粉完全溶解。
③ 倒入常温牛奶，搅拌均匀。
④ 筛入低筋面粉，搅拌至无干粉状态。加入蛋黄，搅拌均匀。
⑤ 从冰箱取出蛋清，加入细砂糖和柠檬汁，打发至蛋白霜呈现有支撑性的小弯钩状态。
⑥ 取三分之一蛋白霜加入面糊中，用切拌方式混合均匀。将面糊倒回剩余蛋白霜中，切拌均匀。
⑦ 将面糊倒入烤盘，用刮板刮平表面。
⑧ 烤箱预热至150°C，烘烤30分钟。
⑨ 出炉后震一下烤盘，晾凉至温热。
⑩ 用圆形模具压出蛋糕片备用。
⑪ 奶油奶酪室温软化，加入白砂糖打发均匀。
⑫ 加入淡奶油，打发至七分发状态。倒入薄荷糖浆，继续打发至九分发。
⑬ 取一片蛋糕片，中间挤上薄荷奶油，用巧克力酱装饰。

操作重点提示：
蛋清冷冻至边缘结冰有助于打发更稳定。
玉米油需温热以便可可粉溶解均匀。
混合蛋白霜和面糊时使用切拌动作，避免消泡。
烘烤前烤箱必须预热。
奶油打发时先至七分发，加糖浆后再打至九分发。

#巧克力薄荷抱抱卷 #烘焙甜点 #家庭烘焙 #巧克力食谱 #薄荷风味

Ingredients List:
☞ Eggs 5
☞ Fine sugar 55g
☞ Room temperature milk 65g
☞ Cocoa powder 15g
☞ Corn oil (warm) 50g
☞ Low-gluten flour 60g
☞ Lemon juice 3g
☞ Whipping cream 150g
☞ Cream cheese 30g
☞ Mint syrup 15g
☞ White sugar 15g

Making Process:
① Separate egg whites and yolks. Place egg whites in freezer until edges are icy.
② Add warm corn oil to cocoa powder, stir until cocoa powder is fully dissolved.
③ Pour in room temperature milk, mix well.
④ Sift in low-gluten flour, stir until no dry flour remains. Add egg yolks, mix well.
⑤ Take egg whites from freezer, add fine sugar and lemon juice, whip until soft peaks form.
⑥ Add one-third of meringue to batter, fold gently to combine. Pour batter into remaining meringue, fold gently.
⑦ Pour batter into baking pan, spread evenly with a spatula.
⑧ Preheat oven to 150°C, bake for 30 minutes.
⑨ Remove from oven, tap pan to release heat, cool until warm.
⑩ Use round mold to cut out cake circles.
⑪ Soften cream cheese at room temperature, add white sugar, whip until smooth.
⑫ Add whipping cream, whip until 70% stiff. Pour in mint syrup, continue whipping until 90% stiff.
⑬ Place a cake circle, pipe mint cream in center, decorate with chocolate sauce.

Key Operation Tips:
Freezing egg whites until icy edges helps stabilize whipping.
Warm corn oil ensures cocoa powder dissolves evenly.
Use folding motion when combining meringue and batter to avoid deflating.
Oven must be preheated before baking.
Whip cream to 70% stiff first, then to 90% stiff after adding syrup.

#ChocolateMintHugRolls #BakingDessert #HomeBaking #ChocolateRecipe #MintFlavor
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