1
00:00:33,679 --> 00:00:36,479
將雞蛋打散

2
00:00:46,520 --> 00:00:50,040
加入糖和鹽混合

3
00:01:00,579 --> 00:01:04,480
篩入低筋麵粉和可可粉

4
00:01:10,680 --> 00:01:14,000
倒入牛奶混合

5
00:01:14,000 --> 00:01:17,620
先倒入100ml攪拌，會比較好混合均勻

6
00:01:23,340 --> 00:01:27,320
攪拌直到看不到粉塊

7
00:01:37,640 --> 00:01:41,159
再倒入剩下的牛奶

8
00:01:50,260 --> 00:01:53,600
加入融化的無鹽奶油拌勻

9
00:02:06,260 --> 00:02:09,140
麵糊過篩

10
00:02:09,360 --> 00:02:13,200
這樣就可以做出表面光滑的可麗餅

11
00:02:13,659 --> 00:02:17,919
用保鮮膜蓋住，冷藏至少1小時

12
00:02:22,539 --> 00:02:26,219
鍋裡倒點油，用小火加熱

13
00:02:33,520 --> 00:02:38,140
麵糊攪拌均勻，倒入加熱好的鍋中

14
00:02:58,699 --> 00:03:02,899
當餅皮顏色變深、有氣泡凸起時，翻面

15
00:03:08,139 --> 00:03:11,079
再煎一下後起鍋

16
00:03:17,699 --> 00:03:21,979
重複動作來繼續煎可麗餅（我共煎了8張）

17
00:03:23,479 --> 00:03:27,739
麵糊均勻的平鋪鍋中、並充分煎熟，會比較好翻面

18
00:04:14,039 --> 00:04:17,560
放涼的餅皮疊起後，切成兩半

19
00:04:31,779 --> 00:04:35,539
最上面那張先折出摺痕後再切，會很好對準中線

20
00:04:54,680 --> 00:04:59,379
我事先量好海綿蛋糕的大小， 用它來輔助把餅皮切成一樣的尺寸

21
00:04:59,519 --> 00:05:05,779
海綿蛋糕可以省略，但是有的話會讓整個結構比較穩

22
00:05:42,860 --> 00:05:46,560
用切片器把黑巧克力磨碎

23
00:06:15,959 --> 00:06:18,939
用手持攪拌機打鮮奶油

24
00:06:27,660 --> 00:06:31,640
攪打過程中倒入融化的白巧克力

25
00:06:31,920 --> 00:06:36,340
如果放入所有巧克力後才開始打， 會讓奶油變冷導致巧克力凝固變硬

26
00:06:58,899 --> 00:07:03,299
撕一張保鮮膜放在盤上後放上海綿蛋糕、塗鮮奶油

27
00:07:03,620 --> 00:07:08,660
直接在保鮮膜和盤子上作業， 待會要放入冰箱冷藏的時候就很方便、不用再移動

28
00:07:13,040 --> 00:07:16,379
按照大小放上餅皮

29
00:07:19,139 --> 00:07:22,120
塗上薄薄的一層鮮奶油並重複動作

30
00:07:43,139 --> 00:07:46,099
我是每3層就撒一次巧克力碎

31
00:07:46,480 --> 00:07:50,300
預計要撒上巧克力碎的那層鮮奶油，要塗厚一點

32
00:07:50,759 --> 00:07:54,980
邊界的地方也可以塗厚一點，方便修形

33
00:08:08,980 --> 00:08:16,460
撒上巧克力後輕輕按一下，讓高度水平。 如果不希望可麗餅疊得不平，請一定要記得輕輕壓過^^

34
00:08:32,960 --> 00:08:36,920
在頂部和側面塗上薄薄的鮮奶油

35
00:08:43,919 --> 00:08:48,259
把保鮮膜拉起來，包裹蛋糕

36
00:08:58,559 --> 00:09:02,399
放進冰箱冷藏2~3小時以上，讓其定型

37
00:09:10,120 --> 00:09:13,740
去除保鮮膜

38
00:09:15,940 --> 00:09:21,260
我又塗了一層薄薄的鮮奶油在表面， 最後看起來會比較平整光滑。這步可以省略^^

39
00:09:27,299 --> 00:09:32,759
如果要塗的話請盡量塗薄一點，只是需要整理紋路。 塗完記得先冷凍30分鐘，才能淋上甘納許^^

40
00:09:47,879 --> 00:09:51,919
甘納許的溫度大約落在攝氏30~32度之間^^

41
00:10:19,720 --> 00:10:23,259
淋完後，放入冰箱冷藏約30分鐘

42
00:10:28,620 --> 00:10:32,480
刀子先稍微加熱，會比較好切^^

43
00:10:44,840 --> 00:10:48,680
本來是想稍微讓這片蛋糕轉一下角度。啊！倒了~哈哈

44
00:10:57,879 --> 00:11:00,960
再切一次～

45
00:11:04,960 --> 00:11:07,139
小心、小心～成功！！

46
00:11:17,779 --> 00:11:22,179
這是個非常美味的千層蛋糕，帶有濃郁的巧克力味^^

47
00:11:22,779 --> 00:11:27,419
白巧克力味的鮮奶油，更添滋味豐富^^

48
00:12:03,120 --> 00:12:08,120
謝謝收看^^