The picture comes from the original baking laboratory.
Two 8-inch sponge cakes.
5 whole eggs, sugar 178g, low-gluten flour 142g, milk 89g, butter 53g,
Basic primitive Bavarian milk jelly
35g of sugar, 2 pieces of gelatin, 0/60g of milk/kloc, 2 pieces of egg yolk,
Chocolate Bavarian custard
40 grams of dark chocolate, 80 grams of whipped cream,
Coffee Bavarian custard
6 grams of espresso, 80 grams of whipped cream,
Decorative part
Mirror pectin, espresso powder, green pistachio.
step
# Sponge cake #
1.？ Heat butter and milk in the microwave until they melt.
2.？ The whole egg won't disappear immediately until the eight characters are drawn.
3.？ Sift in low-gluten flour and stir until there is no dry powder.
4.？ Pour in melted butter and stir until smooth. Pour into the mold, shake it a few times, and shake out big bubbles.
5.？ Bake in the oven, preheat to 170℃ and bake for 30-35 minutes.
6.？ Take out, cooling, demould and slicing for later use.
# Basic original custard #
7.？ Pour the milk into a small pot, pour half of the sugar into the milk, stir well, and heat until it boils.
8.？ Gelatine tablets are soaked in cold water until they are soft. Add the other half of the sugar to the egg yolk and stir well until the sugar dissolves.
9.？ Slowly add half the amount of hot milk to the egg yolk, stir while pouring, and then pour the egg yolk milk paste back into the milk pot. Continue to heat with low heat and stir with a rubber spatula to avoid bottom paste and cook until the soup is thin and thick. Add gelatine and stir until it melts.
10. Cut the sponge cake into a circle smaller than the model and spread it on the subfloor.
1 1. Divide the original custard into two parts, take 140g, take advantage of the residual heat, add chocolate chips, and fully stir until it melts. The remaining milk sauce is used to make coffee custard, which can be kept at room temperature.
12. Stir and cool with ice water, and the texture is sticky.
13. Beat the whipped cream to eight points and then distribute it. Add in two times, and stir evenly from bottom to top with an egg beater each time.
14. Pour it into the mold together with the cake slice, spread another cake slice, and put it in the refrigerator for cooling and solidification.
15. Then make coffee custard. Pour the coffee liquid into the original custard and stir well.
16. Similarly, add ice water and stir until it becomes thick, and add fresh cream twice.
17. Fill the mold and put it in the refrigerator to cool until it is solidified.
18. pour mirror pectin on the surface, drop espresso on the surface, then draw with chopsticks and other things, and then put it in the refrigerator for freezing.
19. Finally, it is decorated with butter nuts and the like.