Chocolate Mousse
condiments
Egg yolk 2 powdered sugar 10g
Protein 2 sugar powder 30g
Cocoa powder 6g, water 40ml.
30 ml corn oil and 50 g low-gluten flour.
condiments
Whipped cream180ml dark chocolate100g
Milk 30ml clear film10ml
Practice steps
1. A large collection of raw materials
2. Egg yolk and egg white are separated and packed in an oil-free and water-free container.
3. Add 10g powdered sugar to the egg yolk and stir slightly until it turns white.
4. The cocoa powder is heated and stirred with water until there are no particles.
5. Add corn oil to the egg yolk and stir well.
6. Pour the cocoa paste into the egg yolk paste and stir well.
7. Add low powder and stir well until there are no particles.
8. Add one-third of powdered sugar to beat the coarse bubbles of protein.
9. When the foam is fine, add three-thirds disaccharide powder.
10. Add the last third of powdered sugar when the granules appear.
1 1. Finally, until the eggbeater is pulled up, the upright pointed basin can not be pulled up, and the protein paste will not pour out.
12. Pour one third of the protein paste into the cocoa yolk paste and stir well. Do not stir in circles to avoid defoaming, and then continue to stir the remaining protein paste evenly.
13. After mixing, pour it into a 6-inch movable bottom mold, shake the big bubbles, and bake it in the middle and lower layers of a preheated oven 170 degrees for 30 to 35 minutes.
14. Immediately after baking, pour it on the baking net until the cake cools down.
15. Cut the cake into two pieces and cut off the outer ring of the cake with a small circle.
16. Put the cake slices in the mold.
17. Soften the gel sheet with ice water.
18. Chocolate and milk should be heated to the melting temperature, not too high.
19. Soak the soft gelatin tablets, pour off the water, add a little milk and heat until it melts.
20. Pour the gelatin solution into the chocolate paste and stir well.
2 1. Beat the whipped cream until it is thin. Don't hit it.
22. Mix the whipped cream and chocolate gelatin evenly.
23. Pour the mixed mousse liquid and a cake into the mold, then put another cake, pour the remaining mousse liquid and put it flat in the refrigerator for 6 hours.
24. After demoulding.