Ingredients: black tea tea bag 1 piece, 200g milk, 3 egg yolks, 25g fine sugar, 4 gelatin tablets, 0/20g milk chocolate/kloc-0, 350g whipped cream, a proper amount of canned pears and 2 pieces of Qifeng cake. Practice: 1, put the black tea bag into the milk, boil it, turn off the heat, and filter the milk tea and pour it into a bowl. While the temperature is still warm, add gelatin tablets softened with ice water and stir until they melt.

Then continue to add milk chocolate, in order to make the chocolate dissolve quickly, I cut it into small pieces. Stir well with eggs and let it cool for use. Add fine sugar to the egg yolk and beat well. Then pour in the black tea liquid mixed with milk chocolate, and stir well with eggs.

Beat whipped cream to six and distribute. Add it to the black tea egg yolk filling in several times and mix well. Put a slice of Qifeng cake at the bottom of the mold, and then pour in half of Mu Si stuffing. Absorb the canned pears with kitchen absorbent paper, cut them into small cubes and put them in the middle.

Put another slice of Qifeng cake, then pour in the remaining Mu Si stuffing, smooth it and put it in the refrigerator for 4 hours. After demoulding, screen the surface with cocoa powder for decoration. I took a little whipped cream and distributed it until it was nine. I extruded the bone shape on the surface with a piping nozzle, then sifted cocoa powder and filled it with chocolate sauce.

Technology: baking

Taste: sweet.

Heat: Higher heat.

Ingredients:

Black tea 1 bag, 200g milk, 3 egg yolks, chocolate120g, 350g whipped cream, 2 pieces of cake powder, appropriate amount of pears, 25g brown sugar and 4 pieces of gelatin.

Cooking steps:

1. Put the black tea bag into the milk, boil it, turn off the heat, and filter the milk tea and pour it into a bowl.

2. Take advantage of the residual temperature, put the gelatin tablets softened with ice water and stir until they melt.

Continue to add milk chocolate, in order to make the chocolate dissolve quickly, I cut it into small pieces.

4. Stir well with eggs and let it cool for later use.

5. Add fine sugar to the egg yolk and beat well.

6. Then pour in the black tea liquid mixed with milk chocolate, and stir evenly with egg pumping.

7. Beat whipped cream to six and distribute.

8. Add it into the black tea egg yolk filling in several times and mix well.

9. Put a slice of Qifeng cake at the bottom of the mold, and then pour in half of Mu Si stuffing.

10. Absorb water from canned pears with kitchen absorbent paper, cut them into cubes and put them in the middle position.

1 1. Put another slice of Qifeng cake, then pour in the remaining Mu Si stuffing, smooth it and put it in the refrigerator for 4 hours. After demoulding, screen the surface with cocoa powder for decoration.

12. I took a little whipped cream and distributed it until it was nine. I extruded the bone shape on the surface with a mounting nozzle, then screened the cocoa powder and filled it with chocolate sauce.