Egg yolk 2 fine sugar 10g

8 grams of cocoa powder and 45 grams of hot water

Vegetable oil 30g, low-gluten flour 50g.

Egg whites, 2 sugars, 30 grams.

condiments

200 grams of dark chocolate and 60 grams of milk

Gelatine tablets, 2 pieces of whipped cream, 340 grams.

Steps of 8-inch chocolate Mu Si

1. Make the Qifeng gasket of Musili first. Put the 6-inch air volume of two eggs into an 8-inch mold so that they can be cut into two gaskets after baking. This method is learned from the clever SHEN WOO sister Yi Hai, which saves material, time and trouble. Thanks for sharing.

Two eggs, separate the yolk from the protein.

2. Add 10g fine sugar to the egg yolk.

3. Stir by hand until the color is slightly lighter.

4. Mix 8 grams of cocoa powder and 45 grams of hot water into cocoa paste.

5. Add 30 grams of vegetable oil to the egg yolk and mix well, then add cocoa paste and mix well.

6. Sieve in the low powder and mix evenly in a zigzag shape. ..

7. Mix cocoa yolk paste. At this time, the oven is preheated, 175 degrees.

8. Beat 2 egg whites with electric egg beater until coarse, and add 1/3 fine sugar.

9. protein is fine, add 1/3.

10. 1/3 sugar left when the curved tip can be pulled up.

1 1. Finished custard

12. Add13 cocoa batter, stir it evenly with a spatula, then take13 cocoa batter, stir it evenly, pour it into an egg beater, and mix it evenly with the rest of the protein.

13. Pour into an 8-inch round mold, it will be full in 3 minutes, and bake for 5 minutes.

Shake the big bubble and put it in the penultimate layer of the oven. Bake at 175 for 25-30 minutes.

Because the batter is short, it won't paste or crack, and it won't bake unless the temperature is too high and the time is too long.

14. After baking, hang upside down on the erected baking net to cool.

Bake the net with the inclined side down, so that the net has a certain distance from the desktop. Don't buckle the mold directly on the table or on the baking net.

15. demould the baked Qifeng and cut it into two pieces with a knife.

16. Cut off the outer ring, one for the bottom and the other for the interlayer.

But for various reasons, I had to adjust the structure of my whole cake, so I didn't put the middle layer.

17. Place the larger one at the bottom of the mold.

18. Refrigerate with a cup of boiling water in the refrigerator until it freezes, cut the gelatin into small pieces and soak in ice water until it becomes soft.

19. Chocolate is melted with milk warm water. The water temperature should not be too high, keep it at about 40 degrees. If the temperature is too high, chocolate will burn.

If there is no thermometer, my general criterion is that I feel a little hot, which is higher than the temperature of my hands, and it is a slight hot feeling.

20. Add soft bright film. Stir until the gelatin is completely dissolved in the chocolate solution.

2 1. melted chocolate gelatin solution

22. The whipped cream is sent to the extent that it begins to have shallow lines. Shake the basin and you can flow slowly.

When making mousse cake, especially chocolate mousse, please don't stir the whipped cream too much, otherwise it will become thick when mixed with gelatin liquid, and it will not be smooth after entering the mold.

The whipped cream of chocolate mousse is thinner than the whipped cream used in ordinary mousse.

If you accidentally beat too much whipped cream, you can add some whipped cream and turn it gently, or stir it by hand to dilute it.

23. Mix 1/3 light cream with chocolate liquid, then mix 1/3, and then mix all the last ones together.

When mixing mousse, be sure to pay attention to the similar temperature on both sides. Gelatine liquid should not be too hot, and cream should not be too cold. If the gelatin solution is too hot, it will melt the whipped cream; If the whipped cream is too cold, it will accelerate the solidification of gelatin solution.

Pour the prepared mousse paste into the mold, shake well, and then refrigerate.

24. The solidified chocolate mousse blows the periphery of the mold with a hair dryer, and rotates the mold while blowing, so that the periphery is heated evenly.

25. Push the bottom out with a cup.

26. chocolate decorative lace made in advance.

At room temperature, these will not last long, and the white flowers are soft before the photos are taken.

27. Cut corners with a hot knife and decorate the flower pieces.