Chocolate crisp beads semi-cooked cheese

Recipe:

Corn oil: 27g, cocoa powder: 5g, low-gluten flour: 35g, milk: 27g, eggs: 2 pieces, caster sugar: 30g, cream cheese: 140g, gelatin sheets: 3g, whipping cream: 80g, caster sugar: 25g, milk: 13g, cocoa powder: 5g, chocolate crisp beads: 50g.

Method:

1. Make the cake body, heat the corn oil to about 70 degrees, add cocoa powder and stir evenly, add low-gluten flour while hot, stir evenly, add milk and stir Mix evenly, let it warm with your hands, add the egg yolks, and stir evenly.

2. Freeze the egg whites until there are small ice residues on the edges. Add sugar and beat until small curves. Add a small amount of meringue to the egg yolk paste, mix evenly, pour into the remaining meringue, stir evenly, and pour Place in a baking pan and bake at 150 degrees Celsius for 20 minutes.

3. Heat the cream cheese with insulation water, add sugar and stir until smooth. Let it cool until it is warm to your hands. Add the soaked gelatine sheets and stir evenly. Whip the light cream until 7 points, pour into the cheese paste, and stir evenly.

4. Pour 80g of cheese paste into the milk and cocoa powder, and stir evenly.

5. Put the cake embryo into the mold, squeeze in a layer of original cheese paste, then squeeze in a layer of cocoa cheese paste, add chocolate crispy beads, and put it in the refrigerator for an hour.