Method of making chocolate Mu Si cake Ingredients
Chocolate Mu Si layer ingredients
20 grams of powdered sugar
60 grams of whipped cream
30 grams of milk powder (whole milk powder)
40g of dark chocolate (more than 70% cocoa butter).
Cream 100 ml
Gelatine tablets 5g (one tablet)
Mango Mu Si layer ingredients
Mango paste (small Taiwan mango)120g
Cream120g
Gelatine tablets 5g (one tablet)
Sugar powder (according to the sweetness of mango)15g
Biscuit bottom ingredient
Oreo biscuit (without stuffing)100g
45 grams of butter
Cooking steps
1/ 14 Gelatine tablets are softened with cold boiled water (softened with ice water in summer).
2/ 14 choose a movable bottom mold, and put a piece of oil paper under the mold.
3/ 14 butter melts in water, and Oreo biscuits without stuffing are put into fresh-keeping bags and crushed by hand, and then rolled into biscuit foam with a rolling pin. Mix the butter well, pour it into the mold, compact and refrigerate for later use.
4/ 14 60 grams of whipped cream, 30 grams of milk powder, 40 grams of dark chocolate, and softened gelatin tablets are put into an egg beater to melt in water. (The water temperature of the melted chocolate is controlled at 40℃ to 50℃) The prepared chocolate paste is cooled for later use.
5/ 14 whipped cream 100 ml and 20 g powdered sugar until 60% of the hair is still flowable.
6/ 14 Mix the whipped cream with the chocolate paste for three times. Pour that chocolate Mu Si paste into a mold, shaking the mold, and refrigerate.
7/ 14 Next, make mango layer: gelatin tablets are softened with cold boiled water in advance for later use.
8/ 14 mango meat is mashed with a cooking machine for later use.
9/ 14 Gelatine melts in water (the water temperature should not be higher than 50 degrees, otherwise it will affect the solidification of Gelatine).
10/ 14 The melted diced liquid is evenly mixed with the mango puree. (If it is made in cold weather, the mango puree can be heated to a little temperature and then mixed with diced chips to avoid pimples.)
1114 Add powdered sugar to the light cream until it is 60% fat, which is a flowable one.
12/ 14 Mix the mango puree mixed with diced liquid with whipped cream for three times.
13/ 14 Take out the refrigerated chocolate Mu Si mold in the refrigerator, pour mango Mu Si liquid into the mold, shake the mold and refrigerate for 4 hours.
14/ 14 Decorate the refrigerated cake as you like. Three methods of making mirrors:1:50g QQ sugar and 50 water are melted and cooled to make mirrors. 2: 5g of gelatin tablets,15g of powdered sugar and100g of water are melted and cooled to make a mirror. 3: 5g of gelatin tablets100g of orange juice is melted and cooled to make a mirror.
Method for making chocolate matcha Mu Si cake Materials
Chocolate Mu Si part
Dark chocolate 40g
Whipped cream 60g
Sugar powder 20g
Milk powder 30g
Gelatine tablets 5g
Cream 100g
Matcha Mu Si part
Sugar powder 30g
Matcha powder 5g
Gelatine tablets 5g
Milk 40g
Cream 100g
Cream cheese 100g
Practice steps
1, first make a cake slice (4 big eggs 40g corn oil, 40g water, 40g powdered sugar and 40g low powder), add10g powdered sugar into 40g water and stir until the sugar melts.
2. Pour in 40g of corn oil, and stir until the water and oil are completely blended, showing rice slurry.
3. Add the sieved low powder.
4, draw a word with an egg and stir it back and forth evenly.
5. Add 4 egg yolks, continue to draw a straight line and stir, showing a state of complete integration.
6. Add a few drops of white vinegar to the protein, and add 30 grams of powdered sugar in three times until it is wet and foamed.
7. Add13 protein cream to the egg yolk paste.
8. Mix evenly
9. Then pour all of them into the remaining meringue, and continue to stir and mix evenly, and the cake paste is finished.
10. Pour the cake paste into the baking tray, smooth it slightly, shake it a few times to make bubbles, and preheat the oven in advance.
1 1, after preheating, send the baking tray to the middle layer of the oven and fire it up and down 160? Bake for 20 minutes.
12, put it on the baking net and let it cool.
13. Cut out two round cake slices for later use.
14. Next, let's do the Mu Si part. Soak gelatin tablets in cold water in advance to soften them.
15. First, make the chocolate Mu Si part: 60 grams of light cream, 40 grams of dark chocolate and 30 grams of milk powder. Soak the soft gelatin tablets together and heat them in water, and stir them evenly (the temperature is controlled at 40 -50 degrees).
16. Let the chocolate paste cool for later use.
17, 100 grams of whipped cream and 20 grams of powdered sugar are sent to 60% of the hair, which is still in a flowing state. Don't overdo it.
18. Mix the whipped cream with the chocolate paste for three times.
19. Prepare a six-inch movable bottom die and wrap the die with tin foil; Put in a cut round cake slice.
20. Pour in the chocolate Mu Si paste and put it in the refrigerator for a few times.
2 1, then make matcha Mu Si part: heat cream cheese in water and beat it with an egg beater until smooth.
22, 30 grams of milk and 5 grams of matcha powder are mixed evenly.
23.10g of milk is heated, and the softened gelatin tablets are melted and mixed well.
24. Mix milk matcha with milk gelatin solution to form matcha solution.
25. Add the matcha liquid into the cream cheese and stir well.
26, 100 grams of whipped cream and 30 grams of powdered sugar are sent to six, and added to the cheese matcha paste three times.
27. Mix evenly
28. Take out the mold from the refrigerator, put in a piece of cake, pour in the matcha cheese paste, and put it in the refrigerator for four hours.
After 29 or 4 hours, blow around the mold for more than ten seconds with a hair dryer to release the mold.
30. Success