Sauce: cream chocolate 80g, whipped cream 1/4 cups, 2 tablespoons milk, unsalted butter 1 teaspoon.
Sprinkle gelatin powder into appropriate amount of water and stir until it is dissolved.
Stir cocoa powder and 2 tablespoons refined sugar evenly.
working methods
1. Put the egg yolk in A and 2 tablespoons of refined sugar into a bowl, and stir well to dissolve the sugar.
2. Heat the milk with low fire, add the pre-mixed cocoa powder and refined sugar, turn off the heat after boiling, and add gelatin to make it.
It melted.
3. Add the gelatine juice of 2 to the egg liquid of 1 bit by bit, pour all of them into the egg liquid, stir them thoroughly, and then put them into the universal filter to make them more greasy.
4. Put the whipped cream in A and 1 tablespoon refined sugar into a bowl, and send the bottom near the ice water to eight points.
5. Place the bottom of 3 near the ice water and gently stir until it becomes sticky.
6. Add 4 to 5, stir quickly, and don't destroy bubbles.
7. Pour 6 into the mold and put it in the refrigerator for about 4 hours.
8. Make chocolate sauce. Heat milk with low fire, add refined chocolate, stir to dissolve, add fresh cream and stir evenly, and finally add unsalted butter and stir. When tasting, you can add custard to adjust the sweetness according to your personal taste.
Chocolate cream pudding chocolate 100g, sugar 100g, 5 eggs, 200g bread flour, butter 100g, and a little baking powder.
1. Add butter, sugar and baking powder to the egg yolk.
2. Beat the egg whites evenly, mix in the above raw materials and add bread flour.
3. Pour into the mold and steam in a steamer for 45 minutes.
Note: the time for steaming pudding should not be too long, so as not to affect the taste.