material
Material of cake embryo: 50g milk, 40g soybean oil, 70g sugar, 4 eggs, 40g low-gluten flour and corn starch 15g.
Spray materials: sugar 100g, glucose 100g, water 100g, condensed milk 100g, dark chocolate 100g, rubber powder 100g and light cream 50g.
Wood paste: cheese 100g, milk 60g, sugar 30g, gelatin powder 6g, whipped cream 100g, egg 1.
Decorative materials: 5 biscuits, 30 grams of dark chocolate,
Practice steps
The practice of chocolate mousse
1. Mix milk, soybean oil and some sugar evenly. Stir until the sugar melts.
2. Add the egg yolk and stir until uniform.
3. Add the sieved low-gluten flour and corn starch, and stir until smooth and particle-free.
4. Add the last part of sugar to the egg white and refrigerate for later use.
5. Send the frozen egg white to wet foaming with electric egg beater.
6. Take one third of the cream, mix it with the yolk paste and stir well.
7. Pour all the evenly stirred batter back into the meringue and stir until there are no particles.
8. After the batter is even, put oil paper on the baking tray, pour it all into the golden baking tray and scrape it flat with a scraper.
9. Preheat the oven in advance 180 fire, 150 fire, and bake for 15 minutes.
10. Tear off the oiled paper after discharge and let it cool for later use. Finally, the size of the silicone mold is planted in a circle.
1 1. Then make chopped wood: add cheese to milk to soften it. Beat with electric egg beater until smooth and granular.
12. Add the egg mixture and stir well.
13. Add sugar and stir until the sugar melts. Add appropriate amount of water to apricot powder, melt in warm water, and add batter.
14. Beat the light cream into a thick paste with electric egg beater.
15. Add the whipped cream into the batter and stir well. Put the prepared batter into the decorating bag and squeeze it into the mold for 9 minutes.
16. Shake the plate after the batter is squeezed, and finally put the biscuit embryo. Freeze for 4 hours.
17. Make noodles again and weigh glucose, sugar and water for later use.
18. Heat with an induction cooker until the sugar melts.
19. After turning off the fire, add condensed milk and stir well.
20. Add appropriate amount of water to Geely powder, melt it with insulating water, pour in sugar water and stir well.
2 1. Add dark chocolate to light cream and melt it with warm water. Add the melted chocolate into the batter and stir well.
22. Take the frozen wooden wire out of the mold, put it on a cool shelf, and separate the bottom with a basin. Sprinkle it on the cake from top to bottom. The optimum temperature is about 28℃, and let it dry thoroughly.
23. Final surface modification. Melt the chocolate in warm water in advance and set aside. The leaves are washed in advance, and the transparent side is coated with melted chocolate sauce and frozen and solidified. After solidification, pick up the leaves and separate them from the tail.
24. Finally, put the chocolate mousse on the biscuit, decorate it around, and put chocolate leaves on it.
25. Add another chocolate bean.
26. Appreciation of finished products
1. What can I do to help you make chocolate leaves? Make it into an arc, and it will look good if you tilt it slightly. 2. At the bottom, use biscuits as the base.