Chinese Food
A quick squeeze of chocolate Kwai.
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Chocolate skin is not like turning over sugar. It can't be contacted with light cream. Although chocolate skin is not as tough as turning over sugar, it can be kneaded and molded. It's not as sweet as turning over sugar. It can be contacted with light cream directly. Decorative cake is instantly high-grade.
Cooking ingredients
Cooking Steps
Step1:The temperature of the melted chocolate drops to about 32 ℃. The chocolate is thick but still in flowing state. Pour in syrup or water and mix into dough. If the oil is mixed, it doesn't matter. Just pour out the oil. The dough is soft. Wrap the plastic wrap and refrigerate for 2030 minutes. The dough will be hard. Take it out and knead it with your hands. It's as soft and hard as plasticine. In case of touching the tools, you can sprinkle some cooked starch. Stir fry the starch in a pot. It will taste good.
Cooking tips:There are skills in making delicious dishes.
