Chinese Food
Chocolate pearl ball vs chocolate Lava Cake
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I want to say. This is the result of most of my days. One morning plus one noon. At that time, when I was watching Top Chef, I saw that Mr. Liang Zigeng easily made this pearl ball. But when the players came to do it, my favorite Jiang Xiaokang was defeated here. At that time, I had the impulse to try. Because. I think it's quite simple. Why did Xiaokang fail? When I do it, I find it's too hard. It's really too hard. I spent most of my time on this pearl ball. I blow up the balloon, melt the chocolate and put it in the mounting bag. I know that the temperature of chocolate is very high. Although I have made full preparation in my heart, I have really experienced failures again and again. The temperature is high. The chocolate flows directly. The temperature is low. The chocolate solidifies
Cooking ingredients
Cooking Steps
Step1:First, put the balloon mouth on the tap. Fill the balloon with cold water. Tie the balloon mouth with a kno
Step2:Break up the white chocolate and put it in the bow
Step3:Water separation heating and meltin
Step4:When the temperature of the melted chocolate becomes warmer, put the chocolate solution in the mounting ba
Step5:Cut the decoration bag. Squeeze chocolate on the top of the balloon at will. Make chocolate pearl bal
Step6:Put the balloon on the cup. Let the chocolate cool for 15 minutes (because the balloon is cold. The chocolate will soon solidify). Press the balloon under the chocolate gently with your hand. Let the edge of the chocolate separate from the balloon
Step7:Cut the bottom of the balloo
Step8:Let the water in the balloon flow out slowl
Step9:The mouth must be small. The water should be put slowly. If it is put too fast, the pearl ball is easy to break
Step10:The knife is baking on the fire
Step11:Cut off a small part of the pearl ball
Step12:This is the Pearl Bal
Step13:Put the dark chocolate and butter in a small bowl
Step14:Heat the water to melt into liquid stat
Step15:Put the eggs and yolks in the beating bowl
Step16:Add sugar and whisk until slightly thickened. Do not completely whis
Step17:Pour the mixture of chocolate and butter into the egg mixture
Step18:Add a tablespoon of rum
Step19:Mix with eggbeate
Step20:Sift in the flour with low gluten. Mix gently with a rubber scrape
Step21:Put the mixed chocolate batter in the refrigerator for half an hou
Step22:Pour the refrigerated batter into the mold. Seven minutes ful
Step23:Bake in the preheated oven at 206 ℃ for 8 to 10 minutes
Step24:Tear off the paper mold when it's not ho
Cooking tips:The key of this cake is the baking temperature and time. High temperature quick test is needed to achieve the effect that the external cake structure has been formed, but the internal is still liquid. If the baking time is too long, then the internal solidification will not have the effect of lava flowing out when eating. If the baking time is not enough and the external organization is not strong enough, the cake may lie down after being baked. There are skills in making delicious dishes.
