Cooking Steps

1. 

   Step1:TPT and cocoa powder were screened. Protein 0 and pigment were added and stirred evenly.

2. 

   Step2:Start to beat protein 1. Add sugar powder 3 times. The first time is to add 1 / 3 sugar powder when the protein starts to become fine. The second time is to add 1 / 3 sugar powder when the protein starts to become fine. It's a bit like mousse's time to add all the remaining sugar powder 1. Continue to beat and beat until the dry hair bubble. It's just that the beater has a stiff little sharp hook

3. 

   Step3:Sugar water is boiled to 118 degrees. One hand holds the eggbeater to keep high-speed egg whites. The other hand uses the pot to slowly pour syrup along the edge of the egg basin. Do not pour the syrup over the head of the eggbeater, or it will get together. Continue to send the delicate and smooth egg whites

4. 

   Step4:Put a third of the protein into the TPT batter. Stir it up and down along the wall of the bowl. Put another third of the protein in order to let the density of the two mix slowly. This step is very important. Then pour the TPT batter into the basin of protein 2. Continue to stir gently from bottom to top along the wall of the bowl. Don't too many times... Mix well... It's OK until the batter can fall down in a ribbon. The texture will not disappear soon after falling. The fast disappearance indicates that the batter is too thin and over stirred.

5. 

   Step5:Put in the flower mounting bag. Squeeze, squeeze and circle for 30 minutes to make the skin soft. Put in the oven. I have a fresh-keeping method here. First, let the skin be firm for 10 minutes, then turn it to 125 ℃ for 16 minutes. I use silicone fiberglass mats. For your reference.

6. 

   Step6:Cool but take it down. Black chocolate stuffing. Boil 50g cream, add 50g black chocolate (the cocoa content of Meiji chocolate I use is 56%). Then add 35g butter, stir and melt. Refrigerate until it is solidified. Put it into flower mounting and sandwich. The taste is very strong. The bitterness of dark chocolate can also neutralize the sweetness. Colleagues like this taste very much