Chinese Food
Raw chocolate
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Cooking ingredients
Cooking Steps
Step1:Prepare 150g of Anjia cream, 50g of Anjia butter, 350g of chocolate beans, 80g of chocolate powder, 15g of Anjia milk powder, 100g of water and 10g of gilding powder.
Step2:Put some water into the empty pot and boil it. Put the chocolate beans and ANGA butter into the pot. Mix well after water separation.
Step3:In the melted chocolate bean mixture, add the ANGA cream, ANGA milk powder, water and Geely powder.
Step4:Mix well.
Step5:Pour into the fresh box and refrigerate for 3 hours.
Step6:After demoulding, cut it into 1.5cm * 1.5cm square size.
Step7:After evenly wrapping the chocolate powder, you can set the plate.
Cooking tips:1. Water separation and melting is a frequently used skill in baking. Butter and chocolate are melted by water vapor. It is not suitable for direct heating. The temperature is too high, which will lead to separation of milk fat or oil-water. It cannot be produced. Therefore, this method is used for control. 2. The purpose of step 2 water separation melting is to let the mixture liquid have temperature to dissolve the gilding powder. 3. When cutting chocolate, clean the knife with a warm cloth. It's nice and easy to cut. There are skills in making delicious dishes.
