Chinese Food
Dark chocolate
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Cooking ingredients
Cooking Steps
Step1:In the mixing tank, put butter, brown sugar, salt and vanilla essence. Stir with a padded blade. Add sifted dry powder (flour, cocoa and baking soda) and chopped dark chocolate. Stir until dough like (do not over Mix). Refrigerate and relax for one hour. 2. Roll the dough to a thickness of 0.6cm and cut it into 6cm diameter discs. Put them into a 6cm diameter metal mould and bake at 160 ℃ for about 12 minutes. Leave the dough in the oven and let it cool for use.
Step2:Vanilla cream production - 1. Heat milk, cream and vanilla seeds (vanilla pods cut open and scrape seeds) and boil them, then cover with fire for 30 minutes. Then mix it with egg yolk, sugar and cornstarch / cream powder to make casada sauce. Remove the heat and add the melted Geely liquid to mix well. 2. Cool to 3540 ℃. Mix the whipped cream in several times. Squeeze into a 3.5cm diameter silica gel mold and freeze it for use.
Step3:Black chocolate mousse Making-1, making Bomb batter - heat the light cream and sugar to 105 ℃. Pour them into the egg yolk being whipped. Then continue to beat until the temperature is close to the body temperature. To make ganashi, heat the light cream 2 to 40 ℃ in a thick saucepan. Add the melted Geely liquid and mix well. Then mix with the dark chocolate to make it smooth and delicate. After cooling down, add the whipped cream and mix well. Then add the slightly warm bomb batter and mix well. 2. To be used for final assembly.
Step4:Dark chocolate mirror drenching - 1. In a thick saucepan, boil water, sugar and glucose syrup to 103 ℃. Then add condensed milk and gilding liquid and mix well. Pour them on chocolate. Add toner. Stir and emulsify with homogenizer. Refrigerate overnight. 2. The optimum temperature is 32 ℃.
Cooking tips:Assembly & Decoration 1. Squeeze the dark chocolate sabayounmus into the spherical silica gel mold with a diameter of 5.5cm, which is worth 1 / 2 full. Then put the frozen luxury vanilla cream as the interlayer. Then fill the mold with the dark chocolate sabayounmus. Freeze. 2. Completely frozen and demoulded. Drench it with dark chocolate mirror. Clean it and put it on the luxury chocolate sabrielle. Decorate it with dark chocolate chips. There are skills in making delicious dishes.
