Step1:Production of chocolate Qifeng 1. Corn oil, sugar (for egg yolk paste). Mixed emulsificatio
Step2:2. Add yolk to 1. Mix wel
Step3:3. Sift the low gluten flour and add in 2. Mix evenly to make the yolk past
Step4:4. The chocolate powder is first mixed into paste with boiling wate
Step5:5. Add 4 to the yolk paste. Mix wel
Step6:6. Add the protein into the lemon juice, add the sugar three times, and beat it into a stiff foa
Step7:, 7. Add the protein into the yolk paste. Stir wel
Step8:8. Pour in the mold. Adjust the up and down baking function in the steaming oven to preheat to 185 ℃ and bake for 3035 minute
Step9:9. Out of furnace reverse butto
Step10:10. The cake embryo is divided by the cutting die according to the figur
Step11:Chocolate mousse Part-1. Egg yolk and sugar mixin
Step12:2. Milk. Cream boile
Step13:3. Pour into 1 medium. Continue to stir over low heat and cook into English milk sauc
Step14:3. Pour 2 into chocolate. Blend chocolat
Step15:4. Fusion chocolate sauc
Step16:5. Beat 60% whipped cream. Mix well with chocolate past
Step17:Assemble the cake-1. As shown in the figure. Circle the cake. Pour in mousse. Refrigerat
Step18:3. Add the cake again. Pour in mousse. Each layer is frozen har
Step19:4. Refrigerate overnight after completio
Step20:Black noodle Part-1. Boiled water, sugar and crea
Step21:2. Add cocoa powder and stir well. Cook for another 3 minute
Step22:4. Add gilding (gilding is softened in advance). Stir evenl
Step23:5. Use homogenizer to make black drenched surface more gloss
Step24:Mousse demouldin
Step25:Drench the black face directl
Step26:Add decoratio
Step27:I see the chess grid in sectio
Cooking tips:There are skills in making delicious dishes.