Chinese Food

Cooking Steps

1. 

   Step1:Production of chocolate Qifeng 1. Corn oil, sugar (for egg yolk paste). Mixed emulsificatio

2. 

   Step2:2. Add yolk to 1. Mix wel

3. 

   Step3:3. Sift the low gluten flour and add in 2. Mix evenly to make the yolk past

4. 

   Step4:4. The chocolate powder is first mixed into paste with boiling wate

5. 

   Step5:5. Add 4 to the yolk paste. Mix wel

6. 

   Step6:6. Add the protein into the lemon juice, add the sugar three times, and beat it into a stiff foa

7. 

   Step7:, 7. Add the protein into the yolk paste. Stir wel

8. 

   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

9. 

   Step9:9. Out of furnace reverse butto

10. 

    Step10:10. The cake embryo is divided by the cutting die according to the figur

11. 

    Step11:Chocolate mousse Part-1. Egg yolk and sugar mixin

12. 

    Step12:2. Milk. Cream boile

13. 

    Step13:3. Pour into 1 medium. Continue to stir over low heat and cook into English milk sauc

14. 

    Step14:3. Pour 2 into chocolate. Blend chocolat

15. 

    Step15:4. Fusion chocolate sauc

16. 

    Step16:5. Beat 60% whipped cream. Mix well with chocolate past

17. 

    Step17:Assemble the cake-1. As shown in the figure. Circle the cake. Pour in mousse. Refrigerat

18. 

    Step18:3. Add the cake again. Pour in mousse. Each layer is frozen har

19. 

    Step19:4. Refrigerate overnight after completio

20. 

    Step20:Black noodle Part-1. Boiled water, sugar and crea

21. 

    Step21:2. Add cocoa powder and stir well. Cook for another 3 minute

22. 

    Step22:4. Add gilding (gilding is softened in advance). Stir evenl

23. 

    Step23:5. Use homogenizer to make black drenched surface more gloss

24. 

    Step24:Mousse demouldin

25. 

    Step25:Drench the black face directl

26. 

    Step26:Add decoratio

27. 

    Step27:I see the chess grid in sectio