Cooking Steps

1. 

   Step1:First make Qifeng cake. The yolk is separated from the protein. Stir egg yolk. Add water and mix well. Then add salad oil and mix well.

2. 

   Step2:Put cocoa powder and low gluten flour into a basin. Mix with a scraper slightly. Sift into the yolk liquid.

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   Step3:Use the eggbeater to mix the batter evenly and smoothly. Note. In this step, many people use a rubber scraper to stir. But the trick master pH gave us is to use a hand beater to stir. The batter will be smoother and more uniform, and will not produce lumps.

4. 

   Step4:Add sugar to the egg white in three times. Beat until it foams we

5. 

   Step5:Take a small part of the beaten protein cream and mix it with the batter first. Then pour it all in. Mix it evenly by turning. Be careful not to defoamer.

6. 

   Step6:Pour the mixed batter into the 13 inch baking tray lined with oil paper. Use a scraper to smooth it. Bake in an oven preheated to 170 degrees for 1415 minutes. Cover both sides with oil paper after discharging. Let cool.

7. 

   Step7:After cooling, use the heart-shaped mold to carve the heart-shaped. Here I use a heart-shaped mold smaller than the outer circle mousse mold to carve. This can maintain the integrity and beauty of mousse appearance. If you use the same model, you may see the cake from the side.

8. 

   Step8:Next, make mousse. Soak the gelatin tablet in cold water to soften. Manually whisk three yolks with sugar. Heat the milk on the stove while whisking. Heat the hot milk to boiling and slowly pour it into the yolk liquid. Stir well while laying.

9. 

   Step9:Put the milk and egg yolk liquid back on the stove. Insert the thermometer. Heat it with a medium or small fire. The fire power must not be large. Otherwise, it will make egg soup. While heating, use the beater to stir quickly and continuously until the temperature is 83 ℃. Pour it on the prepared dark chocolate immediately.

10. 

    Step10:Smooth the chocolate with an eggbeater. Add the softened gelatin and stir until it melts. If the chocolate can't melt for a while, heat it up a little under water. Continue beating.

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    Step11:The liquid chocolate is so smooth.

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    Step12:Whipped cream. You can't overdo it here. Just whisk it until it's a little textured and a little thick. At this time, the cream dripping from the egg beater will immediately disappear without leaving any trace.

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    Step13:Pour a small amount of whipped cream into the chocolate liquid. Stir well with the eggbeater.

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