Chinese Food
Black and white chocolate mousse
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21 cake's black and white chocolate mousse... It's my own match. Black and white chocolate mousse cake mainly consists of three parts: one is chocolate Qifeng, the other is white chocolate mousse, and the third is black chocolate mousse. Here are their basic recipes and production
Cooking ingredients
Cooking Steps
Step1:First make the chocolate base of the cake. An egg. Separate the egg from the yolk.
Step2:Add 5g of sugar to the yolk. Whisk with the beater until the color is a little lighter.
Step3:Mix 4 g cocoa powder and 22 g hot water to make cocoa past
Step4:Add 15 grams of vegetable oil to the yolk and mix well. Then add the cocoa paste. Mix well. Mix with low powder and mix evenly in Z shape.
Step5:Mixed cocoa yolk paste. Preheat the oven. 175 degrees.
Step6:1 protein. Add 15 grams of sugar into the egg beater three times. Beat until frosted.
Step7:Add the cocoa batter in three times. Turn it over with a spatula and mix well. Pour the cocoa batter into a protein beating basin and mix well with the remaining protein.
Step8:Pour in the 8-inch round mold. After the big bubble is shaken, put it into the second layer from the bottom of the oven. Bake at 175 ℃ for 1518 minutes
Step9:After baking, turn it upside down and cool it on the supported baking net. Make sure that the raised side of the baking net is facing down. Keep the net a certain distance from the desktop. Do not button the mould directly on the table or the baking net that is being placed.
Step10:Take Qifeng out of the mold and put it in the bottom of the cake mold. Put it in the refrigerator for standby.
Step11:Now finish the dark chocolate part.
Step12:Refrigerate in the refrigerator with a cup of boiled water until it is cold. Cut half of the gilding pieces and put them in the ice water to soak them.
Step13:Chocolate and 20 ml milk should be melted in hot water. The water temperature should not be too high. It should be maintained at about 40 degrees. Too high temperature will burn chocolate. If there is no thermometer, my general judgment standard is to feel a little hot. It's higher than the hand temperature. It's a little hot.
Step14:Add in the soft gelatin. Stir to make the gelatine tablets completely melt in the liquid chocolate.
Step15:Whisk 85 grams of light cream. Don't be too thick. Just beat lightly for a while
Step16:Take 1 / 3 cream and chocolate mixture. Then take 1 / 3 mixture. Then mix all the last together. When mixing mousse liquid, make sure the temperature on both sides is about the same. The gilding liquid should not be too hot. The cream should not be too cold. Too hot will blanch the cream; too cold will speed up the gelation. Pour the mousse paste into the mould and shake it flat. Refrigerate it.
Step17:Now the cheese for white chocolate is cut into small pieces and melted at room temperature. It takes
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Cooking tips:The temperature of gilding should not be too high when it is heated by water, which will affect the solidifying force of gilding; every time you add materials, you should beat them evenly, and the final surface of the finished product will be smooth and bubble free, so you have skills to cook delicious dishes.
