Cooking Steps

1. 

   Step1:Add sugar to the egg white and beat until it is dry. Add the egg yolk and mix with a scraper. Sift in the powde

2. 

   Step2:175 degrees. 15 minutes. Take out and divide into two layers. Brush the wine syru

3. 

   Step3:Heat 15 ml of light milk. Add the fish glue in cold water. Sti

4. 

   Step4:Mix the Chestnut Puree with rum. Add it in 1 by several times. If it is too thick, add some milk or cream to adjust it to a proper consistency

5. 

   Step5:Milk 250g, beat 6 times, add 2 times, mix well until there is no granul

6. 

   Step6:Heat black chocolate in water to 50-58 degrees. Remove from the fire. Stir until the remaining chocolate melts completely. Cool to 28-29 degrees

7. 

   Step7:Reheat to 31-32 degrees with water separatio

8. 

   Step8:Mousse wipes it clean. Pour up the warm chocolate. When it solidifies a little, set the shape around the edge of the cake

9. 

   Step9:When the baking tray is heated to about 50 ℃, it won't burn your hands. Pour up the warm chocolate. When it's slightly solidified and doesn't stick to your hands, use a blade to shovel the leaves (I originally wanted to make wrinkled leaves. As a result, it's too hard in cold weather. I have to shovel the dead leaves