Chinese Food
8 chocolate mousse
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Cooking ingredients
Cooking Steps
Step1:First, make the Qi wind gasket of Mosley. The 6-inch Qi Feng of the 2 eggs is put in the 8-inch mold. After baking, it can be cut into two pieces of gasket. This method is learned from the intelligent and powerful Yihai elder sister. It saves materials, time and labor. Thank Yihai elder sister for sharing. Two eggs. Separate the yolk from the egg white.
Step2:Egg yolk with 10g suga
Step3:Use your hand to beat until the color is a little lighter.
Step4:Mix 8g cocoa powder and 45g hot water to make cocoa paste.
Step5:Add 30 grams of vegetable oil to the yolk and mix well. Then add the cocoa paste. Mix well.
Step6:Sift in low powder and mix evenly in Z-shape.
Step7:Mixed cocoa yolk paste. Preheat the oven. 175 degrees.
Step8:2 proteins. Beat with electric egg beater to thick bubble. Add 1 / 3 suga
Step9:The protein is fine. Add 1 /
Step10:One third of the sugar left when you can pull up the ti
Step11:Beaten protein icin
Step12:Take 1 / 3 of the cocoa batter, turn it over with a scraper, and then take 1 / 3 of the cocoa batter. After turning it over, pour the cocoa batter into a protein beating basin and mix with the remaining protein.
Step13:Pour in the 8-inch round mold. It's only about 3 points full. It'll be 5 points after baking. After shaking, bake for 2530 minutes at 175 degrees. Because the batter is short, it can't be pasted or cracked. Unless the temperature is too high and the time is too long, it will dry and scorch.
Step14: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.
Step15:The baked Qi wind is demoulded. Cut it into two slices with a knif
Step16:Cut off the outer ring. One for the bottom and one for the interlayer. But for various reasons, I had to adjust the structure of my whole cake, so the middle sandwich was not put.
Step17:The larger one is placed at the bottom of the mold.
Step18:Put a glass of boiled water in the refrigerator and refrigerate it until it is cold. Cut the gilding into small pieces and soak it in the ice water.
Step19:Chocolate and 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 ho
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Cooking tips:This mousse cake has less paste. It's mainly about light cream Because the refrigerator was suddenly cut off the power a few days ago. The cream solidified a little because of the temperature. It was very easy to overdo when it was sent. The volume didn't change much, so the quantity was very small. There was no interlayer in the middle. Fortunately, the taste was good. So cake making sometimes needs to be flexible. If it's not enough materials, I'll double the mousse part and make another layer Well, there are skills in making delicious dishes.
