Chinese Food
Memory of the post-80s generation: chocolate and liqueur·
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Traveling to Harbin, I saw all kinds of liquors in the specialty store. I recalled the Spring Festival when I was a child. What I expected most was to pick out the liquors in the fruit plate, carefully bite off the chocolate outside, suck the liquors off, and smell of liquors. This is the most memorable time. I haven't eaten it for many years in a flash. Today, I do it by myself. I melt my memories into this candy bar. Not only memories, but also my heart.
Cooking ingredients
Cooking Steps
Step1:Cut chocolate and butter into small pieces. Melt them in water (60 ℃). Stir well.
Step2:Mix the sugar with water. Stir until the sugar melts. Pour in the rum. Wait until it's cool.
Step3:Prepare a mold of moderate thickness. I use a 3 cm thick mold. Pour the chocolate solution into the mold. Use a small spoon to gently squeeze the bottom of the mold. In this way, apply a layer of chocolate solution around.
Step4:Wait ten minutes. Pour the chocolate into the wine after it solidifies. Don't be too full. And top it. Put it in the freezer.
Step5:Wait until the core is frozen. Then pour the liquid chocolate into the mold just to fill the whole mold. It will set in ten minutes.
Step6:~
Step7:~
Cooking tips:I made 12 Chocolate Recipes. It should be noted that the frozen and strong wine will melt soon after it is taken out, so the chocolate should be melted well in advance. The action should be fast when capping, or the previous achievements will be wasted. In this way, there is no clotted sugar granules in the core sugar. It doesn't taste the same as the sale. But in the course of DIY, I have to say that I am happy. That's enough. I also hope that the bean noodles can get happiness from the DIY process ~ there are skills in making delicious dishes.
