Chinese Food
Chocolate rose cheese cake
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High beauty chocolate rose + instant cheese cake ~ it's a real beauty power. Not until now, the most popular chocolate mousse in Hong Kong has attracted a lot of people. It's because of her high beauty ~ so, I immediately searched some ways on the Internet ~ with some ideas of my own. I have this cake -
Cooking ingredients
Cooking Steps
Step1:Cream cheese softens at room temperature. Add sugar.
Step2:Beat evenly with the eggbeater.
Step3:Beat cream cheese. Beat until feathery. Add in egg mixture three times. Beat the egg mixture with a beater every time. Add the next time.
Step4:The cream cheese is very delicate.
Step5:Sift in the corn starch.
Step6:Quickly stir with a scraper until cornstarch and cheese paste are combined.
Step7:Add pure milk. Stir quickly until the milk and cheese paste are completely mixed.
Step8:Cut the dried cranberries into small pieces. Pour them into the cheese paste. Mix well.
Step9:Pour the cake liquid into the mold. Put it on the grill (use a paper cup or a larger mold).
Step10:Put it in the preheated oven. Pour some water into the pan and put it under the grill. Put the pan and the grill together in the middle and lower layers of the oven. Bake at 160 ℃ for 25 minutes. (my small paper cup. If I use a large mold, I can properly lower the temperature and extend the baking time
Step11:When it's hot, it can be refrigerated. Don't put roses. It's delicious to eat directly. It's easy to melt in the mouth.
Step12:Let's start making chocolate roses. Cut chocolate coins into small pieces with scissors (I use 66% of the dark chocolate coins of faverna). Chocolate instead of cocoa butter is not recommended
Step13:Add water in the pot. Turn down the heat. Melt chocolate in water. No particles are needed. Too high temperature is easy to separate oil and water. (it needs to be warmed to melt the chocolate with pure cocoa butter. I'm lazy and don't warm it. Just turn on a small fire. Anyway, it's OK to watch the chocolate melt.).
Step14:In the melted chocolate. Add the invert syrup. I think it's usually made of glucose syrup. I don't have it at home. I don't want to buy it now. Just use the conversion syrup left over from the moon cake before. I think it's OK to use maltose. We can try it. The dosage may need a little adjustment.
Step15:Mix well. Cool it until it's warm and not hot. It's ready to use.
Step16:You can mix it with a scraper first, and then knead it into a ball.
Step17:After the dough is kneaded, it is divided into different balls according to the size of the cake embryo. Put a piece of oil paper on the top and bottom of the divided ball, flatten it, roll it into a circle with a rolling pin, and then divide it into two parts to make petals. (1)
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Cooking tips:1. Cheesecake. Quantity of recipe. I made 10 small cupcakes. 2. Formula of chocolate flower. I use 66% dark chocolate coin of faverna for chocolate. It's better not to use cocoa butter instead. The taste is different. If there is no conversion syrup, maltose or water malt can be used. The dosage should be adjusted properly. 3. The temperature will cause the chocolate to be too hard or soft. When it's cold, it's hard too fast. The part that can't be done can be wrapped in plastic wrap and put in a warm place, such as an oven. When it's hot, it can be stored in the refrigerator. When it's taken out, it will soften when it's rubbed. 4. If the chocolate comes out of oil, it's oil-water separation. It's usually caused by too high temperature of melting chocolate. You can try to refrigerate it. Take it out and rub it more. If it's still oil, I don't know a better solution at present. There are skills in making delicious dishes.
