Cooking Steps

1. 

   Step1:Heat the cream to 80 ℃ and turn off the heat. In summer, 75 ℃ is OK. Do not exceed 75 ℃. It can be heated with hot water. It can also be heated with open fire and minimum fire. If electric heating is done with small fire of electric pottery furnace. Stir while cookin

2. 

   Step2:Add the weighed chocolate. Stir with a spatula and melt completel

3. 

   Step3:Add the gelatine which is soaked in ice water in advance (the gelatine can be refrigerated if the water temperature is high in summer). Stir it evenly until it is completely melted. The temperature of the melted gelatine should not be too high, otherwise it will lose its coagulating effect. It should be lower than 60 ℃. Then add the pectin on the mirror surface and mix it evenly. Make sure to mix it completel

4. 

   Step4:Filter once. Make the stable sauce more delicat

5. 

   Step5:Cover with plastic wrap. It must be pasted on the liquid without air. Cool it in the refrigerator for more than 4 hours. Overnight is better

6. 

   Step6:Refrigerated stable sauce. Remove the preservative film. It's very q-shaped

7. 

   Step7:Take as many as you need for the frozen cream dressing (also called the starter). The rest can be refrigerated for a week. Stir the stable sauce first. Turn the egg basin slowly with the first gear. During this period, scrape in the edge with a scraper. Do not beat too lon

8. 

   Step8:1-1 add whipped cream. The introduction here is about 200g. Add 200g whipped cream. Do not use iron tower. It is recommended to use ANGA or blue windmill. But the blue windmill will be softer and softer. Beat at low speed. The egg bowl. The beater doesn't wor

9. 

   Step9:Whipped cream for mountin

10. 

    Step10:Rose patter

11. 

    Step11:It can be used for all kinds of mounting. It is relatively stable with cream. It can also be mounted. But it will melt in high temperature. It is better to wear gloves for heat insulation when mounting