Chinese Food

Cooking Steps

1. 

   Step1:After the gelatine tablet is softened with ice water, melt it in 60 ℃ hot water. Put the mold into the freezer. Put 5g chocolate into the flower mounting bag and soak it in 60 ℃ warm water for meltin

2. 

   Step2:Add a spoonful of sugar to the yolk. Beat with the beater until whit

3. 

   Step3:Milk heated to about 60 degree

4. 

   Step4:Slowly pour into the egg yolk. Mix well while pourin

5. 

   Step5:Turn off the heat when pouring back into the milk pot. Keep stirring

6. 

   Step6:Pour in 50g of chocolate and let stand for a while. Then stir wel

7. 

   Step7:Take out the mold. Squeeze the chocolate into the eyes, nose and fee

8. 

   Step8:Whipped cream with remaining sugar until 60% fa

9. 

   Step9:Melt the gelatine into the chocolate paste and stir well. Then slowly pour in the cream. Stir well while pouring. Mousse and it will be good

10. 

    Step10:Slowly pour into the mol

11. 

    Step11:Ful

12. 

    Step12:Refrigerate for more than 8 hour

13. 

    Step13:Take off the film only after it is frozen hard. First dig out the silica gel around it. Take off the four sides first, then the middle body. The lifelike one appears

14. 

    Step14:It feels like it tastes good after thawin

15. 

    Step15:Demoulding is a bit like cotton. It's like the frozen taste of cheese cake. It's recommended to put it in the refrigerator for more than two hours after demoulding. I put it in the refrigerator all night

16. 

    Step16:This is the second recipe. A sanddog is just right. Just mix the chocolate paste and whipped cream in the picture.

17. 

    Step17:White chocolate for whit

18. 

    Step18:Take off the membrane and look her