Coco chocolate mousse
By VicentaLakin
The northern winter has come, and I'm still in love with it, with cold winds blowing through my ankles. Happy Birthday Tolt; wbr> m< wbr> dear if there must be a dream, hope, in the near future there will be a big kitchen, sundown, bottled jars, all kinds of cookers, clean colours, neat operating tables, see flowers and grass... it would be nice if you were still in the sky, and we'd sit down and talk about how to warm ourselves from day to day. Because of a special day, the formula is calculated in five hours, the process is performed and manual work is done in three hours. The trouble is that she can't figure out how to decorate as well as she can be... Bo will describe in more detail the three squares of cocoa twilight chocolate mousse. You can do your own operational notes before you make this triad
Recipe Recommendations
- low-gluten flour 60g
- cocoa powder 20g
- eggs
- granulated sugar protein 50g
- granulated egg yolk 30g
- melt butter 30g
- baking powder 2g
- dark chocolate 50g
- light cream 100g
- cheese 150g
- gelatin tablets
- butter 20g
- protein a
- egg yolk a
- Chocolate decorative crumbs 50g
- sweetening
- roast
- several hours
- simple
Steps for Coco chocolate mousse
1
(Step 1-16 is the production of cacao moth) Low-banded flour, cocoa powder, powdered powder mixed through screening
2
Add a third of the fine sugar
3
Send it to the fish eyebrow and add a third of the white sand for the second time. Sugar
4
Add the rest of the white sugar before sending it to the wet bubble
5
Wet-haired bubble. Remember, it's a curved triangle
6
The yolk with the sugar
7
Smuggle evenly
8
Add dissolved butter in fractions
9
Smuggle evenly
10
I'm gonna join you in a few minutes
11
Get the protein yolk paste
12
Spray mixed powder
13
Up and down evenly
14
Into the mold
15
The oven preheats 175°10 minutes
16
It's cold. Slice spare
17
Cheese coming out of the room in advance
18
电动打蛋器Smuggle evenly
19
The yolk, sugar, butter, softened glints are added to the milk pan, and the little fire boils
20
Join the cheese while it's hot
21
Smash it up into yogurt
22
Add dissolved chocolate (placed room temperature)
23
It's a chocolate yogurt
24
Get the cream ready
25
It's a six-and-a-seven-point state. It's tattooed and it won't disappear
26
Cream cream is added three times to chocolate yogurt paste. Medium
27
Smuggle evenly，成淡奶油巧克力蛋黄奶酪糊
28
A protein
29
Add fine sugar three times
30
Wet bubble state
31
We're gonna add a little creamed chocolate yogurt
32
It's made of meringue cream
33
It's the bottom of cocoa
34
One third of chocolate mousse paste
35
Then join
36
Refrigerated refrigerators will be free in four hours
37
Chocolate slices
38
Get it in the bag
39
Put it in hot water about 60 degrees, 10 minutes
40
Squeeze on the table
41
Scratch it quickly
42
Use a shovel with fried vegetables to scrape out chocolate chips