Four leaves for tea mousse

By VicentaLakin

Four leaves for tea mousse
It's nice to see that the first thing that comes up in the spring is a cake with tea. Tea and cocoa are a wonderful mix, a bit of bitterness in the aroma, a little bit of bitterness in the thickness of the abdomen, and a little bit of bitterness in the cozyness. Each leaf of the four leaves has a different meaning and contains four things that life aspires to: honour, wealth, love and health. So the Four Leaf is recognized as a symbol of happiness. I've always liked the Four Leafs, and I love the flowers

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Steps for Four leaves for tea mousse

  • Make Four leaves for tea mousse step 0
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    IN MATERIAL A, MILK AND SALAD OIL MIXED INTO AN EGGBATH. MEDIUM
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    After mixing evenly, they sift in cocoa and low-banded flour and mix it into pasta
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    Add yolk in fractions, and when the yolk and paste are evened, the next time
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    Until the yolk is added and made of yolk paste
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    40 g fine sugar was added to the protein three times, and it was distributed to 70% with an electric puncher
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    Take a small amount of protein and add it to the yolk paste
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    And then it goes back to the protein and it's made of cocoa cake
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    It's pouring into a baker with oil paper, a few shakes, flattening the surface, putting it in a preheated oven, mid-level, top-fire, 25 minutes
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    The baked cakes are tied back to the dryer. Hot
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    Baked cakes, four heart-shaped cakes with molds. Snippets
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    Scissors around the side. Put them in the mold. Pack them up
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    40g light cream, 40g milk, boiled fire, boiled fire, then out of fire
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    Sift in cocoa powder, mix it evenly, pour chocolate
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    House temperature softened butter, insulated water melted, evenly mixed with previous liquids
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    The rest of the light cream, with an electric omelet to 60%
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    The rest of the milk is immersed in fish glue
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    Take a small amount of light cream and soft fish powder, pour it into the chocolate paste and mix it evenly
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    And pour it back into the light cream and mix it into chocolate mousse
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    Scattered moustaches, fall into the mold that was ready, wipe the surface, freeze it in the fridge for two hours, remove it, remove it, put tea powder on the surface, make it a little decorated
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    Completed

    • Four leaves for tea mousse Make Tips

    Notes: 1. The method for Part A is essentially that of a chiffon cake; please refer to our shop's chiffon cake recipe for detailed instructions. 2. For Part B, bring the milk and heavy cream to a boil over low heat. After adding the butter and chocolate, melt over a water bath while stirring constantly to avoid burning the bottom. For the final whipping of the heavy cream, simply whip to 60% stiffness; slight lines appearing is sufficient.

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