Chocolate mousse cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 50 grams
- cocoa powder 15 grams
- eggs of 4
- vegetable oil 30 grams
- milk 30 grams
- fine sugar 20 grams
- light cream 45 grams
- sugar 20 grams
- gelatin tablets 1 tablet
- white chocolate 80 grams
- dark chocolate
- food coloring appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Chocolate mousse cake
1
The proteins are then added to 40 grams of sugar until the dry bubble is ready
2
The egg yolk is added to 20 grams of sugar until the color is white
3
Add oil and milk evenly
4
(b) Sifting of low powder and cocoa powder in yolk paste
5
Take a third of the proteins and mix them evenly into the yolk paste and then all of them into the protein
6
(a) Falling into the mould, removing bubbles a few times with a slight shock, putting them in a preheated oven of 150 degrees, mid-level, upper and lower fire for about 30 minutes
7
(a) Take a cocoa twirl and lay a layer of cocoa twirl cake in Moose
8
120 grams of light cream with sugar to six or seven distributions
9
Black chocolate insulated water melts
10
(c) The melting and even mixing of 45 grams of light cream, 30 grams of milk and soft glitting tablets of glitting
11
(b) The blending of light cream with chocolate fluid before it is dumped
12
Black chocolate mousse drops into the mold and freezes the refrigerator for two hours
13
开始做白巧克力慕斯，将120 grams of light cream with sugar to six or seven distributions
14
White chocolate insulated water melts
15
Add 45 grams of light cream, 30 grams of milk and soft glint insulated water
16
It's always even
17
(b) The blending of light cream with chocolate fluid before it is dumped
18
The black chocolate mousse was taken out of the fridge, the white chocolate mousse was poured into the mold, the fridge was frozen for two hours, the cake was removed, the surface was covered with cocoa powder and decorated。
19
(b) Start making chocolate reprints: printing a picture of Hello Kitty, covering the previous oilpaper and drawing the outline of the pattern with a pencil
20
The painting will be completed on the reverse side of the oil sheet, with the backup
21
Melting chocolate pens
22
(a) Draw out the entire contours of the pattern with a chocolate pen (note that the oil paper that was just drawn should be turned back) and place it in the fridge for condensation
23
White chocolate insulation melting
24
(b) Take out a moderate amount of melted chocolate, add red, blend and bring out red colours
25
Draw butterflies and skirts with chocolate on chopsticks
26
(b) Take out a suitable amount of melted chocolate, add greenin, mix and bring out green colour
27
Draw belts with chocolate on chopsticks
28
(b) Take out a moderate amount of melted chocolate, add yellowin, mix it, and bring out yellow colour
29
Draw noses, sleeves and skirts with chocolate on the chopsticks
30
In the end, Buck fills the rest of the area and puts it in the freezer to total condensation, where it is used to remove the oil paper。Chocolate mousse cake Make Tips
Chocolate trans-print: 1, the pattern can choose what you like. 2. A little bit of toothpick can be decorated when the pigment is added. 3. Because of the relatively small amount of chocolate used each time, which is easily condensed, the insulated water can melt if condensed. Four, after painting, chocolate is broadly condensed, then placed in a freezer to total condensation, and water is removed from the fridge, which can be softer in room temperature and, in addition to the recent hot weather, it is not easy to keep shape for long