Jelly chocolate tower

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(b) Take out the frozen plumes and place them on baked oil

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it is covered with an additional layer of baking paper, which will open the tarp and make it about 3 mm thick

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(b) Cover the platitude of the platitude and press it with your hand, so that the plume and the mold fit closely

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(b) Remove the excess piping, and make a slight overhaul

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Put a little hole on the plume with a fork and then put it in the fridge for 1 to 2 hours

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The oven preheats 200 degrees. (a) A sheet of baked oil paper on the parchment, then a heavy stone

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At the end of the preheater, he was put in the oven, in the middle, up and down the fire, 190 degrees and baked for 20 minutes. In the middle, they baked to about 15 minutes, removed the molds, removed the oil paper and heavy stones from the surface, then returned to the oven and continued to bake the surface in gold. After the baking has been completed, it is demould on the dry web

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Prepare the contents

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Chocolate to pieces. The cream is so hot that when it boils, it is poured into the chocolate, and the lid is placed on it for two minutes

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Opens the lid, mixs the chocolate to its full melting, in a lean and delicate state. If room temperature is too low and chocolates are not fully melted, the heat can be insulated (not more than 60 degrees)

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Add jam to the chocolate, evenly mixed

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Pumping chocolate into completely cooled plumes, shaking a few times, then putting it in the fridge and freezing to total condensation

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Before eating, you can decorate fruit, put sugar powder on the surface, or break nuts, etc., as you like。

1. Butter shall be used in a strong state. In the summer, it can be cut in advance and then continue to freeze, before it is used; 2. The volume of yolk and water can be adjusted for itself. If yolk is used instead of fresh water, the amount required may be more; 3. The pasta must not be over-operating and can be mixed into groups; 4. The noodle is frozen and can be kept for more than two weeks. Refrigeration can be kept for approximately five days; 5. Specific bake time and temperature adjusted to the actual situation of the individual ovens. Second baking, which makes Tapi more cosy. I like the softer way to taste, so I bake the cakes up to eight and then join the fruit. If you like soft tastes, just cut the first bake time properly; 6. Chocolate must be mixed to full melting. If the water is insulated, the temperature of the water should not be too high, otherwise the chocolate oil will be separated and the taste will not be smooth; 7. If the market is sold with jam, it may be necessary to adjust the amount to avoid the taste of sweetness. Made chocolate towers, sealed in refrigerators, can be kept for about three days。