French chocolate muff
By VicentaLakin
Last night, I suddenly wanted chocolate muse cake, especially the muse. I thought about the sponge cake that I didn't like and the puff jumped out again. The Shanghai puffs of the 1980s were a good childhood memory. At that time, the whole of China was scarce, and puffs were supposed to be made of artificial cream, and eating two of them would make them greasy, until now when many of the puffs outside were of high quality. But its soft and light shape still gives me a sweet taste. Look at all the materials. The two-humped chocolate mush is born。
Recipe Recommendations
- dark chocolate 30g
- whipped cream 15g
- eggs
- butter 40g
- low-gluten flour 60g
- water 100ml
- salt 1g
- sugar 2g
- nuts appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for French chocolate muff
1
chocolate muse: 30 g black chocolate insulated in a bowl. i only love black chocolate with more than 70% cocoa, of course 85% my limit. you can leave some chocolate mashed on top of the puff。
2
15g fresh cream heating, approximately 40-50 degrees. butter can also be replaced with butter。
3
15g hot cream and one yolk (room temperature) which is quickly mixed in chocolate syrup
4
one protein is delivered with an egg-beater to the bowl with no drop-off foam, during which time 8 g sugar is added, the amount of sugar is adjusted according to its own taste, and the amount of sugar is mixed into a chocolate bowl in order to make it a muse. a fraction of the protein can be left for puffs。
5
puff: 100ml water, 40g salt-free butter, 1g salt and 2g sugar boiled and burned
6
60g low-banded powder pours in and mixs into pasta
7
7. Inclusion of an egg into the paste to continue mixing, and whether each egg should be fully added, as appropriate. If you like puffs, you can add the protein set aside in step 4. The face-to-face paste can just drop and naturally descend to the top of the map。
8
The oven is preheated to 230 degrees. The grill is baked with paper, covered in a bag of flowers and squeezed out flowers. The size can be your preference. I squeezed into a sip of size. The oven is baked for 10 minutes at 210-230 degrees high temperature (the temperature and time may be adjusted slightly depending on the situation in the oven). It then continued at 180 degrees for 10-15 minutes. Ten minutes after the oven closes. The oven can't be opened for the entire course. The first high-temperature bakery was to allow the puffs to expand rapidly, with insufficient temperatures, and the paste to expand sufficiently, prone to collapse. After 180 degrees and after the fire had ended, the roasting was intended to dry up the internal water of the puff。
9
The puffs that were removed were cut open with a knife and carefully squeezed into chocolate curtains. I'm a little thin this time, not too full. You can add some gillidin to the mush to increase the muse's hardness, so you can squeeze a few more laps of mush。
10
A few nuts were taken into the protective film, crushed with a crutches, and the chocolate sauce reserved for the first step was covered in a puff cover, and the nuts were spilled. Throw one in the mouth, full of young, smooth chocolate curtains, with a fragrance of fragrances mixed with fresh nuts, and a fragrance of sweet chocolate fragrances and sweet milk and sweetness called bubbles and curtains, all of which are completely unexplored. Try it