Chocolate moose
By VicentaLakin
The chocolate mousse tastes soft and smooth, and the smell of the skin is really good。
Recipe Recommendations
- low-gluten flour 65 grams
- butter 40 grams
- powdered sugar 15 grams
- dark chocolate 60 grams
- light cream 50 grams
- milk 35 grams
- gelatin tablets 3 grams
- water 15 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Chocolate moose
1
Softened butter, sifted into sugar powder and low-banded flour, mixed to dry pollen disappearing, and packed with a membrane for 30 minutes in the refrigerator
2
(b) take out two pieces of the flounder and use the scepter to fold it into a skin of more than 2 mm
3
(a) Laying on a pallet and pressing it by hand
4
(b) Placing oilpaper into baking stones, preheating the oven 180 degrees and roasting for 20 minutes
5
Moose: Melting chocolate insulation
6
(b) The temperature of the chocolate room to be melted, which is poured into the light cream, slowly mixing to smooth
7
Add milk and continue mixing
8
The glitting tablets require cold water soak to soft, 15 g of water in the formulation, and thermal water melts
9
(b) Add the glitting solution to the chocolate mousse solution and mix it to a smoother state
10
Put it in the fridge for two hours。Chocolate moose Make Tips
1. Placing baking weights in the tart mold prevents the crust from puffing up during baking; if you don't have baking weights at home, you can use beans instead.
2. The temperature for melting gelatin should not be too high; it is generally controlled around 60°C. Too high a temperature will make it difficult to set.