Two-colour chocolates, honey Moose
By VicentaLakin
Three sets of cuisine molds, perfect for moose cakes. First, there's a sweet Tito that can prevent the leak of moose. The second one has a cap, so don't worry about covering the film. Thirdly, the subject is high enough to make mousse as tall as a normal bouquet cake. The old Moose mold was just a stainless steel cortex that had to be sealed and limited the height of the cake, so sometimes, for the cake's height, I made Moose with live bottom cake. But the normal living-dependants are not straight-angled. They're usually narrow and narrow, and when they're finished with Moose paper, they're free and they're not good-looking. If I can, I want this three-pack of cooks to produce another three-pack of circulars, so that the big man's round Moose is no longer myth! Angus' chocolate mousse, the main food items are Angus' sauce, chocolate, light cream and gillidin. The yolk and milk in the Angus sauce make cocoa taste nice. Chocolate exists to make the whole body thick and sweet. When chocolate meets Angus, Moose is all clear, the entrance is ready. Since the overall formulation is abundant in moisture, the use of glintin is required for condensation. It's a sweet piece of fruit that makes you feel like a lover! Cake: 35 grams of low-banded flour, 5 grams of cocoa powder, 40 grams of fine sugar, 2 eggs, 30 grams of water, 30 grams of olive chocolate mousse: 65 grams of deflour chocolate, 90 grams of milk, 25 grams of sugar sugar, 1 egg yolk, 2 grams of glittin powder, 10 grams of water, 80 grams of red chocolate moose: 65 grams of red cocoa butter, 90 grams of milk, 25 grams of fine sugar, 1 block of yolk, 2 grams of glittin powder, 10 grams of water, 80 grams of light cream
Recipe Recommendations
- Dove dark chocolate 65 grams
- light cream 160 grams
- milk 180 grams
- water 30 grams
- gelatin powder 4 grams
- fine sugar 40 grams
- egg yolk of 2
- Pink cocoa butter chocolate 65 grams
- low-gluten flour 35 grams
- olive oil 30 grams
- cocoa powder 5 grams
- eggs of 2
- sweetening
- other
- several hours
- ordinary
Steps for Two-colour chocolates, honey Moose
1
Take a piece of cake, cut the edges about a centimeter, stand by。
2
The subject of the mold is wrapped on the base of the film and placed on the top of the dito. Puts a cut heartcake in the mould。
3
Production of chocolate mousse: cut 65 grams of black chocolate as much as possible。
4
I'm going to release the cream into a dense, slightly leaning state, and freeze it。
5
Production of Angus sauce: one egg yolk, 13 grams of fine sugar, mixed to melt sugar。
6
With a milk pan, 90 grams of milk, 12 grams of fine sugar, boiled。
7
Half the amount of milk in the milk pan is poured into the yolk, a little evenly smoothed with an egg-cutting instrument is poured back into the milk pan, turned into a small fire, and a wood shovel is used to stir it up until it reaches the French sounder density。
8
When the fire went out, it was placed in a glittin powder that had been soaked with 10 grams of water and melted with residual temperature。
9
The Angus sauce was poured into the black chocolate chip three times, with full mixing at each addition. When the Angus sauce is all down, the mixture will be smooth。
10
Placing an egg-basket in ice water, allowing chocolate cooling to condensate into thickness and then adding the light cream that was passed before it was added, evenly blended and chocolate mousse was completed。
11
Plugged black chocolate mousse into the mould, covered with a cap, put it in the fridge for more than an hour to condensate and then continue to make the second floor mousse。
12
The second layer of chocolate is made of cinnamon-remote chocolate, which is sharpened with chocolate sharpeners。
13
Red chocolate mousse, like Black chocolate moose。
14
The frozen black chocolate mousse surface has been condensed and can be poured into the second moose。
15
Shake the bubble light, then cover the top and freeze it for about four hours。Two-colour chocolates, honey Moose Make Tips
Cake food: 35 grams of low-banded flour, 5 grams of cocoa powder, 40 grams of fine sugar, 2 eggs, 30 grams of water, 30 grams of olive oil. It's made according to the method of making twilight cakes. 160 degrees of fire, mid-level, 25 minutes. 2. When making Angus sauce, beware of the fire, lack of heat, the smell of eggs and the ease of separation when mixed with chocolate, but overheated, the eggs condensate and mix in time. 3 When adding Angus sauce to the chocolate, be careful to join and join in a single breath, which tends to separate and prevent the total emulsion of food products, leading to the release of Moose. 4. When muss fluids fall into the mold, they raise a certain altitude, so that bubbles in muss fluids crash when they fall, so as not to shock。