White lover
By VicentaLakin
Recipe Recommendations
- Chocolate filling 70%
- Dark chocolate bar 40g
- animal whipped cream 40ml
- chocolate cake 70%
- butter 40g
- eggs 50g
- powdered sugar 50g
- high-gluten flour 20g
- sweetening
- baking
- several hours
- ordinary
Steps for White lover
1
1. First, the balloon mouth is covered on the head of the piper, and cold water is poured into the balloon and the balloon mouth is tied to a dead button。2
White chocolate crumbs in a bowl with water insulation and melting, and when the temperature of the melted chocolate gets warmer, the chocolate solution is packed in a bouquet。3
3. Put balloons on cups and cool chocolate for 15 minutes. Because of the cold water in the balloons, the squeezed chocolate is fast condensed; the edges of the chocolates and the balloons are cut off by hand, and the water in the balloons is cut off slowly at the bottom of the balloons (slow mouth, water is slowly released, too fast, pearls are easily broken)。4
Four, the knife baked on the fire and cut off a small portion of the pearl ball, which is a good pearl ball。5
5. Place black chocolate and butter in small bowls, heat them up in water and melt them into liquid form, pour eggs and yolk into the egg basin, add sugar, and send them into a slightly dense state with an egg-beater, without the need for complete distribution。6
Six, sift in 30 grams of low-banded flour, tumbled it with a rubber razor, mixed chocolate paste in the freezer for half an hour, and put frozen face in the freezer, full of seven cents; baked eight to ten minutes in the middle of a 206°C oven that is pre-heated, then tore off the sticker when the hand is not hot。White lover Make Tips
The key to this cake lies in the baking temperature and time. It requires high heat and quick baking to ensure the outer structure is set while the inside remains liquid. If baked for too long, the inside will solidify, and you won't get the lava flowing effect when eating it! If the baking time is insufficient, the outer structure won't be firm enough, and the cake might collapse after coming out of the oven.