Oberra Opera

By VicentaLakin

Oberra Opera
Blue Belt classic dessert. It looks complicated, but it's the result of a combination of almond sponge cake embryos and four layers. The mold is just a baker making a cake roll. The following is a clear breakdown of the materials before the grouping (formulation from the Blue Belt Sweet Classic): 100 grams of almond powder, 100 grams of sugar powder, 30 grams of low-band powder, 3 eggs, 100 grams of egg purifier, 20 grams of butter and 20 grams of fine sugar. Ghananash: 75 g chocolate, 35 ml milk, 35 ml cream. Cream: 3 yolks, 100 grams of fine sugar, 30 ml of water, 160 grams of butter, with a little coffee powder. Selenium: 60 grams of fine sugar, 200 ml of water, 1 spoonful of fast coffee. Mirror chocolate solution: 200 grams of chocolate

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Steps for Oberra Opera

  • Make Oberra Opera step 0
    1
    Preheat oven 200 degrees, 10 minutes, prepare other materials
  • Make Oberra Opera step 1
    2
    Production of almond sponge cakes: screening of sugar powder, almond powder, low-band powder
  • Make Oberra Opera step 2
    3
    Add half a volume of full egg fluid to mix, then add the remaining eggs and mix them to the paste. White
  • Make Oberra Opera step 3
    4
    The other little fire melts butter, and when it cools, a little paste from the last step joins it. even
  • Make Oberra Opera step 4
    5
    Two or three times in the egg purifier
  • Make Oberra Opera step 5
    6
    Send to a hard bubble state
  • Make Oberra Opera step 6
    7
    Take a few short-term eggnolls and mix them with the face of Step 3 and put them in the rest of the eggnozzles. even
  • Make Oberra Opera step 7
    8
    Finally, the material in step 4 is mixed into cake paste
  • Make Oberra Opera step 8
    9
    WE'LL PUT OIL ON THE GRILL, WE'LL DUMP THE CAKE ON THE GRILL, WE'LL WIPE IT WITH A MACHETE. IT'S BETTER TO HAVE AN L-SHAPED MACHETE. IT'S MORE EVEN
  • Make Oberra Opera step 9
    10
    In the middle of the preheated oven, about 190 degrees up and down, about 10 minutes
  • Make Oberra Opera step 10
    11
    When you're baked, you take out the dryer, you fix the cake, you put the top face down, you cut it down to four equals
  • Make Oberra Opera step 11
    12
    Coffee cream tart: 100 g white sugar and 30 ml water boiled to 118 degrees. If there's no thermometer, as I can see, the molasses go to the micro-yellow state, or at the tip of the finger, they can circle into a small ball, and then squeez
  • Make Oberra Opera step 12
    13
    I'm going to slow down with a smooth yolk
  • Make Oberra Opera step 13
    14
    Put soft butter into the material of the previous step twice, to mix it into fine, non-particle-free material, with a spoonful of coffee to mix it into a freezer
  • Make Oberra Opera step 14
    15
    Gennash: 75 grams of chocolate sequestered with 35 ml of warm milk and 35 ml of cream
  • Make Oberra Opera step 15
    16
    Manufacture of syrup: fine sugar with water and fast coffee, boiled and cooled. Scratch the syrup on four cakes
  • Make Oberra Opera step 16
    17
    Put three of them on frozen cream, one of them on Gannash
  • Make Oberra Opera step 17
    18
    Four pieces of cake in the order of the cream cake floor, the Gannash cake layer, the cream cake layer, and the last one in the cream cake layer
  • Make Oberra Opera step 18
    19
    Scratch on a smooth cream tart
  • Make Oberra Opera step 19
    20
    The remaining mirror chocolates are packed in a bouquet, cut small mouths, condensed on the surface and painted with notes, a little gold and edible gold powder

    • Oberra Opera Make Tips

    1. Limited time, imperfect details and thick almond sponge cake. It's small. 2. The cut was done with hot water and the cut was cleaner。

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