Chocolate Orange Moose
By VicentaLakin
my f-magic virgin
Recipe Recommendations
- gelatin powder 2g
- dark chocolate 70g
- milk 45G
- protein of 3
- fine sugar 25g
- cocoa powder 10g
- unsalted butter 45G
- Orange peel diced 15g
- low-gluten flour 23g
- whipped cream 100g
- egg yolk of 3
- freshly squeezed orange juice 65g
- almond powder 22g
- rum 20g
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate Orange Moose
1
Hit the protein to the right little angle。
2
Beat the yolk till it's white and pour it into butter。
3
One second of the protein cream is poured into the yolk paste, so it's smooth。
4
Sift low-banded flour and almond flour to dry powder-free state。
5
And pour in the remaining protein cream, and mix。
6
Fall into orange pilferine, roughly even。
7
180 degrees for 13 minutes。
8
Cut two circles with Moose。
9
Mix orange juice and rum, all on the cake。
10
Milk heats up to boiling point and is evenly mixed with glittin。
11
Falling on a shredded chocolate, slowly mixing up until the chocolate melts into a smooth and glitter state。
12
It's cooling in the ice。
13
Cream cream is distributed to 7 and is mixed with chocolate paste twice。
14
One second of the chocolate mousse is thrown into the pastry。
15
Put another piece of cake, press the pressure gently, and then put it in the freezer for 10 minutes。
16
Orange juice is added to the fine sugar, heated to the fine sugar melted orange juice, which is slightly thick, pouring into the glitting powder and mixing。
17
Take out the frozen moose, slowly pour into orange juice and freeze for another 15 minutes。
18
After complete condensation, orange juice is poured into the remaining chocolate paste and frozen for another 15 minutes。
19
It's a little hot watery。
20
The mix of milk, fine sugar and cocoa powder is even, and when the heat is thick enough to get out of the fire, it is evenly mixed into glint fluid。
21
Take out the frozen mousse, pour it on top, level it, freeze it to solid。
22
When it's completely condensed, blow the wind blower around
23
Melting a little chocolate, rubbing it on the oil paper with a spoon, and freezing it for use。