Bavarian cream
By VicentaLakin
8-inch sponge cake with 5 eggs, white sugar 178g, low-banded flour 142g, milk 89g, butter 53g, basic bavarian milk 35g, glytine 2 tablets, milk 160g, egg yolk 2, chocolate bavarian black chocolate 40g, light cream 80g, coffee bavarian milk condensed coffee 6g, light cream 80g, decorated mirrors, condensed coffee powder, green happiness go
Recipe Recommendations
- whole egg of 5
- low-gluten flour 142g
- butter 53g
- gelatin tablets 2 tablets
- egg yolk of 2
- light cream 80g
- espresso coffee grounds appropriate amount
- white granulated sugar 178g
- milk 160g
- sugar 35g
- dark chocolate 40g
- espresso 6G
- mirror pectin appropriate amount
- Green pistachios appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Bavarian cream
1
#Spongecake#1. Butter and milk microwaves heat up to melt, backup。
2
The whole egg was sent until the painting disappeared。
3
3. Sifting of low-banded flour and mixing to dry-free flour。
4
4. Collapse melted butter, tumbled to smooth. Falling into the moulds, shaking a few times, shaking out the bubble。
5
5. Depp embedded oven oven, preheat 170 degrees and baked 30-35 minutes。
6
6. Take out, dry out, make a spare。
7
#basic ice #7 milk pours into a small pot, half of sugar mixes evenly into milk, heating up to boil
8
8. Gillytine cold-water bubbles. Add the other half of the sugar to the yolk, and mix it to the sugar soluble
9
9. In the yolk, half the amount of hot milk is slowly added to the egg yolk, mixed with a full and balanced mix, then the egg yolk milk is poured back into the milk pan, the fire continues to heat and the rubber razor is used to keep the bottom out of the fire, so that it is boiled to the ground with thin soup. Join the gillidin and melt。
10
10. Cut the sponge cake into a smaller circle of a comparative model and lay it on the ground floor。
11
11. split the original yogurt into two, with 140 g of the remaining heat added to the chocolate shredded, to be fully mixed to melt. the remaining milk sauce is used to make coffee and cream, and room temperature is sufficient。
12
12. Smuggled to cool in an ice-drinked manner and thick in texture Status
13
13. Light cream is distributed to eight, in two stages, and it's evenly mixed from bottom to bottom with an egg-beater each time
14
14. Inverted in a mould containing a piece of cake, then laid another piece of cake and put it in the fridge to cool and condensate。
15
The coffee and milk freeze was followed. Put the coffee fluid in the original cream
16
The same iced water mixes into thick, two times into light cream
17
17. Filled with molds, cooled to condensed
18
18. Cover the mirror with fruit glue, surface drops of condensed coffee fluid, then draw a picture with chopsticks, and then freeze the fridge to condensate
19
19. The final decorating of butter nuts and so forth was completed。