Caramel chocolate mousse
By VicentaLakin
this moose blended caramel, chocolate and coffee, smelled of lynchol, and a cold, ice-cold taste, which is a very suitable dessert for summer. this time, the fluff-melt marshmallows were added to the protein and cream, which were very delicate and stable, without any further fear of the summer cream. besides, the caramel-fluff marshmallows make the whole moose smell delicious。
Recipe Recommendations
- egg yolk 55g
- protein 105g
- low-gluten flour 50g
- cocoa powder 5g
- marshmallow 15g
- edible oil 40g
- water 45G
- dark chocolate 45G
- light cream 65 grams
- yogurt 65 grams
- gelatin tablets 5g
- coffee powder 10g
- Oreo cookies appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Caramel chocolate mousse
1
The yolk and the protein are separated and the protein is placed in a clean, oil-free container。
2
add luff marshmallows to the protein。
3
Low-speed ejection to neutral hair bubbles, lifting of an egg-beater and straight-tight angle of protein, as shown in the figure。
4
Preheat oven, 140 degrees up and down. Water and edible oil are added to the yolk, evenly mixed。
5
The flour and the cocoa powder are sifted into the yolk, evenly mixed, and the mixed yolk paste is thin, sticky and non-particle, so the yolk paste is ready。
6
One third of the protein cream is poured into the yolk paste, evenly from bottom to top。
7
All the paste of step 5 is poured into the remaining protein cream, evenly from the bottom to the top。
8
Plotting the blended cake into a preheated oven, up and down 140 degrees, mid-level, 10 minutes. Even the same brand has a temperature difference, time is only a reference, and time floats for 10 minutes. "You can put a toothpick in it. No paste on the toothpick means you're baked."
9
The baked cake shakes twice, rips out the oil sheet on the four sides, then cools it until the surface doesn't feel the heat coming out and then disembowels。
10
Next up is chocolate mousse. The insulated water melts the black chocolate, keeping in mind that the temperature of the chocolate is not too high and is controlled within 35 degrees。
11
Insulated water from yoghurt is fully melted with the glitting tablets. The melted black chocolate is evenly mixed with glitches。
12
cream cream and fluff marshmallows spread from ice water to a slightly tattooed 5-6 distribution。
13
A mixture of chocolate glitting and fresh cream is also available。
14
Cut the cake pieces with a round mold and put them in an egg cup。
15
Pour moose in half of the cup, put another piece of cake and pour moose。
16
finally, we'll make top decorations. coffee powder and fluff marshmallows are added to the light cream and distributed to the flavourable 8 or 9。
17
I'll put the fresh cream in the bouquet, squeeze it out and stick it in the Olio。