Blast lava chocolate

One: prepare a hot plate of boiling water that doesn't have to heat up and put it aside.

Two: chocolate and butter, you can cut chocolate and butter smaller, smaller, faster to melt

Chocolate Point of Knowledge: Chocolate Operating Petty: 1. The optimal temperature for melting chocolate is 40-50 degrees and the temperature cannot be less than 40.2 degrees. The optimal operating temperature for chocolate is: 32.0 degrees are prone to changes in the quality of chocolate: 1. The device has water - >Chocolate produces separation, crystallization, >Chocolate rolls are 2.2 too high - > Chocolate oil is separated 3.0 wet over high - > Humidity echoes, bad taste change, microbial fertility 4 is not the right place to be preserved - >Ray direct, colour and mouth change fast 5 times, no seals - > Absorbed alien tastes from the outside world

III: Preparation of softened butter for moulds, painting of the base and inner walls with brushes. *Softed butter = degree of light push by finger* Butter = it's sticky. It's more effective

IV: Equal integration of chocolate and butter eggs from the beginning of melting

Melted chocolates need to be put aside for a little cooling; *Cooled slightly higher than the human body * Cooling = when you add eggs, you don't burn them

Five: prepare eggs to put eggs and yolk in the kit and then add white sugar and salt

Six: The mixer paste uses an electric omelet, and the omelet only has one set (the smallest number), and the main thing we need is a combination of white sugar and eggs.

Combination in good condition: there's a bubble on the surface, but it doesn't matter, because there's no bubble and no bubble in this blasted chocolate.

Seven: Combining chocolate paste and egg fluids: We can feel chocolate paste with our hands, if we burn our hands, continue to mix it with an eggbeater, and if you don't burn your hands, you can add egg fluids, and when you add egg fluids, you have to turn around, or the eggs will be cooked with heat, creating particles.

State of mixed chocolate paste and egg fluid: highly mobile, quickly moving back to chocolate paste Medium

Eight: Add sifted low-banded flour, then repeat it all the time, using the same twirling techniques as Twilight Cake.

A little advice: turn the bottom with a razor and see if there's any mixed paste

Add low-banded flour to the chocolate paste: you can see the textures, slowly blend back into the chocolate paste. Medium

Small skills: 1. Use a high cup, then put on a bag of flowers, then pour into chocolate paste, and one can run smoothly, and no longer have to worry about it

Remember: Seal the mouth on the top of the bag. Get up, or I'll miss the painting

Little trick 2: When cutting open, squeeze the chocolate in front with your finger, so that when cutting in, it doesn't turn into a fountain.

Add all the chocolate paste to the mold

There will still be bubbles, because the eggs are added, but this is the bottom, so it doesn't matter

The purpose of the freeze is to reduce the temperature of the whole cake. Status

Baking temperature: 180 degrees above fire and 180 degrees below fire: 15 minutes in the middle of the oven

It's a little cool, but it can't be completely cooled and then disemboweled, because when there's no temperature at all, the heart of the flow will condensate

If you want to do anything, you can use a razor to shave the side

That's a good way to reverse it

If you knock on the top of the mold, you'll be fine

You can put sugar powder on the surface or some fruit

Oh, my God. This is the heart effect.