Chocolate face mousse

By VicentaLakin

Chocolate face mousse
I went to a high-end bakery on Sunday, and I was so moved to see that there was a row of hot-faced cakes on the fridge display, and I bought one of them, and it was so smooth, it was so full of layers, it was so smooth, it was so smooth, it wasn't allowed to have a blemish, high-end feeling, it was so simple and generous that I studied it

Recipe Recommendations

  • milk 50g
  • soybean oil 40g
  • white sugar 70g
  • eggs of 4
  • low-gluten flour 40g
  • corn starch 15g
  • glucose 100g
  • water 100g
  • condensed milk 100g
  • dark chocolate 100g
  • gelatin powder 6G
  • light cream 100g
  • cheese 100g
  • biscuits 5 pieces
  • leaves few slices

Steps for Chocolate face mousse

  • 1
    The milk, soy oil and part of the sugar are mixed evenly. Blending to sugar melt
  • 2
    Add yolk to even
  • 3
    It's been sifted with low-banded flour and corn starch
  • 4
    Put the last part of the sugar in the egg and freeze it
  • 5
    Clean up colded eggs and send them to wet hair
  • 6
    Take a third of the protein cream, mix it with the yolk paste, double it
  • 7
    Put all the tumbled paste back into the protein cream, and the tumbled to no particles
  • 8
    The flat paste, the tarp on the grill, all in the gold
  • 9
    The oven is preheating, 180, 150, 15 minutes
  • 10
    When it's out of the oven, tear down the oilpaper and cool it off. And finally, the size of the silica mold is built in mousse circles
  • 11
    And then Moose: Soften the cheese with milk. It's an electric omelet
  • 12
    Add egg fluid evenly
  • 13
    Add sugar to melt. The apricot powder melts with the right amount of water insulated
  • 14
    The light cream is distributed to a dense state with an electric omelet
  • 15
    Put the well-stamped cream in the paste and mix it evenly. The made pasta is packed in a bouquet and squeezed into the mould full of nine points
  • 16
    When the paste is squeezed, the concussion shakes flat and finally puts the cake embryo on. Frozen for four hours
  • 17
    And then we'll make the showers, and we'll have the glucose and the sugar and the water
  • 18
    The electromagnetic furnace heats up to melt
  • 19
    After the fire has been shut down, the milk is mixed evenly
  • 20
    The glitting powder melts with an appropriate amount of water insulation and is mixed in sugar. even
  • 21
    Light cream is added to the black chocolate, and the insulated water melts. Put the melted chocolate in the shower and mix it evenly
  • 22
    Take the frozen mousse off, put it on the shelf, and separate it from the bottom. The best temperature is around 28 degrees
  • 23
    Finally, the surface decorations, the early melting of chocolate insulated water, the early washing of leaves, the tanning of the bright side of the road with a melted chocolate sauce, and the freezing of condensation. When it's completely condensed, pick up the leaves and start separating at the end
  • 24
    In the end, put the nice chocolate mousse on the cookies, around the top, with chocolate leaves. Snippets
  • 25
    Product Advantage
  • 26
    Product Advantage

    • Chocolate face mousse Make Tips

    1: When making leaf chocolate, you need to use something to help you turn it into an arc. It's kind of cool. Bottom

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