Mini chocolate
By VicentaLakin
You want dessert and you're afraid of fat? It's cold for dessert, especially for super-rich chocolate dessert. Every cell in the body seems to be calling: heat, heat, I need heat. But that's not the way. I've got a great idea -- making all sweets super small. Like today's fragrance, very small, looks so cute. At the same time, a small calorie is acceptable. When you eat a small piece, you have a cup of hot tea or coffee, free of sugar, and you have a slow taste, while at the same time reducing the psychological burden. I always thought it would be a shame if sweets, which are very pleasant things, were ever to get away from fat. The best way to enjoy dessert is to eat it with moderation. But say: "Girl, you have a good way, but I fear I will not be able to take one of them, and I will eat all that is left." Well, I don't have a choice, but it's good to be fat, right
Recipe Recommendations
- low-gluten flour 110 grams
- cocoa powder 10 grams
- butter 60 grams
- eggs 20 grams
- powdered sugar 40 grams
- salt 1 gram
- milk 80 grams
- sweet fragrance
- baking
- an hour
- ordinary
Steps for Mini chocolate
1
First of all, we make skin. After cutting butter into small blocks, we add sugar powder and salt. With an eggbeater. When sugar powders are added, the egg-beater is not activated and a few strokes of the egg-beater are used to mix the powder with butter, before the egg-beater is used. That way the powder won't fly out。2
The whole egg fluid was added on two occasions and continued to be distributed with an eggbeater。
3
Butter has been released to the point where it displays the fine, thin, tiring surface as shown。
4
Low-banded flour and cocoa flour are evenly mixed and then sift into well-released butter。
5
With a razor, it's fully smoothed and becomes wet. The finished noodles will be covered with a shampoo and placed in a freezer for an hour。
6
after the freezer, take a little half, flatten the oil paper and turn it into thin pieces. it then cuts out a circle face with a diameter of 6.5 cm. the noodles are larger and two to three pieces are divided to avoid the size of the pieces. cutting down the accelerants can be re-mixed and re-opened (sweetly combined, to avoid overstretching). if the noodles are too soft, they can be put in a freezer for a while and then they can be hardened and picked up. in the absence of a circular cut-off, it can be replaced with similar tools at hand, such as round cup caps。
7
laying round pieces in small-scale cakes and squeezing them with their fingers so that they fit the shape of the mould. if there is air on the bottom, the gas can be excreted using toothpicks to break the skin. i cut all the noodles open, and i could do about 20 of them. the size of the cake line: 4.5 cm in the upper diameter and 3.5 cm in the lower diameter. if you want to make a big one, you can make about four four inches, or two six inches. however, the percentage may need to be adjusted (e.g., it is not enough to do more on a proportional basis) and the temperature of baking needs to be extended accordingly。
8
cuts the excess skin of the surface with a round cut pattern of 4.5 cm in diameter。
9
Then, with a small fork, you carefully remove the excess skin。
10
Finally, a small fork was used to put a small hole in the bottom of the crotch to prevent the drumming of the crotch. After processing, 20 minutes, you can bake。
11
In the course of the stinging, you can prepare the tatter. Black chocolate, milk and sugar are poured into large bowls, heated by water (or by microwaves) and slightly mixed until the black chocolate is fully melted into chocolate fluid. Black chocolate with a total cocoa content of 55 per cent is the best. I used black chocolate with buttons. If you're using a block, you need to cut it。
12
Put the whole egg fluid in the chocolate fluid。
13
It's full and balanced with a gin-scraper bar. Use a flat stick to mix and avoid creating too many bubbles. If you do not have it, shaving it gently and adequately, and remember not to mix it quickly, otherwise creating a large amount of bubbles would result in a flat-foiled surface。
14
The oven is preheated to 190°C in the upper and lower fire, and the mould is placed in the middle of the oven and baked for about 12 minutes, until it is moderately coloured and cut to the edge。
15
And pour the pap into the skin. Nine full。
16
Return to the middle of the oven, where the temperature is reduced to 160°C and continues to bake for about 15 minutes. Shake the grill, and when the plaster is fully condensed and there's no sense of mobility, it's ready。
17
The finished product。Mini chocolate Make Tips
1. Chocolate thaws can be eaten after cooling. Soothing cedars, fragrance, especially for black coffee with no sugar, if you like, or red tea. 2. Chocolate pickles can be stored in sealed freezes for about five days, but their skin will become softer. If you don't like soft skin, you can put it in the oven for a couple of minutes, and when it cools, it'll be soothing again。