8-inch chocolate mousse

prepare two clean bowls or basins with no oil or water and separate the egg-purified yolk from the two vessels. producing yolk first: 1 g of salt, 30 g of sugar, 40 g of milk, 40 g of oil (salava oil, peanut oil, corn oil, no difference). slipped with a silicone shovel or a hand-to-egger so that no oil flower was visible. flour 80g, cocoa 10g, sift to yolk paste, evenly mixed, and do not circle. you can sift the yolk at the end. quickie: quickie cake queen must have a dry bubbly. squeeze a few drops of lemon juice into the egg cleaners, open the electro-eggser 1 and remove the egg out of the fish bubble eye, place it in 20 g white sugar, continue to eject to a small bubble, put it into 20 g white sugar, drop it into a sticky white foam, put it into the last 20 g white sugar, hit it dry hair bubble at a low flat speed, lift it up with a small tip. one third of the egg is to be put into the yolk paste, one third of the egg is to be mixed, and one third of the egg is to be mixed into the yolk paste and vice versa. the cake fluid was poured into an eight-inch grinder from a height of about 20 centimetres, and the bubble was hit twice. the oven does not need preheat, 150 degrees, 55 minutes. take out the shock and put the grill in reverse. it is divided into three pieces, two of which are taken, and the perimeter is reduced by a pair of scissors。

moose pit: 15 g of the giltine tablet was softed with cool water in advance. 90g chocolate crumbs are placed in 80g milk, insulated with water heating to melt chocolate, adding soft glytine chips, mixing to melt to the glitting tablets and cooling them. taking 500 ml of light cream, adding 50 g of white sugar to the texture, distribution of 6,7 mixed half of the chocolate solution into the light cream and another half into the light cream. moose is finished. grab a piece of cocoa twirl cake on the base of the 8-inch mold, pour half of the chocolate cream, scrape the surface, put a piece of cocoa twirl cake, pour the remaining half of the chocolate twirl cream into the mold and scrape the surface. (b) seal the mould with a film or tin paper and freeze it in the refrigerator for more than four hours. take it out, blow a loop with a blowtorch. it can be easily decorated with chocolate sauce or cream。

Chocolate tastes so rich, the entrances are ready, sweet and not tired。