Scratch the tea Ganash
By VicentaLakin
Ganash Ganache is a very old chocolate-making process, which brings semi-sweet chocolate with cream and slows it down to a fully melted form of chocolate with a small fire, during which time the process continues to stir to make cocoa as soft as possible. After a complex and fine production process, the fragrance of fragrance and fragrance of chocolate, which is humid and tastes like berry fruit。
Recipe Recommendations
- butter 70 grams
- almond powder 50 grams
- low-gluten flour 30 grams
- powdered sugar 80 grams
- baking powder 1 gram
- matcha powder 4 grams
- eggs of 2
- dark chocolate 50 grams
- light cream 50 grams
- sweetening
- baking
- several hours
- simple
Steps for Scratch the tea Ganash
1
Butter room 70 grams softened, a little bit。
2
Add sugar to 80 grams to light yellow。
3
Added to the egg two (the eggs are not refrigerated with room temperature, which separates butter from water)。
4
IN CASE THE OIL IS SEPARATED, THE INSULATED WATER WILL BE FULLY MELTED AND THE REFRIGERATOR WILL BE FROZEN FOR 30 MINUTES, AND IT WILL BE READY FOR DISTRIBUTION. THAT'S HOW I DO IT
5
Almond powder 60 grams, low-banded flour 30 grams, bubble powder 1 grams, tea powder 4 grams, sift into the front egg paste。
6
Mixed even。
7
The emulsion brushes the melted butter, so that it can be removed from the back。
8
Squeeze into ready tea paste, just to cover it up。
9
The oven is pre-heated at 160°C 10 minutes in advance, and is set at 160°C for 15-20 minutes. In order to prevent the colouring of tea, it can be blocked or covered with tin paper with a grill for about 10 minutes。
10
Demolition, cool。
11
Chocolate Ganash, black chocolate 50 grams and light cream 50 grams, and insulated water melts。
12
Squeeze in the middle. The freezer freezes and condenses after an hour。
13
Finish, take pictures, eat。
14
Colors are good。
15
IT'S NICE TO CUT YOUR FACEScratch the tea Ganash Make Tips
The eggs are not frozen in room temperature, and they separate butter from butter。