Chocolate mousse cake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- low powder 110g
- cocoa powder 10g
- sugar 10g
- corn oil 80ml
- milk 80ml
- white vinegar few drops
- chocolate 250g
- the gelatine powder
- brandy
- light cream 350g
- egg yolk of 2
- sweetening
- baking
- several hours
- divine level
Steps for Chocolate mousse cake
1
Prepare the twilight cakes。
2
The yolk is separated from the yolk and the yolk is dispersed with a hand-plug and mixed with corn oil。
3
Add milk to the yogurt and evenly mix。
4
Powder and cocoa powder are evenly mixed and sift into yolk。
5
Twist evenly, don't clunk, avoid spasms。
6
A few drops of white vinegar were added to the omelet, three times into sugar, and the omelet was strewn into rigid hair bubbles, such as short and straight angles。
7
Add a third of the egg paste to the yolk paste to be evenly mixed。
8
And then you pour the yolk paste into the omelette, and you mix it evenly。
9
The mixed egg paste was struck twice in an eight-inch cake model, the bubble was blown, the oven was preheated 150 degrees for 10 minutes, the mold was placed in the lower middle and the fire was up and down for 60 minutes。
10
Rewind it when it's out. It's cool。
11
Cut the cake out of a little two pieces. The bottom piece can be smaller than the model, or it can be smaller, depending on custom。
12
Get Moose's material ready。
13
Fish glue is poured into milk bubbles, and if it is used in fish film (equivalent), it can be softened with ice water before milk is added。
14
Cream cream and sugar are used to spare six or seven distributions。
15
The insulated water melts with fish glue。
16
plus 10ml brandy。
17
Add two yolks。
18
Add chocolate to the pot. Be careful not to overheat。
19
Chocolate melts and cools off the fire。
20
Put a large piece of cake in the bottom of the mold. It's kind of important to note here that if the cake piece is smaller than the mold, the moose is thin, and the cake is easy to float, so it's best to put some water in the bottom cake piece for half an hour。
21
The milk chocolate fluid is cold and the cream is mixed into mousse fluid。
22
Take the mold out of the fridge and pour it to the right amount of mousse。
23
Plug a bubble with a toothpick to level the fluid。
24
Take out the mold and put it in a small piece of cake. If moose is scarce, put it in the freezer for a while. Once removed, the remaining muss fluid is dumped into the refrigerator for three hours or more。
25
It's a mousse cake, and it's more beautiful in the mirror。
26
When demersalized, a cylindrical column is attached below, which can be removed by a blow-through。
27
They don't have mirrors. They're smoother。
28
The finished chart。
29
The rest of the muss and cakes, made a little bowl。