New Zealand chocolate moose roll
By VicentaLakin
The ritual of Christmas Eve is full of it! New Zealand chocolate moose cake rolls are really two-lined. How can there be less for Christmas parties? A soft cake roll melts, and then it's full of chums of chocolate cream, each of which is happy, and the moose is so glamorous and festive that it pierces my heart! Let's try this New Zealand chocolate deer roll
Recipe Recommendations
- low-gluten flour 35 grams
- coffee powder 6 grams
- corn oil 36 grams
- milk 36 grams
- eggs of 5
- white granulated sugar 40 grams
- light cream 250 ml
- New Zealand Sea Salt Caramel Milk Chocolate appropriate amount
- New Zealand dark chocolate appropriate amount
- New Zealand mint dark chocolate 5 pieces
- New Zealand jumping sugar milk chocolate 2 blocks
- Elk Chocolate Mold one
- sweet fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for New Zealand chocolate moose roll
1
Prepare food。
2
A mint chocolate cream is produced: the cream is heated to a tiny little bubble, then poured into the chocolate, mixed to the full melting of the chocolate。
3
The chocolate cream is then filtered, the surface is covered with a covering and the refrigerator is frozen for one night。
4
Moose chocolates are then made: select a suitable amount of sea salt caramel chocolate and black chocolate, to be loaded into a flower bag and melted in hot water。
5
The red chocolate is for the nose part and the white chocolate for the eye part。
6
The color corresponding to the moose is then squeezed in order into the mould。
7
Put it in the freezer until it's fully condensed and demodulated。
8
Finally, a cake roll: milk mixed with corn oil to emulsify。
9
I'm going to sift in low-banded flour and coffee powder to the ground。
10
Then add a mix of yolk and evenly。
11
White sugar is added to the egg purifier, sent to a hard hair bubble, and a third of it is even with the yolk。
12
And then back to the rest of the protein cream, evenly mixed。
13
The cake is poured into the oven and the oven is preheated 150 degrees for 30-35 minutes。
14
Take it out and hang it back。
15
Put out the mint chocolate cream。
16
It's on the cake。
17
Pick up the side and roll up the freezer for half an hour。
18
They are removed and cut to the irregular part of the head, with cream on the top of the top and a jump-up milk chocolate for decoration。
19
Finally put on the moose chocolate。