Chocolate Sabre
By VicentaLakin
French dessert, Sabre, and sabou in French means sand. Isn't this a good image
Recipe Recommendations
- low-gluten flour 100 grams
- butter 65 grams
- cocoa powder 10 grams
- baking powder 1 gram
- powdered sugar 50 grams
- egg yolk a
- water 10 grams
- salt 0.3 grams
- light cream 100 grams
- sweetening
- roast
- an hour
- senior
Steps for Chocolate Sabre
1
Ready for 80 grams of chocolate。
2
80 g chocolate + 15 g butter insulated。
3
100 grams of light cream added 10 grams of glucose。
4
Smash even。
5
It's fine. Keep the film paste and put it in the freezer room。
6
Butter, 50 grams of cocoa powder, 10 grams plus powdered powder, 1 grams plus low-banded flour, 100 grams plus sugar, 50 grams。
7
Cut it evenly。
8
Scratch the grain。
9
Add a yolk, 10 grams of water。
10
Snap even, add 0.3 grams of salt。
11
There's no dry powder。
12
It's in the middle of two oilpapers, and it's made of thin pieces。
13
two to three centimeters thick。
14
a circle of 5.5 cm in diameter。
15
Half a circle, one more circle in the middle。
16
Move it。
17
The surface is covered with a silica pad (for ease of graft) and placed in a preheated oven, mid-level, 170 degrees for 12 minutes。
18
It's out, two or two groups, and in the middle, the frozen Gannash。
19
And it shall be scattered in the middle of the surface with brilliance beads and bellows in pieces。
20
Okay。
21
Here, try one。Chocolate Sabre Make Tips
Make chocolate gannash, if chocolate is more than 70%, with a modest increase of about 10 grams of light cream and more condensation。