♪ Tea lava chocolate ♪
By VicentaLakin
The internal plaster of tea lava: silk as silk, sweet knitting of tea fragrances and white chocolate, ready to enter, cold to eat, hot to eat。
Recipe Recommendations
- unsalted butter 45 grams
- powdered sugar 45 grams
- salt 1 gram
- whole egg liquid 30 grams
- low-gluten flour 120 grams
- matcha powder 6 grams
- egg yolk one
- granulated sugar 20 grams
- light cream 100 grams
- white chocolate
- sweetening
- baking
- several hours
- senior
Steps for ♪ Tea lava chocolate ♪
1
Shell first, constant temperature softening complete salt-free butter of 45 grams, sifting sugar powder of 45 grams, salt of 1 grams。
2
Scratched in the mud with a razor。
3
An electric omelet was then used for about one minute, with a complete uniform。
4
The temperature is 30 grams of all egg fluid, in two equals。
5
Sifting 120 grams of low-banded flour and 6 grams of tea powder。
6
Scratch to mix even。
7
The gloves were then rubbed into groups, covered with a skin-covered film, and the freezer was loose for 30 minutes。
8
Take out the lax noodles, cut in half。
9
The oil sheet is wrapped in thin sheets of about 3 mm。
10
Use a round skin mold, press the shape and put it in the oven。
11
And then they rounded them up into thin pieces, cut into strips, and light stuffed them into tweezers。
12
Cut the extra pieces with a blade。
13
A gas hole was inserted to prevent the middle of the baking。
14
After full operation, the oven is pre-heated 180 degrees to temperature and baked for about 15 minutes, depending on the situation in the oven and fine-tune the time。
15
Get out of the oven and get rid of it。
16
One egg yolk, 20 grams of young sugar, evenly mixed。
17
Add light cream, 100 grams, evenly mix, and heat the fire up to a little bubble and white smoke。
18
White chocolate of 100 grams (30% cocoa fat content) which was cut early and then collapsed。
19
It melts completely with extra temperature。
20
Tea powder 5 grams, sift in。
21
Smuggle to even colour。
22
Then sift through and remove the large particles。
23
When tea plastered lava chocolate sauce is poured into the shell, the state of the finished lava flow core, which is at constant temperatures of two hours, is relatively low and condensed in three hours。
24
Put a little sugar powder on the surface, a bit of it。
25
I'LL FINISH O
26
The outer crust is so thick that it contrasts with sweet chocolate sauce。
27
The inner silk is silky, and the sweet fragrance of tea and white chocolate is woven, and the entrance is ready。
28
It's cold and it's hot。
29
It's fresh, it's rich, it's a double feast for tea and chocolate lovers。♪ Tea lava chocolate ♪ Make Tips
1. High-quality tea powder is chosen, and the colour and taste of the finished product will be better. 2. The bakery time can be adjusted to the actual situation, and it can be seen that the edge is fine. 3. A layer of tea or sugar powder may be used to increase the contrast。