Mini chocolate mosta
By VicentaLakin
I'm surprised I passed the test for an eggbeater! It was received a few days ago, and the next day it was used in such a way that it was used as a pie. It's usually like an egg or cream, which can only be used in a barrel, but not in enough quantities, and after one or two minutes, it's easy to take a break, at work, and the most convenient thing is to free my hands, take a picture, and make it easier and save time. For the first time, it was tested as a tappy, because it was a first trial, and it was tactful and shared only. Look at the product. It's rich chocolate. Mini chocolate mosta. And it's nice to have a little cold for summer。
Recipe Recommendations
- butter 45 grams
- low powder 100 grams
- almond powder 20 grams
- powdered sugar 25 grams
- milk 15 ml
- egg yolk one
- black tea bag one
- dark chocolate 40 grams
- yogurt 50 grams
- sugar 15 grams
- qingshui 100 ml
- mousse powder 5 grams
- Chocolate pen appropriate amount
- silver sugar appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Mini chocolate mosta
1
Apricot powder and low powder, sugar powder twice。
2
Put it in the egg bucket。
3
Add a slice of butter。
4
Unit one mix。
5
Flour is loose。
6
Add a yolk。
7
Keep it even and add some milk
8
This is the use of chopsticks to help put marginal flour into the middle。
9
Flour is basically mixed with butter milk, is shut down and can then be squeezed into groups by hand。
10
A one-hour freeze of a membrane like a refrigerator。
11
The noodles are removed and folded。
12
And then it's made into a circle, and it's a small circle with a mold。
13
And then you press it in the cake mold。
14
You can put tin paper on the skin and press some pebbles or rollers。
15
The oven is pre-heated at 180 degrees for 25 minutes, which prevents the skin from drumming when baked。
16
Tappy took out the cold
17
Take a small pot with fresh water and red tea pack to make tea darker。
18
Take a little bowl and add a mixture of cool water and mousse powder。
19
The tea is made out of red, and Moose is evenly mixed。
20
Add yogurt to continue mixing。
21
I used old yogurt, and I had to filter it out。
22
Add black chocolate to continue mixing。
23
The chocolate chorus goes with sugar and continues to mix。
24
Until sugar melts, Moose slips a little cold。
25
Moose fluids are then pumped into the plume with eight points full of three to four hours of cooling in the refrigerator and can be eaten with chocolate pens。Mini chocolate mosta Make Tips
Be sure to use cold butter to mix the dough with the tapi, which does not need to be softened at room temperature, so that the tapi will be crisp and delicious when roasted.
It was also my first time using an eggbeater and tapi, so I didn't use the first gear that I only used quickly. In the end, I was afraid that the butter and flour would grow muscles after stirring, so I mixed it a little and kneaded the flour into a ball with my hands.
The last mousse liquid yogurt, the old yogurt I used didn't feel very good, and it was not easy to stir evenly and had particles, so I filtered it. It is recommended to use milk or liquid yogurt.
In general, the eggbeater with a barrel still has a lot of room to use, and it is simpler and more convenient than the portable one. At the very least, it frees up your hands and can prepare other ingredients. Shortens the baking time.
It was also my first time using an eggbeater and tapi, so I didn't use the first gear that I only used quickly. In the end, I was afraid that the butter and flour would grow muscles after stirring, so I mixed it a little and kneaded the flour into a ball with my hands.
The last mousse liquid yogurt, the old yogurt I used didn't feel very good, and it was not easy to stir evenly and had particles, so I filtered it. It is recommended to use milk or liquid yogurt.
In general, the eggbeater with a barrel still has a lot of room to use, and it is simpler and more convenient than the portable one. At the very least, it frees up your hands and can prepare other ingredients. Shortens the baking time.