Chocolate cheese mousse
By VicentaLakin
One of the many dishes I've been trying to cook at home on the official holiday is Moose, which is one of the big black chocolates that I've bought, and I'm sure that I've been able to sum it up as a smooth, fragrance and satisfaction
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate cheese mousse
1
Separate protein yolk。
2
Low-banded flour overscreen。
3
Butter melts into liquid。
4
Protein and 25 grams of sugar are filled with wet hair bubbles, i.e., an egg-beater shows a triangulation, with a slight tipping point。
5
The egg yolk and 15 grams of sugar got lightened。
6
A little bit of butter pours into the liquid, continues to be hit with an egg-beater, and every time it is hit with an egg-beater, it is evenly thrown into the next one until it becomes a thick paste。
7
The protein is mixed into thick paste。
8
Flour mixed into sift. Beware of the fact that you have to flip it up and down so that it doesn't melt, and the baked cake is soft。
9
The mixed cake is put in a pre-heated oven of 175 degrees for about 15 minutes, setting the time according to the temper of the oven itself。
10
Baked cake slices, reduced to six inches of a circle size。
11
Fish film is soft with cold water。
12
Cheese and 70 grams of sugar are used as an egg-beater to smooth the slide。
13
Add milk to the cheese a little bit, and do it with an eggbeater
14
Egg yolk hits a pine with an egg-beater。
15
Add shredded black chocolate to milk cheese. The small fire heats up to the melting of chocolate, and the liquid boils。
16
Put a little bit of hot chocolate cheese in the yolk, and a little bit of it, so that it doesn't produce particles。
17
Soaked fish film uses hot water to insulate water into liquid form。
18
The liquid fish film is poured into the newly finished mousse liquid, evenly mixed and placed in the refrigerator to a relatively dense state。
19
The light cream is bludgeoned with an egg-beater so that it can draw a clear line。
20
A mixture of light cream and frozen mousse fluid
21
The bottom of a six-inch cake in an eight-inch cake model。
22
It's easier to get rid of it by pouring into moose fluids, shaking a few times, blowing up bubbles, freezing over the night, spilling out some black chocolate crumbs, blowing off the windmills, or covering the cake wall with hot towels。