Chocolate mousse
By VicentaLakin
BrushEmbroidery, a classic Western point decorating technique. This decorative technique is mainly used in sugar cakes, or on cookie surfaces. The effect of the embroidery is to make it look like an embroidery. Its main raw material is buttercreaming, and the tool is a clean soft brush. We usually draw petal shapes on the cake, then pull out a fine line with the florist, paint a brush with some water and throw the extra beads away, and pull the frosting strips from the edge to the middle, so we can brush out the embroidered flowers. The protein frosting is drying up quickly, and a petal needs to be painted, and the next petal shape will be sequestered with frosted, not all of it can be fixed at once and repeated until the entire painting is completed. Of course, it's a reasonable image of the cake, and it's the key to making it work。
Recipe Recommendations
- slightly spicy
- roast
- ten minutes
- ordinary
Steps for Chocolate mousse
1
An 8-inch green tea twirl cake was prepared in advance
2
Cut the cake in two or three pieces
3
Cut the edge of each piece of cake and lay a piece of cake on the bottom of the mold
4
(b) The application of the glitting tablets to cold water
5
(b) To pour animal cream into the container, with an electric mixer, and at only six or seven minutes, into the freezer
6
Black chocolate is melted and removed for backup
7
(b) Smuggled glitting tablets dry into milk and melted
8
It's not going to last until it's completely melted
9
The egg yolk is added in fractions and the mix is constant and even
10
Add melted chocolates and mix them evenly
11
Put it on the side, lower the temperature and put a proper amount of rum in it, so that it is evenly cooled
12
(b) The blending of cooled chocolate blends into distributed cream into moose
13
Put moose fluids into the mold, a cake, a moose fluid; make-up cakes are put together in the freezer for one night
14
The frozen chocolate mold cake is taken out of the fridge and blown along the edge of the mould with a blower until the cake mold can fall slowly
15
The chocolate mousse cake will be ready
16
The butter room is softened and placed in a large bowl, which is smoothed with an eggbeater
17
protein is distributed in 50 g sugar on a series basis with an electric mixer
18
Protein is distributed to 6 or 7 points and is not mobile
19
50g fine sugar and 30g water are placed in small pots, which heat up the fire
20
Sugar boils to the point where the quality of sugar becomes sticky and covered with small bubbles
21
Put sugar water in the protein immediately
22
and stir the protein with a high speed to cool it down
23
Put all the punched butter in the protein
24
Add a few drops of vanilla
25
Keep stabbing until you get a light color, a very smooth cream cream frost
26
(b) Preparing tools for sugar flipping, fine brushes, larvae, and a proper amount of hot water in a small bowl
27
Put cream and sugar cream in a bouquet
28
Scratch the cake with a little candy-throwing mold
29
(a) The contours of the flowers drawn out with a small mouth
30
And pull it from the edge of the flower to the centre with a pen
31
Draw a small flower in the middle and brush it to the centre in the same way
32
A few more leaves at the edge of the flower
33
Painting leaves and brushing them with brushes
34
So that a large flower embroidery is finished
35
The same method is to embroidery flowers in different places
36
I'm going to put some petals on the bottom of the cake
37
Carve fonts on the face of the cake
38
Write it out with butter cream, so the whole cake is finished