To my dear(ke ke qiao ke li mu si )

Cocoa chocolate mousse

Introduction:

"The cold winter in the north is coming. The cold wind blowing into my body from my ankle makes me shiver. It's so cold, but I still love this winter. Happy birthday to me [cocoa chocolate mousse] to & lt; WBR & gt; my & lt; WBR & gt; If, must have a dream, hope, in the near future, there will be a big kitchen, the sun falls, can put the bottle, can put all the dishes, can put all kinds of cookers... Clean color, clean operation desk, see flowers and plants... Winter should be very good, if you are still there, the sky is gray, we also shine, sit together to talk about the future trend, ignore the low temperature outside "Spring, summer, autumn and winter" cocoa chocolate mousse by Zhang Guorong! Because on a special day, it takes five hours to figure out the formula, the operation process, and three hours to complete the manual operation. The trouble is that she can't figure out how to decorate it to make her as perfect as possible... The blog will introduce three ways to decorate coco Qifeng chocolate mousse chocolate chips in detail. Before making this "three in one" model, you can make your own operation notes to better clarify your mind. After all, it's really a bit long ~ "

Production steps:

Step 1: (step 1-16 is the production process of cocoa Qifeng) mix and sift the low gluten flour, cocoa powder and baking powder

Step 2: add a third of the sugar

Step 3: whisk to the fish's eye blisters, add the second third of sugar

Step 4: beat until wet foaming, add the remaining sugar

Step 5: wet foaming, remember that it is a curved triangle

Step 6: add sugar to the yolk

Step 7: beat evenly

Step 8: add the melted butter in batches

Step 9: stir evenly

Step 10: add the protein in batches

Step 11: get the egg yolk paste

Step 12: sift the mixed powder

Step 13: mix evenly

Step 14: pour into the mold (bake three times)

Step 15: preheat the oven at 175 ° for 10 minutes

Step 16: cool and slice

Step 17: (step 17-36 is the process of making chocolate mousse) take out the cheese in advance and soften it at room temperature

Step 18: electric egg beater beat evenly

Step 19: add the egg yolk, sugar, butter and softened gelatin slices into the milk pan and simmer over low heat

Step 20: add the cheese quickly while it's hot

Step 21: beat to make yolk cheese paste

Step 22: add melted chocolate (left at room temperature)

Step 23: beat into chocolate yolk cheese paste

Step 24: cream preparation

Step 25: beat to 6-7 points, with lines and won't disappear temporarily

Step 26: add the light cream to the chocolate yolk cheese paste three times

Step 27: beat well to make light cream chocolate yolk cheese paste

Step 28: one protein

Step 29: add the sugar three times (refer to kekeqifeng for stirring process)

Step 30: wet foaming state

Step 31: add the cream chocolate yolk cheese paste in batches

Step 32: beat to make cream chocolate yolk cheese paste

Step 33: Coco Qifeng is at the bottom

Step 34: add 1 / 3 chocolate mousse paste

Step 35: add (a slice of cocoa chiffon and a slice of chocolate mousse paste) in turn

Step 36: refrigerate for four hours before eating

Step 37: (steps 37-42 are the process of making chocolate decoration chips) cut the chocolate into small pieces

Step 38: weigh and put into the fresh-keeping bag

Step 39: place in 60 ° hot water for about 10 minutes

Step 40: squeeze on the console

Step 41: smooth quickly with a scraper

Step 42: you can scrape out chocolate chips with a frying shovel

Materials required:

Low gluten flour: 60g

Cocoa powder: 20g

Eggs: three 160g

Fine granulated glycoprotein: 50g

Egg yolk with sugar: 30g

Melted butter: 30g

Baking powder: 2G

Dark chocolate: 50g

Light cream: 100g

Cheese: 150g

Gilding tablets: 5g, softened

Butter: 20g

Protein: one

Yolk: one

Chocolate chip: 50g

Note: * to beat the protein in kekeqifeng, add white granulated sugar in three times * after sieving the mixed powder in kekeqifeng, do not stir it in circles, but stir it up and down * to bake the egg paste in kekeqifeng, I pour it into the mold in three times (because it's too thick, I can't cut it, you can do it all at once) * chocolate mousse egg yolk paste, if it's cool, there will be particles, you can also put the container in place Put it in hot water about 40 ° and stir it

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Qiao Ke Li Mu Si