Black tea white chocolate mousse pie(hong cha bai qiao ke li mu si pai )

Black tea white chocolate mousse pie

Introduction:

"I'm poor at writing recipes and words beyond the steps. So, I try to finish this work before drawing as much as possible! This recipe will explain a lot of baking basics. For rookies and people with zero basics like me, this is a process of "understanding" and "learning". If you are a master Baker, I hope you can give me some advice. The joy of baking comes from sharing! About, the following "black tea white chocolate moustache" introduction, based on a baking course summary. Of course, this is my first baking class in my life. After returning home, I was looking for a related introduction to "red...", what the Internet suck up, nothing was found. I think such "knowledge" should be found in foreign or foreign advanced baking books! March 14, white valentine's day. It is said that on this day in the streets of Europe, many West Point shops will launch this "black tea white chocolate moustache" in limited quantity. Well, actually... I've never experienced such an atmosphere. Let's start with the text

Production steps:

Step 1: soften the butter, toothpaste like, and beat evenly (step 1-12: making the pie skin)

Step 2: add powdered sugar and stir well

Step 3: add a pinch of salt and stir evenly (the amount picked up by the index finger and thumb is a pinch)

Step 4: add the whole egg liquid in three times, and add it after confirming that it is evenly mixed each time

Step 5: beat the butter well

Step 6: sift in the powder mixture

Step 7: stir or cut, a little dry powder can be

Step 8: put it in a fresh-keeping bag and refrigerate it for at least one hour (mine has been refrigerated for about 20 hours)

Step 9: take out the refrigerated pie skin. If it is too hard, you can press it by hand

Step 10: roll out and cut the edge

Step 11: lay it on the mold, press and trim the edge (I use a 6-inch pie box in the picture)

Step 12: with fork socket, put into the preheated oven 180 ° C20 minutes until fully cooked

Step 13: soak the black tea in the milk (step 13-20 is the filling preparation)

Step 14: melt white chocolate in hot water (low heat)

Step 15: in step 1, the milk tea is boiled over low heat until bubbles appear on the edge (i.e. fast boiling state)

Step 16: add the jilitin tablets which have been soaked in cold water and dried in advance (add while it is hot)

Step 17: filter the milk tea and add it into the white chocolate

Step 18: whisk the cream to 6 or 7 points (with lines and will not disappear temporarily)

Step 19: stir into milk tea chocolate light cream paste

Step 20: pour into the pie skin and refrigerate for more than 2 hours

Materials required:

Low gluten flour: 180g

Cocoa powder: 15g

Butter: 120g

Sugar powder: 50g

Whole egg: one

Salt: a handful

Black tea: 6g

Milk: 120g

Fresh cream: 150g

White chocolate: 120g

Gilding tablets: 7g

Notes: * 1. Black tea white chocolate mousse * 2. Tie Guanyin white chocolate Matcha powder (the same amount of cocoa powder in the raw material) * 3. Earl Black tea juice Matcha powder (the same amount of cocoa powder in the raw material) * (the same amount of cocoa powder in the raw material): the same amount of cocoa powder can replace the same amount of Matcha powder * butter is fully dispersed, the color is light down, and the egg liquid needs to be thoroughly beaten after adding in batches After each confirmation of mixing, slowly speed up the egg liquid from low speed, and screen other low and high speed powder mixture into the whipped butter (if there is baking soda, baking powder or Tata powder, etc.) by turning or cutting. This method is the fastest mixing method, But it will cause gluten * xiaojindu powder mixture to refrigerate for more than 1 hour or more (minimum 30 minutes, can refrigerate for 2-3 days, freeze for 15 days, take out to thaw before use) * gelatine tablets can be softened in cold water to remove the fishy smell, and use after thoroughly squeezing out water. If the same amount of agar needs to be soaked in 5-6 times of water (agar is not recommended to be used in mousse cake, with high water content) * French pie skin There are two ways to make "cut" and "send". The former is crispy and the latter is crisp

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hong Cha Bai Qiao Ke Li Mu Si Pai