Ganash Mirror Cake(nong yu you hua de mei wei gan na xu jing mian dan gao )

Ganash Mirror Cake

Introduction:

"Today, I made a ganash cake and extracted an introduction about ganash from the Internet: ganash is a transliteration of Ganache, a very old chocolate making process. Cook the semi sweet chocolate with fresh cream over low heat and water until the chocolate is completely melted. During this time, keep stirring to make the cocoa texture as smooth as possible. After a complex and delicate process, the chocolate has a full-bodied aroma. The taste is slightly wet, and it has an elegant and pleasant taste like berries. This is called ganash. Therefore, ganash cake is a cake made of ganash. It is not as hard and crisp as the liquefied chocolate, and it has a softer taste. Compared with the liquid chocolate sauce, gannashi has a thicker taste and is non stick. After finishing, I decorated it with cream rose. Unfortunately, because I haven't squeezed it for a long time, I'm in a hurry. I didn't do it well, and the side is not smooth enough. Fortunately, the taste is good, rich and smooth. It's worth trying. "

Production steps:

Step 1: let's make the cake embryo first. Add sugar to the protein three times to make it hard and foamy.

Step 2: add sugar to egg yolk, beat until light, add salad oil, stir well.

Step 3: add milk and mix well.

Step 4: sift the low flour and cocoa powder into the egg yolk and mix well.

Step 5: mix the egg yolk paste and protein three times.

Step 6: mix the cake paste well.

Step 7: pour into the cake mold and bake in the oven. The baked cake is put on the baking net to cool.

Step 8: make the filling now, light cream and chocolate in the bowl.

Step 9: heat the chocolate in water until it completely melts, cool it in the air, and then refrigerate it in the refrigerator until it can be smeared.

Step 10: divide the cake into three pieces.

Step 11: spread the filling evenly on three slices of cake.

Step 12: now let's make the mirror. Gilding will soak it in cold water.

Step 13: put the milk, sugar and cocoa powder in the pot, heat it over low heat, and keep stirring until it is thick. Turn off the heat, add gilding, stir until completely melted, then add a small amount of rum, mix well, mirror sauce is ready.

Step 14: sift the mirror sauce.

Step 15: when the temperature drops down, pour it on the cake. Here, the cake is ready. If you like, you can make some decorations by yourself, such as putting some fruits.

Materials required:

Eggs: 3

Salad oil: 24g

Milk: 24g

Low powder: 43g

Cocoa powder: 8g

Sugar (in egg yolk): 18g

Sugar (into protein): 36 g

Cream: 100g

Dark chocolate: 100g

Note: 6-inch Cake Ingredients: 3 eggs, 24 grams of salad oil, 24 grams of milk, 43 grams of low flour, 8 grams of cocoa powder, 18 grams of sugar (into the egg yolk), 36 grams of sugar (into the protein) baking: the lower layer of the oven 140 degrees 55 minutes ganash filling: 100 grams of light cream, 100 grams of dark chocolate mirror material: 130 grams of milk, 90 grams of sugar, 30 grams of cocoa powder, 30 grams of rum, a small amount of gilding, 3 grams of filling, so Finally, I put a layer on the surface of the cake. 2. The mirror is made of Yuko kumoya. It's really bright after being drenched. I like it. 3. The temperature of the new oven is higher than that of my previous oven. I need to explore its temperature slowly in the future.

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Nong Yu You Hua De Mei Wei Gan Na Xu Jing Mian Dan Gao