[tomato formula] coffee chocolate mousse(fan qie pei fang ka fei qiao ke li mu si zhi de shou hou de mei wei )

[tomato formula] coffee chocolate mousse

Introduction:

"This coffee chocolate mousse, in the process of making, has always been filled with the aroma of coffee and chocolate. When it is put into the refrigerator for refrigeration, you can smell the strong aroma of coffee as soon as you open the refrigerator. It's really very impressive. Tomatoes have been eagerly looking forward to the taste after solidification. It's really worth waiting for this cake..."

Production steps:

Step 1: make the cake first. The egg yolk and protein are respectively put into a water-free and oil-free beating basin

Step 2: add 15g sugar to the egg yolk until the color is lighter and the volume is bigger

Step 3: whisk the egg white with the remaining sugar until the egg white is picked up and a hook can be formed on the beating head,

Step 4: pour the beaten egg yolk paste into the protein cream and mix well

Step 5: mix and sift in the low gluten flour and cocoa powder, turn them into cake paste with a scraper,

Step 6: pour it into the baking tray with oil paper, smooth the surface, put it into the oven with 170 ° pre heated, put it in the middle, put it on the top and bake for 8-10 minutes

Step 7: Chocolate Mousse. First, press the baked cake into the corresponding shape with the mold, and then press out a cake slice which is less than one circle of the mold,

Step 8: wrap a layer of tin foil on the mold in advance, and then put the cake pieces of the corresponding size into the bottom of the mold for standby

Step 9: heat 115g cream over low heat until boiling, turn off the heat

Step 10: beat the yolk to make it bubble

Step 11: add 15g of the boiling cream to the egg yolk and stir well

Step 12: soften the gelatine slice in cold water, then add it into 100g warm cream, stir until melted, and mix well with cream

Step 13: pour the chopped chocolate into the light cream mixture, heat it with water until the chocolate is melted and mixed with the light cream evenly, and filter the melted chocolate solution to get a more delicate chocolate solution

Step 14: add to the previous yolk paste, stir them to get chocolate mousse solution.

Step 15: pour the prepared chocolate mousse into the mold, then spread the cake pieces smaller than the mold on the surface, and refrigerate until set

Step 16: then make coffee mousse. Beat the yolk with sugar until thick and light,

Step 17: heat the cream over low heat until boiling, turn off the heat

Step 18: add 15g of light cream to egg yolk, stir well, and mix coffee powder with hot water to make coffee liquid

Step 19: mix coffee powder with hot water to make coffee liquid

Step 20: soften the gelatine slices in cold water, then add them to the coffee, and heat them until the gelatine slices are completely melted

Step 21: pour the coffee mixture into the previous yolk paste and stir well

Step 22: finally, pour the mixture into 100g light cream and stir well to form coffee mousse solution.

Step 23: take out the mousse in the refrigerator, pour coffee mousse liquid on the upper layer, squat out the bubbles slightly, and put it in the refrigerator until it solidifies

Step 24: after demoulding, cut into pieces and eat

Materials required:

Eggs: 4

Low gluten flour: 40g

Coffee powder: 10g

Gilding tablets: 2 tablets

Hot water: 30g

Fine granulated sugar: 60g

Cocoa powder: 5g

Bitter sweet chocolate: 40g

Fresh cream: 230g

Precautions: 1. When making mousse liquid, add the heated light cream to the egg yolk bit by bit to avoid scalding the egg yolk. 2. Before demoulding, you can use a hot towel or a hair dryer to blow around the mold. When the mousse around is slightly opened, demoulding is easy

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Fan Qie Pei Fang Ka Fei Qiao Ke Li Mu Si Zhi De Shou Hou De Mei Wei