Mini chocolate cream pie(mi ni qiao ke li nai you jia xin pai )

Mini chocolate cream pie

Introduction:

"Every time my classmates get together, my family get together for dinner, and special festivals, I always come to find some delicious dishes that are full of color, fragrance and flavor. Today, I'm a beginner to try and upload recipes, which can also be regarded as a small thank-you gift for my colleagues in food industry!"!!! Because the weekend reunion needs a snack for heart to heart chat, we made this mini chocolate cream sandwich pie, which was affirmed by the sisters. Because it was made in advance, we have enough time to take photos. Hee hee, I hope you like it! "

Production steps:

Step 1: first of all, let's have a large collection of all the ingredients, which needs to be prepared to make this small dessert. Ingredient a: soft chocolate cake: 100g low gluten flour, 20g cocoa powder, 50g dark chocolate, 1 egg, 65g sugar, 50g vegetable oil, 1 / 2 tsp Baking powder (2.5ml), 1 / 4 tsp Baking soda (1.25ml), 60g milk, ingredient B: 120g Caramel Cream, ingredient C: 100g black chocolate, 1 tsp rum (5ml), 30g butter

Step 2: first, put the eggs, sugar and vegetable oil into the basin, and beat them evenly with the manual beater, so that the oil can fully blend with the other two ingredients.

Step 3: put the chopped dark chocolate into a small bowl, separate it from water and turn it into a sauce. During this period, stir it with a small spoon and add the chocolate sauce to the mixture.

Step 4: also beat the chocolate until it is mixed with the egg mixture. Don't rush to beat it slowly.

Step 5: pour in the milk and stir carefully and patiently

Step 6: prepare the flour sieve, sift the low gluten flour, baking powder, cocoa powder and baking soda into the basin. Pour the chocolate egg mixture into the flour mixture

Step 7: mix the flour and the mixture slowly with a rubber scraper to make the cake paste.

Step 8: put the cake paste into the decoration bag, cut a small hole in the front of the decoration belt, and squeeze the cake paste in the tray. Don't squeeze the cake paste too much, about 4-5cm is OK, so it's Mini, O (∩)_ ∩)O~

Step 9: each cake paste should have a certain distance, otherwise it will expand and stick after entering the oven, because I am too lazy to bake one more oven, so it is crowded closer. Please don't learn, and leave some spare time. Put the baking tray into a preheated oven with 180 ℃ upper and lower heat, middle layer, and bake for about 8 minutes.

Step 10: spread cream caramel sauce on the baked cake and clip it.

Step 11: the outer layer of chocolate skin, cut the dark chocolate and butter into small pieces, heat in water and constantly stir until it dissolves into liquid, then pour in rum and stir well. Quickly wrap the small cake in the chocolate sauce and put it on the oil paper or tin foil.

Step 12: after drying, it becomes our mini chocolate cream sandwich pie!!!

Materials required:

Low gluten flour: 100g

Dark chocolate: 50g

Cocoa powder: 20g

Egg: 50g

Granulated sugar: 65 g

Vegetable oil: 50g

Baking powder: 1 / 2 teaspoon

Baking soda: 1 / 4 teaspoon

Milk: 60g

Rum: 1 teaspoon

Butter: 30g

Cream: 120g

Note: 1, flour must use low-grade flour, such as the rum, low gluten flour and dark chocolate in my picture are all purchased online, which is very convenient. 2. Vegetable oil must use corn oil, sunflower seed oil and other small flavor oil, do not use soybean oil and other big flavor oil. 3. Because the weather is getting hotter and hotter, you can put the prepared snacks in the refrigerator and take them out when you can. They taste better.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Ni Qiao Ke Li Nai You Jia Xin Pai