This chocolate layered leather is relatively soft. When someone sees corn starch, I think that many things are made with glutinous rice flour. It is very soft, and some glutinous rice flour is used instead of low powder, which can also delay the skin change. Hard speed. The inside is filled with the kitchen "PH hair chocolate cream", and the mellow chocolate filling with soft skin is just right. Using a few weekends last semester, I studied whether it was six inches or eight inches, how can I just have 20 layers of skin and 19 layers of stuffing. Like you can try ~ the end of the article tips to see Oh
Weigh 80g of chocolate and 400g of whipped cream directly (I use the iron tower, or the president, blue windmill) into the small milk pot. The whole process is gradually heated and the fire can be turned off when it appears boiling. (This step can refer to 'PH to send chocolate cream.' 'It is after boiling the cream and dripping it on the chocolate to melt the chocolate. I cooked it directly.)
Need to stir a few times during cooling, cover the plastic wrap thoroughly after cooling, and refrigerate in the refrigerator for at least 5 hours (these two steps can be done the night before)
Eggs with sugar to break up
Sift in low powder, glutinous rice flour, cocoa powder, stir evenly, try not to have particles
Add melted butter and mix well
Pour milk into a batch, a total of 250g milk, so I added 5 times, each time added 50g
Regarding the pot, you must use a non-stick pan, a pot with many skins on the market, and a kitchen market. I use a non-stick pan with a diameter of 16cm, 8 inches is 20cm.
The picture shows the pot of the eight-inch booth. First of all, six inches of batter, a piece of leather needs 21 ~ 22g of batter, I have six inches and eight inches have their own spoon, when making six inches, a spoonful of full is 17, 18g, then a little bit is enough It is. Not necessarily every time the number of batters is the same, I am doing more, almost handy. This way, you can spread 19-21 layers of skin. About eight inches, a spoonful of batter between 45 ~ 48g, is also 19-21 layer of skin, I use the spoon of soup, you can just take a spoonful, look at the situation at home, the first spoon can be mastered
When spreading the skin, first pour the batter into it, keep your wrists shaking, let the batter spread evenly in the pot, turn on the small fire, heat slowly, and wait until a little bubble starts to turn off the fire immediately (Step 8) ) Use the residual temperature of the stay for a few seconds and repeat this action. After the skin is ready, use your chopsticks to gently pick up the edges and buckle the pot. It will slowly fall off. Don't touch it, it's very hot, wait for the next one to spread, then put the last piece of skin, then peel off the skin just made in the pot.
This figure can explain the previous step. And 20 layers of skin, I divided into 4 groups, each group of 5, so it is very clear. Do not like the rough edges, you can refer to other people's squares, cut off with mousse circles
Take out the chocolate cream in the freezer, add sugar and send it (the sugar can also be put in the cream, see the personal habits). The cooked chocolate cream is easy to send, don't beat it.
I padded a 15cm piece of oil paper underneath, and fixed it with a small amount of transparent glue (or directly pad the cake paper tray, but also to fix it slightly, otherwise it will sway when rotating). Take 2 to 2.5 times of cream with a spatula. The cream on the first layer is about 25g. It's about to divide the cream in the eggbeater. Eight inches of cream is a layer of about 44g
Just like decorating a cake, quickly turning it and spreading it evenly
Just a little flat, I can't do every level, it's manual.
Finally, sprinkle with cocoa powder and finish it. You can eat it in the refrigerator for 1 hour. If it is refrigerated overnight, cover the cake with plastic wrap.
In addition, it is best to use tea scent to prevent granules when it is mixed with hot water. Matcha and chocolate have different whipped cream contents, but the effect is the same. The reason is that if the chocolate cream is heated and then sent, the volume is not as large as the original cream. So the whipped cream of Matcha doesn't need to be as much as chocolate. If the cream of the chocolate is less, the whole taste and proportion will be wrong. Whether it is chocolate or matcha, after several trials, it is best not to change it arbitrarily~
1, cocoa powder dark chocolate try to choose Favora, dark chocolate between 62% to 70%, add sugar to see personal taste, whipped cream tower or blue windmill 2, whether it is boiled cream or skin, the whole process of small fire 3, every time you spread the skin, you have to turn off the fire, fire, repeat, do not bother 4, chocolate cream must be refrigerated enough time 5, summer whether it is a cream cake or a thousand layers, must open 16 degrees air conditioning, under the ice pad Or ice cubes, ice water 6, matcha cream is not needed to cook, matcha powder mixed with hot water directly mixed with cream to send 7, whipping cream can be increased to 550-600g, see personal needs to increase, whipped cream: chocolate = 5: 18, WeChat jxt9512 Welcome to exchange