Write down my first baking recipe in "The Kitchen", the first of my baking careers, which I made myself researched for 2 days and repeatedly read N recipes and finally selected 3 reference recipes. Black and white chocolate mousse, give me Pisces parents. Of course, the most important thing is that it is really delicious. The bite goes down, the taste is smooth, not sweet and not greasy. The aroma of cocoa has a bitter taste of dark chocolate. The white chocolate mousse layer with rum adds more flavor to the whole cake. In order to make it easier to do it later, and let more people make this delicious cake in person, write down this complete recipe. Here, first list the recipes I refer to, they are all from the "below the kitchen", thanks to these baking experts who provide good recipes: - Elaine's "fragrance dark chocolate hurricane" - Olivia-loves-Owen "Challenge 21cake's black and white chocolate mousse" - Jiang Xiao is not hot enough "chocolate mousse" to pay special attention to, if there is no such fragrant chocolate hurricane to make the bottom, this cake will certainly be inferior. The lengthy and complicated steps that appear below are not difficult to do, and they will all be completed in more than two hours. When you take it out of the refrigerator on the second day, sprinkle with cocoa powder, cut a small piece, and bite it down, you will feel that everything is worth it. Ok, let's get started!
Add corn oil, water, fine sugar and salt in the egg yolk, and mix well.
Add the powder (low powder + cocoa powder) that has been sieved 2 to 3 times and mix well. Don't be lazy, just sift once, which affects whether enough air is mixed to make the cake soft. Mix well with a spatula and add chopped dark chocolate to mix well. The addition of chocolate chips will make the whole chocolate hurricane bite down.
The protein was added to the granulated sugar three times, and it was sent to a state of 9 distribution (a small sharp corner). Take 1/3 of the whipped cream and add it to the egg yolk paste. Mix it evenly with a squeegee (you can't draw a circle. For details, please refer to the other hurricane's formula), and then pour it into the remaining meringue. Mix thoroughly all. The hurricane cake paste is ready.
Pour the prepared cake paste into the mold, gently shake it a few times, remove the large bubbles, and send it to the preheated 160 degree oven, the middle and lower layers, and get up and down, and bake at 150 degrees for about 45 minutes. (Because I put the batter into the big square three-energy mold that makes the cake roll, instead of the 8-inch round cake mold, the cake body height is relatively low, and it only burns for about 25 minutes). The height of the batter placed in different molds is different. How long does it take to roast? As long as you are roasting, observe that the cake body is no longer expanding, but when it is slightly lower, observe it for a while and basically bake it. If you don't worry, use a chopstick to stick in and poke it. If there is no sticking on the chopsticks, it means it is baked.
After the furnace is released, the mold is shaken a few times, and the high-temperature hot gas in the cake is shaken out first, then the buckle is buckled, and the mold is released after being cooled. What I did was the height of the cake roll, so I pressed it directly on the tiled cake with an 8-inch square mousse ring, cut out the square cake body, and the chocolate hurricane bottom was completed. (The amount of this recipe is suitable for several layers of round mousse cake, so if you use only one layer, you will have more cuts. If I have more, I will serve breakfast for the second day.)
Start making dark chocolate mousse now. Heat the milk + dark chocolate over the water until it is completely melted. Note that the temperature should not be too high, otherwise the temperature will be too high and the heating will affect the taste of dark chocolate. I saw that the water was boiling and the stove was turned off or turned off for a while.
Add the gelatin tablets (half plate) softened with cold water in advance to the melted chocolate liquid, heat them slightly, stir quickly, and leave the hot water after cooling completely, let cool and cool.
Light cream + fine sugar sitting on ice water (not used in winter) to make a grainy pattern, barely able to flow, pour into the cooled dark chocolate liquid, and mix well with a spatula.
Slowly pour the dark chocolate mousse paste into the square mousse ring that already has the hurricane bottom. Lay a thin layer and try to flatten it. Put it in the freezer in the freezer.
When you are frozen, start making white chocolate mousse. The white chocolate is heated by water (40-65 degrees) and stirred until completely melted. Note that white chocolate has a lower melting point than dark chocolate. At the same time, mix the whipped cream (30g) with the rum and pour it into the white chocolate solution that has been completely melted.
Add the gelatinized gelatin tablets (1 and a half) and stir quickly until they are completely melted and leave the hot water. Cool and cool.
Light cream 1 (200g) is placed in ice water (not used in winter) and is sent to a state where it appears to be textured and barely flowing.
Pour the already cooled white chocolate liquid into the whipped cream, and mix it evenly with a spatula to become a white chocolate mousse paste.
Take out the chocolate mousse that has been frozen in the refrigerator, slowly pour it into the white chocolate mousse, try to pave the way, and the mousse cake is basically done. Put it in the refrigerator.
Before eating on the second day, take out the mousse cake that has been refrigerated, and evenly spread a layer of cocoa powder with a small powder sieve. Use a hair dryer to blow around the mousse circle for a while and take it out.
The chocolate or other things on the top can be added according to your preference.