Recipe: French chocolate mousse ball (with chocolate topping, Italian milk, buffy and chocolate sponge bottom)

Home Cooking Recipe: French chocolate mousse ball (with chocolate topping, Italian milk, buffy and chocolate sponge bottom)

Notes:

In order to prevent someone from seeing me, I will write it at the top. This recipe is not suitable for novices. It is not suitable for novices. ! Only suitable for playing for a while, baking, experienced, want to challenge the French novice, don't mess around! ! ????I don’t share it for commercial use, please feel free? ? If you don't feel bad, don't send it up. If you should respond to yourself, if someone succeeds, someone will be unsuccessful. If you are unsuccessful, you should reflect on what went wrong. The material is wrong, not the recipe. Low scores, thank you, you can't read, you can move other recipes, thank you for moving! ! Thank you! ! ⭐️ I have to replace the materials, cut corners, don’t ask me, I’ll ask you, I will give you a recipe, you will do it well, you can’t do it again, other things are wrong, the steps are wrong, sugar and sugar are added. It’s not good to use my recipes! ! I really can't help you. This recipe has no logical problems. It is divided into four parts: Chocolate Topping Chocolate Buffy (Italian Milk) Chocolate Sponge Bottom Chocolate Sponge Cake Bottom Practice @雨夜妮娜The non-foaming chocolate sponge cake, the amount I changed, can make a three-energy golden plate. The bottom of the cake and Buffy can produce a six-inch chocolate buffy cake and four balls ~ the noodles can be filled with four balls. I usually finish the cake, milk and buffy on the first night. Then put it in the freezer of the refrigerator for the night, then pour it in the morning the next morning, then put it in the refrigerator and store it in the refrigerator. It takes 2 hours to finish at night. The shower and decoration parts can be completed in 1 hour. It is expected to be 3 hours. If you are unskilled, you can finish the question about taste in 4 hours. Don't make any answer. You know what taste is right for you, what percentage of chocolate is used, whether it is too sweet, and you can look at the formula with experience. The amount of sugar in the sugar can be added or subtracted by itself, inexperienced? ? Don't do it, thank you ????????

Ingredients:

Steps:

  1. Home Cooking Recipe: Making Italian milk jelly soak the gelatin in cold water, then put other ingredients into the milk pot and boil. After the temperature drops slightly, put the gelatin into it and melt it with the remaining temperature. After filtration, put it into a suitable mold for freezing and setting. You can choose to freeze into a large piece and then buckle it out, or you can freeze it in the chocolate mold and clamp it in the ball.

    Making Italian milk jelly soak the gelatin in cold water, then put other ingredients into the milk pot and boil. After the temperature drops slightly, put the gelatin into it and melt it with the remaining temperature. After filtration, put it into a suitable mold for freezing and setting. You can choose to freeze into a large piece and then buckle it out, or you can freeze it in the chocolate mold and clamp it in the ball.

  2. Home Cooking Recipe: Add butter to the milk, melt it into a liquid state, add Bailey liqueur, sift the cocoa powder, stir until it is free of particles, and let it cool while standing. Preheat the oven to 170 degrees.

    Add butter to the milk, melt it into a liquid state, add Bailey liqueur, sift the cocoa powder, stir until it is free of particles, and let it cool while standing. Preheat the oven to 170 degrees.

  3. Home Cooking Recipe: Eggs are divided into protein and egg yolk, and the protein-filled pots are water-free and oil-free. First, the protein is transferred to the coarse foam, and a third of the white sugar is added to continue the delicate state. When you hit the eggbeater, there is a finer tip, add a second sugar, and continue to beat.

    Eggs are divided into protein and egg yolk, and the protein-filled pots are water-free and oil-free. First, the protein is transferred to the coarse foam, and a third of the white sugar is added to continue the delicate state. When you hit the eggbeater, there is a finer tip, add a second sugar, and continue to beat.

  4. Home Cooking Recipe: When you hit the hard foam, add all the remaining sugar, and whipped until the eggbeater has a slightly curved small hook. Add the egg yolk and continue to beat the eggbeater until the eggbeater is lifted, seeing a state of slow dripping and the texture does not disappear quickly.

    When you hit the hard foam, add all the remaining sugar, and whipped until the eggbeater has a slightly curved small hook. Add the egg yolk and continue to beat the eggbeater until the eggbeater is lifted, seeing a state of slow dripping and the texture does not disappear quickly.

  5. Home Cooking Recipe: Sift in low powder and mix at the bottom to no low powder. Add a lukewarm cocoa solution and mix well. It can be stirred without urgency, and the batter is not easy to defoam at this time... This picture is really ugly... but please believe that the cake is really delicious! ! cry……

    Sift in low powder and mix at the bottom to no low powder. Add a lukewarm cocoa solution and mix well. It can be stirred without urgency, and the batter is not easy to defoam at this time... This picture is really ugly... but please believe that the cake is really delicious! ! cry……

  6. Home Cooking Recipe: Pour 15cm from the mold into the gold plate, smooth the surface, shake out the large bubbles inside, send it into the oven, bake for about 14 minutes until the surface touches the non-sticky skin, shake the bottom of the hot air, let cool, buckle two pieces of six inches And 4 ball bottoms, as shown!

    Pour 15cm from the mold into the gold plate, smooth the surface, shake out the large bubbles inside, send it into the oven, bake for about 14 minutes until the surface touches the non-sticky skin, shake the bottom of the hot air, let cool, buckle two pieces of six inches And 4 ball bottoms, as shown!

  7. Home Cooking Recipe: Prepare to make Buffy: Heat the egg yolk, milk, and granulated sugar together in water, and stir constantly until the mixture of egg yolks becomes thick (do not overheat to make the mixture granulate, but don't heat it enough)

    Prepare to make Buffy: Heat the egg yolk, milk, and granulated sugar together in water, and stir constantly until the mixture of egg yolks becomes thick (do not overheat to make the mixture granulate, but don't heat it enough)

  8. Home Cooking Recipe: Pour the dark chocolate into small pieces and stir until the dark chocolate melts. Add the cocoa powder and set to cool to room temperature.

    Pour the dark chocolate into small pieces and stir until the dark chocolate melts. Add the cocoa powder and set to cool to room temperature.

  9. Home Cooking Recipe: Light cream is sent to 6 distribution, you can see the lines, don't hit too hard. Put 1/3 whipped cream into the cooled egg yolk cocoa paste, mix well, then pour it back into the whipped cream pot, stir well with the egg beater (this is more convenient)

    Light cream is sent to 6 distribution, you can see the lines, don't hit too hard. Put 1/3 whipped cream into the cooled egg yolk cocoa paste, mix well, then pour it back into the whipped cream pot, stir well with the egg beater (this is more convenient)

  10. Home Cooking Recipe: Spread a piece of cake on the bottom of the cake mold, pour one-fifth of the chocolate buffy paste, then put in the frozen milk, then pour in one-fifth of the Buffy paste and lay a piece of cake, then pour Two-fifths of the chocolate buffy paste smoothes the surface. Put it in the freezer of the refrigerator, freeze it overnight and put it in the freezer. The remaining one-fifth of the Buffy paste is poured into four semi-circular silicone molds, and then pressed into the cake pieces ~ frozen in the refrigerator overnight!

    Spread a piece of cake on the bottom of the cake mold, pour one-fifth of the chocolate buffy paste, then put in the frozen milk, then pour in one-fifth of the Buffy paste and lay a piece of cake, then pour Two-fifths of the chocolate buffy paste smoothes the surface. Put it in the freezer of the refrigerator, freeze it overnight and put it in the freezer. The remaining one-fifth of the Buffy paste is poured into four semi-circular silicone molds, and then pressed into the cake pieces ~ frozen in the refrigerator overnight!

  11. Make the noodles, put the gelatin into the cold water, put the rest of the ingredients into the milk pot, stir it in the middle of the fire, stir it with the eggbeater, then mix it with a spatula until it is thick, and the dripping chocolate sauce can be kept for three seconds. Completely, separate the gelatin from the fire and mix it evenly, filter it, and pack the plastic wrap to cool to about 30-34 degrees. The temperature of the shower is dependent on the temperature of the cake and the room temperature of the day. For example, the room temperature is relatively low, the cake body has just been taken out of the refrigerator is very ice, then the shower surface temperature has a good ductility of about 35 degrees, if the room temperature is high, then the shower surface temperature is low, and the cake body must be very smooth, Otherwise, noodles are no way to make up the gap~

  12. Prepare the noodles to take the cake out of the frozen, take off the hot towel, take out the mousse ball directly, put it on the drying net, the bottom pad can be three gold plate, the noodles are the action fast, prepare a little more! ! Expand from the middle to the periphery! ! The amount of noodles on this side is only enough for 4 balls. If you want to pour 6 inches, you have to double it! ! Please double up if you are not proficient for the first time! After the 6-inch rinse, the remaining noodles can be heated and continue to drench 4 balls~

  13. Finally, wait for the noodles to solidify slightly on the surface of the cake, transfer to the plate and then put it in the freezer of the refrigerator and fix it again~ You can prepare it for delivery or eat it~~

Tips:

1. Sponge cakes are well done, they are not afraid of freezing. 2. Don't just cut the block when you take it out of the freezer, it will kill your knife card. 3. If the whipped cream is too hard, the buffy paste will appear to be unable to flow, and it will not be able to be opened. It is easy to have holes. 4. If you don't want to waste protein, you can use protein to make protein sugar, macaron and so on. 5. The noodles are an experience, many factors affect, for example, the room temperature is relatively low, the cake body just took out from the refrigerator is very ice, then the temperature of the shower surface has a good ductility of about 35 degrees, if the room temperature is high, then drench The surface temperature is low, and the cake body must be very smooth, otherwise the noodles are no way to make up the gap~


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