Double chocolate flavor
Add a light cream to the small pot and cut into small pieces of bitter sweet chocolate. Heat until melted. Stir gently with a small spoon until it is smooth and shiny. Turn off the heat and put it on the side to cool it. Preheat the oven to 200 degrees.
The egg separates the egg yolk from the egg white and is placed in an anhydrous, oil-free basin.
The egg whites are beaten to the coarse bubbles. Then add the powdered sugar twice to get the fine egg white. Pull the eggbeater to have a small sharp corner.
Egg yolk and sugar powder 1 to whitening, thicken, add water, salad oil and stir evenly. Add siftable powder and low-gluten flour to make soft cocoa yolk paste.
Take a third of the protein cream and add it to the cocoa yolk paste. Then pour it back into the remaining meringue. Mix gently with a spatula.
Pour the practice 5 into the baking tray. Smooth the surface and gently shake the bubbles. Put in the oven at 190 degrees. Lower the upper and lower layers. Bake for 12~15 minutes, then take it out and put it on the grid to cool.
Pour the ice cubes into the large basin and pour the whipped cream into a small pot and add the powdered sugar. 3 Place the ice cream in the ice cube basin and send the whipped cream after the high-speed ice. Add the already cool method and repeatedly beat it at a low speed. Nash cream filling
After the cool cake piece is torn off the oil paper, put it on a new oil paper and bake it up. Then put it on the creamy filling and roll it up. Then wrap it in oily paper and put it in the refrigerator for one hour. edible
1. Wipe the cream on your own side. On the other side, a thin layer can be a decreasing process.