In order to facilitate the explanation of the "Cooking Studio" online course, an opera house cake was reorganized for students to review and submit homework after class~ The original party changed from the "The most detailed dessert production textbook" of Sichuan The "Opela Cake" section was first published by @气气-Ariel in the kitchen (https://www.xiachufang.com/recipe/101841076/). The portion of the chocolate topping sauce is taken from the @靴子熊猫 finishing European and American website recipe (https://www.xiachufang.com/recipe/101825943/). I would like to express my deep gratitude to the two chefs who have worked hard! This formula can make a piece of opera cake about 18*15cm or cut into small cake pieces.
Make [Almond Sponge Cake]. The oven is preheated up and down by 200 degrees, and the baking tray is covered with fiberglass tarpaulin for use.
Pour the whole egg liquid, almond powder, powdered sugar and low-gluten flour into the egg-bowl, first mix with the egg and mix until the dry powder is wet.
Use an electric egg beater to whipped the almond whole egg paste until the color is white and the volume expands.
Replace an anhydrous, oil-free egg beater. Fine sugar is added to the protein and whipped to a dry foaming state.
First take 1/3 of the whey cream into the almond batter and mix well. Pour all the almond paste into the meringue and mix well.
Using a spatula as a baffle, pour the warmed butter until it is warmed and pour it into the cake paste.
Pour the prepared cake paste into the baking sheet of the tarpaulin from a certain height, and spread it with a spatula and a swaying method, and then shake the large bubbles on the table.
Send it to the oven and bake it at a temperature of 200 degrees for about 12 minutes. After the top of the cake is colored, it is baked down on the drying net to remove the tarpaulin.
After the cake piece is completely cooled, the cake piece is cut into 4 equal parts by means of a steel ruler or the like.
Make [Chocolate Ganner].
Pour the lightly boiled whipped cream into the chopped chocolate and wait for half a minute before starting to stir.
Stir until the chocolate gradually emulsifies, showing a smooth and delicate state, and the chocolate ganache is finished.
After standing and cooling, the chocolate ganache will become thick and easy to apply.
Make [coffee flavored Italian cream].
Use an electric egg beater to apply the protein to a dry foaming state.
Put the sugar and water in a small pot and cook until 118 degrees. Be sure to confirm the temperature with a needle thermometer.
While whipping the protein with an electric egg beater, slowly pour the cooked sugar into the protein. Every time you pour it, you should immediately spread the egg to break up the sugar. Be careful not to pour the sugar water along the pot wall or directly on the egg-laying head. When the sugar water is cold, it will condense on it immediately and cannot be incorporated into the protein cream.
After the sugar water is poured, continue to beat the protein at medium and high speed until the temperature in the basin drops to about 25 degrees, and the protein frost on the egg head is pulled up to be soft spike.
The butter softens to a state where the fingers can be easily poked. Add the softened butter to the meringer 2-3 times and beat it evenly and smoothly with an electric egg beater.
Use 1 teaspoon of hot water to brew instant coffee powder, pour it into the creamy cream and mix well.
Make [Punch]. After mixing the fine sugar and water to make a syrup, 10 g of it is mixed with rum and coffee.
Carry out [level assembly of opera house cake].
Place 4 pieces of cake on the plate and brush a quarter of the amount of punch on each piece of cake.
Among the 4 pieces of cake, 3 pieces of 1/3 amount of coffee-flavored cream are applied to each piece, and 1 piece of chocolate ganache is applied to the whole piece, and it is as thin as possible.
The smeared cake pieces are sent to the refrigerator for freezing, and then they are lifted with a spatula and assembled layer by layer. The bottom-up assembly sequence is: cream cake piece, ganache cake piece, cream cake piece, cream cake piece. The assembled opera cake is sent to the fridge to freeze.
Make and use [Chocolate Noodles].
The gelatin tablets are soft with ice water. Add sugar to water and burn to 104 degrees.
Add chocolate, cocoa powder, whipped cream and soft gelatin tablets in turn after the fire. Stir well until it is evenly added. The noodle sauce is finished.
In the case where there is no homogenizer in the home, the mesh is sieved several times with a high mesh screen to remove air bubbles.
When the cake is completely frozen and the temperature of the noodle sauce drops to between 30 and 35 degrees, place the cake on the elevated drying net and place an empty baking tray underneath to prepare for the excess noodle sauce.
Pour the noodle sauce on top of the cake and make sure all four corners are drenched. The noodles are a one-time process. Do not repeat the noodles to avoid over-thickness.
Shake the cake from side to side to make the excess noodle sauce flow down, and the noodles are finished. Bring the cake to the refrigerator and continue to refrigerate.
Carry out [trimming and decoration of the cake].
After the coagulation surface solidifies, use a sharp knife to repair the four sides of the cake to reveal the cross section. Every time you cut a knife, wipe the blade and cut it.
When the remaining noodle sauce is thick and thick at room temperature, it is placed in a piping bag and the decorative pattern can be extruded on the top of the cake.
For more details on the production outside the recipes, see the video demonstration and voice texts in the “Cooking Studio” class.