Still looking for the cheese tower before. Natasha's formula, authorized to reprint. Please do not reprint twice, thank you. I wrote the original halving amount, almost a 7-inch tower. Please read the steps carefully on how to control the separation of water and oil~http://natashaskitchen.com/2014/03/26/perfect-chocolate-ganache-how-to-glaze-a-cake/
Prepare the ingredients. Place the chocolate beans in a heat-resistant glass container.
(Important) Put the whipped cream in a milk pot and heat it on low heat. When the whipping cream is just. just. open. beginning. Take it. bubble. micro. Boiling. Immediately leave the fire and immediately leave the fire and immediately pour the circle into the container of chocolate beans. You can turn the bowl slightly to make sure all the chocolate beans are covered. then. Do not stir. Do not stir. Do not stir. The important thing is repeated three times.
Do not stir. Do not stir. Do not stir. Cover and let the chocolate beans soak in the whipped cream for 5 minutes.
After 5 minutes, draw a circle from the center of the solution with a mini egg and gently stir. You will feel the solution getting thicker and thicker.
When you feel the consistency is similar (the original is ‘velvet-like, this everyone feels it.), Ganath is ready. Do not cover, let ganache rest for 15 minutes at room temperature, as shown in the figure, pick up with a spoon to completely cover the spoon and slowly fall.
Foreign countries often use ganache to make cake rolls or cakes, which is just right.
Original Tips: The longer you sit, the more sticky Ganna is, the closer you are to the state of the cup cake. If it is to make a cup cake decor or biscuit decoration, room temperature can be placed for two or three days. Adding a large spoon to your coffee is a very delicious latte.
Do not overheat the light cream~ and ~ don't stir when you start mixing. These two points are the key to preventing water and oil separation. Don't think that your stove is unevenly heated. When the cream starts to bubbling from the side of the pot, you don't think it's boiling in the middle. Be sure to stop heating just after bubbling.