Video address: http://v.youku.com/v_show/id_XMjk5MTU5MzE0NA==.html Rectangular tower mold 25*10*2.5cm. Formulated for 8-inch towers; 6-inch towers, all ingredients are multiplied by 0.6. 1. When making towers, the butter should be fully softened first. Due to the different water absorption of the flour, the amount of flour can be adjusted slightly according to the actual situation. If the dough is too dry or too soft, it will not work well. The remaining tart can be made into small biscuits and baked at 170 degrees for 15-20 minutes. 2, mousse over-exertion, or room temperature is too low, will make the mousse fluidity weakened, will lead to uneven mousse layer, the pattern is not easy to draw. You can use a microwave oven for 3 seconds, 3 seconds of heating to remedy, so that the mousse slightly restores fluidity. 3, when painting marble patterns, each piece of white mousse should not be placed too little, otherwise a stirring pattern is not obvious.
Tapi: The butter softens at room temperature, and the color is lightened. Add sugar powder, egg yolk, milk, cocoa powder, and continue to send to an enlarged, fluffy state.
Add the sifted low-gluten flour, first mix it with a spatula until there is no dry powder, then transfer the dough to the table top, and knead it into a smooth dough (do not over-top) and pour it into a tart that is slightly larger than the mold.
Sprinkle a little dry powder on the tapi, roll it up with a rolling pin and transfer it to the mold, then remove the excess tart (see the video for specific operation), and squeeze it by hand to make the surrounding tower slightly higher than the mold. Retract some).
Use a fork to poke a small hole in the tower (so that the tower is raised when roasting) and refrigerate in the refrigerator for half an hour. Excess scrap can be made into small biscuits.
[Almond cream filling]: The butter is fully softened at room temperature. Add sugar powder and egg liquid to smooth, add almond powder and mix well.
Fill the tart with almond butter filling, spread it flat, put it in a preheated 170 degree oven, medium layer, and bake for about 22 minutes. After baking, let it cool down completely.
[Mousse part] Gelidine is softened with cold water in advance, light cream (melted with gelatin), medium heat microwave for about 10 seconds, put into the gelatin water and gelatin.
Melt the gelatin with the remaining temperature, stir and mix well.
Light cream (for use), add powdered sugar, use a low speed to thicken, add warm gelatin solution (the temperature of the gelatin solution is too low, it will not mix with the cream, produce granules), mix at low speed or manually, get Mousse (do not over-mix, lest the mousse be over-sent and lose liquidity.)
Light whipped cream (for chocolate) is heated to boiling, chocolate is added (large pieces of chocolate need to be chopped and used), left to stand for 1 minute, and stirred until smooth to obtain chocolate ganache.
White Mousse reserved about 20g for spare, and the remaining mousse added chocolate ganache.
Stir until smooth and get chocolate mousse.
After the almond tower cools down, pour in chocolate mousse.
The white mousse was sporadic on the chocolate mousse, stirred a few times with chopsticks, and painted a marble pattern.
Don't put too little white mousse, otherwise a stirring pattern is not obvious.
Put it in the refrigerator for 30-40 minutes, solidify to the mousse layer, and take out the cut.