I really want to think about what kind of cake my husband's birthday is, just to see the recipe of the shell help, I want to try it out, the shape is unique, the taste is also very good, chocolate control can not be missed.
With detailed formula steps ???? 1. Almond sponge cake bottom low-gluten flour: 23 g Fine sugar: 10 g Protein: 68 g Whole egg: 105 g Sugar powder: 75 g Almond powder: 75 g Butter: 10 grProduction method: 1. Mix the almond powder and the low-gluten flour (alternate) 2. Add the powdered sugar three times in the whole egg liquid, and use the electric egg beater to hit the color until the color is white. 3. The powder in step 1. Add the egg yolk paste three times to mix evenly. 4. The butter melts into a liquid with water. 5. The fine sugar is added to the protein three times, and the electric egg beater is used to transfer to the seven-speed distribution (chicken tail, as shown below).r 6. Add the good protein to the egg yolk paste three times and mix it evenly, then add the melted butter. 7. Pour the cake paste into the 28-by-28 baking tray of the oiled paper and spread it up and down 160 degrees. Bake for about 35 minutes
Second, the crisp sandwich (this assembled in the mousse cake sandwich super delicious 原料 raw materials: milk chocolate: 15 grams butter: 35 grams hazelnut sauce: 100 grams of crisps: 50 gramsrProduction method: 1. First heat the hot water to 50 degrees, melt the milk chocolate water. 2. Add the butter softened at room temperature and mix well. 3. Add the hazelnut sauce and mix well. 4. Add the crispy pieces and mix well (standby).
3. Mousse Mousse Paste Milk Chocolate: 108g Hazelnut Sauce: 33g Light Cream: 75g Gelatine Tablets: 4g Light Cream: 218g Steps: 1. Geely Ding Tablets in a cold water bath soft standby 2. Will be 218g Light cream with electric egg beater to seven distribution cold storage 3. Milk chocolate melted with 50 degrees water. 4. Heat 75 grams of whipped cream to smoke, pour milk chocolate and mix well. 5. Add hazelnut sauce and mix well. Remove the soft gelatin from the first step, melt it into a liquid, and add it to the hazelnut paste. 7. Remove the whipped cream before the second step in the refrigerator and add it to the hazelnut paste 3 times. Mix well
Assembly Steps 1. First cut a square cake bottom with a 6-inch square mousse ring. Of course, you can also compare the mold to cut it. 2. Mix the scorpion paste into the stencil bag and squeeze one-six into the mold. 3 Use a spatula to shovel some mousse paste to hang the mold around the layer, and freeze it to the refrigerator. 4. Pour the sandwich into the mousse paste, 0.5 inside. 5. Squeeze into the second. Paste, finally put the cake embryo, lightly pressed, frozen to hard
Mousse after demoulding
Finally, the frosting decoration needs to use the frosting machine. I didn't use it. I used a simple and small method. I used the imported moisture-proof cocoa powder and sieved it slowly with a mesh sieve. It looks very furry. Beauty, the last thing to do with some edible chocolate beans, or pearl sugar is done.