Materials
Dark chocolate 90g
Light cream 70g
Salt-free fermentation butter 80g
Egg yolks 96g
Fine sugar (for egg yolk ) 64g
Egg whites 148g
Fine sugar (for egg whites) 72g
Cocoa powder 48g
Low-gluten flour 42g
Practice
1. Put the 80g salt-free fermented butter and 70g light cream into a small milk pot, heat it to slight boiling and than turn off, add the 90g brocken dark chocolate, let it stand for 2 to 3 minutes, stir it with a wooden spoon gently, do not over-mix.
2. Put the 96g egg yolk and 64g fine sugar (for egg yolk) into the mixing bowl, stir it with egg pumping until the sugar is completely dissolved. Put the mixing bowl into 50 ~ 60 degrees hot water until the temperature of the yolk reaches 37 degrees. Then remove the mixing bowl from the hot water.
3. Put the chocolate solution in 2 to 3 times into the yolk solution, stir it with egg pumping until it smooth and shiny.
4. Put the148g egg whites into a clean bowl without oil and water, mix it with an electric egg whisk with high-speed, until it's hole color turn to white mousse-like form, add the 72g fine sugar completely, continue to mix with high-speed, until the falling egg white in a foamed state with larger hooks if you lift up the head of the egg whisk.
5. Screen the 48g cocoa powder and 42g low-gluten flour, take the half the amount and mix it into the chocolate egg yolk paste, mix it with a scraping knife evenly, add the ather half the amount into the egg whites cream, continue mixing with a scraper. And then add the remaining Powder and egg whites cream and repeat the action.
6. Pour the batter into the oiled paper molds and tap the bottom of the mold 50 to 100 times gently on the cooking table to remove the large bubbles. Bake for 40 minutes in the oven preheated to 150 degrees.
7. Take it out of the oven after backing, let the mold fall free on the cooking stage twice immediately from the height of 5 ~ 10cm or so in a vertical way, place it till it is not hot then get it out of the mold, continue to cool it and then replace it Into a sealed bag to save, cut it and sieve its surface with suger before eating.
至少我自己看懂了哈哈哈哈~
[ 此帖被小白兔和积木在2018-02-16 22:36重新编辑 ]
