Sunday went to visit the high-end bakery, saw the refrigerator display cabinet on the rows of exquisite noodle cakes, was tempted, just buy a copy back to try, the taste is good, silky, rich in layers, especially like to see smooth noodles, not allowed to have a trace of flaws, very high-end feeling, simple and generous so I also studied it, the finished product is not bad
by Wu Ai Baking_ 【Official Certified Master of Bean Fruit Cuisine】
Cake ingredients: Milk 50g
40g soybean oil
Sugar 70g
4 eggs
Low gluten flour 40g
Cornstarch 15g
Ingredients: Sugar 100g
Glucose 100 g
Water 100g
Condensed milk 100g
Dark chocolate 100g
Gelatin powder 10g
Light cream 50g
Mousse paste ingredients: cheese 100g
Milk 60g
Sugar 30g
Gelliptin powder 6g
Light cream 100g
1 egg
Garnish: 5 cookies
Dark chocolate 30 g
Leaves a few pieces
1: Mix milk, soybean oil and some sugar. Stir until sugar dissolves
2: Add egg yolks and stir until even
3: Add sifted low gluten flour and corn starch and stir until smooth and grain-free
4: Add the last part of the sugar to the egg white and refrigerate for later
5: Refrigerate the egg whites and beat them with an electric whisk until they foam wet
6: Take one-third of the meringue, mix with the egg yolk paste and stir well
7: Pour all the batter that is evenly mixed back into the meringue, mix and mix evenly until there are no particles
8: After the batter is even, put the baking tray on the oil paper, pour it all into the gold baking tray, and scrape it flat with a spatula
9: Preheat the oven in advance, heat 180, heat 150, bake for 15 minutes
10: After baking, tear off the oil paper and let it cool for later. Finally, use the mousse ring to plant the size of the silicone mold, you can
11, then make a mousse: add cheese to milk and mix to soften. Whisk with an electric whisk until smooth and grain-free
12: Add egg mixture and stir well
13: Add sugar and stir until the sugar melts. Add the apricot lide powder to the appropriate amount of water in hot water and melt, add the batter
14: Beat the light cream with an electric whisk until thick
15: Add the whipped cream to the batter and mix well. The batter is packed into a framed bag and squeezed into a mold for 9 minutes
16: After the batter is squeezed, shake the shaking plate flat, and finally put on the small cake embryo. Refrigerate for 4 hours and set aside
17, then make the noodles, put the glucose and sugar, water weighed well and mixed for later
18: Heat the induction cooker and bring to a boil until the sugar melts.
19: After turning off the heat, add condensed milk and stir until even.
20: Add gelatin powder to an appropriate amount of water to melt in hot water, pour into sugar water and mix well.
21: Add dark chocolate to the light cream and melt in hot water. Add the melted chocolate to the batter and stir well.
22. Remove the frozen mousse and place it on the cooling rack, and the bottom is separated by a basin. The best temperature to drizzle the dough is about 28 degrees, drizzle on the cake from top to bottom and allow to dry.
23, the last is the surface decoration, chocolate in advance in hot water melting standby, leaves washed in advance, the clear texture of the side dipped in a layer of melted chocolate sauce, refrigerated and solidified. After completely solidifying, pick up the leaves and separate from the tail end.
24. Finally, place the chocolate mousse with the drizzled noodles on the biscuits, decorate it around, and put the chocolate leaf slices on top
25: Add another chocolate bean
26. Appreciation of finished products
1: When making leaf chocolate, you need to use something to assist it, turn it into a curved shape, a little warped to look good 2: The bottom is a biscuit base
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