Hello everyone I am a grandfather today and share with you the production of chocolate pie First look at the ingredients needed to make the cake Butter 15g Low gluten flour 65g Powdered sugar 40g Milk 20g Eggs 2 vanilla essence a little This is the amount of four pie Do more friends adjust the dosage according to the proportion of it
Heat the milk and butter in water
Take another pot and beat the eggs because the cake in the pie is a very thin layer, just beat the whole egg directly, beat the egg beater at high speed, make a big bubble, add sugar, and continue to beat at high speed
When the egg mixture has whitished and slows down, sift in the low gluten flour and add heated milk and butter to it, and add 5ml of vanilla extract
Mix well with a spatula, pour it into a baking dish with no obvious clumps, tip a square disk, try to use a square disk because of the size of the problem, my square disk occupies it, and I temporarily use the disc to make up a video, and finally gently turn it under the centrifugal force and spread the paste evenly
Oven 170 °C Bake for 13 minutes After baking, cut into small cakes with a mold I this mold is 6.5cm diameter Supermarket finished chocolate pie in about 7cm According to my experience Less than 5cm slightly smaller Than 7.5cm and too big Eat the chocolate to the end the chocolate melts and sticks to the hand
You can see this size round out of 7 pieces of small cake 8 pieces is not enough, just a little bit
Afraid of not remembering can be a point of attention or collection when you want to do it is convenient to look at the side of the next do the middle of the sandwich Generally speaking, because of the cost of most of the chocolate pie sold outside are made of marshmallows or sent light cream sandwiches appear full but the taste is light and soft Since we make it ourselves, the real material is directly butter sent to prepare 100g room temperature to soften the butter Must be softened in advance, otherwise it cannot be sent
Start with medium speed and wait for the butter to be opened, add 30g of powdered sugar and 30ml of ice water in batches, hit until the butter swells to 3 times the original size, and obviously whites it is good
Spread butter on the cake The butter thickness is 1.5 to 2 times the thickness of the cake on both sides
Less to eat but not to be addictive Too much a bite of butter to squeeze everywhere If you give it to a child or Sven's girlfriend to eat or don't make too much butter to make clothes really bad to wash, spread the butter cover the cake and gently press it with a spatula to fill all around
Put it in the refrigerator to cool down the pie as a whole Next prepare the outer chocolate peel A large piece of chocolate is chopped into a small bowl with a dosage of about 100g to make it a little more easy to operate
The inexhaustible pouring mold to re-solidify will not waste water heating to let the chocolate melt slowly Today the temperature of dido is more than 35 degrees, and the chocolate is already very soft at room temperature, so it is slightly heated and melted very quickly
100% black and bitter and sour Need to add sugar and oil to adjust the taste Prepare 50g of starchless powdered sugar and 30g of oil The chocolate I use with walnut oil has a nutty flavor With coconut oil, add the powdered sugar and oil in parts and stir well
If you like the sense of ceremony, you can get a piece of marble to cool me, this person is relatively large, the work is rough, it is easy to get everywhere, just put it in the bowl and slowly cool it, and when the temperature is almost the same, you can take out the refrigerated pie and prepare a piece of oil paper to put the pie wrapped in chocolate liquid
Tie the pie with two toothpicks, turn it around in the chocolate liquor so that the chocolate wraps the pie completely and then put it on the oil paper, the weather is hotter, the room temperature is hotter, the chocolate is a little bit flowing, you can make up some with a spoon
It's all done and put the pie in the refrigerator to refrigerate, let the chocolate solidify, the thinner the chocolate liquid is wrapped, the thinner it is about ten minutes, the break it down and dip it again The advantage of doing it yourself is that you can add more to the refrigerator If you like it, you can put it in the refrigerator The remaining chocolate liquid is poured into the mold I use is a silicone ice box
Finally, let's take a look at the chocolate pie made, the chocolate skin is smooth, the cake is soft and elastic, the butter of the sandwich is melted in the mouth, the chocolate is fragrant, the fragrance of cake vanilla, the milk aroma of the innermost butter, the rich layers of taste, the taste is definitely loved by everyone, and it does not lose all kinds of net red chocolate pie
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