The weather is getting colder, this time not only need to add clothes to keep out the cold, but also need to eat some heart-warming food to be at ease! Eating chocolate properly is not only good for good health, dark chocolate also has a certain warming effect, so chocolate desserts are naturally the only choice for warming the heart and warming the body in the cold ~ Heat or something, first stand aside!
chocolate
1. Chocolate popcorn buns
Ingredients: 250g of high gluten flour, 10g of cocoa powder, 40g of sugar, 130g of milk, 50g of whole egg mixture, 3g of salt, 3g of yeast, 25g of butter, 50g of high-temperature chocolate beans, 24 chocolate coins
method:
1: In addition to the butter, put the other ingredients in the dough into the bread bucket and start a kneading program (10 minutes).
2: Add the butter and continue a kneading process.
3, knead until you can pull out the film, do not need to glove film Oh.
4: Place the dough in a baking dish for 15 minutes. Remember to cover with plastic wrap.
5: Then press the dough to exhaust, divide it into 12 doughs equally, roll them all round and cover with plastic wrap to relax for 15 minutes.
6: Flatten the loose dough, wrap in 2 chocolate coins, pinch tightly, and finally round the dough.
7: Put the treated dough into the mold. Spray water on the surface. Place in the oven and place on the bottom floor with 50-60 degrees of warm water in a baking dish to create humidity. It takes about 40 minutes to ferment in an oven at 35°C to twice the size.
8. Ferment until the surface is gently pressed and will rebound. Remove the fermented dough and preheat in the oven at 200°C.
9: After preheating, put the dough and mold into the lower layer of the oven, heat up and down at 175 °C, bake for 18 minutes.
10: Take out the baked dough immediately and put it on the baking net to cool. Let it cool a little and you can eat it,
Chocolate popcorn buns
2. Truffle chocolate cake
Ingredients: 33g chocolate, 26g butter, 26g caster sugar, 15g low gluten flour, 1 whole egg, 1 egg yolk, 250g chocolate, 350ml light cream, 30ml cherry brandy, 20ml white rum, a little cocoa powder
1, A chocolate cake embryo: chocolate (cocoa butter content 65%) 33g, butter 26g, caster sugar 25g, low gluten flour 15g, 1 whole egg, 1 egg yolk. Finely chop the chocolate and mix the butter into the container and dissolve in water until the chocolate is all melted, quickly leave the water bath and stir well.
2: Whole egg, egg yolk, fine granulated sugar, whisk through the water to a thick and thick state, add dissolved chocolate to the beaten egg paste, mix well.
3: Sift in low gluten flour and mix well.
4: Pour the cake batter into the mold (mold size 15cm*15cm) and bake at 190 degrees Celsius for 12 minutes.
5: Remove the baked cake, cool it and cut it into a thin thickness of less than 1cm.
6. Lay oil paper on the mold, sort out the corners, and put the cake slices into the yard for later.
7, B Gannashi: chocolate (cocoa butter content 65%) 250g, light cream 350ml, cherry brandy 30ml, white rum 20ml, cocoa powder a little. Chop the chocolate and melt it in a container (don't be too hot, the water melts when it doesn't boil).
8, light cream into the milk pot on low heat to cook until slightly about to boil, light cream a little bit into the chocolate paste, each time to add to stir evenly, and then add the next time, until all added and mixed evenly. (The texture of the chocolate paste is smooth and delicate).
9: Drop the temperature to about 40 degrees, add cherry brandy and white rum and mix well.
10. At this time, pour Ganash into the mold where the cake slices are laid. Cover the surface with plastic wrap and refrigerate for 6 hours until the chocolate solidifies (refrigerated overnight).
10: Take out the chocolate truffle cake the next day and gently remove a cup from the bottom. Slowly remove the oil paper and sift a layer of cocoa powder with a 60 mesh screen. After the knife is heated, cut it into the size you like according to your preference and plate it.
Truffle chocolate cake
3. Chocolate puff pastry puffs
Ingredients: 90g of gluten flour, 165g of milk, 60g of butter, 3 eggs, 2g of salt, 60g of butter, 65g of powdered sugar, 75g of low gluten flour, 8g of cocoa powder
1: Make puff puff pastry first, mix cocoa powder, low flour and powdered sugar.
2: Add the softened butter and knead into a puff pastry dough.
3. Put it into oil paper, roll it into pieces, and use a circular mold to press it into small pieces. Refrigerate and set aside.
4: Add butter and salt to milk, heat, heat until melted, remove from heat.
5: Pour in the sieved medium powder, stir, press and stir until there is no dry powder.
6: Heat over low heat and stir quickly until a film appears at the bottom of the pot, and remove from the heat. Cooling.
7: When cooling down, prepare three eggs and beat them into egg mixture.
8, the batter is almost about 50 degrees, the egg liquid into the batter three times, stir, when the scraped batter is inverted triangle shape.
9: Pour into a framed bag, squeeze out a round ball and cover the chocolate puff pastry slices taken out of the refrigerator. Place in the oven at 180 degrees, medium and heat for about 35 minutes.
10, out of the oven, expanding drum. Crispy to the point of slag. Once cooled, whisk the cream to fill.
Chocolate puff pastry puffs