Preparation of almond sponge cake embryos
A protein and sugar are beaten to neutral and dry
Heat the whole egg and yolk to whisk until thick and white, heating to 40 degrees
Take 1/2 egg yolk and stir well with the egg whites
Butter dissolves in water
Add half of the sieving powder
➕ Stir all the protein
➕ All powder
➕ Butter melt and stir
Pour in a three-energy baking sheet, spread the oil paper, scrape the knife flat and shake
Send to the oven
Up and down the fire 180, 10 to 13 minutes to observe
Ganash
Bring milk and light cream to a boil
Slowly pour into the chocolate and stir, resting
Preparation of coffee cream
A coffee bean crushed ➕ milk to a boil, simmer for 5 minutes, filter, and add some milk
A pour into B and stir well, re-cook at 82 degrees
Cool down to between 30 and 35 (ice water is also acceptable)
Add the softened butter in parts and whisk until smooth
The making of coffee syrup
Bring sugar and water to a boil
➕ Mix well with ground coffee
Preparation of chocolate noodles
Bring water and glucose syrup to a boil
Add the light cream and rinse
Add sifted cocoa powder, stir well and heat
Gagilitin melts
salad oil
Sifted veneer,
Assembly (approximately 5 cm in height)
Cake embryo engraving film
2. Brush the coffee syrup on the surface
3: Add the coffee cream cake
3: Put the cake slices and coat with coffee syrup
4. Put Gannashi
Put the cake blanks, brush the coffee syrup, coat the coffee cream, scrape flat, put frozen
Final assembly, drizzle
Release from the mold, 30 to 35 degrees on the shower surface
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