To be honest, I was originally going to make "yogurt hawthorn balls".
ps: I don't know why it is called yogurt hawthorn ball, obviously made of white chocolate and hawthorn cake, and the yogurt powder is only a little bit even if it is to be added. (Adding more also affects the solidification of chocolate)
After thinking about it, I bought the mold online. Who would have thought that sending such a big! Each hole has the size of a quail egg. So, I changed my mind temporarily and made strawberry filled chocolate. It's still pretty.
Inside are freeze-dried strawberries. Beyond that, it's chocolate.
ingredient:
1, freeze-dried strawberries N (depending on how many holes in the mold you bought)
2: 190g white chocolate
3、Matcha powder 10g (color grading)
Weigh the white chocolate first, add matcha powder, heat it in water and melt it.
Once melted, put them in a framed bag and squeezed into the mold.
Squeeze only half the amount.
Put a strawberry in each hole.
Fill the chocolates again. Shock, then put in the refrigerator, refrigerate for about 2 hours, take it out and remove the mold.
I still made chocolate hawthorn balls. Because I had already made hawthorn cake before I bought the mold.
Let's talk about the hawthorn cake first.
Wash a pound of hawthorn and remove the seeds.
Put it in a blender, add 200g of sugar, a little water and beat into a delicate paste. (Add a little less water, otherwise you will have to fry for a long time)
Well played is like this.
Put it in a non-stick pan, reduce heat and start stirring to allow the water vapor to evaporate. Wait until you can hang the shovel, turn off the heat, put it in a container, and wait for it to solidify. (Generally put for more than 48 hours)
The same is true of the skin, but you lay it thin and different.
When it has become a hawthorn cake, cut it into pieces.
The white chocolate melts in water and squeezes half into the mold first.
Hawthorn cake put in.
Then melt the pink chocolate (the one I bought is a chocolate called ruby, sweet and sour)
After melting, put it into a framed bag and squeezed into the mold.
Refrigerate for 2 hours. Take it out and release it. It's beautiful too!
summary:
1. Production difficulty: Level 1 (Melted chocolate into a framed bag is a bit of a difficult thing. Haha, first give you a preventive injection)
2, taste: in fact, I am still real, chocolate is a little thick. Unlike the one I bought, the chocolate on the outside is thin, probably because the mold is too big.
But as a mind, it is still possible to get your hands on it.
Cut open and look:
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