#aca烤明星大赛#chocolate Mirror Glaze Cake

#aca烤明星大赛#chocolate Mirror Glaze Cake

1. Cocoa chiffon production: separate 5 egg whites and egg yolks and put them in a water-free and oil-free container. Pour 50 grams of milk, 30 grams of oil, 10 grams of sugar, and a few drops of vanilla extract into the egg yolk container. Stir evenly with manual egg cream

2. 60 grams of low-gluten flour, 12 grams of corn starch, 20 grams of cocoa powder, sieve, and mix well in the egg yolk paste

3. Add a few drops of lemon juice to the egg whites, and add 20 grams of sugar when the egg whites are soaked with an electric whisk and continue to beat

4. Add 20 grams of sugar for the second time when the egg whites are fine and thick, and add 20 grams of sugar for the third time when the egg whites gradually become grainy, until dry foaming is achieved (the small sharp corners of the egg whites when the eggbeater is lifted are Dry foam)

5. Add one-third of the meringue into the cocoa paste and stir evenly (do not stir in a circular motion, it will defoam)

6. Add all the remaining meringue to the cocoa paste and stir evenly (do not stir in a circular motion, it will defoam)

7. Pour into the mold, shake out the bubbles, put into the lower layer of the preheated oven, bake at 130 degrees for 35 minutes, turn to 140 degrees, and bake for 15 minutes at 135 degrees. Mold (the material is an 8-inch formula, I used two 6-inch molds)

8. Divide the coco chiffon into 3 slices, take 2 slices for later use

9. Mousse filling production: 100 grams of milk, 2 egg yolks, 10 grams of sugar, stir evenly, and heat into a custard paddle over low heat

10. Sift the custard paddle and set aside

11. 150g dark chocolate cut into small pieces, melt into a paste with warm water, take it out (water temperature between 40~50 degrees)

12. Pour the custard paddle and mix well

13. After 10 grams of gelatin ice water is soaked in water, it melts into a liquid state, pour it into the chocolate custard, mix well, and let it dry until luke warm

14. 250g of whipped cream, add 20g of caster sugar and beat to 70%, add it to the chocolate custard

15. Stir evenly into mousse filling

16. Cut the prepared cocoa chiffon into a round shape a little smaller than the mold, and put it into the mold

17. Pour the mousse filling and cover the cake

18. Add another piece of cake, pour in the remaining mousse, smooth the surface and refrigerate for a few hours until set

19. Making glaze: 180 grams of milk, 70 grams of sugar, 40 grams of cocoa powder in a container and placed on the stove

20. Bring to a boil on medium heat, stir slowly while burning until the cocoa powder dissolves, turn to low heat and slowly burn until the cocoa paste becomes viscous. Turn off the heat, and when the temperature drops to not hot, add the soft gelatin and stir evenly

21. The consistency of the cocoa paste after the temperature is lowered is slightly thinner than that of honey for glazing. Stir slowly when stirring the cocoa paste to avoid a lot of bubbles and affect the glazing effect. When there are small bubbles, you can shake it on the table a few more times. Just shake out the bubbles

22. The refrigerator takes out the cake and demoulds, smooths the surface of the cake, moves the cake to the drying net, and puts a large plate or mold underneath to recycle the cocoa paste that has been poured.

23. Pour the glaze cocoa paste directly from the top of the cake, (you can also tilt it to the left and right), the cocoa paste with just enough consistency will cover the cake (if there is not, you can wipe it with a spatula, but, Easy to have traces) After pouring, put it in the refrigerator for half an hour before decorating the cake

24. Let’s take a close-up, it’s really bright, it looks like a mirror

25. Simply decorate the mirror cake

Tips:

This recipe for drenching noodles comes from the book "Cake Makeup Artist" by Yuko Xiong Gu. The amount of recipes can be used to pour 8-inch cakes and 6-inch cakes, because the larger the serving size, the better the pour. Refrigerate, you can use it next time without affecting the effect