Black Forest Melaleuca (6 Inches)
1.
First make the crepe crust, put the eggs, evaporated milk, high-gluten flour, 4 tablespoons of sugar and salt into the mixer container, and mix well at low speed.
2.
After melting 80 grams of butter into a liquid, add it to the previous batter and stir evenly at medium speed. In the meantime, a glue scraper is needed to scrape the powder head that cannot be stirred on the container wall into the batter.
3.
Pour the stirred batter into a large bowl, and filter it with a sieve during the process to ensure that there are no powder residues.
4.
Prepare the tools for frying crepes: squeegee, wooden dragonfly, soup spoon. Heat up the pot at low temperature, pour about half a tablespoon of batter, and quickly spread it out with a wooden dragonfly. After about 1 minute, after the crust is set, you can turn over and fry the other side for about 1 minute. The batter in the material can make about 20-25 sheets.
5.
After all the crepes are made, let them cool, and then find a round mold with a diameter of about 5.5 inches, and cut all the crepes into a round shape with a diameter of about 5.5 inches.
6.
Mix 90 grams of cream and 50 grams of sugar, whisk them thoroughly, and then spread them evenly between each crepe.
7.
Move the crepes into a 6-inch cake mold, making sure to form a concentric circle with the mold, that is, there will be a gap of about 1/4 inch on each side.
8.
Next we make the chocolate mousse. The ingredients include 150 grams of cream, 50 grams of chocolate, vanilla sesame oil, cedar gum, and 1.5 slices of fish film.
9.
Boil 50 grams of cream, 4 grams of vesicle gum and vanilla sesame oil until boiling, then pour it into a large bowl containing chocolate and soaked fish flakes.
10.
Then use a hand-held blade machine to hit it smoothly.
11.
When it reaches room temperature, add the remaining 100 grams of cream and beat it with a hand-held hair dryer until it becomes foamy.
12.
Pour the prepared mousse into the cake mold that was previously filled with Melaleuca, make sure that the mousse has penetrated into the gap, smooth the surface with a spatula, and then refrigerate for 3 hours until the mousse is set.
13.
While waiting for the finalization, we can prepare the chocolate mirror. In fact, the steps are the same as the mousse. The cream (20g), cocoa powder, sugar (80g), and water (50g) are boiled and smashed into the bowl of chocolate and fish film, and then beaten with a hand-held blade machine until smooth. , And then put it at room temperature for later use.
14.
1 After unmolding the mousse cake, place it on the shelf, pour it on the mirror, and then decorate the dish.
Tips:
1. Since the crepes have to be cut at the end, the noodles should be slightly larger than 5.5 inches round.
2. For filling cream, you can use bottled hydraulic type instead. In addition, the filling of the cream must be enough, if it is not for the crepes, it will be dry. If you find that the prepared cream is not enough, you would rather discard a few layers and fill it up each time.
3. A worker must first sharpen his tools if he wants to do his job well. The wooden dragonfly plays a vital role in the production.
4. The hot cream solution should hit the fish film in the bowl as soon as possible to ensure that the fish film is completely dissolved.
5. To make mousse and mirror, I used a hand held blender instead of a hand held mixer. The principle is that the mousse and the mirror do not want extra air to enter, if not, it will form a hole by hole shape, so we need to use a blade machine.
6. Tips for demolding, for demolding objects taken out of the refrigerator compartment, you can use a fire gun to lightly roast the mold on the wall, so that it is easier to demold.
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