1. Prepare an 8-inch cocoa chiffon,
2. Divide the coco chiffon into 3 pieces
3. Fix the cake with toothpicks, make 4 circles with a knife, and set aside
4. Next is the making of the mousse filling. Put cheese, sugar and milk in a container and stir into a milk paste. Soak the gelatine slices in cold water and melt in the insulated water. Add them to the milk paste and mix well.
5. Whip the whipped cream to 70%,
6. Add milk to the lake and stir well
7. 8-inch live bottom cake mold, put the cake slices into the bottom layer with 3 cake rings separated by each other, put the cheese paste into the decorating tape, squeeze out to fill the blank space of the cake ring, and then take two separate cake rings and place them on the cheese paste ring On top, fill it with cheese paste, and spread 4 layers at a time
8. Spread all the remaining cheese batter on the surface of the cake, smooth it, and put it in the refrigerator for more than 4 hours
9. Use a hair dryer to gently blow the edge of the cake mold out of the mold
10. Spread grid paper on the surface of the cake, and be sure to stick it tightly (I didn’t stick it tightly, so it’s not neat)
11. 12. Sift the cocoa powder all over the surface of the grid paper, whether it is sifted or not (I started to sprinkle a bit, is it thick?) Take out the grid paper, and the chess grid will come out.
12. Make finger biscuits, make a circle, tie the ribbon, and you're done.
13. The part of the chocolate flower is made of special baking chocolate, konjac flavor, melted, mixed with syrup, and put in the flower film. Sprinkle with sugar beads to decorate
14. The cutting effect is not bad, the chess pattern inside is also very good, very clear
Tips:Spread grid paper on the surface of the cake, and make sure to stick it tightly (I didn’t stick it tightly, so it’s not neat), and sift the cocoa powder all over the grid paper surface. No) Take out the grid paper and the chess grid will come out
