Chocolate Custard Custard Bars

Chocolate Custard Custard Bars

1. Prepare raw materials:
Leather: 100 grams of flour, 50 grams of olive oil (peanut oil is also acceptable), 4 eggs, about 130 grams of water.

2. Filling: 3 egg yolks, 10 grams of butter, 30 grams of soft cheese, 80 grams of fresh milk, 40 grams of granulated sugar, 30 grams of starch, and an appropriate amount of water.

3. Decoration: 40 grams of pure chocolate.

4. Leather production:
Put olive oil and 130 grams of water into a pot to boil, add 100 grams of flour, stir well and let cool.

5. Filling processing:
Add the eggs to the batter, mix the eggs and the batter thoroughly until the batter reaches the right hardness.

6. Put the batter into a piping bag (the piping bag is available in kitchenware stores in all cities).

7. When filling the piping bag, you must first clamp the mouth of the bag with a small clip, otherwise it will be messed up by the filling agent accidentally.

8. After filling, squeeze it on a baking pan that has been greased in advance to form a stick-like shape, each with a length of about two inches and five. You must master it and try to be even.

9. I didn't master the first set and adjusted it again later, ha ha! Modeling is also a pleasure.

10. Preheat the oven at 230°C for 5 minutes, then adjust the temperature to 200°C and bake for about 20-25 minutes.

11. This depends on the situation of each oven, various brands of ovens have a slight error, but the error is not large.

12. As long as the expansion becomes golden yellow.

13. Take out and let cool for later use.

14. Cut the baked "short stick" from the side with a knife, being careful not to cut one side with the skin.

15. Pre-made custard custard fillings.

16. Then squeeze the pre-made custard custard filling with a piping bag inside, close it firmly, and squeeze the chocolate on the outside to make it a success.

17. Put 3 egg yolks, 10 grams of butter, 30 grams of cheese, 80 grams of milk, 40 grams of sugar, and 30 grams of starch in a container. Stir several ingredients thoroughly, then add a little water and stir evenly.

18. Boil a pot of boiling water, put the container in the boiling water, stir in the water, and the viscosity and dryness are appropriate. As for the degree, as long as it can be placed in the piping bag, it will act like a jam. Effort is the best, but don't be too thin! It is recommended to use a one-time piping bag, which is only a few dollars for 100 pieces, and all kitchenware stores and hotel supplies are available, which saves trouble and is hygienic.

19. Processing of embellishment pure chocolate:
Put the chocolate in a small milk pot and melt it by stirring over water, reminding you not to add water.

20. If it is too viscous, you can add less hard cream, that is, the kind with higher purity, don't add more, about 10% is OK. It not only increases the flavor, but also makes the chocolate solidify slower, which is easier to handle. This is what a foreigner and I asked about. That's right. Remember, don't add too much cream, and don't waste good things. In addition, do not add butter, there is a difference between butter and butter.

21. When the chocolate is melted, put it in the piping bag and finish it at once, otherwise it will solidify. The summer agent has a good shape and can be set in the refrigerator for one hour, and the chocolate generally does not like to melt after it has set. If the room temperature is low in winter, it is best to prepare a towel soaked in hot water and wrung out, and use it to keep warm. You can have any pattern and shape, what I squeezed is one-liner, it's a squeeze, ha ha! You can also add other patterns, and then it is time for you to fully imagine and play.

22. Check it out, what a tempting afternoon tea! Come and taste it, the taste is absolutely superb.