Chocolate Glaze Mousse
1.
Mix the milk, soybean oil and a part of sugar. Stir until the sugar melts
2.
Add the egg yolk and stir until uniform
3.
Add sifted low-gluten flour and cornstarch, stir until smooth and no particles
4.
Add the last part of sugar to the egg white and refrigerate for later use
5.
Beat the refrigerated egg whites with an electric whisk until wet and foamy
6.
Take one third of the meringue, mix with the egg yolk paste, and mix well
7.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles
8.
After the evened batter, the baking pan is lined with greased paper, pour all into the golden baking pan, and smooth it with a spatula.
9.
Preheat the oven in advance, turn on the heat for 180, lower the heat for 150, and bake for 15 minutes
10.
After baking, tear off the oil paper and let it cool for later use. Finally, use the mousse ring to plant the size of the silicone mold.
11.
Then make the mousse: add the cheese to the milk and mix to soften it. Whisk with an electric whisk until smooth and non-grainy
12.
Add egg liquid and stir well
13.
Add white sugar and stir until the sugar melts. The apricot powder is melted by adding proper amount of water to heat insulation water, then add the batter
14.
Whip the whipped cream until thick with an electric whisk
15.
Add the whipped cream to the batter and mix well. Put the prepared batter into the piping bag and squeeze it into the mold 9 minutes full
16.
After the batter is squeezed, shake the plate to flatten, and finally put on the small cake dough. Keep frozen for 4 hours
17.
Let’s make the glaze again. Weigh the glucose, sugar, and water and mix them for later use.
18.
Bring to a boil in an induction cooker until the sugar melts
19.
After turning off the heat, add the condensed milk and stir until it is uniform
20.
The gelatin powder is melted by adding appropriate amount of water to heat insulation water, then pour it into the sugar water and mix well
21.
Add whipped cream to dark chocolate and melt the insulated water. Add the melted chocolate to the batter and mix well
22.
Unmold the frozen mousse and place it on a cool rack, with a basin at the bottom. Pour the noodles, the best temperature is about 28 degrees, pour it on the cake from top to bottom, and wait for it to dry
23.
Finally, the surface decoration. The chocolate is melted with heat-insulating water in advance, and the leaves are washed in advance. Dip a layer of melted chocolate sauce on the side with clear lines and put it in the refrigerator to solidify. After it is completely solidified, pick up the leaves and separate from the end
24.
Finally, put the topped chocolate mousse on the biscuit, decorate the sides, and put chocolate leaf pieces on the top
25.
Appreciation of finished products
26.
Appreciation of finished products
Tips:
1: When making leaf chocolate, you need to use something to help it, turn it into an arc, a little warped to look good
2: The bottom is to use biscuits to make the bottom
