Chocolate Melaleuca

Chocolate Melaleuca

1. Put low-gluten flour, cocoa powder, granulated sugar, and salt in a basin, mix well, add egg liquid, and mix well;

2. Heat the butter in the microwave for a few minutes, melt it, pour it into the cocoa batter, and mix well;

3. Pour the milk into the batter in batches and mix well;

4. Strain the batter with a flour sieve, let it sit for 30 minutes, and then you can start to make the crust;

5. After preheating the pan, brush a layer of butter to avoid sticking the pan, pour 30ml of batter, move fast, and spread evenly (butter is only brushed once for the first spread, and the first pan is not necessary. Eat, you don’t need to brush butter next)

6. After the bottom of the pot is full of batter, change the heat to low, and turn off the heat when bubbles appear on the dough;

7. Let cool for about 10 seconds. When the bubbles disappear, use a spatula to scrape on the side so that you can directly uncover the dough and set aside for later use (if you are afraid that the dough will get hot, you can turn the pot upside down, and continue to scrape with a spatula until the dough falls. On the table);

8. Let it cool for a while, flatten the dough, wipe the pan with a clean rag, and continue to make snowy skins. These batters should be spread out for 25 skins. After all the batters are spread out, the chocolate layer can be made after cooling down. .

9. Use the mousse circle to print the size you need.

10. Next, make the filling of the chocolate layer. Add 30 grams of fine sugar to the whipped cream in three times. The whipped cream can be hard and sharp, indicating that the whipped cream is well whipped.

11. Put a layer of crust, put a large spoonful of cream to smooth, then put a layer of crust, put light cream on the smooth, repeat until the dough is used up;

12. Put it in the refrigerator for 1 hour, take it out and sprinkle with cocoa powder and eat it.