Chocolate Mouse Tower
by Espresso light mood
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. The shortening is softened at room temperature, mixed with 30 grams of powdered sugar, and stirred well.
2. Add 1 whole egg liquid in portions and mix well.
3. Sift in 170 grams of low-gluten flour.
4. And into dough.
5. Roll the dough into long strips and divide them into small pieces.
6. Flatten the divided dough and put it in a tower mold.
7. Knead the dough evenly along the tapioca and press firmly.
8. Cut off the excess tapi and set aside.
9. Make all the tapies one by one.
10. 70 grams of butter is softened at room temperature and mixed with powdered sugar, mix well.
11. Add 1 egg liquid in batches and mix well.
12. Add 15 ml of milk and mix well.
13. Sift in 75 grams of low-gluten flour.
14. Stir well and serve as filling.
15. Put the stuffing into a piping bag, and then squeeze it into a tower cup for baking.
16. Preheat the oven in advance, 200 degrees, 30 minutes, after baking, take off the mold and let cool for later use.
17. The cream is whipped into a piping bag and squeezed into the cooling tower.
18. Heat the chocolate over water until it melts.
19. The surface of the cream tower is dipped in melted chocolate.
20. Then squeeze the chocolate liquid into ears to decorate the tower.
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