1. Ingredients: can make one 16cm pie, 3 6cm small pie crust: 135g low-gluten flour, 12g cocoa powder, 80g butter, 40g powdered sugar, a little salt, 20g egg, 4g milk powder Chocolate pie Filling: 200 grams of chocolate, 192 grams of fresh cream, 45 grams of butter, 37 grams of egg yolk. Pie crust baking: 160 degrees, 15 minutes. Chocolate pie filling baking: 150 degrees, 7 minutes to prepare all ingredients
2. The butter is softened at room temperature. Put the powdered sugar, salt and milk powder into the butter and beat until evenly.
3. Add the eggs and beat until the butter batter is even and smooth
4. Sift in low-gluten flour
5. Stir until the dough is uniform, wrap the dough in plastic wrap and put it in the refrigerator for one hour. Until the dough hardens.
6. Take out the dough and form a round dough on the cutting board for easy rolling out.
7. Sprinkle some low-gluten flour on the case to prevent sticking, roll it to a sheet of about 2.5mm with a rolling pin.
8. Cover the flakes on the pie pan
9. Use a rolling pin to roll a circle on the pie pan to cut off the excess pie crust
10. Let the pie crust rest for 15 minutes
11. Cover the pie crust with a fine layer, press the tin foil tightly on the pie crust, and wrap the pie pan around the edges. Don't press hard on the tin foil, which will cause excessive lines on the pie.
12.
Sprinkle the pie stone into the tin foil, press the pie crust and bake it.
TIPS: Empty baking means to bake the pie crust individually, and at this time, put a heavy object on the pie crust. Pishi has good heat conduction effect, and it is convenient to use as a heavy object during empty baking.
13. Put the pie crust in the preheated oven at 160 degrees for 15 minutes, then take the pie crust out and let it cool for later use.
14.
Make the chocolate pie filling below:
Heat the whipped cream to 80 degrees.
15. Pour into the chocolate, it is recommended to use Valrhona chocolate
16. Use a whisk to start mixing
17. The center begins to emulsify, continue to stir
18. Until all the chocolate is completely uniform.
19. Pour a portion of the chocolate liquid into the butter that has softened at room temperature.
20. Stir well.
21. Then rewind all steps 20 back to 18.
22. Use a whisk until smooth.
23. Take another bowl and beat up the egg yolks.
24. Pour a small amount of 22 into the egg yolk and mix well.
25. Rewind step 24 to 22.
26. Discharge the air evenly and become a smooth chocolate liquid
27. Pour step 26 into the baked pie bottom.
28. Please knock on the pie pan to make the surface of the chocolate as flat as possible.
29. Put it in the preheated oven, 150 degrees, 7 minutes
30. After baking, put it in the refrigerator overnight and sprinkle with cocoa powder.
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