Chocolate Pie

Name: Chocolate Pie
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 40g granulated sugar; 45g Low-gluten flour; 20g Vegetable oil; 15g milk; 1 piece Egg white; 1 Gelatine Tablets; 21g water; 47g maltose; Some dark chocolate; Some White chocolate

by Tian Luo girl

4.8 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

This grass has been growing for a long time, and finally made up my mind to calm down and concentrate on the research and it took two days to prepare the dishes, huh...
In fact, I got to know this little snack when I participated in the English competition in the third year of the university. During the quarter-finals, our group had been preparing for various data collections. Every day was tired and hungry. The day before the competition, there was a girl in the group who gave us every time. I personally brought a certain brand of chocolate pie. At first, I refused, because the chocolate on the outside is a substitute for cocoa butter, and the filling must also be the kind of margarine. It is oily, sweet and greasy, not to mention healthy or unhealthy, just think about it. The taste is uncomfortable. Later...well, I'm really not a defector, but I'm really hungry, so I ate it. When I took the mouth, I found that the fillings are so special and very kind...the tendons of marshmallows~ well, the feeling I eat is marshmallows~
I have never made marshmallows before, and I think it must be difficult. Later, after successfully making the cat's paw marshmallows, it seemed very simple. Therefore, we have to make this long grassy snack~ The key question, we use it 65% dark chocolate, healthy, let me tell you! "

Chocolate Pie

1. Add 40g of sugar to 2 eggs in a clean basin and beat well

2. Sift in low-gluten flour in batches and mix evenly

3. Then add 20g vegetable oil, mix well

4. Add 15g of milk and stir evenly (orz found that the oven was not turned on at this time, so I can adjust the oven after finishing it...it's a bit defoaming and I cry for a while...)

5. Use a piping bag to squeeze it into a circle and place it on the baking tray.

6. In the middle of the upper and lower fire, 170 degrees for about ten minutes (fortunately, it didn’t affect it too much)

7. Prepare the filling (marshmallow), add 21g of water, 47g of maltose and 47g of sugar to the small pot, simmer on low heat

8. Soak the gelatine slices in cold water and pour out the cold water

9. Stir constantly while boiling and measure the temperature

10. At 118 degrees, throw the gelatine in with the thunder and the ringing of the bells.

11. The time went back to 3 minutes before, the egg whites were beaten without sugar into a state with small hooks

12. Continue to travel back, after the gelatine slices are completely melted, the swift and unscrupulous Foshan Wuying hand pours the syrup into the egg whites and stirs at high speed until the temperature is almost restored to room temperature, and the hand feels extraordinarily thick (forgive me for using both hands and patted it. photo)

13. Remember the little cake by the Daming Lake? Match the same size first, and squeeze the marshmallow on the bottom one

14. Cover the top layer and put it outside to dry (yes, the time has come the next morning~) To facilitate the chocolate brushing, put a bamboo stick in an inconspicuous place

15. Put dark chocolate in a small bowl, melt in water, you can optionally add light cream according to the thickness

16. The original version is only black, I think the black and white Shuangsha must be more powerful and domineering, and it melted the white chocolate

17. Finally, there is only the last step left in the Long March. When the temperature cools to room temperature, you can happily wrap the chocolate~~ (Then I ate a lot of chocolate leftovers...)

18. After wrapping, use a bamboo stick to find the top of the foam board, and cool it until the chocolate re-solidifies (I woke up early the next morning to finish the work before breakfast. At this time, the kitchen still needs to turn on the lights...orz)