Durian Chocolate Jelly Cheese
1.
Material, (amount of 6-inch module).
2.
Making of the bottom of the cake:
Put the biscuits in the fresh-keeping bag and crush them with a rolling pin (the thinner the better). The butter and heat insulation water is completely melted, pour the hammered biscuits into the butter and mix well, pour it into the abrasive tool, and press it tightly with a spoon. Put in the refrigerator for later use.
3.
The production of cheese paste:
1) Soak the gelatin with ice water to soften it, add it to coconut milk, stir until it is completely melted in insulated water, let it cool for later use.
4.
2) After the Kraft cheese is softened, whipped with insulated water to be straight and smooth without particles, add durian meat, fine sugar, and coconut milk, and whipped evenly.
5.
3) Beat the whipped cream for 70% straight (barely flowing), add 2 and stir evenly (the color is consistent).
6.
4) Take out the abrasive tool, pour in the accompanying cheese paste, shake it a few times, test the surface to be flat, put it in the refrigerator for 3 hours.
7.
Chocolate layer production:
Chocolate + butter + ice water soaked half a slice of gelatin + coconut milk, stir it in insulated water and melt it completely. Let cool for later use.
8.
Take out the refrigerated cheese paste, pour in the adjusted chocolate paste, pick up the abrasive tool, and shake it left and right to make the surface uniform. Put it in the refrigerator until it is completely solidified.
9.
When demolding, first use a knife to draw a circle around the abrasive tool.
