# Fourth Baking Competition 堲是爱吃节#chocolate Glaze Cake
1.
Use a round cutter to cut the cake into 6 pieces smaller than the mousse mold, then cut 6 pieces of cake the same size as the mousse mold, and set aside.
2.
Prepare white chocolate mousse filling ingredients.
3.
Put milk and confectioner's sugar in a pot and cook to 100 degrees and turn off the heat.
4.
Soak the gelatine tablets in cold water, take it out, soak up the water with kitchen paper, and set aside.
5.
Add the soaked gelatin tablets and use the remaining temperature to melt them.
6.
Pour into the white chocolate and stir until the chocolate is completely melted
7.
Beat the whipped cream to 7 and distribute, take half of the whipped cream and stir in the chocolate milk evenly.
8.
Pour the mixed chocolate mousse filling into the remaining whipped cream and stir evenly to make a chocolate mousse filling.
9.
Squeeze into one-third of the semicircular mold.
10.
Spread the mousse liquid onto the mold wall with a spoon. Put it in the refrigerator and freeze for a few minutes.
11.
Put the small piece of cake as shown in the picture.
12.
Pour the remaining mousse.
13.
Cover the big piece of cake. Put it in the refrigerator and freeze overnight. (More than 4 hours)
14.
Prepare glaze materials.
15.
.Soak the gelatin tablets in cold water to soften, take out to absorb the water, and set aside.
16.
Boil the water, powdered sugar and glucose syrup together in a thick-bottomed saucepan to 103 degrees, and stir well. Away from the fire.
17.
Add the soaked gelatin flakes and condensed milk, and mix gently.
18.
Filter to remove impurities.
19.
Add chopped white chocolate, red coloring, and stir gently until completely melted. Remove air bubbles.
20.
Take out the frozen mousse cake and put it on the wire rack.
21.
Drain in one go.
22.
Appreciation of the finished product.
23.
Appreciation of the finished product.
24.
Appreciation of the finished product.
25.
Appreciation of the finished product.
26.
Appreciation of the finished product.
27.
Appreciation of the finished product.
Tips:
Tips
1. Do not use an electric whisk to complete all the cream manually, otherwise it will affect the taste.
2. The more times the mousse is sieved, the more delicate the taste.
3. Take the mousse out of the refrigerator and place it at room temperature. A layer of frost will appear on the surface. As a result, the chocolate mirror sauce will not stick to it easily, so once it is placed on the cooling rack, it must be topped immediately.
The technique of glazing: If it is too cold, it is likely to cause the glaze to be too thick, so that it will not be easy to spread when it is topped, and problems such as excessively thick and uneven glaze are prone to occur. If the surface of the dessert is not smooth, you can first use ganache or cream as the base, apply it on the uneven surface of the cake, etc., to make a smooth surface, and then pour the sauce. If the sauce is poured directly, the surface may be uneven and the sauce may be absorbed by the dessert itself. The glaze action should be fast: pour the chocolate mirror glaze on the cold dessert, no matter what type of glaze, it will gradually solidify. If the action is slow, there will be smear marks on the surface of the dessert, or the spread of the sauce will be poor and spots will appear. The recycled glaze can be refrigerated or frozen. Next time, use direct heat insulation water heating or microwave oven
