Mini Chocolate Cream Sandwich Pie

Name: Mini Chocolate Cream Sandwich Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g dark chocolate; 20g cocoa powder; 50g egg; 65g Caster sugar; 50g Vegetable oil; 1/2 tsp Baking powder; 1/4 teaspoon baking soda; 60g milk; 1 tsp rum; 30g butter; 120g Butter cream

by yanyan8223

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Every time classmates gatherings, family gatherings, special holidays, I will come to the food to buy a few delicious dishes with all colors and flavors. Today, I, a beginner, also try to upload the recipes, which can be regarded as a small thank you to the food colleagues! ! !
Because the weekend classmates need a small snack for chatting, I made this mini chocolate cream sandwich pie, which was affirmed by the sisters, because it was made in advance, so I have plenty of time to take photos, hehehe , I hope you like it! ! ! "

Mini Chocolate Cream Sandwich Pie

1. First, come to a large collection of all ingredients, you need preparation to make this small dessert. Ingredient A: Soft chocolate cake: 100g low-gluten flour, 20g cocoa powder, 50g dark chocolate, 1 egg, 65g caster sugar, 50g vegetable oil, 1/2 teaspoon of baking powder (2.5ML), baking soda 1/4 teaspoon (1.25ML), 60 grams of milk Ingredient B: 120 grams of caramel cream frosting Ingredient C: 100 grams of dark chocolate, 1 teaspoon of rum (5ML), 30 grams of butter

Mini Chocolate Cream Sandwich Pie recipe

2. First, put the eggs, sugar, and vegetable oil in a basin and beat them evenly with a manual whisk to allow the oil to fully blend with the other two ingredients.

3. Put the chopped dark chocolate into a small bowl and melt into a sauce in a separate water. During this period, you should constantly stir with a small spoon, and add the chocolate sauce to the whipped mixture.

4. Also beat the chocolate until it blends with the egg mixture, don't beat it slowly.

5. Pour the milk and stir carefully and patiently

6. Prepare a flour sieve, sift the low-gluten flour, baking powder, cocoa powder and baking soda into a basin with a flour sieve. Pour the chocolate egg mixture into the mixed flour

7. Slowly mix well with a rubber spatula to allow the flour and the mixture to fully fuse to form a cake batter.

8. Put the cake batter into the piping bag, and cut a small opening at the front end of the piping tape, squeeze the cake batter in the tray, don’t squeeze too much, about 4-5cm is enough, so it’s a mini size, O(∩_∩) O~

9. Each cake batter must have a certain distance, otherwise it will swell and stick after entering the oven, because I am too lazy to bake it again, so I squeeze it closer, please don’t learn, please make sure to leave room. Put the baking tray into the preheated oven at 180℃, the middle layer, bake for about 8 minutes, then it will be out of the oven.

10. Spread creamy caramel sauce on the baked small cakes and clip them.

11. For the outer chocolate skin, cut the dark chocolate and butter into small pieces, heat it in water and stir continuously until it melts into a liquid state, then pour in the rum and stir evenly. Quickly wrap the sandwiched small cakes in chocolate sauce and place them on greased paper or tin foil.

12. After drying, it becomes our mini chocolate cream filling pie! ! !

Tips:
1. You must use low-grade flour for flour. The rum, low-gluten flour and dark chocolate in my picture are all purchased online, which is very convenient.

2. The vegetable oil must be corn oil, sunflower oil and other small-smelling oils, not soybean oil and other big-smelling oils.

3. Because the weather is getting hotter and hotter, you can put the prepared snacks in the refrigerator and take them out when you can eat them. It tastes better.