Name: Mini Chocolate Mousta
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g butter; 100g Low powder; 20g Almond powder; 25g Powdered sugar; 15ml milk; 1 piece yolk; 1 piece Black tea bag; 40g dark chocolate; 50g Yogurt; 15g Sugar; 100ml Plain Water; 5g Mousse powder; Some Chocolate pen; Some Silver beads

Mini Chocolate Mousta

1. Sift the almond flour, low flour, and powdered sugar twice.

2. Put it in an egg-beater bucket.

3. Add the diced butter.

4. Stir at 1st gear.

5. The flour is a little loose.

6. Add an egg yolk.

7. Continue to mix well, then add some milk

8. This is to use chopsticks to help dial the flour on the edge into the middle.

9. The flour is basically mixed with butter and milk, the machine is stopped, and then the flour can be kneaded into a dough by hand.

10. Wrap it in plastic wrap and refrigerate it for 1 hour.

11. Take out the dough, roll it out, and fold it again.

12. Then it is rolled into a round skin, and a small round billet can be produced with a mold.

13. Put them into the cake mold and press tightly.

14. Put tin foil on the dough and press some pebbles or yo-yos.

15. Preheat the oven at 180 degrees and bake for 25 minutes to prevent the dough from bulging during baking.

16. Take out the tapi that has been tested and let it cool for use.

17. Take a small pot, add water and black tea bags and cook until the brown color becomes darker.

18. Take a small bowl, add cold water and mousse powder and mix well.

19. Take the brewed black tea out of the tea bag and pour in the mousse and stir well.

20. Add the yogurt and continue to stir.

21. I used the old yogurt, but it didn’t work well, so I had to filter it).

22. Add the dark chocolate and continue to stir.

23. Melt the chocolate, add sugar and continue stirring.

24. Turn off the heat until the sugar melts and the mousse is smooth and cool slightly.

25. Then scoop the mousse liquid into the tapi for 8 minutes and fill it in the refrigerator for 3-4 hours before serving. You can also use a chocolate pen to decorate it.

Tips:
You must use cold butter for the tapi and noodles. It does not need to be softened at room temperature, so that the tart will be crispy and taste good when it is baked.

It is also the first time for me to use an egg beater and a tapi, so I didn't use the fast speed 1st gear. In the end, I was afraid that the butter and flour would become gluten after mixing, so I stirred a little and used my hands to knead the flour into a dough.

The yogurt in the last mousse liquid, the old yogurt I used did not feel very good, it was not easy to mix evenly and had particles, so I filtered it a bit. It is better to use milk or liquid yogurt.

In general, the bucket egg beater still has a lot of use space, and it is more convenient and trouble-free than the portable type. At the very least, it frees your hands and can prepare other ingredients. Shorten the baking time.