#四session Baking Contest and is Love to Eat Festival#cocoa Cake Coconut Fragrant Bavarium
1.
Let's make macaroons first. Mix the sorts in the almond biscuits and grind them again with a grinder to make them more delicate.
2.
Add egg whites with powdered sugar, beat until 6 to distribute, just lift the whisk to have a long sharp corner.
3.
Pour the red yeast almond flour into the meringue.
4.
Use a rubber spatula to quickly stir and mix evenly.
5.
Prepare a piping bag and put it into the small round mouth. Put the marzipan paste into the bag.
6.
Line a baking tray with oil paper, and squeeze the almond protein paste into a small circle about 1.5 cm. (It doesn't matter if it is not round, because the paste is very thin, and it will still be a little deformed when baking.) Preheat the oven, 150 degrees, middle level, upper and lower fire, about 8 minutes. Take out and let cool.
7.
Next, make the cocoa cake: separate the egg whites and the yolks.
8.
Add corn oil to the egg yolk and stir well.
9.
Then add milk and stir well.
10.
Sift the cocoa powder and low-gluten powder into the egg yolk paste.
11.
Sift the cocoa powder and low-gluten powder into the egg yolk paste.
12.
Add a few drops of white vinegar or lemon juice to the egg whites, add sugar in 3 times, and beat with an electric whisk until stiff foaming.
13.
Take 1/3 of the meringue and add it to the cocoa batter. Use a rubber spatula to quickly stir evenly from bottom to top.
14.
Pour the mixed cocoa batter back into the remaining 2/3 of the meringue, and stir again quickly evenly.
15.
Pour the cocoa cake batter into a square baking pan lined with greased paper, and use a scraper to smooth the surface. Slightly shake out bubbles. Preheat the oven to 165 degrees for about 20 minutes.
16.
Add sugar to the egg yolk and stir evenly until the color is slightly white.
17.
Pour the milk, coconut milk and whipped cream into a saucepan, heat it until the edges are bubbling, and then turn off the heat.
18.
Pour the creamy coconut milk mixture into the egg yolk while it is still hot, and stir evenly while pouring.
19.
Pour the stirred coconut-flavored egg yolk liquid back into the skillet, and heat it again on low heat until bubbles bubbling around the edges. stand-by. (This is the coconut-flavored English cream sauce, the main ingredient for bavarut)
20.
Gelatine tablets are soaked in cold water to soften.
21.
Then squeeze the water, put it into the coconut fragrant English cream sauce, stir while it is hot until the gelatine is melted and mixed well. Serve bavar lotion.
22.
Filter the bavar lotion to make the taste more delicate.
23.
Prepare the mold (I used a semicircle 6 continuous mold), and pour the coconut bavari dew into the mold to 1/2 point.
24.
Take a round utensil, slightly smaller than the middle part of the mold, and cut out round cocoa cake slices.
25.
Place the cocoa cake slices in the center of the bavarut in the mold, and then put it in the refrigerator to quickly freeze for 15 minutes.
26.
After taking it out, pour in the coconut bavar until the mold is full, and refrigerate again until it solidifies.
27.
After it is completely solidified, take out the mold and wrap it around the bottom of the mold with a hot towel for a while, then the mold can be easily demolded. Place the red yeast almond cake tightly around the bavariu cake and enjoy it.
Tips:
The steps to make this dessert are extremely complicated, but the taste is worthy of such a troublesome production process.
The amount used here is just enough to make a 6-connected semicircular mold.
The red yeast almond cake is relatively small, about 4 bavarium can be made. The materials can be increased appropriately.
The red yeast almond cake has a super delicate texture and is very delicious. Of course, it can also be replaced with other favorite biscuits, with different flavors.
