White Lover
1.
1. Put the balloon mouth on the tap, pour cold water into the balloon, and tie the balloon mouth tightly.
2.
2. Break the white chocolate and put it in a bowl to melt it with water. When the temperature of the melted chocolate becomes warmer, put the chocolate solution in the piping bag.
3.
3. Put the balloon on the cup and let the chocolate cool for 15 minutes (because the balloon is cold water, the squeezed chocolate will solidify quickly); lightly press the balloon under the chocolate with your hand to separate the edge of the chocolate from the balloon; Cut a small mouth at the bottom of the balloon to allow the water in the balloon to flow out slowly (the mouth must be small, and the water must be released slowly. If you release it too fast, the pearl ball will break easily).
4.
4. Bake a knife on the fire and cut off a small part of the pearl ball. This is the finished pearl ball.
5.
5. Put the dark chocolate and butter in a small bowl, heat it with water to melt into a liquid state, beat the eggs and egg yolks into the egg-beating bowl, add sugar, and use a whisk to beat to a slightly thick state. It does not need to be completely Pass.
6.
6. Sift in 30 grams of low-gluten flour, gently stir evenly with a rubber spatula, put the mixed chocolate batter in the refrigerator for half an hour, pour the refrigerated batter into the mold, seventy percent full; put it in preheated Bake the middle layer of the oven at 206 degrees Celsius for 8 to 10 minutes. When it is not hot, you can remove the paper mold.
Tips:
The key to this cake is the baking temperature and time. It needs to use a high temperature quick test to achieve the effect that the outer cake structure has been formed, but the inside is still liquid. If the baking time is too long, the inside will solidify, and there will be no effect of lava flowing out when eating! If the baking time is not enough and the external structure is not strong enough, the cake may fall on the ground after it is out of the oven.
