Materials: low gluten flour 80g, egg 4, cocoa powder 30g, fine sugar 60g30g, butter 40g
The practice of sponge cake bottom
1. preparation: divide yolk and protein; mix low gluten flour and cocoa powder twice, and reserve;
2. beat the protein to the coarse bubble, add fine sugar (60g) in several times to send to the wet foaming state, put it in the refrigerator for refrigeration and reserve;
3. heat butter in water separation and melt into liquid;
4. add fine sugar (30g) into the yolk, and then send it to the volume and color to become light;
5. add liquid butter to egg yolk paste in several times, stir evenly, and pay attention to mixing thoroughly every time before adding the next butter;
6. after pouring all the butter, continue to stir the yolk paste to a thick consistency with an egg beater; (this step is very important. If it is not hit to the thick state, it is easy to defoaming when mixing with the protein in the next step. I made this mistake this time, which led to the unsuccessful sponge cake making)
7. pour 13 protein into egg yolk paste, mix well, then pour into the bowl, and continue to mix evenly;
8. pour in the sifted powder and mix evenly;
9. pour into the die which is padded with tin paper and smooth the surface;
10. put the preheated oven under the bottom layer, 170 degrees, 15-20 minutes, remove the tin paper and dry it for standby;
Cheesemost
Materials: 190g black chocolate, 250g milk, 3 yolks, 250g cream cheese, 75g fine sugar, 235g light cream, 3 pieces of Geely dice
The method of cheese mousse solution
1. preparation: cut dark chocolate into small pieces; gelatine slices are soaked with cold water;
2. heat cream cheese until smooth after water separation, pour milk while stirring, stir until it is completely mixed evenly;
3. add black chocolate to break, heat it with small fire and stir at the same time, turn off the fire after boiling, and place it on one side to cool slightly, and reserve;
4. add sugar to egg yolk, stir and pour chocolate cheese solution into it, stir evenly;
5. heat the gelatine tablets in water, melt into the gelatine liquid, pour them into the cheese yolk, stir evenly, and refrigerate them in the refrigerator until they are thick;
6. send the cream to the state of striation, pour it into the cheese solution, stir evenly, and make the cheese mousse solution;
Rum syrup
Materials: 30g fine sugar, 35g water, 1 spoon rum
The practice of rum syrup
1. put the fine sugar and water in the pot, heat it until the sugar is completely melted, pour it out and cool, add rum wine, mix it well to form rum syrup, and reserve it;
2. take the sponge cake, cut it into thin slices of appropriate thickness and put it into the square mold;
