Raw materials: green tea Qifeng cake: 4 eggs, 80g low gluten flour, 10 g green tea powder, 30g sugar, 60 g milk and 55 G oil

Chocolate mousse: 150 g black chocolate, 100ml milk, 80g sugar, 400ml animal cream, 4 Geely dice, 3 yolks, and proper amount of rum

Cream and sugar cream: salt free butter 250g

Fine granulated sugar: 100g, water 30g, protein 3, vanilla essence

The practice of chocolate mousse cake

1. make a 8-inch green tea Qifeng cake in advance for standby;

2. Cut the cake into two or three pieces;

3. Cut the edge of each piece of cake a little, and spread the cut cake on the bottom of the mold;

4. bubble the Gillette tablets in cold water;

5. pour animal cream into the container and use electric stirrer to pass;

6. when only six or seven minutes are sent, put them in the refrigerator for cold storage and reserve;

7. take the dark chocolate out after the water is melted and put aside for standby;

8. the soft Gillette slices are squeezed dry water and melted in the milk;

9. stir continuously until it melts completely;

10. add yolk in several times, stir evenly continuously;

11. add melted chocolate;

12. stir continuously and mix them evenly;

13. take it out and put it aside. Put in proper amount of rum after the temperature is reduced, stir and cool evenly;

Pour the cold chocolate mixture into the whipped cream and mix it into the mousse solution;

15. pour mousse liquid into the mold, one layer of cake and one layer of mousse liquid;

16. put the cake together in the refrigerator for one night;

17. take out the frozen and shaped chocolate mold cake from the refrigerator, blow it along the edge of the mold with a blower until the cake mold can fall slowly;

18. the demoulded chocolate mousse cake is ready;

19. soften butter at room temperature, put it in a large bowl, stir with egg beater and smooth;

20. put 50g sugar in steps and pass it with electric stirrer;

21 protein was sent to 6 and 7 points, and it was not allowed to flow;

22.50g of fine sugar and 30g of water are put into a small pot and heated by fire;

23. the sugar water is boiled to make the sugar water viscous, and it is covered with small bubbles;

24. pour sugar water into protein immediately;

25. stir protein at high speed to cool it;

26. stir all the beaten butter into the protein;

27. add a few drops of vanilla essence, continue to stir until you get a light, smooth cream;

28. prepare the tools for turning sugar, fine point brush, flower mouth, and then put proper amount of hot water into the small bowl;

29. put cream and frost in the flower mounting bag;

30. use the sugar turning mould to carve the flower print on the cake;

31. draw the outline of the flower with a fine flower mouth;

32. pull the flower edge to the center with a fine hair pen;

33. draw a small flower in the middle, and brush it to the center in the same way;

34. make several leaves in the same way at the edge of the flower;

35. draw the outline of leaves and brush with brush;

36. the brush embroidery of such a large flower is completed;

37. the same method is to brush flowers in different places of cake;

38. make some petals decoration on the bottom of cake with protein frost;

39. carve the font shape with mould on the cake surface;

40. describe it with cream and sugar cream, so the whole cake decoration is finished;

Making Qifeng cake (one in 8 “)

Materials: 5 eggs, 55 g fresh milk, 55 g salad oil, 25 g of sugar (egg yolk, 60 g protein), 85 g flour, 10 g cocoa powder, lemon juice and vanilla essence.

The practice of chocolate mousse cake

1. Separate egg whites from yolks, egg yolks and proteins in a clean bowl

2. Put the oil and milk into the yolk bowl, add 25g sugar, beat well with the beater, let the oil and water blend fully, and add vanilla essence

3. Mix the low powder and cocoa powder through sieve and add 2 evenly, and dry powder can not be seen

4. The protein can be added 60 g Sugar in three times, and a few drops of lemon juice can be added. Tower powder can be added. First, the large bubble can be made at low speed. The first sugar is added. The feeling of fine flow can be made at high speed. The second sugar is added. The protein has a slight striation. The third sugar is added to the hook. The small bubbles are sorted at low speed to make the protein more stable. Finally, it will be hard foaming

5. Mix the beaten protein and egg yolk paste three times. Cut and mix. Do not over mix. Mix the protein

6. Pour the batter into the mold, and put it into the oven, 130 degrees, 60 minutes (this is my oven temperature. Please set the temperature according to the temperature of the baking Qi wind at ordinary times. Don’t copy my temperature and time.)

7. Take out the button after baking, cool and demould. OK

Chocolate mousse liquid

Materials: 350 g light cream, 200 g chocolate beans with cocoa 70 or more, 3 Geely dice (5g each), 160 G milk and 40 g white sugar.

The practice of chocolate mousse solution

1. Add 30g of milk to the gelatine tablet. Heat until melted after water

2. Add chocolate to 130 grams of milk, heat and melt, cool

3. Add the gelatine solution to 2 and mix evenly

4. Cream with 40 g Sugar to six distribution

5. Mix chocolate Geely pudding and cream 4 evenly, and put it in a fresh bag for standby

Making Mousse Cake

1. Cut 2 pieces of 8-inch cake, wrap tin paper on the bottom of 8-inch cake mould

2. Spread the cake into the bottom mold and pour in half of mousse solution;

3. Spread a piece of cake, pour in one-half of mousse liquid, and refrigerate for two or three hours in the refrigerator until it solidifies.

4. After solidification, demoulding is standby. Due to the light, one night, one afternoon, the color is different, please ignore

Cocoa chocolate noodles

Materials: milk 260 g, fafuna cocoa powder 60g, gelatin slice 8g, sugar 160 G.

Surface decoration: eating gold foil, coffee macarone.

Cocoa chocolate noodles

1. Pour milk, cocoa powder and sugar into a small pot, open medium heat, cook and stir with egg beater.

2. After cocoa dissolves, boil and stir until the volume becomes smaller and viscosity is produced

3. When cocoa powder is turned to cool, the melted gelatin tablets are mixed.

4. Sift and remove agglomerated gelatin or cocoa powder. Place slightly thick for use.

5. Place mousse cake on the Internet, pour 4 slowly and pour well

6. Put it in refrigerator for refrigeration, and decorate the surface after forming

7. I will send another article about makaron’s production, and I will not write it here.

A super delicious chocolate mousse cake was born.