product information
Product name: Silikomart round mold
Number: SI3201
materialQuality: Silicone
Specification: circle diameter 180*45mm
Origin: Italy
Black Velvet Mousse Cake
Chocolate chip cookies
formula
2 eggs30 grams caster sugar35 grams of low-gluten flourBaking powder 2 grams15 grams of cocoa powder15 grams of honey
1. The yolk is separated.
2. Put the egg yolk in the bowl（28 grams）,sugar（30g）.
3. Beat with a blender until fluffy white foam appears. Then introduce the whole egg（75 grams）.
4. Mix the sugar in another bowl（30g）,protein（48 grams）, Passed.
5. Add honey（15 grams）.
6. Mix the mixture of egg yolk and egg white in two bowls.
7. Add low-gluten flour（35 grams）,baking powder（2 grams）And cocoa powder（15 grams）.
8. Pour into the baking tray. The visual height should be about 1 cm.
9. Bake at 200 degrees for 3-4 minutes.
Apple Caramel Jelly
4 grams of gelatin
180 grams of apple juice
50g caramel
20 grams of whiskey
1. Pieces of gelatin（4 grams）Soak in water.
2. Apple juice（180 grams）, Pour into a pot and boil. It is also possible not to use whiskey, a total of 200 grams of any transparent juice.
3. Heat the caramel in a drying pan（50 grams）.
The sugar spread on the bottom is heated. Note here that we do not stir the sugar, otherwise it will start to crystallize immediately.
Gradually, the sugar began to darken and turn into caramel.
4. When all the sugar is dissolved and darkened, pour in gelatin and add whiskey（20 grams）.
5. Add gelatin and mix well.
6. Fill the mold.
Crisp layer
15 grams of almonds
25 grams of dark chocolate
25 grams of caramel
30-40 grams of nuts
5-10 grams of brown sugar
1.Almonds（15 grams）Cut into small pieces.
2. Make 25 grams of caramel（Same method as above）.
3. Pour the caramel and nuts mixture on the mat. Silicone pads are ideal, if not, lightly brush with butter to make the surface flat.
4. After 5 minutes, it starts to harden.
5. Put the caramel crumbs into the bowl of the mixer.
6. Grinding.
7. Add 30-40 grams of nuts and 5-10 grams of brown sugar, mix and grind again.
8. Melted dark chocolate（Can be milk or white chocolate, 25 grams）. Put it into the piping tape, and paint on the prepared biscuits.
9. Spread the chocolate with a spatula and sprinkle with praline crumbs.
10. The chocolate will harden and cut out a six-inch circle.
Mousse Black Cougars
Gelatin Sheet 7g
2 egg yolks
White Chocolate 490g
30 grams caster sugar
150 grams of cream
150g milk
Vanilla pods
1. Soak the gelatin sheet in water（7 grams）.
2. Mixed egg yolks（60 grams）, Caster sugar（30g）, Stir until foamy.
3. Chop the vanilla pods.
4. Pour the cream in the pot（35%, 150 grams）milk（2%, 150 grams）. Add vanilla pods.
5. Heat the milk mixture on the stove. Add egg yolk and stir well. The cream will thicken slightly. Stir with a whisk（Scraper is wrongly used here）.
6. Remove from heat and add gelatin, mix.
7. Pour chopped chocolate in a bowl（490 grams）, You can replace it with milk.
8. Pour in the butter and heat, and filter the vanilla pods through a sieve.
9. The chocolate begins to melt and combine with the cream, then stir.
10. When it is cooled to 35-40 degrees, it will appear as shown in the figure.
11. When the chocolate cools, pour the cream and mix immediately.
Decoration assembly
The oval geometric shape is even more magnificent.
Use a toothpick to carefully remove the jelly to prevent deformation.
Dip in melted white chocolate, sticking two pieces together.
Spray with velvet.
Melt the white chocolate and butter separately.
Mix butter and chocolate fluid in a container.
Pour in an appropriate amount of melanin.
Let cool to about 35 degrees.
Prepare the workbench and tools（spray gun）.
--_---|-_-|-