Chocolate Mu Si cake How to make chocolate Mu Si cake?

Chocolate mousse cake method 1 material: cake material (4 whole eggs, 45g salad oil, 45g milk, 50g sugar, 60g low flour and lemon juice), mousse material (450g whipped cream, 40g sugar, 130g chocolate, 100g milk and 15).

Exercise:

1, egg white and egg yolk are separated. Firstly, 20g of sugar is added to the egg yolk, and the sugar is stirred until it melts. Then milk and corn oil are added in three times and stirred evenly.

2. Sift in cocoa powder and flour and mix well with a hand mixer. At this time, the oven is preheated for a few minutes, and the fire is 180 degrees.

3, add a little lemon juice to the egg white, 60 grams of sugar (after three times), and then send it. After sending it, put the egg white into the batter and stir evenly for three times.

4. Pour the cake paste into an eight-inch square cake mold, put it in a preheated oven, bake at the bottom 140 for 25 minutes, and continue baking at 170 for 25 minutes.

5. Take the baked cake out of the oven and flip it quickly. Cooling and demoulding, and then pressing two pieces of cake with a 6-inch square wooden wire mold and a small round mold. Each cake slice is cut flat from the middle with a knife, as shown in the figure, and then cut into two pieces.

6. Cut the gelatine into small pieces and soak it in cold water.

7. Take two egg yolks and beat them to a sticky state with a manual eggbeater. < MuSi Paste Making Part > Put water and sugar into a pot, bring to a boil, turn off the fire and boil it into sugar water.

8. Slowly pour the sugar water into the egg paste while stirring the egg paste. After all the sugar water is poured out, continue to beat with electric egg beater for five or six minutes until the temperature of the yolk paste drops, which is similar to that of the palm of your hand.

9. Take another bowl, pour in cream cheese and beat with electric egg beater until smooth. After the cream cheese is beaten, mix it with the egg yolk paste and stir well.

10, pour the cold water out of the gelatin tablets, let the heat preservation water melt, then pour the gelatin solution into the paste and stir it evenly.

1 1. Then pour into the prepared paste and stir well (mousse paste is finished).

12. Mix latte (15ml) and rum (15ml) to make coffee wine. The bottom of the tin foil is wrapped in the bottom of the mousse mold, a cake is laid on the bottom of the mold, and then a layer of coffee wine is brushed on the cake.

13. Pour a layer of mousse paste and repeat the above operation. Finally, fill the mold with wood paste, spread it out and put it in the refrigerator overnight (or 5-6 hours).

14, when eating, take the cake out of the refrigerator, demould it, sprinkle chocolate chips on the surface, put cherries on it and decorate it. The chocolate Mu Si cake is finished.

Method 2 of chocolate mousse cake Materials: dark chocolate 86g, whipped cream 250g, 2 pieces of cocoa cake, fish film 10g, sugar 15g, milk 100g.

Exercise:

1. bake a 6-inch cocoa Qifeng cake (formula: yolk paste: 3 yolks, 5g fine sugar, 30g olive oil, 42g milk, 42g low flour, cocoa powder12g; Protein paste: 3 egg whites, 35g fine sugar and a few drops of lemon juice. Mix the ingredients and bake in an oven at 150℃ for 45 minutes).

2. Soak the fish film in cold water in advance.

3. After the fish film becomes soft, pour out the water, add the milk and heat to melt.

4. The state after melting.

5. Dark chocolate melts in water.

6. Beat whipped cream and sugar to the 6th floor.

7. Mix the melted chocolate with the fish film milk.

8. Mix with fresh cream to obtain cocoa Mu Si liquid.

9. Put a piece of cocoa cake at the bottom of the mold.

10, pour mousse solution.

1 1. Add another cake.

12, pour the remaining mousse solution, put it in the refrigerator for more than 4 hours, and demould it.

13, decorated with rose chocolate and biscuit chocolate.

Three ingredients of chocolate mousse cake method: cake edge and cake slice (4 egg yolks, 45g fine sugar, 4 egg whites, 45g fine sugar, 120g low-gluten flour and appropriate amount of sugar powder), chocolate mousse (20g milk, 20g fresh cream, 5g cocoa powder, 45g chocolate, 30g butter, 60g fresh cream, and fine sugar 10g). 20g of fine sugar, gelatin 1 tablet, 75g of animal fresh cream, fine sugar 15g), decoration (fresh figs, fresh raspberries, bandages, cuttings).

Exercise:

1, cake edges and slices: separate egg yolk protein, and beat egg yolk with 45g fine sugar until it is swollen, sticky and light yellow.

2. Add 45g fine sugar into the egg white three times until the right-angled tip can be pulled up.

3. Pour the egg yolk paste into the beaten protein paste and stir evenly with a rubber scraper; Then sift in the low-gluten flour and mix the flour with the egg paste until it is evenly mixed and no dry powder can be seen at all.

4. Use a circular installation nozzle with a diameter of 1cm to put the batter into the installation belt. In a baking tray covered with non-stick cloth, the edge of the extruded cake is vertical. After extrusion, sieve two layers of powdered sugar on the surface, and immediately put it into an oven preheated to 200 degrees to bake for about 10- 15 minutes.

5. Then use the paper bag just now to extrude two spiral disks on the baking tray, the diameter of which should be at least equal to or slightly larger than the diameter of the mold, and the time and temperature are the same as above.

6. After baking, the surrounding bottom edges should be cut neatly. If 1 piece is not enough to enclose the inside of the mold, two pieces should be prepared.

7. Making chocolate Mu Si: Milk and cream are cooked together in a pot.

8. Turn off the fire after boiling, add cocoa powder and stir well, then put it on the fire and boil it again.

9. Pour the boiled cocoa milk solution into the chopped chocolate.

10. Use the heat of cocoa milk to melt chocolate and stir evenly.

1 1. Add completely softened cream and stir well.

12, whipped cream 20g fine sugar until 7.

13. Then add whipped cream to step 14.

14. Stir thoroughly so that the chocolate Mu Si is ready.

15, making raspberry mousse: freeze and thaw raspberries, mash raspberries and their thawed soup together, add 30g fine sugar and mix well.

16. Take a small amount of raspberry pulp, heat it and mix it evenly with the soaked gelatin.

17. Mix a little raspberry pulp with most raspberry pulp evenly.

18, whipped cream 20g, fine sugar 7, distributed.

19. Mix the fresh cream and raspberry pulp evenly, and the raspberry mousse is ready.

20. Wrap the wood wire around the bottom with tin foil, wrap the prepared wood wire around the inner wall of the mold, and then spread a cake cut into the right size on the bottom.

2 1, pour chocolate mousse 1.5.

22. Spread another piece of cake.

23. Pour the raspberry mousse for about 9 minutes.

24. Refrigerate for 3-5 hours until solidified, and then decorate; Cut into pieces and eat.

Method 4 of chocolate mousse cake Materials: low-gluten flour 50g, cocoa powder 15g, 4 eggs, vegetable oil 30g, milk 32g, fine sugar 40g, whipped cream 120g, dark chocolate 80g, whipped cream 45g, milk 30g, sugar 20g, gelatin tablets 1, whipped cream/kloc.

Exercise:

1, Coco Qifeng cake production: Add 40 grams of sugar to the egg white several times and beat until dry and foaming.

2. Add 20 grams of sugar to the egg yolk and stir until the color turns white.

3. Add oil and milk and mix well.

4. Sift the low flour and cocoa powder into the egg yolk paste and mix well.

5. Take 1/3 protein and stir it evenly in the egg yolk paste, then pour it all into the protein and stir it evenly.

6. Pour it into the mold, gently shake it a few times to eliminate bubbles, and bake it in a preheated 150 degree oven for about 30 minutes.

7. Spread a layer of cocoa Qifeng cake on the mousse circle for later use.

8, dark chocolate mousse production: 120g whipped cream with sugar to 67 points, distributed for later use.

9, dark chocolate insulation water melts.

10, add 45g whipped cream, 30g milk and softened gelatin tablets, melt and stir evenly.

1 1. Pour the chocolate liquid into the whipped cream and stir well.

12. Pour the dark chocolate mousse into the mold and refrigerate for 2 hours.

13, white chocolate mousse making: 120g whipped cream with sugar until 67 points are distributed for later use.

14, white chocolate heat preservation water melts.

15, add 45 grams of whipped cream, 30 grams of milk and soaked gelatin tablets to melt.

16, constantly stirring evenly.

17. Pour the chocolate liquid into the whipped cream and stir well.

18. Pour the white chocolate mousse into the mold, put it in the refrigerator for 2 hours, take out the cake and demould it, and sprinkle cocoa powder on the surface.

19, chocolate transfer printing: print a picture of Hello Kitty, cover it with oil paper, and draw the outline of the pattern with a pencil.

20. After painting, check the reverse side of the oiled paper and put it aside.

2 1. Melt the insulating water of the chocolate pen.

22. Tick off the overall outline of the pattern with a chocolate pen (pay attention to turning over the oil paper that has just been hooked) and put it in the refrigerator for curing.

23. White chocolate melts in water.

24. Take out a proper amount of melted chocolate, add red pigment, mix well and turn it into red.

25. Dip chopsticks in chocolate and draw bows and skirts.

26. Take out a proper amount of melted chocolate, add green pigment, mix well and turn it into green.

27. Dip chopsticks in chocolate and draw a ribbon.

28. Take out a proper amount of melted chocolate, add yellow pigment, mix well and turn it yellow.

29. Dip chopsticks in chocolate and draw a nose, sleeves and skirt.

30. Finally, fill the rest with white and put it in the refrigerator until it is completely solidified. When in use, take off the oil paper and decorate it on the chocolate mousse cake.

Method 5 of chocolate mousse cake Materials: 3 eggs, fine sugar 100g, low-gluten flour 80g, cocoa powder 20g, butter 30g, milk 50g, cream cheese 250g, light cream 225g, egg yolks 2, fine sugar 48g, milk 120g, white chocolate 100g, and white chocolate.

Exercise:

1, make sponge cake bottom first: melt butter into liquid state.

2. Pour in cocoa powder.

3. Stir well, so that the cocoa powder is blended into the butter.

4. Pour in milk.

5. Continue to stir evenly.

6. Add sugar to the protein several times and send it to a hard foaming state.

7. Pour the yolk into the beaten egg whites.

8. Keep beating until it is viscous and flowing.

9. Sift in low-gluten flour.

10, stir evenly.

1 1. Pour in the cocoa paste made before.

12, continue to stir evenly.

13, pour the prepared batter into the square plate.

14. Bake in a preheated oven 180℃ for about 20 minutes.

15. Take the oiled paper out of the furnace and cool it for later use.

16, gelatin tablets were soaked in ice water until soft.

17. Soften the cream cheese at room temperature and beat well.

18. Stir the egg yolk until it is sticky. Put it aside.

19. Pour 70g of milk, sugar and white chocolate into a small pot and heat it to a slight boil.

20. Then slowly pour the milk chocolate liquid into the egg yolk paste and beat it while pouring.

2 1. After the last pouring, continue to stir for a while until the temperature drops to the palm of your hand.

22. Pour the egg mixture into the cheese paste and mix well.

23. Take 175g light cream and beat it with ice water until it reaches 7, then deliver it.

24. Pour in the egg yolk cheese paste.

25. Stir well.

26. Heat the soft gelatin in water to melt it into liquid.

27. Pour in the remaining 50g of milk.

28. Stir well.

29. Then pour the gelatine milk into the cheese paste made before.

30. Stir well.

3 1, cut out cake slices of appropriate size with wood wire ring and fix them.

32. Pour in about 200 grams of mousse paste.

33, spread a layer of cake slices, continue to pour about 200g of mousse paste to the full mold, and send it to the refrigerator for half a day.

34. After the mousse liquid is completely solidified, demould it, and then lightly draw 5*5 squares on the surface with a knife.

35. Add 5g powdered sugar to the remaining 50g whipped cream and mix well with ice water.

36. Squeeze flowers on the surface of the cake and decorate it with cocoa powder and silver beads.

Chocolate mousse cake method 6 Materials: 3 eggs, 60g low-gluten flour, 45g fine sugar, 50g hot water, 330g corn oil, 200g light cream, 85g dark chocolate, 2 egg yolks, 20g fine sugar, 6g gelatin powder, 50g light cream and 5g cocoa powder.

Exercise:

1. 1. Making cake blank: pour boiling water into cocoa powder, stir well and let it cool for later use.

2. Take 3 egg yolks, add 5 grams of fine sugar and stir until the sugar melts.

3. Add corn oil and stir until emulsified.

4. Pour in cocoa solution.

5. Stir well.

6. Sift in low-gluten flour.

7. Stir well and become a paste for use.

8. Take three egg whites, add 40 grams of fine sugar in three times, and beat until dry and wet. At this time, preheat the oven, which is 20 degrees higher than the baking temperature.

9. Mix the meringue and the yolk paste and stir well.

10, pour the cake paste into the golden plate and shake out bubbles.

1 1, put it in a preheated oven, and bake it in the middle layer at 160 degrees for 20 minutes.

12. Take out the baked cake blank and cut out two round cake slices slightly smaller than the 6-inch mold.

13. Next, make mousse: add fine sugar to light cream, beat until 6 o'clock, and refrigerate for later use.

14, dark chocolate melts in water and cools for later use.

15, add gelatin powder into milk, and stir in warm water until dissolved.

16. Add 2 egg yolks while they are hot and stir well.

17, add chocolate liquid and stir well.

18. Mix chocolate liquid and whipped cream evenly to make mousse liquid.

19, put a cake in the mold.

20. Pour half the mousse solution.

2 1, put another piece of cake.

22. Pour another half of the mousse solution and refrigerate for 4 hours.

23. Add powdered sugar to the whipped cream until it is 8, and distribute. Put it in a paper bag with a round mouth.

24. Squeeze into small balls, demould and decorate the surface of mousse cake.

25. Sift a thick layer of cocoa powder, and a rich chocolate Mu Si cake is finished.