By jumping through the twilight
<h2>Royalties</h2>
2 egg yolks
White sugar 10
2 proteins
White sugar 30
Cocoa powder 6 g
Hot water 40ml
Corn oil 30ml
Low gluten flour 50 g
Dark chocolate 100g
Light cream 250ml
Milk 50ml
Gelatin tablets 2 tablets 10g
<h2>Practice steps</h2>
1: Separate the egg yolks and fill them in an anhydrous and oil-free container
2: Add 10g sugar to the egg yolk and whisk slightly. Then add corn oil and stir well
3. Add hot water to the cocoa powder and stir until there are no particles
4: Pour the cocoa paste into the egg yolk paste and stir well
5: Sift the low gluten flour into the cocoa yolk paste and mix well until it is particle-free
6, beat the egg white, add one-third sugar when the bubble is coarse, add one-third sugar when the foam is delicate, add the last third of the sugar when the texture appears, and finally beat until the whisk can stand up the sharp corner.
7: Pour one-third of the protein paste into the cocoa yolk paste and mix well, do not stir in circles to avoid defoaming. Then pour the mixed egg yolk paste into the egg white paste and mix well
8: Mix well and pour into a 6-inch live bottom mold (if you don't pad the oil paper, you will climb higher) Shake out the bubbles, put it in the lower layer of the preheated oven, bake at 170 degrees for 30 to 35 minutes
9. After baking, the hot air is shaken out, and the grilling net is upside down to cool
10: Slice the cake and cut off the outer ring in a small circle. Place the cake slices into the mold.
11: Soak the gelatin tablets in cold water to soften
12. Heat and melt the chocolate and milk in water
13: Remove the soft gelatin flakes and add a little milk to heat until melted
14: Pour the gelatin solution into the chocolate paste and mix well
15: Whisk the light cream slightly to a milkshake, then mix the light cream and chocolate gelatin solution well
16, a part of the mixed mousse liquid is poured into the mold where a piece of cake slice is placed, refrigerated for a while, and then another piece of cake is put in, the remaining mousse liquid is poured into the mold, smoothed and refrigerated for 3 to 4 hours
17: Melt a little chocolate in water in a dish, solidify and scrape out the chocolate chips with a spoon
18, put a cup under the live bottom mold, use a hair dryer to blow around for a few minutes, you can easily release the mold. Add a little decoration to the cake.
19, dark chocolate is a little bitter
20. Finished product
<h2>Dietary contraindications to egg yolks</h2>
Avoid boiled eggs
Eggs are boiled for too long, and a gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult for the body to absorb. Protein aging will harden and toughen, affect appetite, and is not easy to absorb.
Eggs should not be boiled with sugar
Eggs and sugar boiling together will produce a substance called glycosyl lysine due to high temperature action, destroying the amino acid components beneficial to the human body in eggs, and this substance has a coagulation effect, which will cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool a little and then stir it, the taste is not reduced.
Scrambled eggs do not require MSG
Eggs contain sodium chloride and a large amount of glutamic acid, these two ingredients are heated to produce sodium glutamate, which has a pure umami taste. The main component of monosodium glutamate is also sodium glutamate, if you put in the msg, if you put in the msg, it will affect the synthesis of sodium glutamate in the egg itself, destroying the umami taste of the egg.
Hard-boiled eggs should not be stored after soaking in cold water
Some people often immerse hard-boiled eggs in cold water, taking advantage of the different coefficients of thermal expansion of eggshells and proteins, so that eggshells are easy to peel off, but this practice is not hygienic. Because the fresh egg has a protective film on the outside, so that the water in the egg is not easy to volatilize, and to prevent the invasion of microorganisms, the egg is destroyed after the egg is cooked, some of the gas in the egg cavity escapes, at this time the egg is placed in cold water will make the temperature in the air cavity drop sharply and show negative pressure, cold water and microorganisms can enter the egg through the pores on the eggshell and the double film inside the shell, and it is easy to spoil when stored.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.