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Sanneng Rectangular Small Loaf Form Toast Box-Pound Cake Mold Fruit Strip Non-Stick Baking Mold Sn2132
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Penghantaran

Penghantaran Dari
Mainland China
Anggaran Penghantaran
Sep 21, 2024 - Oct 12, 2024

Warna

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Sila pilih variasi produk terlebih dahulu

Kuantiti

60 Unit lagi
Jumlah
RM 67.97
Gambaran Kedai
Arctic wolf
1 hours ago
Produk 65602
Pengikut 4
Penilaian 5
Sertai Within a Month
Kadar Pembatalan 0%
Spesifikasi Produk
Category
: Kitchen & Dining  >  Others  >  Kitchen Accessories
Brand
: NoBrand
Model
: Not Specified
SKU
: 21981513874
Dimension (Length x Width x Height)
: 10.00 x 15.00 x 20.00
Weight(kg)
: 0.6
Manufacturing Country
: Not Specified
Warranty Type
: No Warranty
Warranty Value
: -
Warranty Description
: -
Hantar Dari
: Mainland China
Deskripsi Produk






Steps


chocolate fresh milk xiangti


① first, pour the chocolate into a clean container without water, heat and melt the chocolate through water (microwave), and place it aside for later use.




② mix and boil the water spoon with 100g light cream, add the soft gilding tablets when it is cooled to about 60 degrees, and stir until the gilding tablets are completely melted





③ wash the mixture in step ② into the chocolate in step ①, mix well with a scraper, and when the temperature drops to about 30 degrees, flush the remaining light cream into it, stick plastic wrap on the surface, and put it in the refrigerator for refrigeration overnight.











Cocoa sponge cake


① first mix and sieve the low powder and cocoa powder for later use





② mix the softened salt-free butter with clear water into a small bowl, heat the mixture to about 65 degrees across the water, melt the butter, put aside, spare





③ add the fine sugar, water cup and vanilla essence to the whole egg liquid, and heat the whole egg liquid to 45-50 degrees through water, so that the fine sugar and water Cup are dissolved in the egg liquid









④ Egg Whisk medium and high speed pumping step ③ egg liquid, send the whole egg liquid (draw the "8" word on the surface of the egg paste is not easy to disappear, turn to low speed and beat the egg paste for about 2-3 minutes, discharge large bubbles to make the egg paste more stable)









⑤ add the sifted powder in step ① to the egg paste in step ④, gently mix the mixture until there are no powder particles (do not stir too much to avoid defoaming)





⑥ add the mixture in step ② (at this time, the temperature of the mixture should be about 40 degrees, and if the temperature is too fast, it needs to be reheated to 40 degrees) to the batter in step ⑤, and mix well with a scraper.





⑦ fill step ⑥ the resulting batter into the mold (about 6-7 minutes full), gently shock the mold to remove excess bubbles, send it to the oven preheated to 160 degrees, bake for 30-35 minutes





⑧ take out the baked cake, cool it in the mold for about 10 minutes, buckle it upside down on the grill and cool it thoroughly, cut off the top with a serrated knife (the bottom of the cake is the front), and wrap it with plastic wrap, put it in the refrigerator for refrigeration





chocolate spring roll


① first, put a little chocolate into a clean container without water, and heat the chocolate to about 50 degrees in the way of water isolation (microwave) to melt the chocolate.


② add about 1/3 of the total weight of new chocolate to the chocolate paste in step ①, gently stir the mixture to melt the new chocolate, and cool the mixture to about 27 degrees.


③ use a hair dryer as step ② the chocolate in the return temperature, return the temperature to between 31-32 degrees, and adjust the temperature.





④ apply a little chocolate paste on a thin Bench cellophane, scrape out the shape with a serrated scraper with fine teeth, and roll up the cellophane to make a spring roll when the chocolate is slightly solidified and does not stick to your hands, put it in the refrigerator for refrigeration Hair-Styling (both ends of cellophane are pressed with heavy objects)







⑤ take out the chocolate spring rolls that are frozen Hair-Styling, gently remove the cellophane and separate the spring rolls (one by one to turn the spring rolls out), and then it can be completed.




Chocolate noodles


① first pour the chocolate into a clean container without water, and heat and melt the chocolate through water (microwave) (note that the dark chocolate should not exceed 55 degrees)





② add grape seed oil to the chocolate in step ① and stir it with a scraper until the two are completely integrated



③ cut nuts into fine particles with a knife, add them to the mixture of step ②, mix them with a scraper, and cool down to 25 degrees.




④ take out the frozen cocoa sponge cake from the refrigerator, put the cake on the grill (put Baking dish below and lay the plastic wrap), and pour the mixture in step ③ on the cake, smooth the surface of the cake with a spatula, and move the cake into the plate until the chocolate surface is slightly solidified.









Assembly


① first take out the frozen chocolate fresh milk fragrance from the refrigerator, and send the fragrance at a high speed in Egg Whisk (because chocolate is added, it is easy to kill, don't beat it, the texture is fine and shiny)







② put a large rose mouth in the decorating bag (Santa Ana Flower Mouth is better), fill in the chocolate fresh milk fragrance in step ① and squeeze it on the cake surface







(3) roll the chocolate spring onto the xiangti, add a drop of mirror pectin every other circle, and stick a little gold foil on the mirror pectin as decoration.




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