Directions
- 1黑巧，黄油隔水融化
- 2淡奶油加热至60°，混合均匀
- 3一部分倒入小模具
- 4剩下部分加入60°淡奶油
- 5冷藏4小时以上
- 6黑巧克力融化降温至32°
- 7倒在塑料膜上抹平
- 8凝固后做切割
- 9鸡蛋3颗+糖40克+可可粉10克混合
- 10加入低筋面粉100克
- 11加入黄油、牛奶混合
- 12过筛到容器中
- 13平底锅加热面糊，做出多余面糊
- 14摊凉待用
- 15奶油奶酪与生巧混合
- 16与淡奶油混合打发
- 17饼皮摊开，涂抹好奶油
- 18生巧倒模放到饼皮上
- 19卷起来
- 20卷好后冷藏2小时定型
- 21取出，装饰
- 22巧克力皮装饰一下
- 23可可粉|糖粉
Ingredients
- 200 g 黑巧克力
- 25 g 奶油
- 5 g 朗姆酒
- 160 g A淡奶油
- 40 g B淡奶油
- 3 鸡蛋
- 40 g 糖
- 10 g 可可粉
- 100 g 低筋面粉
- 35 g 黄油
- 330 g 牛奶
- 100 g 奶油奶酪
- 70 g 生巧
- 350 g 淡奶油
- 25 g 糖
Equipment
knifewhiskmixing bowlmeasuring cupsquare baking tinovenpastry bagfood thermometer
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