With makings
| Black chocolate | 7 |
| Milk (Qi Feng) | 75 grams |
| Yoke | 2 |
| Candy (yoke) | 10 grams |
| Oily | 30 grams |
| Cake pink | 75 grams |
| Candy (albumen) | 25 grams |
| Albumen | 2 |
| Auspicious Ding Pian | 8.5 grams |
| Candy (Mu Si fluid) | 20 grams |
| Milk | 50 grams |
| Weak butter | 200 grams |
Prepare the way of the chocolate Mu Si of the operation simply
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Prepare chocolate to break first, the sort of chocolate of the sugar of common happy event that I use, do not eat to just be used up, the edge cuts an edge to eat stealthily, cut course also is to plant enjoy with a ha breath out cut take a few doing final ornamental had better put freezer, maintain hardness, other it is OK also to put room temperature to fall
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Prepare chocolate relative wind, the practice is the same as Qi Feng
, just among add chocolate (chocolate should lie between hot water to melt away first! Break chocolate this about 10 grams are added directly, won't melt away is improved next time)
The color that my method does is not deep, also do not have what chocolate flavour, can come according to oneself be fond of, also go candy with chocolate
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Begin to prepare section of chocolate Mu Si, melt first the chocolate that remain is broken (I still remain about 45 grams) , in cold water at the same time bubble issues auspicious Ding Pian, complete immersion
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Auspicious Ding Pian from the fish out in cold water, as far as possible drop does moisture, in be being put into milk, adiabatic water heats, agitate to auspicious Ding Pian complete be in harmony eats milk in
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Add chocolate solution, sufficient agitate
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Dismiss butter! Candy is joined directly, next high speed dismisses come to have obstruction and grain a bit, fall middling speed makes ten seconds again, stop it is OK to look a little pile rises can
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Butter is divided second in be being added into chocolate fluid, with turn over mixed means to reduce disappear bubble, have the feeling of bit of garland, a bit good-looking still mix is even
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Penult pace! relative wind section, leave two to do intermediate interlining, bottom fills up first, (best diameter is less than a mould, such Mu Si fluid can lap Qi Feng's brim) enter Mu Si fluid, put a Qi Feng again, fall to remain Mu Si fluid, light shake a few, disappear drops air bubble, wipe calm surface with drawknife, put cold storage 3 hours or so to be finished!
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Scatter jacket to act the role of used chocolate to break, still hold out pretty like the model 1/4 do not have pressure, not be very sweet degree, accompanying hot milk, be the perfect afternoon tea that I love!
