Cranberry chocolate moon cake

Cranberry chocolate moon cake

Introduction:

Production steps:

Step 1: cut the cranberries into small pieces, put them into the container, and soak them in rum.

Step 2: soak and drain.

Step 3: soak gilding tablets in ice water until soft, and drain.

Step 4: heat to melt.

Step 5: filling preparation: put the egg yolk and sugar into the container, mix them with electric beater until the sugar melts.

Step 6: Boil the milk to 90 degrees, pour it into the egg yolk and stir well.

Step 7: add the melted gilding solution and stir well.

Step 8: add lemon juice and stir well.

Step 9: add the whipped cream until six minutes and stir well.

Step 10: add the pickled cranberries, stir well, cool and set aside.

Step 11: leather making: heat the chocolate to melt.

Step 12: pour the melted chocolate into the mold.

Step 13: refrigerate for 5 minutes.

Step 14: pour out the uncooked chocolate and freeze it in the refrigerator for 5 minutes to form a hard crack.

Step 15: Cranberry chocolate making: put the filling into the Chocolate Mold until it's 8% full.

Step 16: refrigerate.

Step 17: freeze until hard, remove and cover with melted chocolate.

Step 18: after smoothing, put it into the refrigerator and freeze it until hard. After demoulding, you can eat it. (if not finished, refrigerate)

Materials required:

Milk chocolate: 300g

Bitter sweet chocolate: 200g

Egg yolk: 48g

Fine granulated sugar: 36g

Milk: 150g

Tripterygium tablets

Lemon juice: 1 / 2

150g light cream

Cranberry: 30g

Rum: a little

Note: Cranberry chocolate moon cake raw materials: skin material: 300g milk chocolate, 200g bitter sweet chocolate, filling material: 48g egg yolk, 36g fine granulated sugar, 150g milk, 3 gilding slices, 1 / 2 lemon juice, 150g light cream, 30g cranberry, a little rum

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet