Three kinds of materials, one egg, one pair of hard-working chubby hands, re-engraving the Internet celebrity air chocolate so easy!
The original version of the Internet celebrity brand is delicious to me, but a little too sweet for me. It's easy to control if you make it yourself. If you like bitterness, just use bitter chocolate~
I made 18 of the following ingredients with a chocolate ratio of 54.5%, for reference.
material
Light cream 100g
surface cocoa powder a little
The following is the amount of three different cocoa butter chocolate, choose one of the three
You can also adjust the amount of chocolate according to the ingredients at hand
54.5% Ordinary Dark Chocolate 100g (best taste)
70.5% bittersweet dark chocolate 75g (bitter)
40.7% milk chocolate 140g (sweet)
Air Chocolate | Only 3 ingredients are needed for restoration, and you can make it with your hands | The practice of Joyce Bakery vol.23
Chocolate melts into liquid.
It can be placed in a 50-degree oven for a while, or melted with heat-insulated water, or melted several times in a microwave oven for a short time.
Heat the whipped cream in a milk pan, and quickly remove from the heat until small bubbles appear around it.
Pour into the liquid chocolate in two batches, using the egg whip to emulsify and stir well each time. Ganache is ready.
Cover the surface of the ganache with plastic wrap and put it in the refrigerator for 20-30 minutes to wait for its crystals to solidify. The solidified ganache basically does not stick to plastic wrap, does not flow, and has the texture of soft ice cream .
It can be beaten by hand with an egg pump, 80-100 circles are very fast. The color becomes slightly lighter and the volume grows slightly, but it is still very smooth and elastic.
If you beat it too much or leave it for too long, it will become hard and slag. At this time, you need to put it back into the 50-degree oven to soften it into a smooth ganache, and then put it in the refrigerator to crystallize and then re-slip it.
A well-laid ganache takes shape quickly. It is recommended to squeeze it into a shape close to a sphere with a piping bag, refrigerate for half an hour to harden, and then roll the ball. When rubbing the ball, dip a little cocoa powder before rubbing to make the surface smoother and closer to the original.
After rubbing it, put it in the cocoa powder and roll it around. It is ready to eat after refrigerated to harden (about 1 hour).
If you don't like football stars, you can also change the method in step 7 to a piping bag with a star-shaped piping tip and squeeze it into the shape you like. Sift the cocoa powder and refrigerate it to harden before eating.
Tips
1. There must be some students asking about the proportion of matcha and white tea. Theoretically speaking, in order to coagulate, the amount of Bai Qiao is larger than that of Niu Qiao, because it has lower cocoa butter content, but Bai Qiao is too sweet, and if you increase it, the finished product will be very sweet.
It is recommended that students who want to try it first use the ratio of Niu Qiao to make it. If it cannot be condensed, you can put it in a 50-degree oven to warm it and add a little cocoa butter until it can condense.
Matcha powder 2-3g is enough.
2. The next one, Niu Qiao actually feels a little sweet. If you have cocoa butter at home, Niu Qiao actually doesn’t need to use that much. Adding a part of cocoa butter to increase the crystallization ratio will have a better effect, and it will not be so sweet. I also see that cocoa butter is used in the ingredient list of the Internet celebrity brand.
3. Sealed + refrigerated for storage, a week is not a problem.
4. It is not recommended to use a certain fu, the taste will definitely reduce some points, I have not tried it myself, but a few friends at station B told me that it was successful, so you can try it if you can't buy the material.