What's Sacher Tholt like? What's the difference between it and ordinary cake?

Sprinkle hot ganache or milk on the chocolate ball to reveal the little sachertorte ~

material

Salt-free butter 90g, sugar powder 30g, egg yolk 90g, dark chocolate 90g, low flour 50g, almond powder 40g, protein 143g, refined sugar 190g, black rum 60g, vanilla extract 5ml, clear water 100g, dark chocolate proper amount (for temperature regulation) and a little cocoa butter. A little practice of apricot jam step 1: first pour cocoa butter into a small pot without water, heat it with low fire (not more than 70 degrees) to melt it, then add edible gold powder (fondant powder) and mix well after leaving the fire.

2. Cool the cocoa butter in step 1 to below 35 degrees (but don't solidify), dip a little cocoa butter with the artist's brush and brush it in the mold (brand CP2254 of chocolate word). There must be no water in the mold, put it aside for use.

3. Pour the temperature-regulated chocolate into a clean container without water, heat it to 50-55 degrees with water insulation (microwave) to melt the chocolate, add a proper amount of dark chocolate, stir and cool it to 27 degrees, and then use the chocolate at room temperature to 3 1-32 degrees.

4. Fill the chocolate paste into the mold in step 2, gently shake the mold to eliminate bubbles, reverse the mold to make the chocolate paste flow out, send it to the refrigerator for cold storage and demoulding, and cut out the spherical shape at the bottom with a round mold to facilitate standing.

5. Make a feather shape on cellophane with a knife, put it into a stick mold to make a shape, and send it to the refrigerator for later use.

6. Next, make the body part of sachertorte: First, soften the salt-free butter at room temperature, add 30g powdered sugar, and beat until the volume is fluffy and the color becomes lighter.

7. Add the egg yolk into the butter in step 6 several times, stir well and beat the butter well.

8. Melt 90g dark chocolate in water, add it to the butter in step 7 when the temperature drops to about 35 degrees, mix well, sift in low flour and almond powder, and mix well with a scraper.

9. Add 10g rum and vanilla extract to the batter in step 8, and stir evenly with a spatula for later use.

10, put the egg white into a clean container without oil and water, add 90g fine sugar in three times and beat until the long-horned soft chicken tail is installed.

1 1, take 1/2 egg white cream and mix well with the batter in step 9, add the remaining egg white cream and mix well, put it into a baking tray (28*28cm gold tray) covered with oil paper, and smooth the surface with a spatula.

12, preheat the oven to 80 degrees, bake the middle layer of the oven for about 25 minutes, take it out and cool it, and cut it out with a circular die for later use. Mix the remaining 100g fine sugar with 100g clear water and boil, and turn to low heat until the sugar melts. After cooling from the fire, add 50g black rum to make rum syrup and brush it on the cake surface.

13. Sandwich apricot jam between two cakes, put it in the bottom chocolate ball, scald the top chocolate ball in a hot pot and stick it on the bottom hemisphere. Choose your favorite way to decorate it, and it's done ~

14, finished product drawing

skill

1. Chocolate must be blended before it can be used, otherwise it cannot be demoulded. 2. My candied silk is made of acesulfame and pigment. I heated the acesulfame K to about 180 degrees, cooled it and wrapped it around the iron ring. The reason why I can stand on the chocolate ball is because I used a condensing agent.

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