미니 카라멜 아몬드 초콜릿 무스케이크 / Mini Caramel Almond Chocolate Mousse Cake Recipe / Mirror Glaze Cake / ASMR

Hello. I'm Boone Bake. Today I'll make caramel chocolate mousse. Subscribe and set an alarm before watching. Caramel mousse Boil over medium heat Do not stir. When the caramel color begins to appear, reduce it to low heat. Add pre-soaked gelatin. Caramel temperature 55C (131F) Caramel temperature 30C (86F) Pour in 1 cm thick. Freezer for 1 hour. Chocolate sponge cake Make a chocolate mixture in advance. Whisk until ivory color. Chocolate mixture temperature 50C (122F) Do not let the dough cool. Divide the sugar in two and add it. Whipping for 2 minutes at low speed After preheating to 175 C(347F) degrees, Bake at 165C (329F) degrees for 13 minutes. Apply plenty of syrup. Dark chocolate mousse 78C~ 82C Celsius (172.4F ~ 180F) Melt the chocolate. It's a mold used to bake muffins. Pour about 2cm. How to make caramel almonds is in the instruction box. Freezer 2~3 hours Dark chocolate mirror glazing 103C~104C Celsius (217.4F ~ 219.2F) Please add below 55 °C Condensed milk separates when placed at high temperatures. Glazing temperature 27C (80.6F) I love the combination of caramel mousse and chocolate mousse. Subscriptions and likes are a big boost to me. Thank you for watching my video.

Channel: Boone Bake분 베이크

Views: 851,156

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Id: AOPsvvlJu_0

Length: 12min 59sec (779 seconds)

Published: Wed Dec 16 2020