This text is written in Chinese. Here is a translation of the text:
“In the mocha bubble cake, layers of cream and pastry cream are added. The super smooth cream adds a rich finishing touch. Total time: 3 hours 5 minutes, preparation time: 45 minutes, yield: 4 cups (enough for an 8-inch layer cake). Ingredients: for mocha cream: 2 tablespoons instant espresso powder, 2 tablespoons hot water, 4 large egg whites at room temperature, 1 1/4 cups sugar, 3 sticks unsalted butter at room temperature, cut into small pieces, 5 ounces semisweet chocolate, roughly chopped, melted and cooled. For mocha pastry cream: 2 1/2 teaspoons instant espresso powder, 2 1/2 teaspoons hot water, 2 large eggs plus 2 large egg yolks, 1/2 cup sugar, 1/2 cup whole milk, 1/2 vanilla bean, split and scraped, pod reserved for another use, 1/4 cup plus 1 1/2 teaspoons cornstarch, salt, 1 1/2 tablespoons unsalted butter, cut into small pieces, 1 1/2 ounces bittersweet chocolate, roughly chopped. Directions: 1. Make mocha cream: Mix instant espresso powder and hot water in a small bowl; stir until the espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pot of simmering water, stirring until white to the touch and sugar dissolves, 2 to 3 minutes. (The mixture should feel smooth when rubbed between two fingers.) Beat egg white mixture with a medium-high speed mixer until stiff, glossy peaks form, and the mixture is completely cooled, about 10 minutes. 2. Reduce speed to medium-low. Add butter, a few tablespoons at a time, stirring well after each addition. Switch to the paddle attachment and reduce speed to low. Stir in the espresso mixture and melted chocolate until smooth, then beat to reduce bubbles, about 3 to 5 minutes. Cover with plastic wrap and let stand at room temperature until ready to use. 3. Make mocha pastry cream: Prepare an ice water bath. Mix instant espresso powder and hot water in a small bowl; stir until the espresso dissolves. In a medium bowl, whisk together eggs, egg yolks, and 1/
27.04.2023 @ 04:40
This text is written in Chinese. Here is a translation of the text:
“In the mocha bubble cake, layers of cream and pastry cream are added. The super smooth cream adds a rich finishing touch. Total time: 3 hours 5 minutes, preparation time: 45 minutes, yield: 4 cups (enough for an 8-inch layer cake). Ingredients: for mocha cream: 2 tablespoons instant espresso powder, 2 tablespoons hot water, 4 large egg whites at room temperature, 1 1/4 cups sugar, 3 sticks unsalted butter at room temperature, cut into small pieces, 5 ounces semisweet chocolate, roughly chopped, melted and cooled. For mocha pastry cream: 2 1/2 teaspoons instant espresso powder, 2 1/2 teaspoons hot water, 2 large eggs plus 2 large egg yolks, 1/2 cup sugar, 1/2 cup whole milk, 1/2 vanilla bean, split and scraped, pod reserved for another use, 1/4 cup plus 1 1/2 teaspoons cornstarch, salt, 1 1/2 tablespoons unsalted butter, cut into small pieces, 1 1/2 ounces bittersweet chocolate, roughly chopped. Directions: 1. Make mocha cream: Mix instant espresso powder and hot water in a small bowl; stir until the espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pot of simmering water, stirring until white to the touch and sugar dissolves, 2 to 3 minutes. (The mixture should feel smooth when rubbed between two fingers.) Beat egg white mixture with a medium-high speed mixer until stiff, glossy peaks form, and the mixture is completely cooled, about 10 minutes. 2. Reduce speed to medium-low. Add butter, a few tablespoons at a time, stirring well after each addition. Switch to the paddle attachment and reduce speed to low. Stir in the espresso mixture and melted chocolate until smooth, then beat to reduce bubbles, about 3 to 5 minutes. Cover with plastic wrap and let stand at room temperature until ready to use. 3. Make mocha pastry cream: Prepare an ice water bath. Mix instant espresso powder and hot water in a small bowl; stir until the espresso dissolves. In a medium bowl, whisk together eggs, egg yolks, and 1/