Hello.
I'm Boone Bake.
Today I made a cake with caramel mousse and chocolate mousse.
The cake was made with brownies, not the sponge cake that I usually use.
It was a really good choice.
I made two flavors of chocolate mousse with dark chocolate and white chocolate.
It has a fantastic combination with the caramel mousse.
I made a pattern on the side with caramel mousse.
Not only the side was patterned, but also the inside, and the shape when cut was also pretty.
It became a delicious mousse cake that reminds me of a cup of coffee.
(There is a video of making curls used as chocolate decorations in the video.)
♥ What is Muscovado?
Also called "brown sugar", it is raw sugar made using the traditional Philippine sugar manufacturing method.
Since molasses is not separated or purified, it is rich in minerals and nutrients.
Compared to regular white sugar, it contains a subtle sweetness and a unique aroma.
Muscovado also has with large particles depending on the condition.
The dough may be spotted because of the large lump, so please use it after filtering it through a sieve.
♥ Brown Paper used: Teflon non-adhesive sheet AF008
●Thickness: 0.08mm
● Characteristic
● PTFE Coated Glass Fabric
ㅡ Glass fiber coated with PTFE and has various thicknesses and widths.
● Non-stick Almost all materials do not stick, and materials with strong stickiness are easily separated.
● Durable material has excellent long-lasting properties without deterioration or deformation in its original state.
●Abrasion resistance ㅡ It does not wear against friction and has excellent resistance to wear.
● Corrosion resistance ㅡ It does not corrode and has excellent resistance to corrosion.
● Chemical resistance ㅡ not affected by chemical environment.
● Chemical Resistance-Most all drugs are not invaded.
● Heat resistance: It can be used from -78℃ to +260℃.
It is easy to clean because it does not adhere well to non-oil or oil.
Dimensional stability Excellent even at high temperatures and pressures.
How to make~~!
Check point~~!
Now, then...
Let's start~~
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#ASMR #chocolatecake #caramelmoussecake
● Ingredients
● Caramel Chocolate Mousse Cake
(mold size: 18cm * 5cm (H) / 1EA)
237ml = 1 cup
♥ Luxury chocolate brownie
(mold size: 21cm * 2cm)
110g dark chocolate (2/3 cup)
55 g unsalted butter (1/4 cup)
1 egg
40g muscovado (2 Tbsp + 1 tsp)
20g sugar (1 Tbsp + 1/2 Tbsp)
A pinch of salt
2ml vanilla extract
25 g (3 Tbsp) all-purpose flour
10g cocoa powder (1Tbsp + 1/2 Tbsp)
25g Heavy Cream (2 Tbsp)
5 g sugar (1 tsp)
1g instant coffee (1 tsp)
40g walnuts baked and chopped (1/3 cup)
♥ Rich taste ~! Caramel mousse
58g sugar (4 Tbsp + 1/2 Tbsp)
20g starch syrup (or glucose) (1 Tbsp)
20g water (1 Tbsp + 1 tsp)
A pinch of salt
27g water (1 Tbsp + 2 tsp)
5g gelatin
[Powdered gelatin 5g (2 Tbsp)
+ 25g of water (1Tbsp + 2 tsp)]
25g condensed milk (1 Tbsp + 2 tsp)
150g heavy cream (1/2 cup + 2 Tbsp)
10g sugar (1/2 Tbsp + 1 tsp)
♥ Softly melting ~! Chocolate mousse
2 yolk
25g sugar (2 Tbsp)
5ml vanilla extract (1 tsp)
80g milk (1/3 cup)
75g heavy cream (1/3 cup)
70g white chocolate (1/3 cup + 1 Tsp)
105g dark chocolate (2/3 cup)
4g powdered gelatin (1/2 Tbsp)
20g water (1 Tbsp + 1 tsp)
* Dark Chocolate Mousse
150g heavy cream (1/2 cup + 1/2 Tbsp)
15 g sugar (1 Tbsp + 1 tsp)
* White Chocolate Mousse
120g heavy cream (1/2 cup)
12g sugar (1 Tbsp)
* There is more information in the video.~~
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How are you~?
Was this special baking?
In the video, the process and explanation are as much as possible.
Thanks for watching~~
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Негізгі бет Тәжірибелік нұсқаулар және стиль Cup Measuring / Caramel Chocolate Mousse Cake / Brownies Recipe / ASMR
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