Chocolate Snowball Depp Baking Lab

Overview

Chocolate Snowball (30 pieces) Duration 45 minutes, Difficulty 3 stars, Number of people 4 people Chocolate Snowball, using Valrhona chocolate and ginger paste, this combination is a bit exciting, what will it be like when the richness of chocolate and the spiciness of ginger are combined? Recipe: 1 egg, 40g caster sugar, 115g dark chocolate, 20g butter, 33g low-gluten flour, 1g baking powder, 36g almond flour, 18g ginger slices

Tags

• baking
• afternoon tea
• almond flour
• baking powder
• butter
• egg
• low gluten flour
• dark chocolate
• fine sugar
• ginger slices

Ingredients

Steps

1. 1 Process ginger slices into ginger slices with a cooking machine;

   

2. 2 Add eggs and sugar and beat until thick, fluffy and dripping like a ribbon

   

3. 3 Melt dark chocolate and butter over water. Be careful not to make the temperature too high and keep it at about 50 degrees.

   

4. 4 Pour the egg liquid into the warm chocolate and stir evenly.

   

5. 5 Mix the cake flour, baking powder and almond flour and sift them into the chocolate egg batter.

   

6. 6 Add ginger paste.

   

7. 7 The batter that is evenly mixed will be relatively soft and refrigerated for 15 minutes for easier operation.

   

8. 8 Divide the dough into 10g pieces and roll into balls, arrange on the baking sheet, and refrigerate for 30 minutes.

   

9. 9 Preheat the oven in advance. Coat the refrigerated and shaped chocolate balls with powdered sugar and immediately put them into the oven for baking. Use the quick heat mode at 200 degrees and bake on the middle layer for 13 minutes. After taking it out of the oven, let it cool and seal.