Opera's approach

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable for us to learn to make opera at home. So if you like cooking, come and learn how to cook with me today!

1.121 Mix three whole eggs and flour

2.212 Mix the almond powder and the sifted powdered sugar evenly. I used the almond powder bought from Metro. It tastes very good and can be sifted. However, after a long rainy season, my almond powder can no longer be sifted, so I only sifted the powdered sugar. Mix the almond powder and powdered sugar evenly.

3. Mix into a smooth batter

4. Mix some of the batter with the melted butter.

5.12 Pour the batter mixed with butter back into the other batters

6.21 Mix thoroughly - This mixing method is to avoid the phenomenon of sinking and separation due to the different density of melted butter and batter. The same principle applies to the egg white paste and egg yolk batter when making chiffon cake. When mixing two materials of different densities, mix them in batches to make the density of the two batters close gradually. Only in this way can the batter be fully, completely and evenly mixed.

7.1 Add egg white paste to the batter

8.2 Beat the egg whites until they are hard foams

9.1212 Mix the egg white paste and batter in batches - the principle is the same as steps 5 and 6

10.2121 Pour the mixed batter into the baking pan - the baking pan needs to be covered with silicone wax paper in advance. Try not to use ordinary wax paper, because the batter is very easy to be inseparable from the wax paper, and it is very tragic when tearing off the wax paper. I used ordinary wax paper because I had no experience, so I saw that my Jiugong was very uneven in the finished product. In fact, it was the result of me using a knife to separate the wax paper and the cake slices... This is too tragic, everyone must take it as a warning.

11. Bake at 11 degrees, middle layer, until colored - the color of my pan was too light, and it kept sticking during the operation. I had no experience, what a tragedy... Later, the one baked in the Fanghe Rili mold was colored enough

12. Steps for making coffee cream filling: Mix sugar water

13. Stir until dissolved

14. Heat the syrup to 118 degrees

15. Pour the hot syrup into the beaten egg yolks in a line, stirring quickly while pouring - it must be poured slowly, and keep the action consistent while stirring quickly, otherwise it will become egg drop soup. I have a video of adding boiling sugar water to egg yolks when I was making tiramisu. If you are interested, you can click here. A few days ago, Tongs told me that "Professional Baking" said that the egg custard is turned into egg drop soup by stirring it in a blender. The original words are: "If the egg custard begins to clump during the cooking process, you should immediately add 1-2 ounces of cold milk, pour it into the blender, and stir at high speed to break up the particles.

16. After adding the syrup, continue to stir the egg yolk paste until it reaches room temperature - you can stir it in a basin of cold water to help cool it down

17.1212 Add the softened butter at room temperature in batches

18.2121 Ready-made buttercream filling - this buttercream can be used in various occasions. Cakes and breads will be delicious with this buttercream.

19. Add coffee powder - I was very disappointed with this step. I added instant coffee powder directly as the Cordon Bleu said. I added Nestle Pure Coffee, but the particles of this coffee powder are too large and difficult to dissolve. I suggest that you use a tablespoon of hot water to completely dissolve the coffee and let it cool before adding the cream.

20. Mix well to make coffee cream filling. Keep the prepared coffee cream filling in the refrigerator for later use.

21. The method of making syrup is simple: first boil sugar and water

22. Add coffee powder

23. After cooling, add coffee wine.

24. How to make chocolate ganache: 1. Melt the chopped chocolate in water first - cut the chocolate into pieces when melting, this will increase the heating area of ​​the chocolate, and it will melt faster! The melting temperature of chocolate is about 45 degrees, don't use too high a temperature

25. Boil the cream

26. Add the boiled cream to the melted chocolate

27. Mix well and place at room temperature for later use. Do not refrigerate. If it is frozen, it will be difficult to apply.

28.Okay, all the preparations are done, let’s start assembling! 1. Each slice of Jiugong cake is divided into four equal parts. It is recommended to use a ruler to measure and cut them, and they must be of the same size; (Look at the small cake below, which is made with the Fengheli square pan, and the color is just right. The colored one is not colored enough and not baked thoroughly, and the skin keeps falling off, which is so annoying...)

29. Take two slices of chopped jiugong and spread melted chocolate on the front (this step is not on the blue ribbon, I added it myself after watching the post-doctoral work of JANEE and Snail)

30. Put it in the refrigerator until it solidifies

31. Take out the frozen cake slices and place them on the cutting board with the chocolate side facing down.

32. Brush coffee syrup on the back of the chocolate-coated cake slice; (I thought there was too much coffee syrup when I applied it, but when I cut it open, I found that it still hadn't penetrated, and there was a lot of coffee syrup left, so everyone should brush it hard. It's best to let it absorb after applying one layer, and then apply another layer)

33. Spread coffee cream filling evenly

34. Take the second cake slice and cover it on the cake slice with coffee cream filling.

35. Brush with coffee syrup

36. Cover with chocolate ganache

37. Take the third piece of cake and cover it on the cake with chocolate ganache (make sure each piece of cake is aligned after covering it)

38. Brush with coffee syrup

39.Spread with coffee cream filling

40. Take the fourth piece of cake and cover it on the previous step

41. Apply syrup and coffee cream filling

42. Apply the remaining chocolate ganache; - I added this step because the ganache cannot be used up. If you have extra ganache, you can apply it here, but be careful not to make it too thick.

43. Make sure to spread the ganache evenly. The key is to make the surface smooth, otherwise the surface will be messy when pouring chocolate in the next step. Then refrigerate for a while to let the surface solidify.

44. Pour the melted chocolate after completing the previous step. - Don't be stingy, pour more and try to make it self-leveling. If you don't pour enough and it can't self-level, you will need to use a spatula to help. Remember, when using a spatula, spread it from beginning to end in one go. Don't stop, otherwise the surface of the chocolate will be uneven. If you don’t do it beautifully with one cut, there is a little trick. 99 girl taught me! She said that you should use a hair dryer to blow on the surface of the ugly chocolate that has solidified for a while to make the chocolate slightly melted again, and then cut it again! I tried this trick, it works great! Everyone must take a small notebook to write it down.

Many housewives worry about what to eat today, but you don’t have to worry today. According to the editor’s introduction today, hurry up and serve this newly learned opera dish on the table!