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【Chocolate cheese】（Reference component: 12）
Ingredient:
Chocolate tick: 100 grams of low-gluten flour, 60 grams of butter, 20 grams of eggs, 40 grams of fine sugar, 5 grams of cocoa powder
Cheese filling: 125 grams of cream cheese, 30 grams of animal light oil, 10 grams of sugar powder
Chocolate cream: 100 grams of dark chocolate, 80 grams of animal light cream + 60 grams
Bake: The middle layer of the oven, up and down 190 ° C, about 15 minutes
Production process:
1. First make a chocolate tick. After the butter softened, add fine sugar to fluffy.
2, join the scattered egg to continue to send. I have been sending a fluffy and light state.
3, low-gluten flour and cocoa powder mix into the butter.
4, mix well with a doctor blade, mix the flour and butter.
5, the flour and butter are completely mixed, become a wet dough. If the batter is too humid and sticky, it can be placed in the refrigerator to reflect the film until the dough is harder.
6, put 15 grams of the left and right doughs in each tart model.
7, pinch the dough with hand, bond the shape of the mold（Because different specifications are different, please adjust the amount of batter in each tartar in accordance with the actual situation, and try to pinch the thickness evenly）.
8, put the pinchy-pinned mold in the baking tray, stand for 15 minutes. Then put it in an oven of the preheating, the fire of 190 ° C, baked for 15 minutes, and cools the release bouting.
9, make chocolate cream. Cut the dark chocolate, and pour it in the milk pot together with 80 grams of light cream and heat it with a small fire.
10, stir while stirring until the dark chocolate is completely dissolved, becoming a liquid chocolate cream mixture. Get off and cool to room temperature, make the chocolate mixture thick.
11. The chocolate mixture is completely cooled and becomes thick. Pour the remaining 60 grams of mapping in a clean bowl, send to the extent of the pattern.
12. Mix the chocolate mixture with the whipped whipped cream, mix well with a doctor.
13, completely mix well, become a chocolate cream. Observe the thickness of the chocolate cream, if it is more thin, put it into the refrigerator and refrigerated until it becomes enough（Can keep the pattern）.
14, make cheese filling. The cream cheese took it back in advance back to room temperature. Will the temperature of the cream cheese with eggbeater to smooth, add sugar powder and whipped cream, continue to spur, and become a cheese filling.
15. Put the cheese fill into the silk bag, cut a small hole in the front of the silk flower bag, squeezing into the cheese filling in the baked tart.
16. Put the chocolate cream into the silk bag, and use the trocardioli to squeeze the chocolate cream in the surface of the cheese filling, the chocolate cheese is assembled. Put the chocolate cheese ? in the refrigerator, you can enjoy it directly to take it out.
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