Chocolate mouse tower
Step 1 . Soften the butter at room temperature, mix it with 30 grams of powdered sugar, and stir evenly.
Step 2 . Add 1 whole egg mixture in portions and stir well.
Step 3 . Sift in 170 grams of low gluten powder.
Step 4 . Make dough together.
Step 5 . Roll the dough into long strips and divide them into small pieces.
Step 6 . Flatten the segmented small dough and place it into the tower mold.
Step 7 . Pinch the dough evenly along the tarp and press it firmly.
Step 8 . Cut off the excess tarp for later use.
Step 9 . Complete all the tasks in sequence.
Step 10 . Mix 70 grams of butter softened at room temperature with powdered sugar and mix well.
Step 11 . Add 1 egg mixture in portions and stir evenly.
Step 12 . Add 15ml of milk and mix well.
Step 13 . Sift in 75 grams of low gluten powder.
Step 14 . Stir evenly to make the filling.
Step 15 . Put the filling into a piping bag and squeeze it into a tower cup for baking.
Step 16 . Preheat the oven in advance at 200 degrees Celsius for 30 minutes. After baking, remove the mold and let it cool for later use.
Step 17 . Whip the cream into a piping bag and squeeze it into a cooling tower.
Step 18 . Heat the chocolate over water until it melts.
Step 19 . Dip the surface of the cream tower in melted chocolate.
Step 20 . Squeeze chocolate into ears and decorate the tower.
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