Heavy Cheese Mousse Cake(zhong nai lao mu si dan gao )

Heavy Cheese Mousse Cake

Introduction:

Production steps:

Step 1: all ingredients.

Step 2: mix the cheese, cream, cheese powder and sugar evenly, beat with egg beater, then add corn starch, egg yolk, milk powder, salt, mix well and set aside.

Step 3: add white vinegar to protein and sugar powder in several times, beat with egg beater to form dry foam.

Step 4: take one third of the protein paste into the cheese paste, cut and mix evenly, and then take one third of the protein paste cut and mix evenly. Divide the cheese batter into three parts, two of them, one with green tea powder and the other with cocoa powder. Then divide the remaining protein batter into two parts and add them into green tea and cocoa powder batter respectively. Mix well and set aside.

Step 5: preheat the oven at 180 ℃ for 10 minutes, spread butter on the mousse ring, dust dry flour on it, also wrap a circle of baking paper, seal the bottom of the ring with baking paper or tin foil, put the ring into the baking tray, first pour in the green tea paste which accounts for a quarter of the mousse ring, put it in the oven and put it on the middle shelf, put an iron plate of boiling water on the steel wire grill under the baking tray, steam and bake for 6 minutes in this way, and then pour in the same amount of cocoa after shaping Steam and bake the paste for 6 minutes. After setting, pour in the cheese paste for the third time. Turn the heat to 160 ℃ and bake for 30 minutes. Set aside.

Step 6: cook the stuffing of mousse cake while baking, pour water into the pot, add gel powder to boil without particles, then add sugar and blueberry sauce to cook, stir and set aside.

Step 7: take out the baked colorful cheesecake and the mold, pour the blueberry juice on the cake to cool, and then put it in the refrigerator for 3 hours. When the juice solidifies, take out the mold and put it on the plate.

Materials required:

Soft cheese: 300g

Cheese powder: 30g

Cream: 40g

Cocoa powder: 15g

Corn starch: 40g

Green tea powder: 10g

Powdered sugar: 80g

Gel powder: 20g

Blueberry sauce: 60g

Water: 100ml

Fine granulated sugar: 80g

White vinegar: 3 drops

Note: 1, can also be used with the bottom of the mold baking, you can directly inject boiling water into the mold set off the baking tray, do not need to put another water injection on the lower shelf of the baking tray, this is also called water insulation baking. I use a movable bottom baking mold, so I can only put a water filled baking tray on the lower shelf. Please, ha ha! 2. Gel powder is pure fish glue powder. It is recommended not to use agar. Because the taste is not good and there is no soft feeling, it is best to use the fish glue powder of Hong Kong's Robertson brand, which is available in bakery stores. Generally, it's appropriate to put 15g of fish glue powder into 100g diluted juice. 3. This is a kind of cold cake. You can pour melted chocolate on it without juice according to your preference. It tastes good, but it's not called mousse cake. It can only be called four-color chocolate cheesecake. Yeah! It's also good. I'll do it for you once I have a chance. 4. Cheese cake can not put flour, only corn starch can be put, to eat fresh cheese is pure taste, this cake taste delicate, most suitable for summer when the cold point to eat, as a dessert is also great! It's almost the Spring Festival. My friends have a try. You can add a Western dessert to your table. It's delicious and beautiful.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhong Nai Lao Mu Si Dan Gao