Two color Mousse(shuang se mu si )

Two color Mousse

Introduction:

"This cake was made on Mother's day. I wanted to give it to my mother. Unfortunately, it happened to be my nephew's birthday (I forgot, haha! It seems that my aunt is not good. If my son can't forget it So I have to borrow flowers and give them to my nephew! My aunt was a little upset, so she ran out to buy a gift at night and promised to study an ice cream cake for him in two days! "

Production steps:

Step 1: use a small one for the egg, and one is just right.

Step 2: prepare salad oil and water.

Step 3: break up the egg beater.

Step 4: add 100 cake powder.

Step 5: mix well with a rubber scraper.

Step 6: pour into a 6-inch round cake mold.

Step 7: preheat oven, 180 degrees, bake for 20 minutes. (figures 7-9)

Step 8: how about it? Is the finished product attractive?

Step 9:

Step 10: soak gilding tablets in cold water.

Step 11: control the moisture before using current affairs.

Step 12: mash mango.

Step 13: beat cream with sugar to 60%.

Step 14: add mango puree and stir well.

Step 15: add the marinated gelatin slices into the milk and heat slightly until melted. Let it cool. Add to the mango puree and stir well. Mango Mousse filling is ready.

Step 16: Mango Mousse filling is ready.

Step 17: cut off the top of the cake.

Step 18: place in the cake mold.

Step 19: pour in the mango mousse stuffing and scrape it flat. Put it into the refrigerator freezer for rapid solidification.

Step 20: chop the chocolate and pour in the light cream.

Step 21: add gilding tablets (softened in advance), milk and sugar.

Step 22: heat over low heat, stir slowly until the chocolate melts, heat for a while, take it down and stir slowly.

Step 23: mango mousse is almost ready to solidify. Take it out and pour in chocolate mousse slowly. Spoon in slowly to prevent perforation.

Step 24: refrigerate the cake mould overnight.

Step 25: take it out, blow it with an electric hair dryer and demould it slowly.

Step 26: Well, because the bottom of the cake is exposed, I decorated it with gold diamond and cream.

Step 27: done.

Materials required:

KUKE cake powder: 100g

Eggs: 40g

Mango puree: 130g

Light cream: 170g

Chocolate: 130g

Milk: 30g

Gilding tablets: 5g

Salad oil: 40g

Water: 20g

White granulated sugar: 30g

Note: 1, gilding to soak in advance, the best is to use mineral water, because will not be processed, direct consumption. 2. Mango mousse can be put directly into the freezer layer after it is put in. After rapid solidification, chocolate mousse can be put in.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shuang Se Mu Si