Chocolate Mousse Cake(qiao ke li mu si dan gao )

Chocolate Mousse Cake

Introduction:

"I made a cake every weekend. I only got two cakes in the past half a month. I felt more and more lazy and didn't want to do anything. If it wasn't for the first time that there was something wrong with the camera and the pictures of the black forest had changed, there would not have been this second mousse cake. As you all know, making cakes made me nervous, It really takes courage to make two cakes at once! Looking for the footprints of spring -- dark forest & Chocolate Mousse Cake (ready mixed powder version) it's getting warmer these days. People's rape flowers in the south are blooming one by one. We haven't even seen the shadow of grass here. We have to take some pictures of the newly bought Texas. When we are off duty, we walk around the community, holding up the camera and taking a huff, The pace of spring is really slow

Production steps:

Step 1: mix 100g pre mixed powder, 200g water (room temperature), 250ml light cream, 20g milk powder, a little cocoa powder (can be omitted).

Step 2: mousse filling: light cream, cocoa powder.

Step 3: plain flour.

Step 4: break the yolk and add sugar in several times.

Step 5: beat eggs until golden.

Step 6: microwave the vegetable oil for 1 minute, pour in cocoa powder and mix well.

Step 7: microwave the milk for 30 seconds and pour it into the cocoa butter.

Step 8: stir well and form a thin chocolate sauce (I add milk in batches to make the mixture more uniform).

Step 9: pour warm 8 into 5 and mix well.

Step 10: at this time, the mixture is a sesame paste like liquid, and the flour is sifted in.

Step 11: stir the egg from bottom to top without sliding the ring.

Step 12: add salt and white vinegar to protein, add sugar and starch mixture in several times, beat with egg beater until wet foaming.

Step 13: mix with 11, cut and mix the cake paste evenly with a scraper, and pour into the cake mold.

Step 14: preheat the lower layer of the oven, 6 "175 ℃ for 10 minutes, 160 ℃ for 10 minutes.

Step 15: 8-inch 175 degrees for 30 minutes (picture 14 shows the 8-inch cake baked for 20 minutes).

Step 16: cool the cake and cut it into three pieces.

Step 17: the 8-inch mousse uses two pieces, one for the bottom, surrounded by strawberries.

Step 18: mix the premixed powder + Cocoa powder and water evenly.

Step 19: Cream with milk powder and less powder.

Step 20: add the whipped cream into the premixed powder solution and stir evenly.

Step 21: pour half of the mousse stuffing into the strawberry cake.

Step 22: cover the second piece of cake.

Step 23: pour in the remaining mousse filling.

Step 24: all the cakes I made are about to come out. Maybe the cake is too thick.

Materials required:

Mousse ready mixed powder: 100g

Water: 200g

Light cream: 250ml

Milk powder: 20g

Cocoa powder: a little

Note: 1. The purpose of adding flour in step 19 is to make the cream easier to pass. The reason why there is no sugar is that I heard that mousse is very sweet, and it should be OK to use sweet cream next time. They all say it's not sweet, but the sweetness is very good for me. 2. Surface decoration method: Black skillfully broken, strawberry randomly placed. 3. The mousse cake can be eaten after refrigerated for more than 4 hours.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Qiao Ke Li Mu Si Dan Gao