Making "mousse banana boat ice cream" for the world cup(wei shi jie bei xiao ye zhi zuo mei shi mu si xiang jiao chuan bing qi lin )

Making "mousse banana boat ice cream" for the world cup

Introduction:

"Today, we will make a delicious food for staying up late to watch the world cup, which is called" Muse banana boat ice cream ". Only when you see beauty and eat beauty can you really enjoy it! Only once every four years, friends, enjoy it, ha ha

Production steps:

Step 1: salad oil 20ml, yogurt 30ml, salt 0.5g, sugar powder 10g, rum 10ml; low gluten flour 20g, corn starch 15g, baking powder 1g; egg yolk 40g, vanilla essence 1g; protein 70g, sugar powder 30g, white vinegar 1ml.

Step 2: 2 bananas, 1 mango, 5 lychees, 10 cherries, 2 raisins, 3 grams of fish glue powder and 25 grams of sugar.

Step 3: separate the egg white and yolk with the egg separator and put them into two steel pots.

Step 4: put 10 grams of powdered sugar into the egg white, and then beat the egg white with an egg beater.

Step 5: beat the egg white until it is close to hard foaming.

Step 6: add yogurt, salad oil, sugar powder, vanilla essence, rum, salt and baking powder into the egg yolk and stir well.

Step 7: sift flour and corn starch into the beaten egg yolk mixture, and then mix the beaten egg white into the egg yolk paste twice.

Step 8: apply a layer of vegetable oil on the baking plate with an oil brush.

Step 9: pour the batter into the baking tray.

Step 10: then put the baking tray into the baking tray.

Step 11: pour a small amount of water into the pan, and then put the pan into the preheated oven.

Step 12: bake at 160 ℃ for 30 minutes.

Step 13: make filling during baking, peel and core mango first.

Step 14: put the pulp into the dish.

Step 15: stir mango meat with high speed.

Step 16: beat until fine and no particles, pour into the milk pot, add 3 grams of fish glue powder into mango paste, bring to a boil over high heat, and stir well.

Step 17: pour the mango paste into the cake on the baking tray.

Step 18: cool and refrigerate for half an hour, then invert the mold.

Step 19: place the fruits dipped with fish glue on the frozen mousse cake, and place two balls of ice cream on the fruits.

Step 20: decorate the mousse banana boat with chocolate jam, pour a little strawberry jam on the ice cream, and finally use a piece of mango peel to make it into a sail shape and insert it on it. The mousse banana boat is finished and ready to eat.

Materials required:

Salad oil: 20ml

Yogurt: 30ml

Salt: 0.5g

Powdered sugar: 30g

Rum: 10ml

Low gluten flour: 20g

Corn starch: 15g

Baking powder: 1g

Egg yolk: 40g

Vanilla extract: 1g

Protein: 70g

White vinegar: 1ml

Banana: 2

Mango: 1

Litchi: 5

Cherry: 10

Tizi: 2 pieces

Fish glue powder: 3 G

Sugar: 25g

Note: mousse banana boat features: variety, gorgeous color, beautiful shape, cool and refreshing, sweet taste, rich nutrition. Warm tips: 1. First bake the cake, then cool it, and then start making. 2. Fruit raw materials can be freely selected, with good color matching on the line. 3. The ice cream used to make this dessert can be self-made or purchased in stock. I used vanilla ice cream and chocolate ice cream made last time. The amount of ice cream placed depends on the size of the boat. It is recommended not to have too many. Two to three balls is the best. 4. When placing fruit, it's better to dip the fruit with fish glue juice before modeling. It's easy to shape and the color is beautiful. The banana is not easy to change color because it can isolate the air. Otherwise, the banana will change color before you finish making it.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Wei Shi Jie Bei Xiao Ye Zhi Zuo Mei Shi Mu Si Xiang Jiao Chuan Bing Qi Lin