Fruit cask Mousse(shui guo tong mu si )

Fruit cask Mousse

Introduction:

"Summer is hot, but it's fun. You can make ice cream, cold drinks and many cold spots at home. Only in summer can you enjoy them. In the north, winter is too cold, so you can only eat some hot ones. In summer, girls can dress up pretty and boys can dress up as gentlemen. In winter, it's no good. They are all bloated and look like big bears. They can't show their figure and gentlemanly demeanor. The seasonal change in the north is so different! Today, I'd like to introduce a summer cake, "fruit cask mousse", which is made of Qifeng cake baked the day before yesterday. This kind of cake can be used to make a cold spot in summer! As long as you want to get, you can produce beautiful products that you like. They are delicious and delicious, beautiful and fashionable. It's a good choice to eat by yourself and give away to your friends! "

Production steps:

Step 1: cut the fruit into small pieces and set aside.

Step 2: press the cake into the mold.

Step 3: take out the heart of the cake with a three inch carving mould, and then insert the carving mould back to the original place.

Step 4: melt 3 grams of fish glue powder with boiling water.

Step 5: spoon two spoonfuls of fish glue into 40 grams of strawberry jam.

Step 6: stir well with a spoon.

Step 7: spoon the strawberry jam mixed with fish glue juice into the outer layer of the mold.

Step 8: then put the mold together with the supporting plate into the refrigerator for 15 minutes, during which the three inch hollow die is rotated once.

Step 9: when refrigerating the mousse blank, you can make stuffing, put the fruit into the remaining fish glue juice, then spoon in a tablespoon of sugar and mix well. You can cook it to make mature stuffing, or use it slightly hot.

Step 10: take out the mold that has been refrigerated for 15 minutes and remove the central mold.

Step 11: fill the fruit filling into the center hole of the blank, and the fruit barrel is made.

Step 12: garnish a red cherry with sugar glue on the fruit filling, put the mold in the refrigerator again and refrigerate for 15 minutes, then take it out for demoulding, sprinkle a thin layer of cocoa powder on the outer skin, and the code plate can be eaten.

Materials required:

Qifeng cake: 1 piece

Strawberry jam: 50g

Red cherry: 30g

Melon: 50g

Apple: 50g

Fine granulated sugar: 20g

Fish glue powder: 3 G

Cocoa powder: 2G

Note: 1, cake blank die to be rigorous, after pressing it had better not move it, the more tight the better, otherwise it will leak slurry. 2. The stuffing of mousse should be thicker and dry, and the filling should be plump to taste refreshing. 3. The best way to make this cake is to eat it now. Don't shelve it for 36 hours at most.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Shui Guo Tong Mu Si