The cube Mousse(ke ai wai biao xing gan zhong shen mu si )

The cube Mousse

Introduction:

"The idea of the design comes from a particularly lovely fruit Duoshi and Japanese popular but expensive WestPoint mobile beauty. So I came up with such a cake. Ha ha, I haven't seen it before. I choose cocoa and pink because I think they are the best combination of these two colors. The yolk cream with a little red pigment will present a very beautiful soft pink. It's recommended to give it away, Or share it with friends when they get together. One person doesn't have to cut it. Just dig it with a fork or spoon. But pay attention to keep it fixed and cold when you carry it. Otherwise, it's a tragedy for Hualian. In terms of modeling, I don't need special molds. I use square music buttons at home. I just have a box for food at home. In short, it's cocoa with protein icing It's very hard to make Qifeng cake slice with cheese mousse and rum flavored yolk cream. First of all, I haven't tried this kind of plasticity. When filling mousse in cold storage, I should be careful whether it will fail in modeling. I didn't sleep well all night. This time I used cream. I'm going to make rum flavored cream for the first time. I used almond essence as rum wine by mistake, which broke a pot of cream and a stream of paint Taste.. Later, after mounting and putting it in the fridge, I was hit by an egg in my face and had to do it again.. So if I hadn't made so many mistakes, it would have tasted the sweet citrus cheese, cocoa chiffon cake slice, and intoxicating rum cream. It's very nice to be friends, and it's not pitiful to say that it shouldn't have existed for too long. "

Production steps:

Step 1: preparation: a piece of cardboard with a certain thickness. I just use disposable coasters. It's sanitary and needs to be hollowed out.
The size of the mold used is slightly smaller on one side.

Step 2: mix 15g softened butter and 15g pink icing sugar evenly.

Step 3: mix to the state as shown in the figure.

Step 4: sift in 15g low powder, mix evenly, the state will be dry

Step 5: add the scattered egg white in several times, and then add it in the next time after mixing evenly. The final state is moist and smooth

Step 6: evenly fill 5 with 1 to get hollow paper film on the oil paper with anti staining treatment, and brush the surface flat with the same paper thickness. Enter the refrigerator until it solidifies

Step 7: cocoa Chifeng cake slice < br > < br > preheat the oven up and down for 200 degrees < br > < br > < br > < br > < br > preparation: mix 20g cocoa powder and 40ml hot water to form cocoa pulp < br > < br > 4 egg yolks + 40g fine sugar until the color turns white and the volume increases, then add cocoa pulp

Step 8: after mixing evenly, sift in 60g low powder and mix it as shown in the figure

Step 9: add 40g sugar to 4 proteins in several times, beat until wet foaming

Step 10: take a little protein to 2, mix well, then add all the protein, mix well

Step 11: take out the frozen part of protein cream, pour Qi Feng paste into it, brush it flat, and shake it twice to make bubbles

Step 12: immediately put the preheated oven in the middle 200 ℃ for 8 minutes

Step 13: mousse < br > < br > preparation: 5g gilding powder is added into 40ml cold water to stir evenly < br > < br > the baked cake is demoulded, cooled, the irregular part of the thickness of the corner is removed, and pasted on the mold floor with anti staining treatment for 4 weeks to make mousse part

Step 14: soften 200g cream cheese, add 60g sugar and beat until smooth

Step 15: add lemon juice, vanilla extract, salt, citrus jam, continue to stir until smooth, gilding solution microwave oven 500W 30 seconds, get gilding solution, add 2, stir well

Step 16: beat 200ml light cream until the lines do not disappear (before wet foaming)

Step 17: pour 4 into 3, mix evenly with a rubber scraper, and get the smooth mousse filling as shown in the figure

Step 18: quickly fill 5 molds pasted with cake slices, just 4 molds, smooth the top, freeze overnight, solidify thoroughly, draw patterns with chocolate brush, Mount patterns on the fitting part with rum flavored egg yolk cream, and decorate the top according to your preference.

Materials required:

Low powder: 15g

Butter: 15g

Pink pink sugar: 15g

Egg white: 15g

Cocoa powder: 20g

Water: 4 tablespoons

Protein: 4

Fine granulated sugar: 40g

Cream cheese: 200g

Light cream: 200ml

Salt: a handful

Citrus Jam: 30g

Vanilla extract: 1 / 4 spoon

Lemon juice: 24g

Note: 1. These quantities are enough to make two 6-inch Mousse Cake rolls. Although these four things look small, the mousse part is equivalent to a 6-inch round mousse. The ingredients are very sufficient. 2. When baking cake slices, special attention should be paid to the anti staining treatment. The oil paper is very easy to use. By the way, some anti staining oil from Holland is sprayed, which will not affect the cake itself. Moreover, the effect is very good There are not many fruits suitable for decorating cakes in summer, so it's useless. It's nice to sprinkle cocoa powder unevenly on the top, but it's better to sprinkle cocoa powder before giving it away or using it. Otherwise, it's easy to get wet when refrigerated in the refrigerator. It's the same with pocky and kraft cakes

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Ke Ai Wai Biao Xing Gan Zhong Shen Mu Si