Custard Mousse Cake(ka shi da mu si dan gao )

Custard Mousse Cake

Introduction:

"I don't know anything about mounting flowers all the time. I remember the first time I tried to make mounting flowers, I used light cream. In the hot summer season, cream was quickly beaten by me and became bean curd residue. When I was depressed, I went online to check. It turned out that the fresh cream had to be sent at a low temperature So I cooled the basin and egg beater, prepared ice water, and beat it again with fear. When it hit 60% or 70% of the hair, I quickly stopped. I didn't dare to fight any more. Put it in a flower mounting bag and squeeze it on the cake. Due to the insufficient dispersion and the high room temperature, the pattern collapses and disappears in less than 3 minutes That's a despair After a long period of time, I didn't dare to try to mount flowers. When I made a cake, I piled fruit on it, sprinkled chocolate chips on it, and covered the surface (what an irresponsible behavior. Until some time ago, the weather was a little cooler, and the mood of mounting flowers was ready to move again. Whatever, the big deal is failure. I can stand the blow! As a result, today's cake came into being. Although it's not good-looking, it's also the first successful work of mounting flowers. More or less, it adds confidence to me on the baking road! ~~~”

Production steps:

Step 1: soak gelatine tablets in cold water.

Step 2: beat egg yolk with sugar until white.

Step 3: sift in the egg yolk with low flour.

Step 4: add half of the milk and stir well.

Step 5: pour the remaining milk into the pan and heat over low heat.

Step 6: while heating, pour in the egg yolk paste and the pickled gelatine.

Step 7: heat low heat to boiling, then turn off the heat, add a few drops of vanilla essential oil, mix well to make casita sauce, cool and set aside.

Step 8: beat cream with sugar to 60% of the hair.

Step 9: mix 4 / 5 light cream and cool kastar sauce, cut and mix well, and then make kastar mousse.

Step 10: shape the finger biscuit and put it into the mold, surround it for one week and the bottom.

Step 11: pour in half of the mousse.

Step 12: put on some biscuits.

Step 13: pour in the remaining cardamos.

Step 14: continue to whisk the remaining 1 / 5 cream completely, and use the seven petal flower mounting mouth to extrude the simplest pattern on the surface of the cake. Refrigerate overnight.

Materials required:

Egg yolks: 4

Protein: 2

Low gluten flour: 70g

Milk: 210g

Low powder: 20g

Gilding: 5g

Cream: 180g

Fine granulated sugar: 55g

Sugar: 70g

Vanilla extract: 2 drops

Note: please refer to here for the making process of finger biscuit http://home.meishichina.com/space-188764-do-blog-id-86629.html

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Shi Da Mu Si Dan Gao