Mousse cake without cream yellow peach Yogurt Cake(bu yong dan nai you de mu si dan gao huang tao suan nai dan gao )

Mousse cake without cream yellow peach Yogurt Cake

Introduction:

"Mousse cake has been made several times, without exception, mousse cake needs light cream as the main ingredient of mousse stuffing. I have been thinking, if you don't use light cream, can you make mousse cake, or make cake with similar taste to mousse. Today, you try to make yellow peach yogurt, and the taste is good."

Production steps:

Step 1: first briefly introduce the sponge cake method: first, put the eggs into the basin.

Step 2: add sugar, salt and white vinegar to the egg.

Step 3: use an egg beater to beat the egg liquid. It's not easy to beat the whole egg. It's better to put the egg beater in warm water at about 40 ℃.

Step 4: send to lift the egg beater, egg flow down the lines will not soon disappear.

Step 5: sift the low flour and add it into the egg paste in three times. After each mixing, add the following one. Pay attention to the mixing technique. Use a rubber scraper to mix from bottom to top. Do not stir in circles, or the egg paste will be easy to defoaming.

Step 6: add butter to the batter and mix well.

Step 7: apply oil around the cake mold, pour the egg paste slowly, and then lift the cake mold and shake it a few times to eliminate the big bubbles.

Step 8: preheat the oven 170 degrees, lower layer, bake for 40 minutes.

Step 9: the cake is ready, take it out of the oven and let it cool. Now we can prepare the topaz.

The raw materials are yellow peach, yogurt and gilding tablets, which are softened with cold water.

Step 10: beat the yellow peach into yellow peach mud with a cooking machine.

Step 11: add the yoghurt to the yellow peach puree.

Step 12: mix yogurt and peach puree evenly.

Step 13: melt the softened gelatin slices in a small bowl with a little peach water or milk.

Step 14: then add the dissolved gilding solution into the yellow peach yogurt mixture.

Step 15: leave about two-thirds of the thickness of the sponge cake at the bottom of the cake mold, and cut part of the cake with a knife to make the cake smaller than the mold.

Step 16: pour the liquid mixed in step 6 into the cake.

Step 17: rest slightly to make the surface smooth, and then refrigerate for more than two hours. In short, let the liquid completely solidify.

Step 18: now start to make mirror glue. Last time I used the mirror pectin I bought directly, but it's always uneven. This time I'm going to use QQ sugar to make mirror glue. Prepare QQ sugar and orange juice (I use seabuckthorn juice, the color is right).

Step 19: put QQ sugar into orange juice and heat it with hot water to make QQ sugar dissolve completely.

Step 20: cool the melted QQ sugar and pour it into the frozen cake surface.

Step 21: put it in the refrigerator for three hours, and then it is completely solidified.

Materials required:

Low powder: 48g

Eggs: 2

Yellow peach: 200g

Yogurt: 250g

Gilding: 2.5 tablets (about 5g each)

Pineapple flavor QQ sugar: 38g

Orange juice: 45g

Fine granulated sugar: 48g

Salt: 1g

White vinegar: 5 drops

Butter: or vegetable oil 24g

Note: 6-inch sponge cake body raw materials: eggs 2 pieces of fine sugar 48 grams of salt 1 gram of white vinegar 5 drops of low powder 48 grams of butter (vegetable oil) 24 grams baking: oven preheating 170 degrees, lower layer, bake 30 minutes yellow peach yogurt filling raw materials: yellow peach 200 grams of yogurt 250 grams of gilding 2 and a half (yellow peach into mango is the same, I was prepared to do mango, but did not buy mango yesterday, so temporary The mirror material: pineapple flavored QQ sugar 38 grams, orange juice 45 grams 1, yellow peach for the same amount of mango is the same, I did not buy mango with yellow peach. 2. The Yellow Peach Yoghurt Sauce should have a little consistency when it is added to the cake. If it is too thin, it can be refrigerated in the refrigerator for a while, but remember not to refrigerate it into pieces before taking it out. It will not look good when it is poured on the cake. 3. When demoulding, blow a circle around the cake mold with a blow dryer to demould easily.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Bu Yong Dan Nai You De Mu Si Dan Gao Huang Tao Suan Nai Dan Gao