Hot weather makes us fall in love with mousse --- blueberry Mousse Cake(tian qi yan re rang wo men ai shang mu si lan mei mu si dan gao )

Hot weather makes us fall in love with mousse --- blueberry Mousse Cake

Introduction:

"Blueberry is a different kind of fruit in my mind. In fact, it's not obvious how delicious this fruit is. But if I use a few words to describe blueberry, I will use these three words: mysterious, noble and elegant. I always wanted to make a blueberry cake, but I don't know why, when I used to make blueberry cake, something would go wrong. There was no problem eating it, but it would always affect taking pictures, which made me very depressed. Finally, I decided to make a blueberry based mousse cake. Although the yellow peach yogurt cake was delicious last time, I found that demoulding was always easy to damage some places after making it several times, which was not good In order to take photos as much as possible, I finally chose to make Mousse with cream

Production steps:

Step 1: first of all, let's briefly introduce the sponge cake method. When I first made mousse, I like to use Qifeng as the cake body, but now I like to use sponge because I think the sponge is not as soft as Qifeng. When I hold up mousse, I have a little strength: < br > eggs are put into the basin.

Step 2: add sugar and salt to the egg, then squeeze in the lemon juice.

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 degrees to beat the egg liquid. When you lift the egg beater, the lines of the egg liquid will not disappear soon.

Step 4: 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 method. 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 5: add butter to the batter and mix well. Spread oil around the cake mold, pour in the egg paste slowly, and then lift the cake mold and shake it a few times to eliminate the big bubbles. Preheat the oven 170 degrees, lower layer, bake for 40 minutes.

Step 6: leave more than two-thirds of the cake, divide it into two sides, and cut off the edge to make the cake smaller than the cake mold.

Step 7: put one piece on the bottom of the cake mold.

Step 8: prepare the ingredients for the mousse filling.

Step 9: whisk the cream to the pattern.

Step 10: put blueberries and blueberry jam into the cooking machine, beat the puree, and mix the puree and yogurt.

Step 11: soak gilding in cold water to soften, heat insulation water to dissolve.

Step 12: mix the puree yogurt and light cream gilding solution.

Step 13: pour half of the mousse sauce into the cake mold that you are preparing.

Step 14: wait until the surface is smooth.

Step 15: after the surface is smooth, put another piece of cake.

Step 16: pour in the rest of the mousse sauce. After the surface is smooth, refrigerate for more than two hours until it is completely set.

Step 17: prepare the raw material of mirror pectin.

Step 18: pour blueberry juice into QQ sugar.

Step 19: heat insulation water to completely dissolve QQ sugar.

Step 20: cool slightly, pour into the surface of the cake and refrigerate for more than four hours.

Step 21: after demoulding, cut into pieces and start eating. It's good to decorate with blueberries

Step 22: it's good to decorate blueberries

Step 23: I always feel that my cake can't be cut well. I read some introductions on the Internet, but it still can't be cut well. What should I do? If it's just for food, I think it's very good, but as soon as I get a picture, I always feel that there's something wrong with the cutting.

Materials required:

Eggs: 2

Cream: 200g

Yogurt: 150g

Gilding: 2 tablets (5g each)

Blueberry: 20g

Butter: 24g

Low powder: 48g

Blueberry juice: 45g

Blueberry flavor QQ sugar: 38g

Blueberry Jam: 30g

Lemon juice: or 5 drops of white vinegar

Salt: 1g

Fine granulated sugar: 48g

Note: 1. Generally, the bottom of the living model should be covered with tin foil, otherwise the mousse sauce will flow out from the bottom, but because my mousse sauce is thick this time, I didn't pack it. 2. When demoulding, use a blower to blow around. 6 inch sponge cake body material: 2 eggs, 48 grams of sugar, 1 gram of salt, 1 gram of lemon juice (white vinegar), 5 drops of low powder, 48 grams of butter (vegetable oil), 24 grams of Blueberry Yogurt filling material: light cream, 200 grams of blueberry, 20 grams of blueberry jam, 30 grams of yogurt, 150 grams of geliding, 2 pieces of mirror material: 38 grams of blueberry flavor QQ sugar, 45 grams of blueberry juice

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Tian Qi Yan Re Rang Wo Men Ai Shang Mu Si Lan Mei Mu Si Dan Gao