Milk mousse (love in spring)(niu nai mu si ai zai chun tian )

Milk mousse (love in spring)

Introduction:

"The day before yesterday was my mother's birthday, but it was on that day that my mother was hospitalized. Being thousands of miles away, I have no choice but to call and say hello. Think of mother's favorite children around her for her birthday, cut birthday cake. So I decided to make a birthday cake for my mother. Although I just came back from Dali tourism, the tiredness of the journey, the busy housework, and two-year-old Niuniu's clinging make the process of making cakes seem lengthy and tedious, as a daughter who is married far away, I always can't accompany my mother. I decided to make a birthday cake for her on her birthday. Because the time to learn baking is not long, and the number of times I can operate it is very few, so the mousse cake made this time is not excellent, the solidification of mousse liquid is not ideal, and the finger cake is not very good, but I still sent this cake. This cake uses soft Qi Feng, because it looks like my mother's soft touch; it uses milk mousse stuffing, which has the taste of milk made by my mother when I was a child; the chocolate decoration on the surface of the cake, love is my mother's love for me and my love for my mother, and the apple flavor mirror represents my wishes. I named the cake "love in spring", and wish my mother a speedy recovery and peace Ann! The cake can't be uploaded after two days. As a stay at home mom, it's too luxurious to stay in front of the computer for a while. However, it's not successful once by using the mobile phone. Now that Niuniu is asleep, she can steal some time to upload. I named the cake "love in spring."

Production steps:

Step 1: main materials.

Step 2: wrap the six inch cake mold with tin foil.

Step 3: use scissors to cut the edge of two pieces of cake about 1cm thick.

Step 4: add the sugar into the milk and heat it to about 50 ℃.

Step 5: add the geliding tablets softened with cold water into the milk, stir until the geliding tablets are completely dissolved, and set aside.

Step 6: whisk the cream to 60% with an egg beater, barely flowing.

Step 7: mix the light cream with 5, stir well to make mousse liquid.

Step 8: put a piece of cut cake into the center of the cake mold wrapped with tin foil.

Step 9: pour 1 / 2 of mousse solution.

Step 10: put another cut cake into the cake mold.

Step 11: pour the remaining mousse liquid into the cake mold, refrigerate for more than 4 hours, and let the mousse liquid freeze completely.

Step 12: bake the finger cake while the mousse liquid freezes.

Step 13: decorate the chocolate.

Step 14: add 70g QQ sugar into 100g water.

Step 15: heat in microwave oven for 1 minute, stir well, cool and set aside.

Step 16: take out the solidified mousse cake from the refrigerator, gently pour the cooled QQ sugar solution into the cake mold, and then put the cake into the refrigerator again.

Step 17: take out the completely solidified mousse cake with QQ sugar mirror, remove the tin foil, put it on a cup, and surround the outside of the cake mold with a hot towel to demould the mousse cake.

Step 18: move the demoulded mousse cake onto the plate.

Step 19: decorate the cake with chocolate.

Step 20: put finger cakes around the outside of the cake, tie the ribbon and finish. The finished product is shown in Figure 1.

Step 21: finished product figure 2.

Step 22: finished product figure 3.

Step 23: finished product figure 4.

Materials required:

Six inch Chifeng cake: 2 pieces

Milk: 150g

Sugar: 15g

QQ sugar: 70g

Cream: 200g

Gilding: 10 grams

Finger cake: about 30 pieces

Ribbon: 1

Note: to tell you the truth, mousse cake has only been made twice, there is no too successful experience, and there is no good trick to master. I hope to have the opportunity to practice more in the future, and then share the practical tips with you.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Niu Nai Mu Si Ai Zai Chun Tian