Ocean cake: the temptation of dark blue(hai yang dan gao shen lan se de you huo )

Ocean cake: the temptation of dark blue

Introduction:

Production steps:

Step 1: there are more ingredients. Let's write them down here. A. A Qifeng cake. For details of Qifeng cake, please refer to my first recipe.

Step 2: B. shell material: 1 ocean cake mold, 100g white chocolate. Shell tools: chocolate melting pot, ocean cake, chocolate mold, basin, spoon, induction cooker.

Step 3: C. Materials of sea wine frozen layer: ① dark sea: 200ml blue cocktail, 100ml Sprite, 15g gilding powder. Frozen layer materials of ocean wine: ② light ocean: 40 ml of blue cocktail, 50 ml of Sprite, 5 g of gilding powder. Marine wine frozen layer tools: egg basin * 2, small glass bowl * 4, manual egg beater, chopsticks, induction cooker, spatula, baking tray.

Step 4: D. yogurt mousse layer material: 385g yogurt, 220g cream, 88g sugar, 25g gilding powder, 5g lemon juice. Yogurt mousse layer tools: egg beater * 2, small glass bowl * 4, electric egg beater, manual egg beater, chopsticks, induction cooker.

Step 5: E. beach and spray materials: 38 grams of digested Biscuits (about 6 pieces), 10 grams of coconut. Beach and spray tools: cooking machine (no cooking machine can break biscuits with rolling pin)

Step 6: F. other tools: tin foil, hair dryer, electronic scale, a pot of water, serrated knife, blue ribbon, silicone scraper, cake splitter, mousse transparent rim, 8-inch cake bottom bracket, 8-inch gold non stick cake mold.

Step 7: ABCDEF material is ready.

Step 8: melt the chocolate in the melting pot, pour the melted chocolate into the ocean cake mold with a spoon, and refrigerate for more than 3 hours.

Step 9: soak 15g Geely Ding powder in 70ml cold water, stir with chopsticks, set aside.

Step 10: heat 100ml of Sprite, heat the solidified gilding in water, then pour it into sprite and stir evenly.

Step 11: pour 200ml cocktail into Sprite, stir well and refrigerate for more than 3 hours.

Step 12: soak 5g of gilding powder in 25ml cold water. Take an egg beater and pour in 50ml sprite. Heat the sprite, heat the solidified gilding in water, then pour it into sprite and stir well. Pour 40ml cocktail into Sprite, stir well and refrigerate for more than 3 hours. (if you repeat the steps, there won't be more)

Step 13: divide Qifeng cake into three pieces.

Step 14: tear off the outer layer of Qifeng tablet. For the sake of beauty, it will be wrapped when pouring mousse solution, which is more beautiful. Wrap the bottom of the cake mould with tin foil so that it can be moved to the bottom of the cake.

Step 15: make mousse paste 1:88g sugar, pour into 220g light cream, beat with electric egg beater until thick milkshake.

Step 16: make mousse paste 2:20 g gilding powder and soak in 100 ml cold water, stir with chopsticks and set aside. After setting, heat it with water, then pour it into yogurt and stir well.

Step 17: stir well, pour into 325g yogurt, add 5g lemon juice and stir well. Pour in the whipped cream, stir well, and the mousse paste is ready.

Step 18: take one Qifeng slice, pour in some mousse paste and cover the cake slice

Step 19: after the third slice is put in place, pour in all the mousse paste and refrigerate for more than 3 hours.

Step 20: take the refrigerated blue jelly, chocolate and mousse out of the refrigerator.

Step 21: demould the chocolate first

Step 22: then use a spatula to divide the blue Wine Jelly into small pieces. If it is not very regular, the effect will be better.

Step 23: digest biscuits and powder them with a cooking machine. (if there is no cooking machine, you can pack the digested biscuits in a bag and roll them with a rolling pin.)

Step 24: mount the mousse on a cup which is a few circles smaller than the bottom of the mold. Gently blow the outer wall of the mold with a hair dryer. After a while, the mold will slide down by itself.

Step 25: then add two layers of surround. (when adding the second layer of surround, the surround won't stick. I use my hand to squeeze out the air inside, so it will stick.)

Step 26: first spread a layer of dark blue Wine Jelly, and then continue to spread light blue Wine Jelly. Then spread the biscuit crumbs, and sprinkle coconut between the Wine Jelly and biscuit crumbs for spray.

Step 27: decorate the white chocolate in the shape of conch and shell.

Step 28: it's done

Materials required:

White chocolate: 100g

Light cream: 220g

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Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Hai Yang Dan Gao Shen Lan Se De You Huo