Rose mochamus cake(mei gui hua mo ka mu si dan gao )

Rose mochamus cake

Introduction:

Production steps:

Step 1: prepare a cake;

Step 2: cut the edge of each cake to make the cake smaller than the mold;

Step 3: cut the cake into three pieces;

Step 4: soak gelatine tablets in cold water;

Step 5: pour the animal cream into a clean container, and use an electric stirrer to beat it to six or seven minutes;

Step 6: melt the brewed coffee in a container, add cocoa powder and stir well;

Step 7: add white sugar and keep stirring until it completely melts;

Step 8: take out the gelatine slice, squeeze out the water, put it into mocha coffee, and keep stirring until it completely melts without particles;

Step 9: add egg yolk in several times, and constantly stir evenly;

Step 10: take it out from the water and cool it for standby after mixing it well;

Step 11: pour the cooled mixture into the whipped cream and mix;

Step 12: stir evenly to form mochamus solution;

Step 13: wrap the bottom of the mold with tin foil, and then lay the cake in the mold first;

Step 14: pour mochamus liquid into the mold;

Step 15: pour in a layer of cake and a layer of mousse liquid, and put the prepared mousse cake in the refrigerator for one night;

Step 16: take the frozen mousse cake out of the refrigerator and wrap it around with a hot towel;

Step 17: until the cake mold can be lifted gently, so the mochamus cake is ready;

Step 18: put 50g sugar into the protein in batches, and use the electric stirrer to beat it;

Step 19: until the protein reaches 6 or 7 points, it can not flow;

Step 20: put 50g of sugar and 30g of water into a small pot and heat it over high heat;

Step 21: the sugar water is boiled until the sugar water becomes thick and covered with small bubbles;

Step 22: pour the sugar water into the protein immediately;

Step 23: beat the protein with high speed to cool it;

Step 24: soften the butter at room temperature and beat it smoothly with an electric egg beater;

Step 25: put all the beaten butter into the protein and stir it;

Step 26: add a few drops of lemon juice and continue to beat. It is still bean curd residue at the beginning;

Step 27: until you get a light and smooth cream;

Step 28: put the cream into the flower mounting bag respectively;

Step 29: wet the bottom of the small oven paper and let it stick on the thumbtack;

Step 30: first use the round flower mouth to extrude a cylindrical shape on the paper,

Step 31: extrude cream from top to bottom to wrap the top with petal shaped flower mouth sticking to the column, and then draw n-shaped petals along the cylinder;

Step 32: notice that the starting point of the petals should be staggered from the previous petal, generally starting from the middle of the previous petal;

Step 33: after drawing petals several times, the flower will be bigger and bigger;

Step 34: move the roses to a flat plate, refrigerate them in the refrigerator and shape them at low temperature;

Step 35: first use the shell shaped flower mounting mouth to surround the bottom layer of the cake and squeeze the edge;

Step 36: measure with ruler and make a mark on the top edge of the cake;

Step 37: draw Double strips of pendants at equal distance;

Step 38: use the small star shaped flower mouth to point a small flower at the junction;

Step 39: take the rose out of the refrigerator and move it to the cake with the flower scissors;

Step 40: put them all according to the idea;

Step 41: add a few drops of green pigment to the remaining cream;

Step 42: stir evenly and put it into a flower mounting bag with a leaf shaped flower mouth;

Step 43: squeeze out some green leaves on the edge of the rose at will;

Step 44: this beautiful "rose mochamus cake" is finished.

Step 45: let's look at the details.

Materials required:

Qifeng cake: eggs: 4

Low gluten flour: 80g

Sugar: 60g, 30g

Milk: 60g

Oil: 55g

Salt: 2G

Mochamus: instant coffee powder: 1 bag

Cocoa powder: 50g

Animal light cream: 350ml

Yolks: 3

Tripterygium tablets

Cream icing: salt free butter: 250g

Sugar: 100g

Water: 30g

Protein: 3

Lemon juice: right amount

Green pigment: a few drops

Precautions: 1. Qifeng cake precautions: egg white should be beaten in a water-free and oil-free container; when the mixture of egg white and yolk is stirred, attention should be paid to the strength and method, and it should be selected from the bottom to the top; 2. When vinegar is added in household production, chemicals such as Tata powder should be avoided; the beaten egg white should be inverted into a small triangle with a blender; when the cake mold is taken out, it should be inverted immediately 3. After the cake is cut into two or three pieces, cut a little off the edge to leave a gap between the cake and the mold so that it can be filled with mousse liquid; 4. Soak the gelatine slices in cold water, put the baking powder, sugar and egg yolk into the prepared coffee, melt them in water, and stir them evenly every time you add accessories; take them out, Finally, pour the cooled mochamus mixture into the animal butter which has been sent in advance for six or seven minutes, and mix evenly, so that the mochamus liquid is finished; 6. Cut the edge of the cake a little, and pour it into the mousse liquid; then put the prepared mochamus liquid, one layer of cake and one layer of mousse liquid into the mold, and put it in the refrigerator for eight hours 7. When demoulding mousse cake, you can cover the edge of the cake mold with a hot towel or blow it along the outer edge with an electric hair dryer until the cake mold can slide down slowly; 8. Protein cream I choose Italian cream, because of the addition of protein, the taste is lighter and the color is lighter, which is very suitable for color matching; 9. Stir the yellow with an egg beater Beat the oil smoothly, add half of the sugar in the protein until it can not flow; then heat the other half of the sugar and water over high heat, and boil the sugar water to 121 degrees. If there is no thermometer, you can visually observe the water quality of the sugar until it becomes thick and covered with small bubbles instead of big bubbles; 10. Pour the sugar water into the protein immediately, and beat the protein with high speed to lower the temperature; then beat all the beaten butter Stir in the egg white; at first, it looks like bean dregs. Don't worry, continue to stir. Slowly there will be obvious changes, adhere to a few minutes, you can get lighter color, very smooth cream. If you want to add condiment, add it at last, and stir it evenly; 11. The key to make a rose is to make a cone-shaped stamen first, and then draw n-shape along the stamen. Pay attention to the scattered petals, and the flower body will get bigger and bigger if you draw a few more times. This is a familiar process, and you can master it if you do it a few more times. It's also the first time for me to do it, so I can shoot it online I think it's not very important to put the finished flowers into the refrigerator for refrigeration and shaping. After shooting, I found that the bottom of the flowers was damaged by moving them with flower scissors, so don't be lazy. It's best to do this step. The decoration of other edges or bottom can be done at will.

Production difficulty: God level

Process: mixing

Production time: one day

Taste: sweet

Chinese PinYin : Mei Gui Hua Mo Ka Mu Si Dan Gao