My favorite color - purple potato Mousse Cake(zui ai de yan se zi shu mu si dan gao )

My favorite color - purple potato Mousse Cake

Introduction:

"A few days ago, it was my bear's birthday, and I was one year older. Although I know it's not small, I still like to call bear bear bear, and it will always be bear. The weather is getting hotter, and mousse cake can be on the stage again. I haven't made mousse cake for a long time. The color of today's cake is a little darker than my favorite purple, but I still like it very much in general. The birthday star also likes it very much. This is my happiest. The color of purple potato is always so beautiful. "

Production steps:

Step 1: first bake a sandwich layer I like. I usually use Qifeng cake.

Step 2: wash the purple potatoes and steam for 20 minutes.

Step 3: cool the steamed purple potato, peel and crush it.

Step 4: purple potato and yogurt together, then add 10 grams of powdered sugar, mix with blender into mud.

Step 5: the purple sweet potato paste can be sifted again to make it more delicate.

Step 6: cut the cake into three pieces.

Step 7: Add 20 grams of sugar powder into the cream and beat until the pattern appears. Pour in purple sweet potato paste and mix well.

Step 8: soak gilding in cold water.

Step 9: pick up the gilding, put it into 40g milk, and dissolve it in heat-insulating water.

Step 10: pour gilding liquid into purple sweet potato paste, mix well, and the mousse sauce is ready.

Step 11: remove two pieces of cake, put one piece in the mold, pour in half of the mousse sauce, and then add another piece.

Step 12: pour in the remaining mousse sauce and smooth the surface. Then the mousse cake is ready. Put it in the refrigerator and refrigerate for more than 6 hours. It's best to stay overnight. When you take it out the next day, blow it around the cake mold with a blow dryer to demould it.

Step 13: share with loved ones.

Materials required:

Six inch Qifeng cake: 1

Purple sweet potato paste: 150g

Yogurt: 200g

Powdered sugar: 30g

Cream: 200ml

Gilding: two and a half

Milk: 40g

Note: sandwich material: 6-inch Qifeng cake a mousse material: purple sweet potato paste 150g, yogurt 200g, powdered sugar 10g, light Cream 200ml, powdered sugar 20g, gilding 2 and a half (5g / piece) milk 40g 1. I forgot to weigh the purple sweet potato when it was peeled and pressed into mud. Finally, I used 150g. 2. You don't need to squeeze butter to decorate the cake. I don't need to use my hands to make the cake full of flowers.

Production difficulty: Advanced

Baking technology

Production time: one day

Taste: sweet

Chinese PinYin : Zui Ai De Yan Se Zi Shu Mu Si Dan Gao