Nectarine Mousse Cake(you tao mu si dan gao )

Nectarine Mousse Cake

Introduction:

Production steps:

Step 1: put the egg yolk and egg white into two oil-free containers

Step 2: put the egg yolk and egg white into two oil-free containers

Step 3: beat the eggs well, pour in 100g yogurt and proper amount of sugar, and then beat well

Step 4: beat the eggs well, pour in 100g yogurt and proper amount of sugar, and then beat well

Step 5: sift in flour

Step 6: sift in flour

Step 7: stir to form a particle free batter

Step 8: add the right amount of sugar to the egg white, a drop of salt, and 1-2 drops of vinegar

Step 9: when blistering, add appropriate amount of sugar twice and continue to beat

Step 10: beat it into cream, you can turn it upside down

Step 11: mix the egg white into the yolk paste by several times, stir up and down, and mix well

Step 12: pour the mixed paste into the non stick bottom demoulding

Step 13: pour the mixed paste into the non stick bottom demoulding

Step 14: add a large amount of water to the frying pan, bring to a boil, steam the cake for about 35 minutes, insert chopsticks and pull it out without touching anything

Step 15: slice the cooled cake embryo and put it into the bottom of demoulding

Step 16: peel 4 nectarines and cut into pieces

Step 17: put in the blender, add 150 grams of yoghurt and a small amount of cold boiled (can be appropriate with the sweetness of peaches with a little sugar) to make a paste

Step 18: mix fish glue powder with proper amount of warm water and pour it into the paste of yellow peach yogurt

Step 19: pour the paste into the mould with cake germ, and refrigerate for more than 4 hours

Step 20: take out the refrigerated cake and spread a little litchi and nectarine slices on the top

Step 21: press the remaining nectarines into a paste

Step 22: sift out the peach juice

Step 23: soak gilding tablets in cold water

Step 24: put the softened diced Geely into the peach juice with less sugar, put it in the microwave oven for 1-2 minutes, and heat it

Step 25: cool the melted peach juice a little, and then pour it on the top layer of the pulp, until half of the pulp is above the point, and then put it in the refrigerator again until the top mirror is completely condensed

Step 26: finally go out to demould

Materials required:

Nectarine: 5

Yogurt: 250g

Flour: 40g

Eggs: 2

Litchi: 3

Fish glue powder: 10g

Gilding slice: half slice

Sugar: right amount

Salt: a little

Vinegar: 1-3 drops

Note: the amount of sugar, according to their favorite degree of sweet and peach sweetness to add

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : You Tao Mu Si Dan Gao