Mulberry mousse cake -- cool and sweet summer on the tongue(sang shen er mu si dan gao she jian shang de xia ri bing liang yu tian mei )

Mulberry mousse cake -- cool and sweet summer on the tongue

Introduction:

"Mousse cake first appeared in Paris, France, the romantic city of delicious food. Simple cream and various accessories make its taste, shape, color, structure and so on vary endlessly. The taste is pure and fresh, making it the best cake. It's a reflection of fashion, health and taste. And mulberry is the memory of childhood. Every mulberry season, a touch of light purple on Xiaobai's pocket completely exposed the bad deeds of climbing up the tree. In order not to be scolded by adults, they secretly change their clothes and wash them by themselves, but the charming purple is like a teacher who holds on to your mistakes and is unwilling to fade. In fact, after the mother did not blame, but the young heart or uneasy, always take things to cover the small pocket. The season for eating mulberry is just a few days, and now it's probably gone. The purple red color of mulberry is very beautiful. It's great to use it as a natural dye. It can be used to make rose steamed bread, rose bread, mulberry mousse, pink noodles, pink butterfly noodles, pink macaroni, purple passion fruit wine. No chemical pigments. This mulberry mousse is endowed with the purple and sweetness of mulberry, as well as the elegance and charm of mousse cake. The only fly in the ointment is that my cake pieces are not even enough and my photos are not good enough, which needs to be improved. "

Production steps:

Step 1: soak the big mulberry in light salt water for 10 minutes and wash it.

Step 2: pour the mulberry into the measuring cup, add the milk, and beat the mulberry into milk mulberry mud with a blender.

Step 3: warm the cream cheese and put it into a small container. Then put the small container into a large container filled with hot water and melt it.

Step 4: add the milk mulberry mud in step 2 to the cream cheese, and continue to stir well.

Step 5: add sugar and stir well.

Step 6: then add milk powder and stir well.

Step 7: sift the mousse through a sieve for 3 times, so that the finished mousse is very delicate.

Step 8: whisk the cream until the beater gently drops.

Step 9: mix the whipped cream into the mousse paste three times, gently cross, don't turn around, stir evenly.

Step 10: mix the mousse evenly, very delicate, and the color is beautiful.

Step 11: the cake is a traditional Qifeng cake, so I won't write it in detail. The Qifeng cake made with the above recipe is very delicate and delicious. Press the baked cake into the desired size with a mousse ring.

Step 12: then slice the cake evenly into two pieces.

Step 13: put the mousse ring on a plate and put in a piece of cake.

Step 14: top the cake with half the mousse paste.

Step 15: spread a piece of cake on the mousse paste.

Step 16: then pour the remaining half of the mousse paste.

Step 17: mix all the ingredients of the mousse mirror until the gelatine powder melts.

Step 18: then pour a thin layer of mousse mirror paste evenly, and finally decorate with some mulberry. Put it in the refrigerator for about 4 hours.

Materials required:

Cream cheese: 135g

Milk mulberry mud: 120g

Cream: 150g

Milk powder: 30g

White granulated sugar: 200g

Fish glue powder: 10g

Mulberry: 5

Milk: 110g

Cold boiled water: 20g

Eggs: 5

Low powder: 120g

Corn oil: 80g

White vinegar: 2 to 3 drops

Precautions: 1. It's very suitable to eat cool mousse cake in hot summer. 2. The mulberry here is seasonal fruit, if not, it can be changed into cherry, mango and other fruits. 3. Mousse cake is easy to soften. Don't take it out in advance. Take it out of the refrigerator when you eat it. If you can't finish it, put it into the refrigerator immediately.

Production difficulty: Advanced

Process: mixing

Production time: one hour

Taste: sweet

Chinese PinYin : Sang Shen Er Mu Si Dan Gao She Jian Shang De Xia Ri Bing Liang Yu Tian Mei