Pure angel cake in my heart -- soybean milk Mousse Cake(wo xin zhong chun jie de tian shi dan gao dou jiang mu si dan gao )

Pure angel cake in my heart -- soybean milk Mousse Cake

Introduction:

"Sad, I just published a diary about soybean milk yesterday. Today there is an activity about soybean milk, which can't be used to compete. 55555... I first know the name of angel cake from Jun Zhi's Baking Book, but the cake I made today has nothing to do with the traditional angel cake. I call it angel cake just because it looks like it gives me the feeling and feeling Pure color. Yesterday, no one at home to drink soy milk, in line with the principle of not waste, pondered for a while, decided to make this cake, taste pretty good, you can try it. Originally, I wanted to make a mirror to make the cake more beautiful, but this formula is a little more than the heart-shaped mold, so there is no extra space at the top of the mold. Let the rose add a little romance to the cake. "

Production steps:

Step 1: first of all, of course, beat the soybean milk with the soybean milk machine and let it cool for standby. I don't have to beat this. Beat the protein with sugar until it is hard and foamy.

Step 2: add sugar to the egg yolk, beat the egg yolk directly without washing the beater, beat the egg yolk until the color becomes lighter, add salad oil and soybean milk, and stir well.

Step 3: add the sifted low powder and stir evenly.

Step 4: mix the egg yolk and protein three times.

Step 5: put the mixed cake paste into the oven to bake.

Step 6: soak gelatine in cold water, pour out the water, add soymilk and sugar, heat insulation water to dissolve sugar and gelatine.

Step 7: cool the melted soybean milk.

Step 8: whisk the cream with powdered sugar to keep the pattern.

Step 9: add the cooled soy milk and cream together.

Step 10: cut the cooled cake into three pieces, take two of them, and cut off the uneven and redundant parts, so that the cake body is smaller than the cake mold.

Step 11: put a piece of cake in the mold, pour in half of the mousse sauce, and then put another piece of cake.

Step 12: pour in the rest of the mousse sauce and refrigerate overnight. When you take it out, blow it around the cake mold.

Materials required:

Eggs: 3

Salad oil: 24g

Soymilk: 24g

Low powder: 51g

White granulated sugar (into egg yolk): 18g

White granulated sugar (into protein): 36g

White granulated sugar: 20g

Gilding (5g / tablet): 2 tablets

Cream: 200g

Powdered sugar: 20g

Note: 6 inch cake germ: 3 eggs, salad oil 24g, soybean milk 24g, low powder 51g, white granulated sugar 18G (into egg yolk) and white granulated sugar 36g (into protein) baking: 150 degrees, middle and lower layer of oven, 55 minutes mousse sauce formula: soybean milk 180g, white granulated sugar 20g, gilding 2 pieces (5g / piece) light cream 200g, sugar 20g 1, heart-shaped 6-inch cake mold is much smaller than 6-inch round mold, I use 6-inch round mold Mold formula, but pour in the heart-shaped mold to feel more. 2. In the same way, the formula of mousse sauce is more used in the heart-shaped mold, and the surplus can be frozen in the refrigerator as a general dessert. 3. Whether soybean milk can be filtered or not depends on my preference. When I make cake embryo, the soybean milk is not filtered. When I make mousse sauce, the soybean milk is filtered in order to taste finer and smoother.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wo Xin Zhong Chun Jie De Tian Shi Dan Gao Dou Jiang Mu Si Dan Gao