Purple potato Mousse Cake
Introduction:
Production steps:
Step 1: 1. First prepare a 6-inch Chifeng cake, cut a small part around it, and then cut it into two pieces for use;
Step 2: 2. Steam the purple potato slices in a pot and grind them into mud;
Step 3: 3. Put 100g milk and purple sweet potato into the container, mix them well to form fine purple sweet potato mud
Step 4: gilding tablets
Step 5: 4. Mix the remaining 50 grams of milk with the gelatine tablets and melt them in water
Step 6: 5. Beat cream with 60g sugar to 60% or 70%
Step 7: 6. Mix mashed purple potatoes with whipped cream,
Step 8: mix well
Step 9: add the mixture of milk and fish glue powder and continue to stir until it is even
Step 10: 7. With a 6-inch cake mold, first put one piece of cake into the mold and add the mousse solution; then put another piece of cake into the mold and add the remaining mousse solution. Knock it a few times to make the mousse solution fill the mold gap evenly,
Step 11: 8. Refrigerate for more than 4 hours, and then take out the frozen cake.
Step 12: 9. Put QQ sugar in a small bowl, add proper amount of water to make the sugar melt completely,
Step 13: 9. Spread evenly on the cake surface
Step 14: cut and see
Step 15: for the rest of the mousse, make 2 mousse cups
Materials required:
6 inch Qifeng cake: 2 pieces
Purple sweet potato paste: 150g
Light cream: 250g
Milk: 150g
Fine granulated sugar: 60g
Gilding tablets: 10g
Grape flavor QQ sugar: 20g
Water: a little
Note: blow the cake outside the mold with a hair dryer for a while, and the cake can be demoulded easily.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Zi Shu Mu Si Dan Gao
Purple potato Mousse Cake
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