Cherry sauce flower Mousse(ying tao jiang hua duo mu si )

Cherry sauce flower Mousse

Introduction:

"It's my mother-in-law's birthday to make mousse for the first time. In other words, this cake is cool and cold. It's really good to eat in summer. It's especially popular with children who love cold drinks."

Production steps:

Step 1: separate the two eggs.

Step 2: Mix 2 egg yolks with 30g oil, 30g milk and 45g low powder.

Step 3: Beat 2 proteins with 30g sugar until dry and foamy.

Step 4: mix the egg white and yolk paste and cut well.

Step 5: pour into the baking tray covered with oil paper.

Step 6: bake at 170 ℃ for 12 minutes and then turn it upside down.

Step 7: spread cherry sauce.

Step 8: roll up and put in the refrigerator.

Step 9: separate the other two eggs, beat the yolk with 65g low powder, and add 50g sugar to the protein until dry foaming.

Step 10: mix egg yolk and protein, cut and mix.

Step 11: put in the decoration bag.

Step 12: squeeze into a baking tray, 180 degrees for 10 minutes.

Step 13: melt 100g milk and 100g cherry sauce gilding slices over low heat.

Step 14: whipping with cream.

Step 15: mix the cherry juice with the cream.

Step 16: take the cake roll out of the refrigerator and cut it into small pieces.

Step 17: put it into the cake mold.

Step 18: pour in the cherry cream mixture, cover the bottom of the cake and refrigerate for about 6 hours.

Step 19: Sprinkle sugar beads on the back of the mold.

Materials required:

Low powder: 110g

Cream: 250g

Milk: 130g

Gilding tablets: 20g

Eggs: 4

Corn oil: 30g

Sugar: 100g

Yinzhu sugar: appropriate amount

Cherry sauce: right amount

Note: cover it with a hot towel for a few minutes before demoulding.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ying Tao Jiang Hua Duo Mu Si