[food fashion arena baking competition area]: delicious and sour passion fruit mousse cake (with Italian protein cream)(shi shang lei tai hong bei sai qu suan shuang you ren bai xiang guo mu si dan gao fu yi shi dan bai shuang zhi zuo )

[food fashion arena baking competition area]: delicious and sour passion fruit mousse cake (with Italian protein cream)

Introduction:

"Passion fruit grows on a vine native to tropical America, and has the reputation of" king of juice ". It is also common in Africa, Australia and Malaysia. The fresh fruit looks like an egg, and the juice color is similar to the egg yolk, so it is also called "egg fruit". Its fruit is sweet, sour and delicious with rich flavor and pleasant fragrance. In addition, passion fruit also has high nutritional value. In many fruits, passion fruit's sour juice can greatly reduce the sweet and greasy feeling, and has many fruit aroma. It will tempt everyone who tastes it with its charming taste. "

Production steps:

Step 1: sift almond powder, sugar powder and low powder twice.

Step 2: whisk the whole egg with hot water until thick.

Step 3: beat the protein with salt until it foams, beat with sugar until it foams.

Step 4: the protein paste is mixed with the whole egg paste twice and stirred evenly.

Step 5: add the sifted powder in advance and gently mix it evenly.

Step 6: add the melted butter and stir well.

Step 7: pour the batter into the baking tray covered with oil paper, smooth it, shake it for a few times, and draw a line with chocolate sauce.

Step 8: preheat the oven at 190 ℃ for 10-12 minutes, take it out and let it cool, tear off the oil paper, cut off the uneven edges, and cover it with plastic wrap.

Step 9: press out the bottom of the cake with a round and square mousse mold.

Step 10: cut the remaining cake into several pieces, form a long triangle around the circumference of the mold, and sieve with a little sugar powder.

Step 11: wrap a layer of tin foil on the outside of the mousse mold, and put the cake pieces into the mousse circle.

Step 12: cut the passion fruit in half and take the pulp.

Step 13: pour into the blender, add a small amount of water (about 20 ml) and stir for a few seconds to make the juice in the pulp completely separate out, and then filter out the juice for standby.

Step 14: mix the passion fruit juice and fish glue powder and stir well.

Step 15: keep stirring during water insulation and heating, leave the fire to air to room temperature for use.

Step 16: beat the protein in Italian protein cream with 30g sugar until it foams.

Step 17: mix 30g sugar with 22ml water and heat to 100 ℃ over low heat.

Step 18: slowly pour the syrup into the whipped protein. While pouring, use the egg beater to turn the low speed to medium speed.

Step 19: beat the protein to neutral foam, cool and set aside.

Step 20: add brandy into the passion fruit juice and mix well.

Step 21: pour a small amount of passion fruit juice into Italian protein cream several times, and mix well.

Step 22: add light cream and sugar, beat to 60% of the hair at medium speed, with slight flowing feeling, and the lines will not disappear immediately.

Step 23: pour the mixed Italian protein cream into the whipped cream and mix well to form a mousse paste.

Step 24: pour half of the passion fruit mousse into the mold, add the blueberries that are washed and drained.

Step 25: pour the remaining mousse into the mold, leave a gap of 0.5cm, and refrigerate until set.

Step 26: mix the ingredients in the passion fruit noodle, boil in water until saccharified, and remove from the heat.

Step 27: cool, pour on the surface of mousse and refrigerate for more than 2 hours.

Step 28: demould and decorate the surface with fruit.

Materials required:

Almond sponge cake material: whole egg liquid: 75g

Protein: 2

Almond powder: 60g

Powdered sugar: 60g

Low powder: 20g

Sugar: 15g

Salt: a little

Butter: 10g

Chocolate sauce: right amount

Mousse filling: passion fruit juice: 165ml

Brandy: 15 ml

Fish glue powder: 5g

Italian protein cream: water: 20 ml

Sugar: 60g

Cream: 120g

Jelly layer: passion fruit juice: 50ml

Water: 50 ml

Blueberry: moderate

Cherry: moderate

Note: 1, the state of protein: wet, neutral, dry. It's just that the protein tip is getting shorter and shorter from wet, neutral and dry. (1) Wet foaming: pull up the egg beater, the protein paste will drop down a long tip of about 10cm without dropping. (2) Neutral foam (wet) pull up the beater, the protein paste has a shorter tip, it will bend down, this state is the best for light cheese. (3) Or neutral foam (dry), pull up the eggbeater, you can see that the tip is shorter, but it will still droop with the gravity. At this time, the basin turned upside down, and the protein paste did not flow, but it was not dry enough to make Qifeng cake. (4) Dry foaming (also called hard foaming). Pull up the eggbeater, and it will not bend down at all. This is the right time to make Qifeng cake. 2. Italian protein syrup should not be heated more than 120 degrees, which will cause coagulation. 3. The production of Italian protein cream is a little more complicated than French protein cream, but the effect is good. 4. When making mousse cake with a mold, you can use a hair dryer to blow the mold edge or use a hot towel to cover the mold edge for demoulding.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Shi Shang Lei Tai Hong Bei Sai Qu Suan Shuang You Ren Bai Xiang Guo Mu Si Dan Gao Fu Yi Shi Dan Bai Shuang Zhi Zuo