Purple potato Mousse Cake(zi shu mu si dan gao )

Purple potato Mousse Cake

Introduction:

"I didn't make the watch cake last time, but I think the mousse cake I tried to make today is very good. It's just that I didn't decorate it. I'm afraid it's not delicious, so I want to decorate it next time."

Production steps:

Step 1: prepare the cake material, separate the yolk and put 20g sugar in the yolk

Step 2: melt the butter

Step 3: break the yolk

Step 4: break the yolk

Step 5: add the melted butter

Step 6: add the sifted low powder

Step 7: mix well

Step 8: beat egg white and add sugar 3 times

Step 9: whisk the egg white

Step 10: divide part into egg yolk paste and stir well

Step 11: pour all the yolk paste into the remaining protein

Step 12: mix well

Step 13: load the mold

Step 14: bake in the oven for 50 minutes at 170 degrees, cool and set aside

Step 15: prepare the purple potato mousse paste. I steamed it in advance (peeled and steamed on the steamer)

Step 16: soak jilitin tablets in cold water and set aside

Step 17: put the purple potatoes and yogurt into the cooking machine

Step 18: paste

Step 19: I used a cake mold with a loose bottom, so I wrapped the mold with tin foil

Step 20: divide the cake into two parts from the middle

Step 21: remove the edge and put it in the cake mould

Step 22: heat the milk from water

Step 23: melt the gelatin slices

Step 24: start whipping cream (I use light plant cream, so I don't add sugar)

Step 25: beat the cream to 7

Step 26: pour the boiled gilding liquid into purple potato paste and mix well

Step 27: pour the purple potato paste into the cream of Dafa and mix well so that the mousse paste is ready

Step 28: pour the mousse paste into the spare mould with the cake slices and smooth it

Step 29: put another piece of cake on it

Step 30: pour in the mousse paste, smooth the surface and refrigerate for more than 4 hours, preferably overnight

Step 31: QQ sugar melt in water

Step 32: I made a small one with the rest of the cake

Step 33: wait for QQ sugar to cool, pour it on the frozen cake to become mirror pectin, pour it on, and then refrigerate it in the refrigerator until the surface solidifies

Step 34: when demoulding, put a round thing on the bottom, put the cake mold on the top, and blow it with an electric hair dryer, it's easy to demould

Step 35: take off the mold

Materials required:

Low powder: 90g

Eggs: 4

Butter: 40g

Purple potato: 4

Fresh cream: 400g

QQ sugar: 2 bags

Milk: 50g

Yogurt: 2 cans

Sugar: right amount

Note: the bottom of the cake I made with butter is delicious

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor

Chinese PinYin : Zi Shu Mu Si Dan Gao