Cherry Mousse Cake(ying tao mu si dan gao )

Cherry Mousse Cake

Introduction:

"I remember an old song that said:" cherry is delicious, tree is hard to plant, flower does not bloom without hard work... ". I haven't planted cherry tree, so I don't know if it's hard to plant, but cherry is delicious. This year, I ate a lot of cherries and made cherry sauce, but cherry mousse has never been made. This time, I tried it, and I also understood the truth that "you can't spend without hard work". If you don't work hard, you have to continue to practice! Although the shape is not very exquisite, but the taste is not said, so, delicious is the hard truth

Production steps:

Step 1: add the cherry sauce and yogurt into the cooking machine to make mud for standby;

Step 2: add the fish glue powder into the milk, and heat the milk to make the fish glue powder melt completely;

Step 3: pour the melted fish glue powder into the cherry yoghurt and stir evenly;

Step 4: whisk the cream to 70% in advance;

Step 5: introduce the cherry juice into the whipped cream and mix well to form the cherry mousse juice;

Step 6: carve a piece of cake with the mousse ring, cut a small circle, and put in the mousse ring wrapped with tin foil. (see the diary for details of the making of Qifeng cake)

Step 7: pour in half of the mousse solution;

Step 8: add another piece of cake carved in advance with mousse ring;

Step 9: divide the cherry into two parts with a knife, remove the stone and put it on the cake slice, pour in the remaining mousse liquid and refrigerate for several hours;

Step 10: after whipping the cream with sugar, mount it on the surface of the cake and put on the washed red cherry.

Materials required:

Qifeng cake: 2 pieces

Cream: 150ml

White granulated sugar: 30g

Yogurt: 150ml

Cherry sauce: 100g

Milk: 50g

Fish glue powder: 10g

Cherry: moderate

Note: 1. Do not use fish glue powder, or use Geely diced slices. 2. When demoulding, first remove the tin foil, put the mousse on a suitable container, then blow the edge of the mousse ring with a hair dryer, or cover it with a hot towel, and then remove the mousse ring. 3. Send the light cream for decoration and use the mounting head to mount flowers.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ying Tao Mu Si Dan Gao