Sweet romance [blueberry Mousse Cake](tian mi de lang man lan mei mu si dan gao )

Sweet romance [blueberry Mousse Cake]

Introduction:

"Mousse tastes soft and melts at the mouth, just like love. I like mousse cake very much, not only because of its delicious taste, but also because of its romantic name. I think this is also the reason to move many people! (the amount of 6-inch round touch)

Production steps:

Step 1: prepare all the materials.

Step 2: divide the eggs and keep the container free of oil and water.

Step 3: whisk the egg white slightly with the egg beater, add 1 / 3 sugar powder to continue to whisk, beat again until slightly thick, then add 1 / 3 sugar powder to continue to whisk, until lift the egg beater and pull out the inverted triangle.

Step 4: add vegetable oil, yogurt and the remaining 1 / 3 sugar powder into the egg yolk and stir well.

Step 5: sift in the low gluten flour and mix it evenly with a rubber shovel (note that you can't make circles and stir it up and down like cooking).

Step 6: dig 1 / 2 protein cream into the egg yolk paste, and stir it up and down evenly (do not circle, stir it up and down like cooking).

Step 7: mix well and pour into the protein bowl.

Step 8: stir up and down until the color is the same (do not circle).

Step 9: pour into the mold, lift the mold with both hands, shake a few times, shake out the big bubbles in it, put it into the preheated oven, bake the middle and lower layers at 160 ℃ for about 30 minutes (adjust according to the situation of your own oven), after baking, immediately put it out, buckle it on the baking net, and let it cool for use.

Step 10: soften the gelatine tablets with boiling water, then add 2 tbsp of boiling water and stir until melted (can be put into microwave oven for 30 seconds).

Step 11: put the blueberries into the blender to make mud.

Step 12: pour the animal cream into a large bowl and add 50g of powdered sugar. Beat until 70% of the hair is smooth.

Step 13: pour the melted gilding slices and crushed blueberries into the light cream, stir well, and make a mousse paste.

Step 14: Cool Qifeng cake thoroughly, demould and cut it into 2 pieces, and cut off the leftovers to make it smaller than the mold.

Step 15: put a cake in the mold.

Step 16: pour in the mousse paste and cover the cake.

Step 17: add another piece of cake.

Step 18: pour in all the mousse paste, just cover the cake, cover it with plastic film and refrigerate for more than 4 hours until it is completely set.

Step 19: put the QQ sugar into the bowl, and pour in the right amount of boiling water (just cover the QQ sugar).

Step 20: stir with a spoon until QQ completely melts (can be put into the microwave for half a minute).

Step 21: put the melted QQ sugar liquid to cool completely, take out the mousse cake, scoop out the melted QQ sugar liquid with a spoon, and pour it on the cake gently and slowly.

Step 22: cover the mousse cake with plastic wrap and refrigerate again until the surface is completely set.

Step 23: when demoulding, blow a little around the mold with an electric hair dryer to demould the mold easily (with a movable bottom mold).

Step 24: clean the knife every time you cut it, and blow it slightly with an electric hair dryer. Only in this way can you cut it neatly and beautifully.

Materials required:

Eggs: 2

Low gluten flour: right amount

Yogurt: 40g

Powdered sugar (fine granulated sugar is OK): 35g

Odorless vegetable oil: 18g

Animal cream: 120g

Blueberry: 100g

Powdered sugar: 50g

Gilding tablets: 3 tablets

Boiled water: appropriate amount

Blueberry flavor QQ sugar: 1 bag (70g)

Note: (there is no need to add sugar to the plant cream, because the plant itself already contains sugar.) Qi Fengti: no matter it's flour batter or protein cream, you must pay attention not to make circles. Flour batter circles are easy to make flour gluten, and the cake is not soft. Protein circles are easy to make the egg white defoaming, and the cake can't be baked, Do not open the oven when baking, take out the inverted button immediately after baking, and demould it after completely cooling. Mousse: there's nothing to say. It's relatively simple. Just follow the steps. Mirror pectin: it must be poured on the mousse after it is completely cooled, otherwise it will melt the mousse, and it must be poured slowly and gently, so as not to make the mousse flower and affect the appearance. Demoulding: the demoulding can be easily done by blowing around a little with an electric hair dryer. Do not blow for a long time to avoid the melting of mousse. When cutting mousse, clean the knife before each cut, and blow it slightly with an electric hair dryer, so that the cut mousse is neat and beautiful.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Tian Mi De Lang Man Lan Mei Mu Si Dan Gao