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

Purple potato Mousse Cake

Introduction:

"I always like the taste of purple potato. I still choose it when I make mousse cake for the first time, with delicate taste and light fragrance."

Production steps:

Step 1: This is a good way to slice a cake. If you want to divide the cake into two pieces, find a plate half the depth of the cake. If you want to divide the cake into three pieces, find a plate one third the depth of the cake. I divide it into two pieces. The plate I use is half the thickness of the cake. I put the cake on the plate and put the bread knife on the plate to cut along the plate.

Step 2: the thickness of the cut cake is uniform and smooth. At this time, slightly remove the outside of the cake.

Step 3: peel the purple potatoes and steam them.

Step 4: the steamed purple potato is pressed into mud while it is hot and set aside.

Step 5: soak gelatin tablets in water. (this one will be ready in a few minutes.)

Step 6: pour the milk into the milk pot, add the softened gilding slices and 20 grams of sugar, cook over low heat until the sugar melts, and then let cool. (stir while boiling)

Step 7: add purple sweet potato paste into milk, stir well, set aside. (here I use a hand-held blender to stir, which is delicate enough, but the egg beater in the picture can't do it. I used this blender at the beginning.)

Step 8: ice a bottle of ice water in the refrigerator in advance and pour it into a larger plate. It's too hot and I added some ice.

Step 9: fill the cream in a smaller container.

Step 10: separate ice and water until there are obvious lines but can flow. (this is what we call ice water separation)

Step 11: stir in the milk mixture..

Step 12: wrap a piece of tin foil on the bottom of the cake mold (the purpose is to avoid the outflow of mousse stuffing), take a piece of cake and put it into the cake mold.

Step 13: pour in half of the mousse filling and cover the slice.

Step 14: add the second piece of cake, continue to pour in the remaining half of the mousse, and refrigerate for about four hours until it is completely set.

Materials required:

6-inch cake: one

Purple potato: 1 (160g)

Light cream: 220ml

Milk: 100g

Gilding: 2 tablets

Sugar: 40g

Note: heart phrase: 1: I opened a box of 250 ml light cream, which is also the amount I estimated at the beginning, but when I mixed it, I thought it was a little bit more, so I left a little bit, that is, the cream on the surface used for mounting flowers was estimated to be no more than 30 g, so I wrote 220 mL light cream in the amount of raw materials. 2: If you go to the outside of the cake, it will also lead to the need for more mousse stuffing, which should be taken into account when making. 3: When purple sweet potato paste and milk liquid were mixed, I started to use the egg beater as in the step, but the mixed purple sweet potato paste was very rough, with many small particles, so later I used a hand-held blender to stir, which was very delicate. 4: In summer, it's better to use ice water to send cream, which is easy to send. 5: The bottom of the cake mold is wrapped with tin foil to avoid the flow of mousse stuffing. Although I didn't flow out at all, for the sake of safety, don't remove this step. 6: Be sure to wait until it is completely solidified before demoulding.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Zi Shu Mu Si Dan Gao