[yogurt cheese mousse] a little freshness of beautiful taste (with Qifeng cake)(suan nai zhi shi mu si mei li wei jiao de xiao qing xin nei fu qi feng dan gao zuo fa )

Kimura's delicious Yogurt Cake

Introduction:

"I love cheese very much. It can be said that all kinds of cheese, beautiful food together, extremely satisfy the taste buds. Yogurt, has been prepared in the refrigerator has not been broken, for a person with poor digestion, it is a good partner. In 2013, the last tail of summer, put in the refrigerator. Summer is over, weight loss or something, 2014, far away... "

Production steps:

Step 1: add sugar to the yolk

Step 2: mix well

Step 3: add corn oil three times

Step 4: mix well

Step 5: add milk in three times and stir well

Step 6: sift in low foam powder

Step 7: stir up and down to make yolk paste

Step 8: protein, beat to wet foaming state, add 20g sugar

Step 9: beat the protein to a slightly dry foaming state, and add the remaining sugar

Step 10: take a small amount of protein into the yolk paste

Step 11: add egg yolk paste in several times, stir up and down to make cake paste

Step 12: pour the batter into the mold

Step 13: shake out bubbles with force

Step 14: heat up and down the middle layer at 170 ° C for 40 minutes (place the 8-inch mold in the middle and lower layer for baking)

Step 15: make mousse stuffing

Step 16: soak two portions of gelatine in cold water

Step 17: two servings of light cream

Step 18: beat the electric egg beater until it is sticky, with lines and won't disappear immediately. Put it in the refrigerator for standby

Step 19: soften the cream cheese at room temperature and beat until smooth

Step 20: add salt and stir well

Step 21: dissolve a small amount of gelatine slices in water, pour into cream cheese with soaking water and stir well

Step 22: add half of the cold cream to the cream cheese

Step 23: make the cheese mousse stuffing with the rubber scraper

Step 24: put Qifeng cake slice into the bottom of mousse mould

Step 25: pour in the cheese mousse filling

Step 26: smooth, shake out bubbles, and put them into the refrigerator freezing layer

Step 27: add powdered sugar to yogurt and make it even

Step 28: add rum

Step 29: add 5g of gilding tablets dissolved in insulating water

Step 30: pour in the remaining cream

Step 31: After duplicating, pour into the frozen cheese mousse stuffing

Step 32: put in the refrigerator, refrigerate for more than 4 hours, take out and eat

Step 33: demould, blow the hot air around the mold

Step 34: cut and load

Step 35: enjoy one

Materials required:

Low powder: 80g

Eggs: 4

Corn oil: 50g

Milk: 50g

Baking powder: 2G

White granulated sugar into protein: 60g

White granulated sugar into egg yolk: 20g

Cream cheese: 100g

Fine granulated sugar: 30g

Salt: 1g

Jilitin tablets: 2.5G

Cold water: 20g

Light cream: 100ml

Yogurt: 120g

Sugar powder: 20g

Rum: 12g

Precautions: 1. Lemon juice can be used to replace the rum in yogurt mousse stuffing. 2. Do not make a circle when mixing raw materials. Turn it up and down. 3. Hot towel can also be used to apply a circle in the last step of demoulding

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Suan Nai Zhi Shi Mu Si Mei Li Wei Jiao De Xiao Qing Xin Nei Fu Qi Feng Dan Gao Zuo Fa