Orange mango yogurt Mousse Cake (no oven)(xiang cheng mang guo suan nai mu si dan gao bu yong kao lu )

Orange mango yogurt Mousse Cake (no oven)

Introduction:

Production steps:

The first step: the electric cooker version Chiffon Cake: protein yolk separation, the protein pot should ensure that there is no oil and no water. When the egg beating device is used to beat the protein to the fish eye, add 1/3 of fine sugar (20 grams), continue beating until the protein starts to become thicker and thicker, then add 1/3 sugar. Then continue to beat until the protein is thick and there are lines on the surface, add the remaining 1 / 3 sugar. Continue to beat. When you lift the egg beater, the protein can pull out a short vertical sharp corner, which indicates that it has reached the state of dry foaming and can stop beating.

Step 2: add 30g sugar to 5 egg yolks and beat them gently with a beater. Don't beat the yolks. Add 40 g Corn Germ Oil and 40 g milk in turn, and stir well. Then add the sifted flour and gently mix with a rubber scraper. Don't over stir to avoid gluten in the flour.

Step 3: add 1 / 3 protein to the egg yolk paste. Gently stir with a rubber scraper (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming). After mixing well, pour all the egg yolk paste into the bowl containing protein, and mix well with the same method until the egg yolk paste and protein are fully mixed into the cake paste.

Step 4: press the cook button of the electric cooker for 5 minutes, then take out the inner liner, be careful of hot hands, if there is no anti sticking function of the cooker, first apply some oil on the wall. Pour the cake paste into the inner liner, knock it lightly on the table and exhaust. Put in the electric rice cooker, cover it, press the cook key, when the electric rice cooker automatically jumps to the heat preservation state, cover the air outlet with wet cloth. In this way, after 20 minutes, remove the wet cloth, and then press the cook button, and then jump to the heat preservation, and then cover the wet cloth for 20 minutes, you can open it to see if it is cooked.

Step 5: insert a toothpick into the cake and pull it up. If there is no stickiness, bake it. Otherwise, cover it and simmer for another 10 minutes. After baking, take out the inner bladder and let it cool automatically. After cooling, the cake will be separated from the gallbladder wall. At this time, it can be buckled back to the plate and Qifeng cake is finished.

Step 6: press out a 6-inch cake with a 6-inch mousse ring, then cross cut about 2cm cake pieces, and trim a small circle around. Then prepare the mousse material.

Step 7: soak 5 grams of gelatin slices in 35 grams of cold water for about 10 minutes, drain the water, heat with milk, and stir until the gelatin slices melt to form gelatin solution (do not boil). Pour the gelatin solution into the yogurt and stir well. At this time, the yogurt paste is very thin, put the mixed yogurt paste into the refrigerator, refrigerate for a while (about 15 minutes, not too long), until the yogurt oil has a certain consistency.

Step 8: whisk light cream (beat to about 60%). Pour it into the yogurt paste several times. Stir well with a rubber scraper to make a yogurt mousse filling. Add 2 / 3 of the yogurt mousse stuffing into the mango grains, stir well, pour into the mold and smooth, then pour in the remaining 1 / 3 of the yogurt mousse stuffing and smooth. The upper part of the mousse circle should be left about 1cm for mirror. Refrigerate for 2 hours.

Step 9: Mirror pectin production process; < br > orange juice, 80 ml of orange juice and soaked gilding slices are heated to dissolve in water, poured on the surface of solidified cake, and then refrigerated for 4 hours. (before pouring in the orange juice, spread some mango slices on the surface of the cake, and then pour in the orange juice.)

Step 10: after refrigeration, take it out from the refrigerator and blow it around the mold with an electric hair dryer for a while or cover it with a hot towel, then demould it easily and decorate it according to your own preference.

Materials required:

Eggs: 5

Low gluten flour: 85g

Corn germ oil: 40g

Fresh milk: 40g

Fine granulated sugar: 135g

Homemade yogurt: 120g

Gilding tablets: 2 tablets

Milk: 35g

Animal light cream: 100ml

Mango: 150g

Orange: 1

Note: 1. When heating gilding to melt, do not overheat it. If gilding solution is too hot, it will affect the solidification ability of gilding. 2. Enzymes in some fruits can decompose protein (the main component of gilding is protein), which can make gilding not solidify. Such fruits include kiwi fruit, papaya, etc. Before adding gilding to this kind of fruit, cook the fruit first.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: Original

Chinese PinYin : Xiang Cheng Mang Guo Suan Nai Mu Si Dan Gao Bu Yong Kao Lu