Cherry Mousse Cake(ying hua mu si dan gao )

Cherry Mousse Cake

Introduction:

"Cherry blossom is a symbol of love and hope, representing elegant, simple and pure love. Although cherry blossoms are not as elegant as peony, they also have the beauty of a country and a city. They have a kind of moving beauty, a kind of unforgettable beauty. All along, I like the pink dream woven by cherry blossoms, and the "heroic" that it withers after a short period of splendor. Today's cherry blossom mousse cake is not only delicious on the tip of the tongue, but also has a visual impact. When I see the finished product, I just want to use the word Aestheticism to describe it. This dessert, whether it's for lovers or close friends, is a surprise gift for each other. You might as well try it! "

Production steps:

Step 1: prepare all the raw materials according to the food list.

Step 2: soak the salted cherry blossoms in the cool white bloom.

Step 3: separate two yolks with an egg white separator. Put 2 egg yolks into 200 grams of milk, mix well with a manual beater, then cook them into egg milk over low heat, cool to 25 ℃ and set aside.

Step 4: soften the gelatin slices in cold water, then put them into 50g milk, and melt them into fish glue.

Step 5: after the egg and milk are cooled, add the melted fish glue, and then add 1 / 2 teaspoon of white rum. Stir well.

Step 6: add sugar to the cream and whisk to 70% to form a clear texture.

Step 7: mix the whipped cream with the mixed liquid in step 5 to make mousse paste.

Step 8: divide the sponge cake into two pieces, one piece is the same size as the mold, and spread on the mold; the other half is cut into cake pieces smaller than the mold.

Step 9: pour half of the mousse paste onto the mold where the cake is spread.

Step 10: spread another slice of cake.

Step 11: slowly pour the remaining mousse paste into the mold, smooth the surface and refrigerate.

Step 12: next, make the mirror. Put the fish glue powder into warm water, and then heat it in water until the fish glue powder completely melts.

Step 13: add the transparent fruit paste into the fish glue liquid little by little, add a little and stir, stir while adding, until the two are completely mixed.

Step 14: take out the refrigerated mousse, pour a small part of the mirror liquid onto the surface of the mousse, and put it back in the refrigerator for another 30 minutes.

Step 15: take out the refrigerated mousse, drain the soaked cherry blossom, place it on the surface of mousse according to your favorite pattern, pour in the remaining mirror liquid, trim the cherry blossom shape, and refrigerate overnight.

Step 16: at the first sight, I feel amazing!

Step 17: go to the last finished drawing.

Step 18: the effect after cutting.

Materials required:

White rum: 1 / 2 teaspoon

Milk: 200g

Fish glue slice: 3 pieces

Pectin: 80g (white transparent)

Salted cherry blossom: 11 to 13

Egg yolk: 2

Cream: 300g

Sugar: 60g

Fish glue powder: 20g

Warm water: 400g

Eight inch square sponge cake: 1

Precautions: 1. Pickled Cherry Blossom should be boiled in cold water 1-2 hours in advance; 2. If you don't have rum, you can use brandy or coffee wine instead; 3. Light cream only needs to be sent to 70% to show clear texture; 4. This mousse can only be used for sponge egg cake instead of Qifeng cake; 5. When demoulding mousse, you can use a hair dryer to blow on the mold After that, use a knife to draw a circle along the mold, and then gently push the bottom support upward to demould it. If you have family help, it's more convenient for two people to work together to demould. The process of demoulding must be patient. If it is too hasty, it may cause imperfection around and at the top of mousse. 6. When cutting mousse, soak the knife in hot water and dry it. Then you can cut out neat and beautiful cakes.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ying Hua Mu Si Dan Gao