Chinese Food
How to make layered mousse strawberry mousse (Raspberry Mousse)
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Teach you how to make a good mousse. This weight is suitable for the ten inch square movable bottom Qifeng mould mousse of sunny brand. But the delicious and layered mousse to be made is an absolute test of patience and skill. Let's share my experience below. I hope it can help my friends who are eager to improve mousse's skills. But please be patient and look carefully at the recipe, the process and the description. Read the comments and leave a message if you have any questions. I will try my best to answer your questions. But I often see a message asking, is this delicious? How many people can eat it? Are you finished with so many meals? I can't bake it at the temperature you say? (the temperature is for your reference. It must be adjusted according to your own oven) and so on. These questions are so silly and cute. I can only ignore them. In fact, careful girls, you will find that I have published two pieces of cake roll that are suitable for rectangular baking tray with five eggs. These are two cakes that are often seen in my works
Cooking ingredients
Cooking Steps
Step1:First, make the bottom of the cake. Take vanilla Qifeng as the picture. Add salad oil, milk and vanilla essence of sugar respectively, and then stir until the sugar melts.
Step2:Then add the sifted low powder. Beat it with the method of & quot; Z until it is dry. There is no need to over mix. Because I have the process of sifting, I am not afraid of the flour gluten during the process of stirring. Add the yolk in turn. This process is also called post egg metho
Step3:Sift the yolk paste twice. Remove the yolk belly and the dough that may not have been stirred after sifting.
Step4:The sifted yolk paste is very delicate and glossy.
Step5:Beat the protein into a basin without water or oil. Drop lemon juice into the fish's eye bubble. Add sugar three times. Beat the protein to this delicate state. Pull out the beater at a big right angle (the small secret to the stability of the beater is the medium speed anti beating. I use the table beater. After checking the state is satisfactory, lower it to the lowest level to finish the protein. The protein in the finishing process is as shown in the figure. Delicate. No big bubble. Shiny No clusterin
Step6:After the egg is mixed in the yolk paste twice, pour it into the baking tray which has been paved with oil paper. Scrape it with a scraper. The baking temperature is only for reference. 160 ℃ (300F) for 18 minutes.
Step7:After leaving the oven, gently drop the baking tray and shake out the hot air. That is, remove the baking tray together with the oil paper. Peel off the oil paper around and cool it for standby.
Step8:After the cake body is cooled, remove the cake skin. It can cut two pieces of ten inch cake pieces exactly longer than the length of the baking pan. It is worth noting that the size of the cake pieces must be larger than the size of the mold, or there will be leakage. The level is unknown. (the cake slices are laid into the mold for a good fit. This step is very decisive
Step9:Add 160g strawberries (or raspberries) to 40g strawberry yoghurt (raspberry yoghurt) and put it into the blender. Beat until the pulp is pured. Choose the ripe and red strawberries as much as possible. The color and aroma are good. Soak a piece of half gilding tablets in cold water. Drain the water gently after soaking. Melt into gilding liquid after blocking water.
Step10:Add the melted gilding liquid into the strawberry pulp mud (the temperature of strawberry pulp mud should not be too low when compared with the time. If frozen pulp is used, please treat the pulp mud to the normal temperature because of the low temperature. Gilding will quickly knot and form many pimples) and stir evenl
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Cooking tips:Remember the following points. Basically, you can make a satisfying cake. 1. The cake slice must be cut larger than the mold. In this way, the cake can be cut into smaller layers without mentioning the taste. The appearance has lost half. 2. The fineness depends on the temperature of the mixture. 3. Don't reduce or increase the amount of gilding. It's too soft and too hard. 4. Don't over heat the mold to melt the mousse. There are skills in making delicious dishes.
