Red bean purple rice Mousse Cake recipe-Chinese Food-best chinese food recipes-cooking food

Red bean purple rice Mousse Cake

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This cake is made of red beans. Although Matcha black beans are classic, I don't want to make them any more. After thinking for a few days, I decided to use purple rice. At the beginning of the year, I made the cake with black sesame and purple rice, which is still in my mind. This time, I use red beans. It's also a good match with purple rice. Although it hasn't snowed this year, I always think the decoration of white chocolate chip is suitable for winter ~ and it also matches the sweetness of the whole cake.

Cooking ingredients

cooked purple rice:180g

milk:120g

light cream:100g

fillet:2 pieces

sugar:40g (if you add sugar when cooking purple rice, you need to reduce it here

Cooking Steps

Step1:Divide the egg sponge cake material - egg yolk, 1 low powder, 25g sugar, 25g protein, add sugar, mix with egg yolk, sift in low powder. 175 degrees 20 minute

Step2:Purple Rice mousse material - 180g milk 120g light cream 100g fish film, 2 pieces (10g) sugar 40g (if you add sugar when cooking purple rice, you need to reduce it here). Purple rice is soaked in cold water in advance. Put it in the pot and cook it soft. Break the fish film with a blender and soak it in cold water. Heat the milk with sugar in a small heat until it is slightly boiling. Turn off the heat. Add the soft fish film, stir it and melt it and mix it with purple rice. Put the cool milk oil to the strong tea Mix well with the cooled milk past

Step3:Milk Red Bean Mousse material - milk 150g vanilla pod 1 / 2 yolk, 2 sugar 30g fish film, 2 light cream 150g red bean sand 80g milk, vanilla pod and half sugar boil, turn off the heat and cool down for a while, then beat the yolk and the other half sugar until it turns white, filter the hot milk and pour it into the yolk and mix well. Then turn off the heat when the liquid becomes thick. Add the soft fish film and mix well. Then filter Cool the mayonnaise with cold water. Whisk the cream to 7. Mix the mayonnaise with cream. Add the red bean paste. Mix it a little (because the red bean paste will turn grey if mixed well. It's not good-looking and it's not different from ZIMI mousse

Step4:Baiqiao evenly spread it on an iron plate after melting in the water. Put it in the refrigerator and cool it for a while. It feels like the chocolate is hard, but it's not frozen yet. The chocolate scraper I use is the same as the hook. But the spoon or the big flower mounting mouth are also very good. I made a six inch and three mousse cups. The decoration cost about 200g white Qiao. This time, I was very satisfied with the white chocolate chip scraping. It was quite large. But when I touched the cake, it was not very smooth. Because it was too large, it was difficult to fix it on the side. It would fall off. It would take a little bit of debris to get it. So it was difficult to see the side when I finally came out. Only the top can see people. Maybe it's better to put cream on the whole and decorate chocolate on the surface.