Chinese Food
Chintimus
(156857 views)
I saw a qingti cake on a blog a long time ago. I was attracted by its fresh temperament. I haven't tried it all the time. Seeing the summer is over, the delicious qingti is coming to the market. Let's try it. Just try to make sponge cake again (in fact, I've failed all the time. I can't get over the sponge cake. I feel that I've made Qifeng. There should be no problem. Ha ha). After a failure, the second time finally succeeded. The finished product is very soft. It's equipped with sour yogurt mousse filling and sweet sunshine rose. The taste is really fresh. It's worth trying.
Cooking ingredients
Cooking Steps
Step1:Sponge cake ingredients.
Step2:Pour the sugar into the egg at one time. Put the basin in hot water and stir. When the temperature reaches 40 ℃, take it out.
Step3:Pour the water that has been heated in hot water into the egg mixture. Beat the eggs with high speed.
Step4:After stirring for about four minutes, the egg turns white. Pick up the eggbeater and write 8. The lines will not disappear immediately. Change the low speed and continue to pass for two or three minutes. The big bubbles disappear. The egg paste is more delicate.
Step5:Add the sifted flour at one time. Cut and mix with a scraper until the flour is almost invisible.
Step6:Melt the milk and butter in water or microwave in advance. Keep it warm for about 40 ℃ without scalding your hands. Then pour in a small amount of batter and mix well.
Step7:Pour the mixture into the batter before mixing. Cut and mix evenly.
Step8:The batter will be a little thinner than before. But it's very shiny. The scraper can see it falling like silk in advance.
Step9:Cut the oiled paper in advance.
Step10:Pour the batter into the mold. Shake it to make the surface bubble disappear.
Step11:Bake for 35 minutes in a preheated 160 degree oven.
Step12:Take out the cake. Drop it from a high place. Prevent it from shrinking. Then hang it upside down for five minutes. Cool it face up.
Step13:After cooling, cut out two pieces of cake about 1cm thick.
Step14:Cut out the required size with mousse ring. Spare.
Step15:Gilding is soaked in cold water in advance. Add milk and melt in hot water.
Step16:Qingti should be cleaned in advance. Dry the water. Part of it should be cut in half. Leave some intact.
Step17:Yogurt. Add sugar, lemon peel and lemon juice and mix well.
Step18:Add softened cheese. Stir to a smooth solution without particles.
Step19:Add the gilding milk solution. Mix well.
Step20:Whipped cream until just thickened. No lines.
Step21:Whisk the whipped cream twice into the previous yoghurt mixture.
Step22:Put a plate under the mousse ring. Put on the cake slices. Put the green cross-section around the mousse ring. Squeeze tightly and leave no space in the middle.
Step23:Put in mousse fillings as high as chinty.
Step24:Put the whole green lift as you like. Compact it gently. It's about the same height as the surrounding green lift.
Step25:Pour in mousse.
Step26:Put on the cake. Press it gently to make it fit better. Then refrigerate it for 2 hour
Step27:
Step28:
Step29:
Step30:
Step31:
Cooking tips:Sponge cake is baked in an 18cm mold. There is no cream cheese can not add. Increase the amount of light cream. It is OK. The best way to use this mousse is to use a Gago mousse ring. I didn't add step 28. There are skills in making delicious dishes.
