Chinese Food
Passion fruit pumpkin mousse birthday cake (passion fruit jelly sandwich)
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[the cake process is a little complicated and there are a lot of steps. But the excellence of the finished product makes everything worthwhile. If you decide to do it, it's recommended to look at it several times (including tips) to sort out the process and calculate all the materials before you start. 】Oppa's birthday meal. Because of laziness, I bought some cooked brine food. The whole dinner has no features. It seems that there is nothing to mention. But the pumpkin mousse cake with passion fruit and vanilla is full of sincerity. Discard the cake. Use digestive biscuits, coconut oil and conversion syrup as the base. Mix pumpkin puree, condensed milk, milk and light cream with passion fruit to make mousse paste. The sandwich is thyme jelly. Me. Jane. Straight. Too. hard. Yes. From the beginning of the afternoon, I felt uneasy. I was afraid that the jelly layer was not easy to demould and move over. I suddenly realized that it was to deepen the mousse circle in the process of cold storage. I didn't use the cake slab as the interlayer. I was afraid that the demoulding could not be supported at all. After the demoulding was successful, I was afraid that the temperature was too high, and I was afraid of whipping cream
Cooking ingredients
Cooking Steps
Step1:Filter out the passion fruit juice one night in advance. Add sugar and water to heat it to about 40 degrees. Add the gilding powder to dissolve completel
Step2:After cooling, pour it into the movable bottom mould, cover with plastic film and refrigerate overnight
Step3:Break the digestive biscuits, add coconut oil and invert syrup and mix well
Step4:Wrap a plastic wrap under the mousse circle. Put it on a flat mold or basin and don't move any more. Put the mixed biscuits into it and spread them evenly. Use a rolling pin to compact the biscuits without gaps. Then put them into the freezer for use
Step5:After the pumpkin is steamed and mashed, weigh out the required weight for use
Step6:Baixiangguo filtered juice for use
Step7:Whisk the yolk with sugar
Step8:Add milk and stir well
Step9:Pour it into a small pot and heat it slowly until it bubbles
Step10:Cool to about 40 degrees, add the gilding powder, salt, condensed milk and vanilla essence and mix well
Step11:Add pumpkin puree and stir well
Step12:Cream to half flow
Step13:Add to the batter and stir well
Step14:Take out the mousse ring. Pour in half the batter. Gently remove the jelly layer and put it on it
Step15:Then cover the rest of mousse paste. Shake it gently to remove the big bubbles. Put it into the freezer for 2h
Step16:Repeat the method of jelly layer. Pour juice on the set mousse paste. Freeze for 0.5h. Then refrigerate for 4H
Step17:Before you eat, beat cream and decorate with fruit and sugar flowers.
Step18:◆ the following is the display of finished product
Step19:Finished product
Step20:Finished product
Step21:Finished product
Step22:Finished product
Step23:Finished product
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Step28:Finished product 1
Step29:Finished product 1
Cooking tips:※ the mould for making jelly interlayer can be determined freely, but it must be more than 1cm smaller than mousse circle to look good; ※ coconut oil at the bottom of biscuit can be replaced by equal amount of butter; ※ conversion syrup has no special significance, but I am idle and can be replaced by honey; ※ it must be pressed with a rolling pin to prevent leakage and deformation during demoulding; ※ the batter can be screened once before entering the mould, which can be more delicate; ※ It's easier to blow a circle of mousse circle with hot air for demoulding; * you can also blow a hot knife before cutting the block. After each knife is cut, wipe it clean and then cut it off. It can keep the cutting surface clean and beautiful. There are skills in making delicious dishes.
