Chinese Food
Blueberry Mousse Cake
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A light blueberry mousse layer. With a soft cake body. It's really delicious. Although there are a lot of steps, in fact, it is very simple to do. The success rate is also very high.
Cooking ingredients
Cooking Steps
Step1:Beat the eggs into a bowl. Separate the yolks with a spoon.
Step2:Add the sugar into the protein in three times and beat it with the egg beater until it foams.
Step3:Add milk and corn oil to the yolk and mix well.
Step4:Add the low gluten flour to the yolk paste and mix well.
Step5:Mix the batter evenly.
Step6:Add the beaten egg white into the yolk paste three times and mix well.
Step7:Mixed cake paste.
Step8:Put the batter in a square plate.
Step9:Put it in the middle layer of the preheated oven and heat it up and down for 150 ℃ for 30 minutes.
Step10:Turn the cake upside down and let it cool.
Step11:Cut 2 pieces of cake with 6-inch mousse circle for standby.
Step12:This is the mousse layer. Mix 80g milk with 80g blueberry jam. Heat slightly to 5060 ℃.
Step13:Put the gilding tablet into cold water and soak it soft.
Step14:Put the gelatine in the blueberry milk and stir until it melts.
Step15:Beat the cream with sugar until it reaches 60% of the hair. The flowing state with slight lines.
Step16:Pour the blueberry milk into the cream and mix well.
Step17:Take a piece of cake and put it at the bottom of the mousse circle. Pour in half the blueberry mousse liquid. Put another piece of cake. Pour in the remaining mousse liquid.
Step18:Refrigerate for more than 4 hours before demoulding.
Step19:
Cooking tips:The cake can be made into 6-inch Qifeng cake and divided into pieces. I finally pour in a cup of thick yogurt for decoration. There are skills in making delicious dishes.
