Chinese Food
Red velvet yogurt Mousse Cake (8 inches)
(164934 views)
The practice of red velvet cake refers to the previous formula. After it is done, it is better to turn it upside down and cool it for demoulding. I haven't made a complete cake for a long time. I've always been poor at whipping and buttering. So I want to combine red velvet and mousse to make a red velvet mousse. I searched many recipes on the Internet. I don't like too sweet, so I reduced the proportion of sugar. It won't be too sweet.
Cooking ingredients
Cooking Steps
Step1:Set of ingredient
Step2:Gilding tablet is soft in cold wate
Step3:Cut the red velvet cake embryo into three piece
Step4:Heat the milk in water and add the soft gelatin table
Step5:Mix the milk and the gilding tablets slowly in water until the gilding tablets are completely dissolved
Step6:Completely mixed milk and gilding liquid. Let coo
Step7:Add milk to yoghurt and mix wel
Step8:Mixed milk. It's already sticky
Step9:20 g Sugar with cream. Beat at low spee
Step10:Cream to 67%. Ready to flo
Step11:The whipped cream is added to the milk liquid. Stir it with a mixing knife to form mousse liquid
Step12:Put a piece of cake embryo into the mold. Put fresh blueberries on it evenl
Step13:Pour in mousse solution. Fill the gap evenl
Step14:Cover one piece of cake embryo. Add another piece of cake. Put blueberries evenly. Then pour in mousse liquid. Cover al
Step15:Cover the surface with mousse as evenly as possibl
Step16:Put blueberries in shape. Refrigerate for more than 5 hour
Step17:The cake mould is demoulded by blowing the side of the mould with a blow. The bottom is gently taken out with a knife and placed on a hard paper pad. The action should be light. Frosting, crispy pieces and flower arrangement should be used for decoration
Step18:Finally put in the birthday card. The candle was a complete success.
Cooking tips:1. I stole a laziness. I should have cut the cake embryo into one centimeter and poured the mousse liquid. It can be covered completely. 2. Pour the mousse liquid quickly, so that the surface can be smeared more evenly when the liquid flows. 3. The most important step of demoulding is to take off the bottom. The action must be light and delicious.
