Yoghurt Mousse

Qifeng cake:1 homemade sugar free yogurt:400g light cream:100ml Italian protein cream:80g gilding powder:10g water:35g https://cp1.douguo.com/upload/caiku/1/c/4/yuan_1ca9bf072ebff9f604f74a3259900fa4.jpg

Yoghurt Mousse

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Yoghurt Mousse

Someone said. Mousse cake is delicious. Can you make it? Of course I will.

Cooking Steps

  1. Step1:Make a Qifeng cake in advance. Of course, I think it's good to make two 6-inch Qifeng with 8-inch formula at one time. It's time-saving and labor-saving? Qifeng cake will be reissued later. After demoulding, Kitty becomes Zhong Wuyan and youmu?

  2. Step2:Make sugar free yoghurt with bread machine in advance. Take 400g. I press 1 small bag of probiotics and 1000ml pure milk the night before. Put the bread machine to ferment for 8 hours. In the morning, pour it out and put it in the refrigerator for one day. The homemade yoghurt is very sticky. It's like old yoghurt. I think it can replace sour cream.

  3. Step3:Mix the gelatine powder with cold boiled water. Soften it. Stir it in hot water.

  4. Step4:Beat 60g protein and 10g sugar to 5.6 for distribution.

  5. Step5:Heat 100g sugar and 30g water over low heat to 117 degrees.

  6. Step6:Slowly pour in from the side of the barrel. Quickly whisk. Cool. Take 80g.

  7. Step7:Whisk 100ml light cream. Take 1 / 3 and mix well with Italian protein cream.

  8. Step8:Mix the remaining light cream cream and Italian protein cream mixture.

  9. Step9:Take 2 scoops of yoghurt and mix well. If there is caking, stir in hot water.

  10. Step10:9 steps into the remaining yogurt mix well.

  11. Step11:Take 1 / 3 in step 10 and mix well in step 8.

  12. Step12:Step 11 mix with the rest of the yoghurt paste.

  13. Step13:Pour the mold. Cut small pieces of Qifeng cake in the middle and put them in to enrich the taste. (in fact, it's not necessary to put the small mold in place.) freeze it in the refrigerator for about 2 hours, and then you can demould and taste it. At this time, demoulding is easier. I took off one of them. They were taken out in the morning after freezing all night. They took off the flowers. First warm the mold with the temperature of your hand for a while, and then slowly peel the mold out. Through practice, it's better to take off when it's frozen.

  14. Step14:Take a picture together. Please skip the mark of flower shedding.

  15. Step15:This is the effect of last night. I took the chocolate and ticked the details.

Cooking tips:After doing this, we found that there are three points to be improved - 1. It doesn't feel sweet enough. It may also be a personal taste problem; 2. The gilding liquid is a bit caked. Before pouring the mold, we can consider sifting; 3. The mousse paste is not well mixed. These mousse cakes are just for the first time trying to make oven free cakes. They are for the summer. If you don't make them, you will never know where there is a problem. Practice has a say, right? Personally, I don't like this yoghurt mousse. I also don't like Hokkaido Qifeng. I think both of them are a little bit greasy. Especially custard jam mayonnaise. But the unexpected harvest of making yoghurt mousse is that my daughter says yoghurt is delicious. My yoghurt has been reimbursed. There are skills in making delicious dishes.

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