Chinese Food
Black and white chocolate mousse cake
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In hot summer, eat some cool mousse cake. It's the most suitable one. Material - Sponge Cake bottom - 3 eggs. Sugar 100g. Low gluten flour 80g. Cocoa powder 20g. Butter 30g. Milk 50g. Chocolate Cheese Mousse - cream cheese 250g. Light cream 175g. Egg yolk 2. Sugar 48g. Milk 120g. White chocolate 100g. Three pieces of surface decoration - light cream 50g. Sugar powder 5g. Silver Bead 13. Cocoa powder amount -
Cooking ingredients
Cooking Steps
Step1:Make sponge cake bottom first - melt butter into liquid stat
Step2:Pour in cocoa powde
Step3:Mix well. Blend cocoa powder into butte
Step4:Milk i
Step5:Continue mixing evenly. Standb
Step6:Add sugar to the protein in several times and beat to the hard foaming stat
Step7:Pour the yolk into the beaten egg whit
Step8:Continue beating until thick and fluff
Step9:Sift in low gluten flou
Step10:Mix evenl
Step11:Pour in the cocoa past
Step12:Continue mixing evenl
Step13:Pour the batter into the square plat
Step14:Into the preheated oven. 180 degrees for about 20 minute
Step15:Come out of the oven, remove the oil paper and cool it for standb
Step16:Put the gilding tablet into ice water and soak it soft for standb
Step17:Soften cream cheese at room temperature and beat well. Set asid
Step18:Beat egg yolk until thick. Set asid
Step19:Put 70g milk, sugar and white chocolate into a small pot. Heat to a slight boi
Step20:Then slowly pour the milk chocolate liquid into the egg yolk paste. Beat while pourin
Step21:After the last pour, continue to stir for a while until the temperature drops to the same level as the pal
Step22:Pour the egg mixture into the cheese paste. Beat wel
Step23:Take 175g light cream and beat with ice water to 7 for distributio
Step24:In mayonnaise and cheese past
Step25:Mix evenl
Step26:Heat the gelatine in water. Melt it into liquid state
Step27:Pour in the remaining 50g of mil
Step28:Mix wel
Step29:Then pour the gilding milk into the cheese past
Step30:Mix wel
Step31:Cut the right size cake slices with mousse ring. Fix them
Step32:Pour in about 200g mousse past
Step33:Then spread another layer of cake slices. Continue to pour about 200g mousse paste into the full mold. Refrigerate for half a day
Step34:After the mousse liquid is completely solidified, demould it. Then use a knife to draw a 5 * 5 square on the surface
Step35:Add 5g of sugar powder to the remaining 50g of light cream. Beat with ice wate
Step36:Squeeze flowers on the surface of the cake and decorate with cocoa powder and silver bead
Step37:Finished product drawin
Step38:Finished product drawin
Step39:Finished product drawin
Cooking tips:1. the sponge cake bottom is made this time. A Japanese egg separation method recently seen is adopted. It is very easy to use; 2. the moose cake looks very difficult to make. But in fact, it is not difficult as long as you follow the steps to do it slowly. The success rate is still very high ~3. the white chocolate used by the moose body is very sweet this time. Sugar is also added. So the finished product is really sweet. It is better to go back with coffee ~ such as If you don't like it too sweet, you don't need to add some of mousse's sugar.. There are skills in making delicious dishes.
