Chinese Food
The private kitchen of Lun family. Cherry Blossom mousse. (6-inch round mold)
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It's a combination of sponge cake, mousse cake and cherry blossom noodles. It's a super detailed recipe converted into a 6-inch round mold... And a lot of pictures... The recipe that the whole family likes to eat. So I built one to save.
Cooking ingredients
Cooking Steps
Step1:Sponge cake ~ ~ at the beginning of making, weigh it in turn (note that the eggs should be kept at room temperature). Then melt the butter into liquid by direct fire or microwave oven. Then pour in milk. Mix well and reserve.
Step2:Prepare a pot of hot water of about 50 degrees in advance. Put the egg beating basin containing eggs and sugar in the hot water pot. Start to use the egg beater to beat the whole egg with hot water (left picture). After continuous beating, the color of the egg becomes lighter. The bubbles become less and less. The whole body becomes thick, delicate and smooth (right picture).
Step3:Until the whisk is lifted, it will be found that the batter can be kept clearly in the basin for a period of time, and it will not disappear soon. In this way, it can prevent defoaming during the later mixing process, so that the cake will not rise when baking. Also because of the later mixing process, it is recommended to whisk the whole egg to the full state.
Step4:(left picture) after sifting, use a rubber scraper to mix the flour and the egg paste evenly. When mixing, remember to use gentle techniques as much as possible to avoid defoaming. (right picture) after the batter is evenly mixed, use a scraper to scoop out part of the batter and mix it with the milk butter mixture before. Then pour it back to the egg beating basin and mix it with all the batter. Pay attention to the mixing method. Remember to gently avoid defoaming.
Step5:Finally, pour the batter into the mold, shake it twice on the table, and shake the internal atmosphere out. Preheat the oven to 150 degrees in advance. Put the mold in the middle and lower layers of the oven. Set the time for 40 minutes. Start baking.
Step6:The cake in the oven will grow high slowly. Observe the appearance of the cake in the oven. It will fall back slowly when it reaches the highest point. Then bake for another 3 or 5 minutes. Here are two tips to remind you. One is to put a piece of tin paper on the surface to avoid scorching if it is found that the surface coloring is fast; the other is to check whether the sponge cake is baked well, which means that the sponge cake is baked well if it can be pierced with a toothpick and does not bring out the inner tissue.
Step7:The next step is to cool down and demould the buckles. Let's get ready when it's cool. Start making mouss
Step8:Mousse paste ~ ~ start of making - the softened cheese will be smoothed with an eggbeater (it can be beaten with water at 50 ℃). Add sugar to continue to skid. Then, add milk and mix well.
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Cooking tips:Special note. The last cherry drenched noodles. I choose sprite instead of water. It's because. The cherry itself has no taste. I used to think it's just beautiful after eating. But the taste is lacking... So I used sprite this time. The drenched noodles will also be very delicious ~ ~ ~ that's it. Although it looks very complicated, there are three steps. In fact, it's really not difficult to do it. Anyway, I just finished two things today The whole family said it was delicious ~ ~ my father was the most lovely. At the beginning, he said, I'll have a small piece of it... I'm too full for dinner. O(∩_ ∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩_ There are skills in making delicious dishes.
