Chinese Food
[Cherry Blossom original mousse] from Xiaobai's conscience
(88444 views)![[Cherry Blossom original mousse] from Xiaobai's conscience](https://cp1.douguo.com/upload/caiku/3/8/8/yuan_38b2f4858d28d181ef19e9ae5b888f18.jpeg)
Sakura mousse is the first mousse cake I learned. It's original taste. I don't think it's the best in mousse. But it's definitely the most beautiful one. It's very easy to give a birthday gift to a friend. The cherry blossom used by mousley is Japanese salted cherry blossom. After learning how to make mirror, we can draw inferences from others. We can make many mousley with different tastes and shapes. So this cake is very suitable for mousse to learn. The success rate is also very high.
Cooking ingredients
Cooking Steps
Step1:First, make a Qifeng cake-1. Separate the egg yolk; 2. Beat the egg yolk with protein and sugar until it foams; 3. Mix the egg yolk with sugar, lemon juice, blended oil and milk in turn. Mix in the sifted flour evenly; 4. Mix the egg yolk with the protein three times; 5. Preheat the oven in advance. Bake at 140 ℃ for 40 minutes. Slice out of the oven for standby.
Step2:After Qifeng cake, I'll make a special recipe. Here's a brief description of the next step. No key explanation. Qifeng cake is cut into two round pieces. The thickness is about 1cm. The edges around are removed. Only the inner core is left. The taste is better. First lay a layer in the mold. Spare.
Step3:Prepare the raw materials for making cherry blossom mousse. Soak the gilding tablet in cold water for about half an hour. Soak the salted cherry blossom in warm water (change the water several times. Wash away the salty taste
Step4:Make the original mousse part - add sugar to the cream. Beat with the eggbeater at low speed until it is wet and foamy.
Step5:It's almost like this texture. It has some resistance. Volume foaming is good.
Step6:Heat the pickled gilding tablets in hot water. Stir until completely melted.
Step7:Add the milk. The process keeps stirring. (if it's made in winter, it's recommended to preheat the milk, or there will be solids in the gilding
Step8:Sift. Filter out foam and undissolved particles. Milk mixture is slightly cold.
Step9:Add the milk mixture to the whipped cream and mix well. (this action should be fast in winter. It should also be fast when loading the mold. Otherwise, it will solidify.
Step10:Add a proper amount of cream mixture to the mold with a layer of wind bottom. Smooth the surface.
Step11:Spread another layer of Qifeng cake. (in winter, it can be placed directly. In summer, it can be put in the refrigerator for refrigeration, or it will sink directly. The two layers are next to each other.
Step12:Then pour the remaining cream mixture into the fridge for 2 hours.
Step13:Mousse can start to make mirror after refrigeration completely - the same way as above. Heat the gilding tablet in water until it is completely melted.
Step14:Join Sprite. Mix evenly. Filter foam.
Step15:The Sprite that filters the foam is light yellow. There is no solid substance in it.
Step16:
Step17:
Step18:
Cooking tips:1. Qifeng cake belongs to the basic cake, but it is highly skilled. My Qifeng cake is also baked with great skill. When it is baked perfectly, I will post to you. 2. It's winter now. It's better to make mousse in a room with an indoor temperature of about 20 degrees. Otherwise, it's easy to solidify too fast to operate and cause failure. 3. This cake is really simple. It will take a long time to finish. And you should be patient. Especially when you pour the mirror, you should not be impatient and steady. 4. My fridge is 0 degree fresh-keeping. The cake solidifies faster in it. The actual time depends on the solidifying situation. 5. Demoulding tips. Before demoulding, blow a little around the blower. The demoulded mousse is perfect. Welcome to leave a message to discuss the skills of cooking delicious food.
