Chinese Food
Swimming Mousse Cake
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Every year, the sixth day of the first month is my father's birthday. Since I played baking, I have sent cakes made by myself to the elders of my family and the party around me. But it seems that I haven't made a birthday cake for my father (his family happened to work outside on the sixth day of the first month last year, so I haven't started even though I prepared the materials). It's different this year. The whole family is together. I started to plan what kind of cake would be more suitable one month ago. After several thoughts, I finally decided to make this ocean yogurt mousse cake. It's said that the mother love is delicate and the father love is deep. This seems plain but actually the father love is not like a sea. In addition, I added a lot of yoghurt into mousse. It's not greasy at all. It's estimated that Dad would like this sea yoghurt mousse.
Cooking ingredients
Cooking Steps
Step1:Protein and yolk separation. Make sure there is no water, oil or yolk in the protein basin. Refrigerate the protein basin for 5 minutes. The protein has better support after freezing, and it is not easy to defoaming after later mixing with yolk paste.
Step2:Add sugar to the yolk. Mix well with the hand beater.
Step3:Mix corn oil and hot water. This step is conducive to the full melting of sugar. The later yolk paste is mixed more evenly.
Step4:Slowly add the mixture of hot-water corn oil into the yolk. At the same time, mix evenly with a hand mixer.
Step5:Sift the low powder into the yolk liquid. Use the hand beater to mix it into a paste without dry powder and even.
Step6:The protein is taken out of the refrigerator. The edge is frozen.
Step7:Add the spinning sugar three times. Use the electric eggbeater to make it hard. Lift the eggbeater to pull out a short right angle.
Step8:Take 1 / 3 protein and mix it in the yolk paste.
Step9:Pour all the yolk batter into the batter after mixing. Continue to use the scraper to mix evenly. After mixing, the cake paste is fine and thick. If it is too thin, it may be defoaming.
Step10:Pour the mixed cake paste into the mold. Smooth the surface. Knock twice. Shake out the big bubbles and put them into the lower layer of the oven. 170 degrees. Heat up and down for about 30 minutes.
Step11:When the cake is out of the oven, knock it lightly and immediately back up. After it is completely cooled, demould it for use.
Step12:During the cooling period of Qifeng cake, the shell is made. The white chocolate is put into the decoration bag. The white chocolate is melted into a liquid at an interval of about 65 degrees of hot water. It is squeezed into the mold. It is frozen in the refrigerator until it is hard and demoulded.
Step13:Next, make the ocean part. Put the gelatin tablet into cold water and soften it, then melt it into liquid form in hot water. Pour the melted gelatin liquid into the blue Rio cocktail. Mix well and refrigerate it until it solidifies.
Step14:Preparation of mousse paste - add sugar powder into self-made yoghurt and stir evenly.
Step15:The tablets are softened in cold water and then melted into liquid form in hot water.
Step16:Put the gilding liquid into the yogurt paste. Stir well.
Step17:Whipped cream can reach 80% with electric beater. It can flow slowly if there are lines.
Step18:Pour the cream into the yogurt paste and mix well. The mousse paste is ready.
Step19:Cut the baked Qifeng into 2 pieces of cake with the same thickness. First place a piece of cake on the bottom of the mold. Pour in
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Cooking tips:1. This formula is the weight of 6-inch round mold. 2. In this paper, Qifeng cake is used as the interlayer and the bottom. It can also be changed into 100g digestive biscuits according to personal preference, which can be ground and mixed with 50g melted butter liquid, and then spread on the bottom of the cake mold. 3. This article uses self-made yoghurt. Please refer to my previous yoghurt recipe for details. If you use the commercially available yoghurt, it is better to use the thicker one. 4. About many people say that the problem of making Mousse Cake flakes floating is mainly caused by the thin mousse paste. The solution is to beat the cream slightly thicker, so that the mixed mousse paste will not be too diluted. 5. The wine jelly is the shape after cold storage with the blueberry Rio and the gilding slice. Nothing is added. If you think the color is too light, you can adjust it with a little food pigment. There are skills in making delicious dishes.
