Cooking Steps

1. 

   Step1:First, make orange slices for decoration. Heat 300g clear water and 150g soft white sugar in a small pot. Cook 56 slices of fresh orange slices in sugar water. Cook until the orange peel is transparent. Garnish with orange slices. Remove the orange slices and lay them on the shelf to cool. (in the process of boiling orange slices, you need to keep pulling out the foam.)

2. 

   Step2:The gelatine tablet is soaked in ice water for standby. Add 4 pieces of egg yolk and 60g sugar until the egg yolk is white and thick. Boil 200g milk + 30g sugar + 1 / 3 vanilla pods in a small pot until slightly open. Slowly pour the boiled milk mixture into the egg yolk. While pouring, use the hand beater to quickly mix. (pour the milk mixture slowly. Otherwise, it will become egg soup. Pour the orange juice into it and mix well. Mix the egg yolk batter and pour it back into the pot. Heat over low heat. Stir while heating until it is thick. Sift the yolk into the bowl before leaving the heat.

3. 

   Step3:Take out the soft gelatin slices and put them into the sifted egg yolk paste. Melt the gelatin slices with the temperature of the egg yolk paste and mix them well. Cool the yolk paste after mixing with cold water.

4. 

   Step4:While the yolk paste is cooling, place the decorative orange slices on the wall of the mold in L-shape.

5. 

   Step5:200g cream is beaten to 67 with an egg beater and distributed, i.e. it just appears a pattern and flows.

6. 

   Step6:Add the cooled yolk paste to the whipped cream and mix well to make mousse paste.

7. 

   Step7:Pour half of mousse paste into the mold. Mix a piece of syrup of orange slice with rum. Brush the syrup mixture on a piece of cake slice. Put the syrup side down into the mold. Press slightly. Pour in the remaining mousse paste. Brush the remaining cake slice with syrup mixture. Put the syrup side down into the mold. Press gently until the cake slice and mousse paste are flat. Refrigerate for 4 hours Hours above.

8. 

   Step8:Finished produc