Chinese Food

Cooking Steps

1. 

   Step1:Cake embryo egg yolk protein separation. Beat the protein. After the protein has lines, pour in 1 / 2 sugar. Continue to beat. After 9 minutes, add sugar and yolk. Continue to beat for 12 minute

2. 

   Step2:The final drop of egg liquid. The texture can be maintained for more than 10 seconds. Pour in milk. Stir slightly for 35 time

3. 

   Step3:Sift in low gluten flou

4. 

   Step4:Stir until there is no dry powde

5. 

   Step5:Baking tray 27 * 27cm. Spread baking paper. Pour in batter. Use the method of drawing Z . Spread the batter in the baking tray. Knock out the bubbles in the baking tray. Put it in the oven with the temperature of 190 degrees. Middle layer. 10 minute

6. 

   Step6:After baking, take out the cake from the baking tray. Cover with baking paper. Cool for standb

7. 

   Step7:After the cake is not hot, use mousse ring (18 * 9 * 4cm). Press out two cake embryo

8. 

   Step8:Blueberry jam sandwich - in a small pot, add blueberry, water and sugar. Heat over medium hea

9. 

   Step9:Heat for 2 minutes after boilin

10. 

    Step10:Soak the gelatine in cold water in advance. Drain the water. Add it into the blueberry jam while it is hot. Melt the gelatine with the remaining temperature. Mix well. Cool it for standby

11. 

    Step11:Cheese mousse - gilding is softened in cold water in advance. Drain the water. Add cream B (for gilding). Microwave for 510 seconds on medium heat. Let the gilding mel

12. 

    Step12:Soften cream cheese - use a small microwave fire (the fire will splash) to sting for about 10 seconds. The softness can be easily pressed by hand. Mix cream cheese and sugar. Beat until smooth

13. 

    Step13:Add cream A. beat until smoot

14. 

    Step14:Add melted gelatin. Beat until smoot

15. 

    Step15:Cherry wine 10g + water 15g. Apply to both sides of cake embry

16. 

    Step16:Put a piece of cake embryo into the bottom of mousse circle. Pour in 1 / 2 mousse. Freeze until it is solidified (about 10 minutes

17. 

    Step17:On the frozen mousse. Spread a layer of Blueberry Jam (keep a little juice. Make decoration at last

18. 

    Step18:Another slice of cake embry

19. 

    Step19:Pour in the remaining mousse, then refrigerate until it solidifies (about 10 minutes

20. 

    Step20:Decoration - white chocolate is put into a high-temperature disposable decorative bag. Pour in 50-60 ℃ hot water (the temperature that can be touched by hands). Let the white chocolate mel

21. 

    Step21:Take out the frozen mousse. Use the spray gun or hot towel o

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    Step24: