Chinese Food
Cartoon lion two color strawberry mango mousse
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I added cream cheese to this mousse. I feel it's more mellow. It's especially harmonious with sponge. If you're lazy, you can also make it delicious by using biscuit crumbs and butter as the base. It's a non baked mousse. The material looks a little more. It's not difficult to make a sponge embryo as the interlayer after making it. Add fruit puree Melt the gelatine and cream cheese into the mould and refrigerate. This recipe can be used to make a house Nuo 8-inch square or 6-inch round mousse
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Put 20g milk in the pot and keep it warm about 40 degree
Step3:Prepare a container without water or oil, put in 2 albumen, add eggs in several times, beat until wet foamin
Step4:Add the yolk in several times. Add one beat evenly at a time and then add the second batter to make the eight characters do not disappear
Step5:Use low speed to finish the batter. Stay for 15-30 seconds in each place and slowly turn the bowl to the next place. Until there is no big bubble in the batter. It becomes very delicate (this step can't be saved. It determines the taste of the cake
Step6:Sift in low powder and mix until there is no dry powde
Step7:Use a scraper to pour in warm milk and mix for about 30 times
Step8:The batter is poured into the wunuo 28 * 28 baking tray from a high plac
Step9:After the oven is preheated to 200 degrees, put the oven plate of wunuo 28 * 28 into the oven. Bake for 810 minutes. The specific temperature and time shall be adjusted according to the actual situation. Because the cake quantity is relatively small and the time is short, people shall not leave the oven and watch at all times
Step10:After baking, peel off the tarpaulin. Press out a square with mousse circle. Then cut a smaller square for standby
Step11:Wash strawberries, remove leaves, cut into small pieces, add 25g sugar and mix wel
Step12:Microwave for 56 minutes. Or cook until thick and cool for standb
Step13:Cream cheese 120g, beat until smooth. My frozen Kiri cream cheese. If it's not smooth, you can beat it in warm water
Step14:Beat 180g cream until slightly thickened and distribute about 5
Step15:Beat thick cream with cream cheese and beat at low speed until well blende
Step16:Squeeze 5g of gilding in ice water into dry water, melt it and mix well with strawberry jam. Then dig half of the cheese and put it into strawberry jam and mix well
Step17:Put a mousse ring on the bottom and pour strawberry mousse on it to smooth and freeze for about half an hou
Step18:Mango 180g + 20g white granulated sugar are mashed for standby (50g for mirror). Mango diced for standb
Step19:5g ice water soaked Geely Ding tablets are squeezed dry, separated by water, melted and added into mango puree
Step20:Add the remaining cheese paste and mix wel
Step21:A little bit of cheese paste is left in the decoration ba
Step22:Take out the frozen strawberry mousse. Put a small circle of sponge cak
Step23:Pour half the mousse liquid and mango seeds, then pour them o
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Cooking tips:1. The melting temperature of chocolate should be controlled at about 4050 ℃. 2. It's better not to replace each other's Geely Ding tablets and Geely Ding powder. The effect of the powder is not good and the purity is relatively low. Especially, the mirror gloss is poor. 3. The melting temperature of Geely Ding should not be too high. Otherwise, the coagulation effect will greatly reduce the delicious cooking skills.
