Chinese Food
Baixiangguo Mousse Cake
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I've been struggling for a long time to buy these baixiangguo cakes. Whether they are made into baixiangguo cake rolls or baixiangguo Qifeng cake. When I went to work in the morning, I saw that the ginkgo trees in the community were very beautiful, showing different levels of yellow. One leaf fell with the wind. I quickly picked it up and carefully put it in the bag. I was thinking about it. At night, I went home to make a beautiful gingko leaf Bermuda cake. Ginkgo biloba leaves are beautiful and tough. After repeated washing and boiling at high temperature, the color does not decay at all. It is still gorgeous. The leaves are not damaged at all. They are still intact. -
Cooking ingredients
Cooking Steps
Step1:Filter the passion fruit juice.
Step2:Prepare the bottom of mousse bread.
Step3:Prepare the materials for the Muses. Put the biscuits in the fresh-keeping bag and crush them with a rolling pin.
Step4:Cut butter into small piece
Step5:Melt the butter insulation.
Step6:Mix the biscuits with butter.
Step7:Put the biscuits into the bottom of the mould, press them tightly, and put them in the refrigerator for a moment.
Step8:Whisk 200ml of animal whipped cream to soft foaming with an egg beater. Put the whipped cream in the fridge for cold storage.
Step9:Prepare Cheese Mousse fillings. (soak two parts of gilding tablets in cold water respectively. Heat insulation melts after soaking
Step10:Cheese cut into small piece
Step11:After the cream cheese softens at room temperature, add in the sugar and whisk until smooth and granulated.
Step12:Then add lemon juice, vanilla essence, salt and other ingredients. Continue to beat with the eggbeater.
Step13:Soak the gelatine in cold water. Melt it in water. Pour into the batter. Stir well.
Step14:Mix half the whipped cream in the cheese stuffing. Take the mousse out of the refrigerator. Pour the cheese mousse filling into the mould. Shake it a few times. Put it in the refrigerator again.
Step15:Prepare passion fruit mousse filling. Mix the passion fruit juice with sugar powder. Add the remaining half of the whipped cream and mix well. Remove the cake from the fridge again. Pour the passion fruit mousse filling into the mold. Refrigerate again.
Step16:Clean, boil and dry Ginkgo biloba leaves.
Step17:Soak half of the gelatine in 30g cold water. Melt in water. Add in the soda. Cool and pour into the surface of the cake. Put on Ginkgo Leave
Step18:Refrigerate for more than 4 hours. A beautiful cake was born.
Step19:Appreciation of finished products.
Step20:Appreciation of finished products.
Step21:Appreciation of finished products.
Step22:Appreciation of finished products.
Step23:Appreciation of finished products.
Step24:Appreciation of finished products.
Step25:Appreciation of finished products.
Cooking tips:There are skills in making delicious dishes.
