Chinese Food
Send you a touch of cool ocean Mousse Cake
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Summer has come quietly. It's hot sunshine outdoors. When I come back home, I open the refrigerator. I lie in a sea in silence. The feeling of cool and refreshing instantly comes to my heart. This cake can be made in two versions. One is cake base, mainly cake; the other is biscuit base, mainly mousse. It's easier to make. You can make cake without oven. This is a 6-inch cake. If you make an 8-inch cake, double the amount of all ingredients.
Cooking ingredients
Cooking Steps
Step1:Cocoa cake plate (need oven) - bake cocoa cake first. Please refer to my recipe Mango chocolate nude cake for the recipe and steps. Slice horizontally into 2 pieces about 2cm thick.
Step2:Biscuit plate (no oven required) - put the digestive biscuit into the plastic bag of food. Use a rolling pin to roll it to pieces. The more broken it is, the better. Then put the butter in hot water or melt it into liquid state with the help of microwave oven. Mix with the biscuit pieces and mix evenly. Press into the bottom of the 6-inch movable bottom cake mold. Press the porcelain solid for cold storage. This step is parallel with the cake plate. Choose one of the two methods.
Step3:To make yoghurt mousse part, break up the gilding slice and soak it in pure water for about 10 minutes. At the same time, say the yoghurt needed by the formula. I use the self-made old yoghurt. The taste is good. After the gelatine is soft, take a large pot and heat it. Put it into the bowl of gelatine and heat it while stirring. Until the gelatine is completely dissolved into transparent gelatine water. Then pour the gelatine water into the yoghurt and stir evenly.
Step4:Add the fresh milk oil into the sugar. Put the ice bag on the bottom of the basin. Use the electric mixer to stir and dissolve the sugar slowly, and then speed up the mixing step by step until obvious lines appear. It can also flow slowly. It does not need to be sent to the hard foaming.
Step5:Pour the mixed yogurt paste into the whipped cream and mix well. The mousse paste is ready. It's very simple.
Step6:Cake plate - cut a circle of cake pieces to make them smaller than the mold. Spread them to the mold bottom; biscuit plate - take out the refrigerated mold directly from the refrigerator. Pour yogurt mousse paste into the mold. Shake it gently. Shake out the big bubbles. The biscuit plate is filled with all mousse paste; the cake plate is filled with half mousse paste. After fully covering and raising the bottom layer of the cake, put the second piece of cake, and then pour all mousse paste. After completion, refrigerate for more than 4 hours until the mousse paste solidifies.
Step7:Prepare to decorate the cake - also roll out the biscuits. The gilding piece is melted directly with Sprite foam to separate water. I used a little blue food pigment to make the effect of sea water. That's the pigment shown in the picture. Pick a little bit with toothpick and it will be colored. Then pour out half and add a little pigment to make the effect of ocean depth and light gradual change. Put the lustful sprite in the refrigerator and refrigerate to make it solidify into jelly.
Step8:Smok
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Cooking tips:1. Jilidin tablet is made of fish or animal collagen. It is a transparent tablet. It is a pure natural stone. It is safe to eat. It is added with desserts after being melted by foam. After being refrigerated, it can solidify. It is generally used to make frozen desserts such as mousse, pudding, jelly, etc. it will re dissolve when the temperature is high. There is also a kind of gilding powder. It is white powder foam. Adding water to dissolve has the same effect. In contrast, the quality of gilding tablet is better. The desserts made are not fishy. The transparency is also higher. 2. As a part of the ocean, cake decoration can use rum premix (used to make cocktails). However, if children eat it, it is recommended not to use alcoholic beverages. It is easy to damage the brain of children and affect their growth. When using sprite and edible pigment, you must also choose the pigment with good quality. Don't make it cheap. 3. When decorating the cake, make sure to place the biscuit crumbs and jelly carefully. You can use a small spoon to scoop up the cake and then smooth it. Cooking
