Chinese Food

Cooking Steps

1. 

   Step1:Prepare a baked Qifeng cake. Please refer to my chocolate Matcha mousse cake or strawberry mousse cake for detail

2. 

   Step2:First, soak the gelatine in ice water in advance (5g / tablet in total) Two point five Slice

3. 

   Step3:Soak the orange in salt water for a while. Wash it

4. 

   Step4:Cut the orange into 3mm slices. About seven or eight slices; squeeze 70g orange juice from the remaining oranges

5. 

   Step5:Add 50g sugar and 300g clear water to orange slices and boil over low hea

6. 

   Step6:In the process of boiling, filter the froth with a strainer (or spoon). The froth is the bitter part of the orange slices. So it must be removed

7. 

   Step7:Boil the orange until the white orange peel becomes transparent, then take out and drain the water. You can also use the kitchen paper towel to absorb the excess water for standby

8. 

   Step8:4 yolks and 50g sugar. Beat with beater until whit

9. 

   Step9:

10. 

    Step10:Add 30g sugar to 200g milk and boil over a small fire. Don't boil completely. Just boil until the edge is foaming. Don't use a big fire to boil milk. It's easy to scorch. It's not easy to control

11. 

    Step11:Then slowly add the boiled milk to the yolk. Remember not to pour it too fast. Use the beater to beat it side by side. Otherwise, the yolk paste is easy to be boiled and agglomerated

12. 

    Step12:Mix the yolk milk evenly. Then pour 70g orange juice into the yolk paste

13. 

    Step13:Then pour it back into the pot and cook it over low heat until it is thick. Use a scraper to stir it all the time during the heating process. Don't let the yolk agglomerate

14. 

    Step14:Add the gelatinized slices. Melt the gelatinized slices with remaining temperatur

15. 

    Step15:Beat 180 g of cream until it is thick and slightly textured. It can also flow

16. 

    Step16:Add it to the cold mayonnaise milk paste twice. Mix well. Then the orange mousse paste will be ready

17. 

    Step17:Cut out two round cake slices for us

18. 

    Step18:Orange slices are laid in a 6-inch mold with a L shape. If there are holes in orange slices, they should be filled with extra orange meat

19. 

    Step19:Mousse paste into the mold hal

20. 

    Step20:Put a slice of cake and pour in the rest of mouss

21. 

    Step21:Add another slice of cake. Press down. Make the slice parallel to the mousse paste as much as possible. Refrigerate for at least 4 hour

22. 

    Step22:Cold formed orange mousse demoulding and back butto

23. 

    Step23:Finished product drawin

24. 

    Step24:Finished product drawin

25. 

    Step25:Finished product drawin