Chinese Food
Baixiangguo Mousse Cake
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Mousse cake first appeared in Paris, France, the romantic food capital. After cold storage, mousse has endless tastes. It's the best cake. It's softer than pudding. It's ready to eat. This passion fruit mousse. Light sour and sweet. The taste is very natural and pure. How can you miss such a delicious passion fruit mousse cake in summer? It's a good choice for afternoon tea.
Cooking ingredients
Cooking Steps
Step1:First, Qifeng sandwich protein and egg yolk were separated in an oil-free container.
Step2:Add 15 grams of sugar to the yolk and stir until dissolved.
Step3:Continue to add water and corn oil and mix well.
Step4:Sift in the low gluten flour.
Step5:Use the hand beater to draw the word Jing or Yi and mix evenly.
Step6:Add a few drops of lemon juice to the egg whites. Beat with an electric mixer.
Step7:Add sugar in three times and beat until the egg is dry. There is a sharp angle on the egg head.
Step8:Take 1 / 3 of the albumen paste and add it into the yolk liquid. Turn it over with a scraper and mix it evenly.
Step9:After each mixing, add the next amount of protein paste.
Step10:Pour the finished cake paste into the 6-inch Qifeng mold. Shake out the bubbles.
Step11:Put it into the middle and lower layers of the preheated oven. Heat it up and down to 145 degrees for about 30 minutes.
Step12:Free fall twice from 20cm after being out of the furnace. Turn it upside down to cool it immediately.
Step13:When the cake is cool, it can be demoulded.
Step14:Cut out 2 slices about 1-1.5cm thick from the baked Qifeng. Then cut off the edge of the cake slice. Just smaller than the 6-inch mold.
Step15:Pour the passion fruit pulp into the filter screen. Press repeatedly with the spoon.
Step16:Filter out 70 grams of juice.
Step17:Weigh out 10 grams of gilding powder.
Step18:Add 130 grams of hot water. Stir until the gelatine powder dissolves.
Step19:Let the gilding liquid cool. Pour it into the Baixiang juice. Stir well.
Step20:Pour 250 grams of light cream into a basin without water or oil.
Step21:Add 20 grams of sugar. Beat to six or seven.
Step22:Pour in the mixture twice. Stir.
Step23:The amount of liquid to be added after the first mixing.
Step24:Put a slice of Qifeng cake in the mold.
Step25:Pour in half the mousse.
Step26:Then spread another piece of cake.
Step27:Continue pouring mousse paste. Leave a height of about 5mm on the surface to make the mirror. Refrigerate for 34 hours. As long as mousse solidifies.
Step28:Take 5g of gilding powder, add 110g of hot water, stir until it is dissolved, filter out 40g of Baixiang juice, add in 10g of sugar powder and stir well.
Step29:When the mirror liquid is cool, pour in the solidified Mouss
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Cooking tips:If there is no gilding powder, it can be replaced with gilding tablets in the same amount. Mirror decoration can be created at will. When demoulding, take mousse out of the fridge. Blow one or two circles of mousse cake with a blower. It's easy to demould. There are skills in making delicious dishes.
