Chinese Food
Hami melon Mousse Cake
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It's raining every day. I'm not in a beautiful mood. I'd like to have a fresh and delicate mousse cake with melon fragrance. I feel like I'm in a much better mood.
Cooking ingredients
Cooking Steps
Step1:Use tools to dig out the half round shape of Hami melon and cut the rest into small pieces to make interlayer; heat the milk with hot water; remove the egg white, leave the yolk and break it up; soak the gilding slices in cold water.
Step2:Put the sugar in the yolk and stir well.
Step3:Add the hot milk.
Step4:Mix wel
Step5:Open fire, light fire; put the yolk milk in a small pot and heat it while stirring.
Step6:Turn off the fire if you stir it up a little bit.
Step7:Put in the prepared gilding tablet and continue to stir until it is completely gone.
Step8:Just beat the cream into lines.
Step9:Put the milk and egg mixture into the cream.
Step10:Use the hand beater to stir evenly.
Step11:Put the prepared cake slices into the bottom mould. Wrap the periphery of the mould with tin paper.
Step12:Pour in the cream that just covers the cake. Refrigerate for an hour.
Step13:Take it out and put it in Hami melon in an hour.
Step14:Pour in the cream that just covers the melon. Keep refrigerated for an hour.
Step15:Drop the remaining cream into a drop of yellow pigment. Stir well.
Step16:Take the mold out of the refrigerator in an hour.
Step17:Pour the remaining cream into the mold. Refrigerate again for three to four hours.
Step18:Take it out in three to four hours. Blow the periphery of the mold with a blower to the mold release.
Step19:Decorate it with a hemispherical Hami melon.
Step20:Cut a piece. Eat i
Cooking tips:This is a six inch quantity; fruit doesn't have to be cantaloupe. Others are OK. As long as it doesn't have a lot of water. To make mousse cake, we must have a movable bottom mold. There are skills in making delicious dishes.
