Chinese Food
How to easily create the famous dessert vanilla mousse strawberry chocolate cake at home
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I took the subway to get off work yesterday. I took a walk in a popular pastry shop in the subway station. I suddenly felt that a 7cm Mousse Cake costs 1214 yuan. The price is still a little expensive. In front of the dessert freezer, I noticed their house's signature dessert. It felt very beautiful and attractive. It was it. I went home to make it. Vanilla mousse tastes fresh and delicate. With the large-scale strawberry, it not only improves the visual effect, but also adds the aroma of strawberry. Use chocolate cake as the base. The three are combined. The taste is just right. It's sweet but not greasy, and the fragrance is strong. Let's see how it works.
Cooking ingredients
Cooking Steps
Step1:Chocolate split egg sponge cake (30cmx30cm) - separate the yolk and egg white into a bowl. Sift the sugar powder into the yolk. Stir evenly with a rubber scraper. Pour the salad oil into step 1. Mix well. Pour the water into step 2. Mix well. Sift the low gluten flour, cocoa powder, baking powder and salt into step 3. Mix well. Make cocoa yolk paste. Cover with a plastic film for standb
Step2:Sift the Tata powder into the egg white, and add the sugar into the egg white in three times. Beat the egg white with the electric beater; beat the egg white to the hard foaming; add the cocoa egg yolk paste in three times in step 6. Turn the rubber scraper from the bottom to the top and mix evenly; spread the oil paper on the baking tray. Pour in step 7. Wipe the flat paste with the scraper. Put the baking tray on the table for several times. Remove the bubbles; preheat the oven 15 minutes in advance Heat, middle, bake for 20 minutes. Cool out. Tear off oil paper. Set aside.
Step3:Vanilla mousse - put the gilding tablet into the cold water and soak it soft; pour the milk into the pot. Pour the vanilla essence into the pot and mix well; add 10 grams of sugar into step 2. Heat the pot on the fire until it boils. Leave the fire off; seal the pot mouth with the preservative film and simmer for 10 minutes
Step4:Put the soft gelatin into step 4. Heat it over low heat until it melts. Remove from the heat. Add the egg yolk into step 4. Mix well. Sift step 6. Sit in a cold water basin and cool. Pour 17 g of sugar into 170 g of light cream. Beat to six and distribute. Pour in step 7. Mix well
Step5:Put step 8 into the mounting bag. Spare.
Step6:Whole - buckle out the cake slices on the cooled cake slab with the mold; wrap the mold with tin paper, put the cake slices in, press down the cake slices with your fingers; wash, remove the strawberries, cut them in half and put them into the mold; squeeze a small amount of vanilla mousse paste into step 3, and put the chopped strawberries in
Step7:Squeeze the vanilla mousse paste into the whole mold, smooth it with a scraper, refrigerate it in the refrigerator until it solidifies, dilute the jelly powder on the solidified surface, refrigerate it in the refrigerator until it solidifies, demould the solidified cake, decorate the surface with chocolate and strawberry.
Step8:Smaller ones are more lovely
Cooking tips:(reference quantity - 10cm mousse circle, 2 7cm mousse circles, 1) 1. Vanilla essence in vanilla mousse is replaced by vanilla pods. The flavor is better; 2. The egg white should be poured into a basin without water and oil to avoid affecting the egg white; 3. Vanilla mousse paste will taste more delicate after screening; 4. The prepared vanilla milk egg yolk liquid must be cooled before mixing with the whipped cream. Otherwise, the cream will melt. There are skills in making delicious dishes.
