Cooking Steps

1. 

   Step1:[Qifeng production] separate the yolk and egg white. Add 15g sugar into the yolk. Stir wel

2. 

   Step2:Add corn oil and milk. Stir wel

3. 

   Step3:Sift and add low gluten flour. Stir back and forth with the egg beater in a zigzag patter

4. 

   Step4:Mix into a uniform yolk paste without dry flou

5. 

   Step5:Add 5 drops of lemon juice into the egg whites. Stir until low foaming. First add 1/3 sugar. Continue to serve at high speed. Send to the foam. Add a 1/3 of fine sugar. Continue to spread to a marked texture. Pour in the remaining fine sugar. Continue to send

6. 

   Step6:Send until there is an upright sharp corner on the top of the beating eg

7. 

   Step7:The egg white cream is added to the yolk paste in three times, and then it is turned up and down with a spatula. Finally, the cake paste is poured into the remaining egg white cream. It is completely turned over and evenly mixed

8. 

   Step8:Pour the evenly mixed egg belt paste into the 6-inch movable bottom mold. Knock gently on the table for several times to shake out big bubbles

9. 

   Step9:Preheat the oven and heat it for 150 degrees. Heat it for 160 degrees. Bake it for 40 minutes

10. 

    Step10:Put it out of the oven and cool it. Cut it into two pieces. Use a bowl smaller than 6 inches to press the cake out of the small pieces

11. 

    Step11:[mousse paste] cut, filter and press out the juice with a spoo

12. 

    Step12:I used about six passion fruit to squeeze out 70g juic

13. 

    Step13:Add 130g hot water to 10g of jililing tablets (gelatinous powder). Stir with chopsticks until gelatinous powder melts. Pour 20g of fine sugar and mix evenly (the sugar is to neutralize the acid of passion fruit juice. The sugar amount should be controlled according to the acidity and sweetness of passion fruit

14. 

    Step14:Let the gilding solution cool down. Pour in the passion fruit juice and mix wel

15. 

    Step15:Whipped cream with 25G sugar until 6, 7, distributed. There are obvious lines. But the cream can flow

16. 

    Step16:Pour in the thyme gelatin solution in two parts. Mix with a spatula each time and mix well

17. 

    Step17:Mix the baixiangguo mousse liquid evenl

18. 

    Step18:Take a piece of cake and put it in the middle of the bottom of the 6-inch mol

19. 

    Step19:Pour in passion fruit mousse paste. Cover the first piece of cak

20. 

    Step20:Then gently put another slice of cake on i

21. 

    Step21:Then pour in the remaining mousse paste. Leave it half a centimeter high. Finally, use it as a mirror. Refrigerate it in the refrigerator for 3 hours. The mousse will solidify

22. 

    Step22:[mirror making] slice pineappl

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