Chinese Food
Red forest
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Cooking ingredients
Cooking Steps
Step1:1. Preheat the oven to 165 ℃. 2. Beat the almond paste, butter, sugar and vanilla seeds until they are fluffy and smooth. Slowly add the whole egg mixture in several times. Stir each time until fully absorbed before continuing. 3. Sift the flour, baking powder and salt, add them to the egg paste and mix well. Then add the sour cream and mix (do not over Mix). 4. Spray a thin layer of baking oil on the baking tray. Spread the batter on the baking tray. Bake for 1520 minutes. Transfer the baking tray once. 5. Cut the same round shape as the mold and wait for use.
Step2:Cherry sandwich production 1. Soak the jililing tablet in ice water. Let it soak in soft water and drain. 2. Bring the milk and glucose syrup to a boil in a small pot. Add the gilding slices and mix. 3. Put the white chocolate into the cooking basin. Pour in the step 2 hot liquid and stir until smooth. 4. Add cream and cherry wine. Mix with hand-held homogenizer. 5. Three 16 cm diameter ring silica gel molds were injected into the slurry evenly and frozen for use.
Step3:Cherry jelly making 1. Mix sugar and NH jelly powder evenly in a small basin. 2. Mix cherry fruit antler, water, glucose syrup and sugar NH pectin mixture in medium saucepan. Boil. Remove from heat. 3. Three 16 cm diameter circular silica gel molds were injected evenly and frozen for use.
Step4:Drench the noodles to make 1. Immerse the jililing tablets in ice water. Drain the water after soaking. 2. Bring sugar and glucose syrup to a boil in a medium pot. Stir in the gelatine slices. 3. Place the white chocolate in a medium bowl. Pour in the hot syrup and stir well. 4. Then add condensed milk and neutral pectin. Use hand-held homogenizer to emulsify. Add color powder and mix well. 5. Refrigerate overnight. Return to 35 ℃ when in use.
Step5:Chocolate mousse production 1. Soak the gelatine tablet in ice water. Soak it in soft water and drain it. 2. Bring the milk to a boil in a medium-sized saucepan. In a small bowl, stir the yolk and sugar evenly. Pour the boiling liquid into the yolk bowl and stir it. Then pour it back into the pan and heat it to 82 ℃. Add gilding and mix. 3. Melt the dark chocolate and milk chocolate. Pour the step 2 hot liquid into chocolat
Cooking tips:After assembly, make three 18cm diameter circular molds in the way of inverted filling - 1. Squeeze into a layer of chocolate mousse. 2. Put in a frozen ring of cherry jelly. 3. Keep pushing into mousse. 4. Put in Cherry jelly. 5. Squeeze in a small amount of mousse. Then cover with cake. Freeze. Demould and spray the surface. Finish the decoration. There are skills in making delicious dishes.
