Caramel walnut mousse cake
By VicentaLakin
Today's cake is kind of a bit of a troublesome piece of cake. Before the carrots' birthdays, the cake was made out of the outside. The feedback was to be killed directly by the little partners after eating and staring at me. This cake, from top to bottom, combines four different tastes and textures, consisting of seven full floors! It tastes like coffee, and cheese, and then caramel sweets, and finally nuts, and not only does it taste the same way, even at different levels, it makes you feel the same, not the same. And in taste, the brilliance of caramel nuts, the thickness of cakes, the finer and softness of the mousse layer, the staggered integration of material of different quality, although contradictory, do not create conflict, but rather reinforce and complement each other. This layer tastes like a wave of trifles and overlaps. It's definitely rich and chubby, and it's a perfect combination of cocoon, and it makes your satisfying chorus exaggerate! (The diet A is the bottom of coffee cakes, the diet B is the base of coffee cheesemus, the diet C is the vanilla Kashda cream mousse, the diet D is caramel nuts, and the diet E is sugar and alcohol. The amount below can make a cake of 24*8*9cm.)
Recipe Recommendations
- eggs of 3
- low-gluten flour 90g
- instant coffee powder 5g
- egg yolk of 2
- cream cheese 150g
- gelatin 5g
- corn starch 15g
- whole milk 200ml
- light cream 130g
- nuts 100g
- fine sugar 45G
- odorless liquid oil 20g
- hot water 15ML
- coffee wine 5ml
- lemon juice few drops of
- qingshui 30g
- rum 5ml
- butter 5g
- Shuiyi 15g
Steps for Caramel walnut mousse cake
1
MAKE COFFEE CAKES FIRST. HERE'S PART A OF THE FOOD. PREPARE ALL THE CAKE MATERIALS (A). LOW-BANDED FLOUR WAS SCREENED 2-3 TIMES EARLIER. DISMANTLING OF COFFEE POWDER (A) IN HOT WATER (A) WITH STATIC BACKUP
2
Separated from the yolk and placed in two clean, oil-free containers. The eggs are first placed in the freezer
3
add 15 g fine sugar to the egg yolk to cause the sugar to melt, white colour and thick liquid
4
Add coffee liquid and mix it evenly
5
(a) Add a liquid-free oil, which continues to be evenly mixed until it is free of oil
6
Add coffee and wine, evenly mixed
7
Sifting of half of low-banded flour (note that only half of flour is added first)
8
(a) To a state free of powdered particles, to be set aside
9
Emelter removed from the fridge and added lemonade
10
(a) Buffalo in the shape of the fish eye
11
the remaining 30 g fine sugar is added in fractions and the egg is emptied to dry bubbles. sugar is added at the time of the fish eye bubble, when the thin foam is thin, when the wet hair is bubbled
12
The oven preheats 180 degrees. Take a third of the distributed protein and join the yolk paste
13
Scratch it evenly
14
We're going to have to pour the cake back to the rest of the egg
15
With a razor. There is no need for a completely homogeneity of marbles
16
Sifting into the remaining half of the low-banded flour
17
Scratching evenly with a razor until it is light and fine, without powdered particles
18
Put the cake in the mold. I'm using a three-man gold dish. (a) To level the surface
19
the grill is delivered to the oven, mid-level, up and down, 170 degrees, and baked for about 20 minutes, until it is fully ripe. scratch the face of the cake with your hands, make the sound of "bongbong" and do not stick hands at all
20
Once baked, the bakery is released, the cake is chained upside down on the dryer, a little cooler, and the bottom paper is turned over
21
when completely cooled, the edges were removed and the cake was cut into three pieces of a flat size, covering the spare film. each piece is about 8*24 cm
22
AND THEN WE'LL MAKE A COFFEE CHEESEMUS, AND HERE'S THE DIET B. PREPARE ALL THE MATERIAL FOR THE DIET B. COMBINING COFFEE POWDER (B) WITH HOT WATER, EVENLY
23
(b) The pre-infiltration of the tablets with cold water
24
(a) Spattered yolk, mixed with rum or coffee
25
(b) the fine sugar is added to 30 g clean water, heated to melt, and the liquid boils
26
(b) Smash the sugar while it's warm and slow
27
Until yolk cools to heat, white colours, volume swells, and heaviness
28
(b) Cream cheese is heated with water and mixed with heat until it becomes slid off
29
(b) Joined with dry-drived glitting tablets, which continue to melt in isolation from the glitting tablets
30
Butter cheese at this time should be very smooth and light
31
(b) Synthed egg paste and cream cheese
32
Until the end, the two are fully balanced. The state of cheese paste at this time is illustrated by the figure, the egg-beater is lifted and the cheese paste can drop like a thread
33
Join the coffee fluid, mix it evenly, and the coffee cheese mousse is done. Cover the film. (b) Stand-by standby
34
THEN WE'LL MAKE VANILLA KASSIDA MOUSSE. IT'S PART C OF THE FOOD. FIRST OF ALL, THE MATERIAL FOR THE PRODUCTION OF CARTHADA SAUCE IS READY, WHILE THE GILDIN (C) IS SOFT WITH COLD WATER IN ADVANCE
35
(b) Dispersing eggs with fine sugar 1, mixing them to essentially melted sugar, and glucose glitter
36
Add corn starch and mix it evenly
37
Add rum and mix it evenly
38
(b) The milk is warmed to the point of boiling, slowly added to the yolk paste, which is quickly mixed with the other side to prevent the yolk from burning
39
(b) Continue to mix until yogurt paste cools to warm and hot hands
40
(b) Heating Kashda in the water, while heating and mixing
41
Up to the thickness of Kashda, where the texture appears, the fire is set off, butter is added and the butter melts
42
And then it's going to be completely cooled
43
(b) Take a large spoon of carthada sauce and add a pre-impregnated glitting tablet to melt it
44
When the mix is even, the rest of the cathedral sauce is rewinded, and the same mix is made
45
LIGHT CREAM + FINE SUGAR 2 (C), WHICH IS TUMBLED TO THE POINT WHERE THE TEXTURE IS VISIBLE, BUT REMAINS MOBILE IN 6 DISTRIBUTIONS
46
Combining the carthada sauce with the light cream that passes
47
(b) To balance the two
48
(a) Loading in a bouquet of flowers, with a cold reserve
49
THEN MAKE CARAMEL NUTS. HERE'S THE D PART OF THE DIET. FIRST, MATERIALS ARE READY
50
Cleaning of nuts and dry moisture
51
Send it to the oven, 150 degrees, up and down, mid-level, 10 to 15 minutes of bake, to the fragrance of gold and yellow
52
Sugar and water plumes pour into the pot, and the medium- and small-fire heats up, and do not mix at this time. When the sugar is fully melted, turn the fire and then start mixing
53
Slowly, sugar colours in the pan began to turn yellow
54
(b) Continue heating and mixing until the sugar color in the pot becomes beautiful gold yellow and many dense bubbles appear, when the fire closes
55
If the condition is not judged well, a little sugar can be extracted from chopsticks and immersed in cold water, which immediately forms a hard sugar bead
56
Rubbing of sugar fluids with wood shovels will be carried out in an uninterrupted stream. The sugar is ready
57
Join the roasted nuts and they'll mix quickly
58
On paper or silica
59
When the heat becomes thin, when the hand is not hot, the caramel nuts are made
60
NOW WE'LL START WITH THE CAKE AND START WITH THE SUGAR AND ALCOHOL MATERIAL (E)
61
20 g sugar + 30 ml water, boiled and cooled. join the rum 15ml and mix it evenly
62
Take a piece of cake and put it at the bottom of the mold (I folded it with tin paper, so it's simple)
63
It's not like I'm going to have to do this
64
A little bit of the Pingmus surface
65
(a) Put another piece of cake with sugar and wine and then squeeze a thin layer of coffee cheesemus and scrape the surface with a small spoon
66
Put in some of the broken caramel nuts
67
And a cup of coffee with cheese mousse and a flat surface
68
(a) To continue to put a piece of cake on it and also to brush a layer of sugar and alcohol on it
69
We'll put on the remaining vanilla Kashda butter mousse
70
Finally, the remaining caramel nuts are laid on the surface, frozen to the point where they are cut and eaten。Caramel walnut mousse cake Make Tips
1. When making the bottom of a coffee cake, pay attention to the fractional addition of flour, or to the mixing or mixing. The cake is dry and easy to melt; 2. butter in the casserole can be added according to personal preferences, and can be omitted; 3. When you grind sugar, you do not mix it at first until the sugar is fully melted, or you will mix it, or you will get sand; 4. Sugar with a small fire, so that you do not get over the head, it will be bitter; 5. The cake must be frozen and cut later, otherwise the caramel nuts in the cake will be difficult to cut and the whole cake will be cut。