Cherry mousse
By VicentaLakin
moose cake is a dessert with moose as its main material. moose's english is mousse. it's a frozen dessert that can eat or make cake clips directly, usually with a cream and condensant to produce a thick freeze. moose translated it from french。
Recipe Recommendations
- eggs one
- fine sugar
- vanilla extract appropriate amount
- low-gluten flour 35 grams
- cherry appropriate amount
- animal whipped cream 150 grams
- cold water 80 grams
- lemon juice 10 grams
- gelatin tablets
- sweetening
- skills
- an hour
- ordinary
Steps for Cherry mousse
1
Prepare the cake material。
2
When the protein is punched with an egg-pumper, 10 grams of fine sugar is added in fractions, and the egg-pumper sends a dry hair bubble。
3
Add the remaining 8 grams of fine sugar to the yolk and drop a few drops of vanilla. Hit the yolk with an egg-beater gets thicker, darker color and bigger。
4
Put 1/2 protein in the yolk bowl. The proteins and yolks are evenly mixed with rubber razors. Don't mess around so the protein doesn't melt。
5
Put step 4 into the remaining protein bowls, evenly。
6
Low-banded flour is evenly blended in step 5。
7
Toasters with tin paper and paste. Send it to the preheated oven, 190 degrees, about 15 minutes. Take out the backup。
8
Get ready for mousse。
9
Cherry cleans up to the core。
10
Add 40 grams of cold water to the cherries and then add fine sugar, which will be crushed into cherries。
11
The glitting slices were formed into small pieces and were immersed in the remaining 40 grams of cold water for five minutes until the glitting slices softened. The soft glitting tablets, together with the immersed water, are heated and constantly mixed until they become liquid。
12
Pour liquid glitting fluid into the cherries' mud and mix it evenly with lemon juice。
13
Cut the cake into a little circle with moose。
14
Prepare the moose ring for the bottom of tin paper。
15
Put the cream in an oil-free basin. You hit soft hair bubbles with an eggbeater。
16
Half the cooling to the thicker cherries and cherries pour into the dry cream, evenly mixed. The other half goes into the freezer。
17
Put a piece of cake at the bottom of the Moose Circle, pouring some moose。
18
Put another piece of cake on it and pour some moose. Put Moose in the freezer for more than five hours。
19
Moose completely condensed out and blew the Moose circle. The cherries in the freezer are then removed, the water is warmed to a more dense state, and the mud is poured on the top of Moose, with cherry decorations。