Orange mousse cake

By VicentaLakin

Orange mousse cake
At the end of October and the beginning of November, an orange season, making cakes and bread, is a joyful thing for me. Because I loved the smell of oranges, I had read a Western point magazine that I had never seen before, so I couldn't help but try it myself, and it really tasted a lot better: it tasted soft, it tasted charming。

Recipe Recommendations

  • navel orange of 2
  • Apple one
  • sugar 50g
  • gelatin 5g
  • egg yolk 48G
  • whole egg 8g
  • white sugar 48G
  • light cream 140g
  • orange peel one
  • Mango jam 50g
  • water 15g
  • Shuiyi 8g
  • Ready-to-use pectin 25g
  • white chocolate appropriate amount
  • dark chocolate appropriate amount
  • chocolate beans appropriate amount
  • Honey Qifeng Cake 2 tablets

Steps for Orange mousse cake

  • Make Orange mousse cake step 0
    1
    Treatment of oranges: skin peeling, removal of the outer white sluices, apple cuttin, sugar + orange meat + appledeen, making juice, drying it up, leaving the fire, in which the sugar does not fall out of one-off, can be amplified by half, and the rest is adjusted for the sour sweetness of the jam
  • Make Orange mousse cake step 1
    2
    after the fire, when the temperature drops to about 45°c using an average machine, enter a glint1 with ice-flooded water, mix it, rewind it to a square model (13 cm*13 cm) sealed with a protective film, and freeze and harden it in the fridge
  • Make Orange mousse cake step 2
    3
    White sugar 2+water, heating up to 121°C; while yolk+ whole eggs are mixed in a mixer, with sugar pouring in on the mixer side (on the side of the mixer), while the mix is mixed on the side, to a white thick state
  • Make Orange mousse cake step 3
    4
    (b) Two slices of glint from ice-flooded water will be melted off in a microwave, added to the 3-mix, added to the orange skin (now scratch), and modulated
  • Make Orange mousse cake step 4
    5
    (a) Leather cream, which is applied up to 60% of the total, is added to 4 in fractions, and is smoothed
  • Make Orange mousse cake step 5
    6
    (a) two honey kamikaze cakes to be trimmed into 13 cm square cake slices with a square mousse ring of 14 cm * 14 cm long, wrapped in a muscular membranes at the bottom, put in a piece of cake, pouring into a part of moss, pouring into the mossy body, covering the cake, freezing into the fridge for five minutes, slightly hardening
  • Make Orange mousse cake step 6
    7
    (b) Remove the orange Jell-O layer from 2 and place it in 6 and keep it in its positive position
  • Make Orange mousse cake step 7
    8
    Take out the second piece of cake (because I'm not big enough to take two small pieces of cake, please ignore) and put it on top of the Jell-O layer
  • Make Orange mousse cake step 8
    9
    (b) The remainder of the muscular body is poured into it at a slightly shorter height than that of the mould, such as a freezer of 3 hours or a freezer of 8 hours
  • Make Orange mousse cake step 9
    10
    Mango butter, water, sugar, and cuisine are put in the pot to boil, so they can get out of the fire, until the temperature drops to about 45°C, and glittin with ice bubbles is 3 and modulated, so that it is modulated with fruit glue, which is put on the frozen nine, demolged with a gun, decorated, decorated。

    • Orange mousse cake Make Tips

    1. Soak gelatin in ice water for 30 minutes in advance; 2. If the glaze is prepared 24 hours in advance, warm it over a water bath when using for a glossier finish; 3. Do not add gelatin when the temperature is too high, otherwise it will have a fishy taste.

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