Yogurt mousse cake
By VicentaLakin
This is the western point, where I use yogurt material, but I have changed the traditional approach. Because many of the foreign programmes and magazines I have seen since this year are more multi-layered and multi-spectrum approaches to the western point, I also want to see new attempts, although there is a big gap with the master's stuff, but I think it is important to get involved. Everyone has something they like to do. And my favorite thing is that when I'm free, I'm at home, playing music and making West Point. There is no reason to say so far for the love of the Western Point, which is inexplicable feelings. But it was because of this love that accompanied me through a difficult life, and when I was in distress because of my illness, the Western Point of America gave me a spiritual pillar, everything, just because of her。
Recipe Recommendations
- egg yolk 30g
- fine sugar 18g
- water 10g
- glucose syrup 18g
- old yogurt 180G
- gelatin tablets
- invert syrup 24g
- light cream 165g
- Mango jam 60g
- Pineapple jam 60g
- orange jam 60g
- shirted orange peel 2g
- Qi Feng cake slices 2 tablets
- sweetening
- skills
- several hours
- ordinary
Steps for Yogurt mousse cake
1
(b) the magma + fine sugar warms up to about 45°c, so that it can be modulated with gilitine, a square mousse circle of 13 cm*13 cm, wrapped in the bottom with a protective membrane, pouring the boiled jell-o into the moose circle, cooling it down and cooling it into the fridge
2
Yogurt mousse: yogurt + fine sugar flue
3
Yogurt mousse: glucose + water boiled to 118°C, slowly pouring into two along the edge of the eggbasket, at which point the eggbeater will remain high and will continue to mix into thick white
4
(a) Yogurt mousse: melts the glitting tablets and adds a 3-mixing and a conversion of sugar
5
(a) Yogurt mousse: each time the old yogurt is evenly mixed and, if added once, it is easy to block
6
Yogurt mousse: every time you add the flavoured cream, it's even
7
composition: using a square moose of 14 cm*14 cm size (1) first, two pieces of cake measuring 13 cm*13 cm; (2) wrap a moose around the bottom of the moose, wrap a moose around the bottom of the moose, and place it on a hardboard, drop a piece of cake, drop half of the yoghurt mousse (if moose is too thin, freeze for 10 minutes and then move on); (3) put a second piece of good cake; (4) put a frozen jell-o heart; (5) pour the remaining yoghurt mousse in, not full, at a height of 2 mm from the top, into the freezer for four hours。
8
(b) Heating orange peels, water, glucose syrup and sugar together, boiling to sugar, down to about 45 °C, incorporating a bubbling glitting tablets and placing them in reserve
9
(a) Will be removed from the surface, the surface will be levelled and poured into the 8 and the orange silk will be evenly distributed as far as possible on the surface with a razor, cooled into the refrigerator for a few minutes, demouled
10
Simple materials that make good cakes
11
Nice noodles, and most of all, it's delicious。