Happy Suveremus cake
By VicentaLakin
IT'S A MOUSSE CAKE WITH A SUVERE SOFT TASTE. THE BOTTOM IS A FRENCH SPONGE CAKE WITH ALL THE EGGS BAKED. ALL-EGG BUBBLES ARE MORE SUBTLE THAN EGG-SPLITTING, SO THAT THEY HAVE A SOFT, SPONGE-LIKE TASTE AND A SOFT Q-BALL. THE WHOLE HEART OF FRESH STRAWBERRIES IN THE MIDDLE CAN BE A GOOD MEDIUM FOR THE SWEETNESS OF FRESH CREAM AND CHOCOLATE, REDUCING THE CALORIE AND ADDING A BEAUTIFUL COLOR TO THE CAKE. THE PISTACHIO MOUSSE, WHICH WRAPS STRAWBERRIES AND SPONGE CAKES, USES THE BOMB PASTE OF A SUVERE ICE CREAM, AND THEN EATS LIKE ICE CREAM. THE GREENNESS OF THE PISTACHIO SAUCE, THE SMOOTHNESS OF THE FRAGRANCE WITH THE FRUIT, IS MORE OF A SUVERE. CHOCOLATE-SPRAYED SAND MAKES THE FACE OF THE CAKE A MOIST TOUCH AND TEXTURE. IN SHORT, THERE ARE SOFT SHUFREMUS, SWEET FRESH STRAWBERRIES AND SOFT SPONGE CAKES WITH FRESH CREAM AND PISTACHIO BUTTER UNDER THE THIN "FRUIT FACE". THIS IS THE AMOUNT OF EIGHT LITTLE MOUSSES. EVERY MOUSSE IS ABOUT 100 GRAMS。
Recipe Recommendations
- eggs
- low-gluten flour 60g
- corn starch 60g
- fine sugar 100g
- egg yolk of 3
- water 20ml
- Zhengrong Happy Jam 40ml
- whipped cream 200g
- gelatin powder 10 grams
- milk 50ML
- chocolate
- pure cocoa butter 100g
- strawberry of 8
- sweetening
- baking
- several hours
- ordinary
Steps for Happy Suveremus cake
1
Eggs are placed in room temperature (about 25°C) for at least one hour to touch the eggs without the coldness of being removed from the fridge. Low-banded flour and maize flour are screened for use. The paste is made for 10-15 minutes, with a pre-set oven to 180 degrees, and baked as soon as the paste is finished Bake
2
When the eggs are dispersed with a blender at a low speed, the full fine sugar is added, the amount of sugar is mixed at a low rate until the sugar melts, the material becomes white and the amount of air bubbles is adjusted for size and detail. At this point, the material is a butterfly-like bubble, i.e. it can be painted in eight words with drop-off material and it can be slightly left on the face of the paste
3
Sifted into a sifted mixture of low-banded flour and maize flour, using a cross-crunch method, so that the material is evenly mixed from the bottom to the oven. If the grill is sticky, it needs to be prepared. Paper
4
180 degrees Celsius baked for about 15 minutes, took it out, hung it out, left it off
5
add yolk, milk, 40 g fine sugar to the basin
6
80 degrees of water insulation, hot and hot, with a mixer. Change White
7
When the colour becomes white, the water is stopped to heat and cool with ice. The cooling process needs to be sufficiently concussed into materials
8
cream cream and 20 g fine sugar till nine
9
Take a small amount of cream and mix it with a mixer to fully integrate the material in 7
10
Join the piston jam and keep it even
11
Add the rest of the cream and mix it with a rubber razor
12
Loading the mixed materials into half full of silicone mousse
13
Put on the cut strawberries, tail down. And pour in moose to eight. Get the sponge cake with the tangerine. Put the cake piece down on the moose. Just press pressure to freeze to the edge of the mold. Hard
14
Before removing frozen mousse from the fridge, put cocoa fat and chocolate in a chocolate sprayer after melting
15
Moose's frozen in at least four hours
16
After adjusting the calibre of the shotgun, it was approximately 30 centimetres away from Moose and evenly sprayed chocolate on the cold Moose. A tiny chocolate droplet cools into a mousse surface in an instant。
17
When the cake is placed in about half an hour, it'll warm up to about five degrees