Fire dance youth
By VicentaLakin
fired sponge cakes: sugar 44g, almond 55g, low powder 16.5g, full egg 92g, protein 71g, thin sugar 35g, butter 11g, raspberry cream pie: raspberry mashed 140g, egg yolk 3, all egg 1, fine sugar 53g, butter 50g, glitting 5g, mango-vango moth: mango mag, clot 20g, glitting 5g, milk 52g, sugar 64g, egg yolk 4, light cream 100g mango fragrance lenses: mango mashed 40g, clover mackerel 20g, transparent lens film 30g, glytine 2g
Recipe Recommendations
- powdered sugar 44g
- low powder
- protein
- butter 11g
- egg yolk of 4
- fine sugar 53g
- gelatin tablets 5g
- Passion fruit paste 20g
- milk 52g
- mango puree 40g
- transparent mirror pectin 30g
- almond powder 55g
- whole egg one
- raspberry puree 140g
- sugar 64g
- light cream 100g
- sweetening
- baking
- several hours
- senior
Steps for Fire dance youth
1
First make a sponge cake embryo. 1. Low-banded flour filters, mixed almond flour。
2
2. Full egg and sugar powder are sent until eight words of an egg-beater are removed。
3
3. Add liquid butter, evenly mixed with eggs, sifted into powder in two stages, and evenly dissipated with particles。
4
4. Protein and sugar are transmitted to the point that there is a small bending hook to take a third of it mixed with the egg paste to a degree that is not fully even and even to the remaining protein creams. The saucer is covered with oil, mixed with paste, scraped with scratches。
5
Five, preheat in the oven, 180°C, roast in the oven for 20 minutes, release the oil paper and light cover, cool it
6
Sponge cake is made of raspberry cream when it's cold. 6. Soften the butter room in advance from the fridge and soften the glitting table。
7
7. Full egg and yolk and sugar are evenly mixed, and raspberry mud warms to the edge. Quite a few of them pour the raspberry slurry into the mix, then pour it back into the pan as a whole, boil it to 83°C, and join the glittin to melt it down to 20°C。
8
Softened butter is released into pines and the raspberry egg fluids are poured into the distributed butter, which continues to be evenly mixed。
9
9. Take the square mousse and take the two sponge cakes. A piece of cake is laid at the bottom of the Moose Circle, pouring into the raspberry butter pie, and a piece of sponge cake is placed in the freezer。
10
#Mango fragrance mousse#10, gillitine pics of cold water soft, mango mud mixed with fragrance #
11
11 The yolk and sugar mix is even, the milk is boiled to a minimum, and the milk is pouring in a thin line into the yolk. The whole milk pot will be refilled, boiled to 83°C, melted while it's hot, sifted and reduced to room temperature。
12
12. Combination of mixed fruit mud and cooled mayo
13
13, light cream is distributed to 7, even with a third of the fruit and egg paste, evenly mixed in the remaining light cream, in frozen mousse circles, frozen in rigid shapes
14
#Mango fragrance lens#14, glitting cold water soft, fruit mud mixed, transparent fruit glue added, insulated water melted and mixed
15
15, join the soft glittin, melt and mix, cool from ice to thick
16
16, frozen cakes are modeled, go to mirrors, freeze to mirrors, and then decorate。