Red tea marshmallow mousse
By VicentaLakin
both the cakes and moose replaced sugar with fluff marshmallows, which, though less sweet, did not affect the protein, or the yolk. moose circle is a show
Recipe Recommendations
- Cake body material appropriate amount
- protein 80 grams
- marshmallow 40 grams
- egg yolk of 2
- low powder 50 grams
- mousse paste material appropriate amount
- milk 150 grams
- black tea bag 3 packs
- light cream 150 grams
- gelatin tablets 3 tablets
- Almond chocolate chips appropriate amount
- dark chocolate 60 grams
- chopped almond 30 grams
- Cocoa chips 30 grams
Steps for Red tea marshmallow mousse
1
Material ready. Protein, yellow separation, low powder filter。
2
A marshmallow is added to the protein and placed in a minute and sent to a bend. It's a lot faster than a sugar, and the cake tastes like strawberries
3
Add yolk。
4
Add sifted low powder mix。
5
Put it in the oven and wipe it down, mid-level oven, 180 degrees, 10 to 15 minutes
6
Take the four inches for the membrane
7
Almond Cream: After chocolate melts, just mix it with almonds
8
The four inches that were packed in most of the chips were poured in, flatted, crushed, and the remaining small part used for decoration。
9
It's cooled out and cut with a 6-inch mousse ring. Moose packs the film。
10
Moose paste: yolk and marshmallow sent to microwhite. It's a good integration
11
Milk and tea packs are boiled and washed into the eggy lake. Scramble quickly。
12
Reheated to 80 degrees. It's cooling to about 50 degrees and adding a nice glittin。
13
Cream cream is distributed to 6. Mixed with egg yolk。
14
Put some moose in a six-inch moose ring and put in a stylish chip
15
It's going down to other mussels, frozen or frozen。
16
You can decorate the cake with the remaining chocolate chipsRed tea marshmallow mousse Make Tips
1 The cooking of yolk paste is a quick mix to avoid the burning of yolk. Two, if there's a small block, you can hit it with a flat machine. I'm lazy