Peach moose

By VicentaLakin

Peach moose

Recipe Recommendations

  • eggs four
  • corn oil 45G
  • low powder 80g
  • white granulated sugar
  • yellow peach two cans
  • gelatin 3 tablets
  • light cream 250ml
  • powdered sugar 20g

Steps for Peach moose

  • 1
    Let's get the sponge cake material ready
  • 2
    Open up a can of walnuts, get the water out of the water, and put the walnuts in the kitchen
  • 3
    Eggs and yolk are separated
  • 4
    The yolk is mixed with corn oil
  • 5
    add 50 g of walnut
  • 6
    Sift in low powder mix
  • 7
    Don't mix too much
  • 8
    The proteins are mixed with white sugar
  • 9
    All the proteins
  • 10
    Take a third of the protein and mix it in the yellow paste
  • 11
    And then you pour back the remaining yolk paste. Lee
  • 12
    Smash it with a tangerine, pour it into the mold, oven 120°C pre-heat for about an hour
  • 13
    Here's moose paste. Two-and-a-half pieces of glint in cold water
  • 14
    go to 50 g of walnut water, heat it up, put it in the glitting
  • 15
    The glitting solution was plattered in the pecan mashed that just made the cake
  • 16
    light cream pours into a water-free and oil-free basin, adds 20 g of sugar powder to seven distributions because walnuts are sweet, so there's not much sugar here
  • 17
    Peach paste in the light cream
  • 18
    Smuggles evenly into walnut mousse
  • 19
    Spongecake slices in three. It'll take two. Cut the side and put it in the mold
  • 20
    Put it in the right amount of moustache, put it in the second piece, then fall into the rest of moustache, put it in the freezer for three hours
  • 21
    The rest of the glitting is soft
  • 22
    Peach slices
  • 23
    Put it on the cake
  • 24
    40 g cucumbers of cucumber in the glitches
  • 25
    Spoon the glitting water on the cake, freeze it in the fridge for two hours, and blow it on the side with a few seconds

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