Bacon mousse

By VicentaLakin

Bacon mousse
BACON BELONGS TO THE SPHINX, WHICH IS CALLED "THE KING OF JUICE" AND "THE ROLLING MONEY." BACON FRUIT, ALSO KNOWN AS EGG NUTS, IS RICH IN 17 AMINO ACIDS, RICH IN PROTEINS, FATS, SUGAR, VITAMINS, CALCIUM, PHOSPHORUS, IRON, POTASSIUM, SOD ENZYMES AND SUPERFIBRES, 165 SUBSTANCES OF BENEFIT TO HUMANS, MORE KNOWN AS THE KING OF VC (VITAMIN C) IN FRUIT, AND HAS A UNIQUE TASTE. EFFECTS INCLUDE DEEP GASTROINTESTINAL CLEAN-UP, DETOXIFICATION, BODY SHAPING, PROMOTION OF METABOLIC RESISTANCE TO FATIGUE AND COMBATING HYPERTENSION. SO IT'S GOOD FOR THE BODY TO EAT MORE OF THE CLOVES. THE SQUARE IS A RECTANGULAR MOUSSE RING, WITH A SIZE OF 21.3 ✖️8.3 ✖️5 AND, WITHOUT IT, A SIX-INCH ROUND BASE MODEL。

Recipe Recommendations

  • egg white 105 grams
  • fine sugar 50 grams
  • egg yolk 55 grams
  • pure milk 45 grams
  • corn oil 40 grams
  • vanilla extract 2 grams
  • low-gluten flour 50 grams
  • lemon juice 3 to 5 drops
  • light cream 210 grams
  • powdered sugar 50 grams
  • cream cheese 70 grams
  • passion fruit juice 70 grams
  • rum 10 grams
  • gelatin tablets 2 tablets
  • qingshui 60 grams
  • white granulated sugar 30 grams

Steps for Bacon mousse

  • 1
    I used this rectangular mousse circle, surrounded by mousse, and wrapped two layers of tin paper at the bottom。
  • 2
    We'll start by making twirl paste, by separating eggs from egg yolks, and by using an egg-separating device for relatives who are not familiar with the twirl, similar to twirl cakes, the only difference is the degree of emelting. Adding all liquids (colour oil, milk, vanilla) from the casserole formulation to the yolk, so that the oil is wrapped in the yolk, preventing it from drying and producing particles. Stand by。
  • 3
    It's time to preheat the oven and burn 175 degrees. And then we started to deal with the egg purifier, and then we had to take out the protein cream. Let's go slow and clear the eggs。
  • 4
    In two minutes, the sugar can be added, and once the first sugar can be added, the lemon juice can be added, and the sugar can continue to reach the wet hair bubble. Be careful not to open a high-speed pass。
  • 5
    At first, the protein cream was sub-lighted, after constant disturbance, the protein cream slowly became light and thinner, and then it disappeared. Down
  • 6
    When you send a steady wet hair bubble like this, the protein cream is ready
  • 7
    First, you mix yogurt with an egg-beater 1 or with an egg, then you add a sifted, low-banded flour mix, during which you scrape it together with a razor。
  • 8
    Dig a third of the protein cream out of the egg and put it in the yolk paste
  • 9
    And two-thirds of the remaining protein cream is mixed with yogurt twice
  • 10
    Put the mixed cake in the grill with a nice tarpaulin or paper. My grill is 28 times 28 times。
  • 11
    The paste is then emptied with a scrape or a machete. It is then delivered into a pre-heated oven with 170 degrees of fire up and down, mid-level, about 20 minutes of roasting。
  • 12
    And while we're baked cake, we start making mousse floors, and the clots come out, and we filter out 70 grams of baccarat juice。
  • 13
    Two glitches were put into ice bubbles. They then use warm water below 50 degrees to melt the glitin. It can't be more than 50 degrees, it can affect the condensation of late cake。
  • 14
    Hit the egg basin insulated water. The drop of 70 grams of cheese mixed with milk and pasta juice to smooth. About 7-8 times。
  • 15
    After a complete mix of milk and pastry juice, evenly smoothed and smoothed into the newly melted glint, which continues to be evenly mixed
  • 16
    Smash it and smooth it back。
  • 17
    Take light cream, sugar powder, rum。
  • 18
    Add sugar powder and rum to the light cream and hit 70%
  • 19
    In the past few years, the oil has been used to produce fresh creams, which have been ploughed and plattered three times in the form of vanilla mousse。
  • 20
    All of them, evenly
  • 21
    When the cake piece is baked, it falls on the dish, and then it cools until the surface doesn't feel the heat coming out, and then it takes off. Put Moose on the cake piece, and cut out the cake piece must be smaller than the rectangular Moose. It's better to get out of Moose。
  • 22
    A piece of cake placed in a mold smaller than Moose。
  • 23
    Half the amount of fragrance moustache, which is frozen in the fridge for about seven minutes. Half the moose can fall in two to avoid the cakes floating
  • 24
    Take out the frozen Moose and put the second piece of cake。
  • 25
    And then it pours into the remaining two-fifths of the clotgo mousse. After the emulation, the freezer freezes for four hours. You don't want to be a mirror, you can eat it in four hours, you want to be a mirror, and you want to be a mirror in two hours。
  • 26
    Here's the mirror layer: 30 grams of Bacon Juice, 60 grams of water, 30 grams of sugar to melt, fire
  • 27
    When temperature drops to 50 degrees, a soft 5-cdd film is mixed to melt。
  • 28
    And then sift the bubbles with a thin sifter
  • 29
    After the cool, the shower starts. Two hours to freeze
  • 30
    The surface can be decorated with cloves。
  • 31
    Four hours later, he put on a hot towel. You can cut the pieces! You can still make a box of box cake。

    • Bacon mousse Make Tips

    OTHER APPROACHES TO MIRROR LAYER 1, 50 GRAMS OF QQ SUGAR AND 50 GRAMS OF WATER MELTED AND COOLED. 2 AND 5 GRAMS OF GLITTING, 15 GRAMS OF SUGAR POWDER, 100 GRAMS OF WATER MELTED AND COOLED AND MADE MIRRORS. 3, 5 GRAMLIDIN, 100 GRAMS OF ORANGE JUICE MELTED AND MADE MIRRORS。

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