Broncomus
By VicentaLakin
It's been hot lately, and I've always wanted some cold, cold, cold food for the heat. Moose cakes are just right for the season, and cold moose cakes are the best thing to do after hot noon. Two days ago, I went to the supermarket to see the pastry. I didn't get a chance to try the mousse cake. It's a bagel mousse cake. The cake was made using a platinum cook machine to help with protein and light cream, to completely free my hands, to make the cake easier and easier, and not to miss the taste of white fragrance。
Recipe Recommendations
- eggs of 5
- white granulated sugar 60g
- salad oil 60g
- milk 75g
- low-gluten flour 100g
- lemon juice few drops
- light cream 200g
- gelatin
- cream cheese 80g
- passion fruit juice 60g
- pure water 60g
- sweetening
- baking
- an hour
- senior
Steps for Broncomus
1
cake cakes prepared for food: 8-inch recipes baked two six-inch cakes: eggs 5, white sugar 60g, salad 60g, milk 75g, low-weed flour 100g, lemonade drops) milk, corn oil, 10 g white sugar filled with large bowls free of water and oil。
2
It's evenly mixed with a manual omelet。
3
Low powder is sifted into a mixed liquid of milk, which is smoothed with a manual omelet or razor。
4
The omelette is separated from the yolk, the omelette is poured into the cook's barrel and the yolk is added to the paste。
5
It's smooth with a manual omelet, and it's very fine and smooth。
6
Get ready for the protein。
7
The cook ' s barrel was installed on the cook ' s machine, the egg hooks were installed, the lifting head was placed down and the sound of the "single" meant that the machine was locked。
8
Switch to the power, drop a few drops of lemon juice and start the cook ' s machine. First, choose the lower stage and start shooting the protein, and then adjust it to the fourth。
9
50 g of sugar is added three times to the protein and continues to be distributed to level three when the protein passes to a wet bubble。
10
It continues until the egg is lifted, and the protein pulls out a small tip to indicate the end. Checking the flow of proteins requires the cessation of the operation of the cook ' s machine and the removal of the head of the egg from the barrel for proper protein observation。
11
One third of the protein drops into the yolk paste when it's ready。
12
Smuggle evenly with a rubber razor, and move gently and quickly by cutting or flipping from bottom to bottom。
13
I'm going to have to put all the yogurts in the cook's bucket。
14
The same method is used for mixing evenly until the protein and yolk paste are fully mixed。
15
Putting the mixed cake into two six-inch cake molds, shaking it a few times with a hand-held cake mold, shaking the bubble inside。
16
Cake molds are placed in a 150-degree preheated oven with 35 minutes of bottom roast。
17
The cakes are dryed out immediately after the stove。
18
Cut the dry-depressed cakes into three pieces and cut some more around them so that the cakes are smaller than the cake molds and can easily pour into moose。
19
When the cake is finished, mousse fluids and assembly begins: filtration with flour filtering out the fragrance juice。
20
Cream cheese is cut into a bowl, the insulated water is heated and the heating process is intruded。
21
Smash to cream cheese in fine smoothy。
22
A mixture of mixed liquids with milk and pastor juice is evenly mixed。
23
Two glints were immersed in ice water for about 15 minutes in advance。
24
The immersed glitting tablets were added to the hot creamed cheese mix to melt the glitting completely and then sifted with flour。
25
The light cream was poured into the cook's barrel, the egg was put down, the lifting was dropped, and the sound of a “tip” indicated that the machine had been locked, connected to the power supply, activated the cook's machine, and changed to the third stage after two minutes of low-level operation。
26
About eight minutes of light cream to 70% stopped the machine and raised the question of a small bend in the egg。
27
A third of the flavoured cream will be taken to the paste, even with a razor。
28
The remaining light cream continues to be added to the paste in several stages, evenly mixed with a razor, by which time all mousse fluids are made。
29
Take a piece of cake and put it in a six-inch cake mold。
30
Half the mousse drops into the cake mold, and a few shakes of the cake mold are frozen in the fridge for 5-8 minutes。
31
The frozen cake molds are removed from the fridge and put on another piece of cake。
32
The remaining muss fluids were all dumped into the moulds, and the same emulsors were abated in the refrigerators for about two hours。
33
And then we're going to make Moose Mirrors: Ready for the pasta juice。
34
A glittine slice was immersed in ice water for about 15 minutes in advance and heated with a little pure water in the microwave for about 10 seconds。
35
They mix and sift the whole of the cascading juice, glitting fluid, pure water and white sugar。
36
Take the frozen cake out of the fridge and pour it in front of Moose。
37
A few vanilla seeds are distributed at will and are again frozen in the refrigerator for more than two hours。
38
The cooled vanilla mousses are removed from the fridge, with hot towels around the mold for about 30 seconds and then disfigured。
39
Completed ChartBroncomus Make Tips
One, moose cakes are made of twilight cakes, and those who don't like cakes can be replaced by butter cookies. The amount of white sugar in the Moose and Moose mirrors is recommended to be adjusted to the level of sweetness of the halo juice, which, if it is acidic, can increase the use of white sugar. Three, the good mousse cake is decorated randomly according to the style you like, and those who don't like mirrors can omit the next few steps。