Mango yogurt mousse cake
By BartWeimann
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 5
- low-gluten flour 85 grams
- corn germ oil 40 grams
- fresh milk 40 grams
- fine sugar 135 grams
- homemade yogurt 120 grams
- gelatin tablets 2 tablets
- milk 35 grams
- animal whipped cream 100ML
- orange one
Steps for Mango yogurt mousse cake
1
Rice cooker version of Chifeng cake: egg white egg yolk separation, egg white basin to ensure that there is no oil and no water, with an egg beater to beat the egg white to fish-eye bubble shape, add 1/3 of the fine sugar (20 grams), continue to beat until the egg white begins to become thick, a coarse foam, and then add 1/3 sugar. Continue beating until the egg whites are thick and the surface is textured, adding the remaining 1/3 sugar. Continue whipping. When the whisk is lifted, the egg whites can pull out a short upright point, indicating that they have reached a dry foaming state and can stop whipping.2
Add 5 egg yolks to 30 grams of fine sugar and gently beat them with an egg beater. Do not stir the egg yolks. Add 40 grams of corn germ oil and 40 grams of milk in turn and stir well. Add the sifted flour and gently stir well with a rubber spatula. Don't stir too much to avoid gluten.3
Pour 1/3 of the egg white into the egg yolk paste. Gently stir evenly with a rubber spatula (stir from the bottom up, do not stir in circles to avoid the egg white foaming). After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are fully mixed into a cake paste.4
Press the rice button of the electric rice cooker for 5 minutes, then remove the liner. Be careful to get hot. If the pan does not have anti-stick function, apply some oil to the wall first. Pour the cake paste into the liner, tap it lightly on the counter a few times to vent. Put in the rice cooker, cover the lid, press the rice button, and when the rice cooker automatically jumps to the heat preservation state, cover the air outlet with a damp cloth. After 20 minutes in this way, remove the wet cloth, press the rice button, wait until you jump to the heat preservation time, cover the wet cloth for another 20 minutes, and you can open it to see if it is cooked.5
Insert a toothpick into the cake, pull up if there is no stick and bake it, otherwise cover and simmer for another 10 minutes. After baking, take out the inner liner and let it cool automatically. After cooling, the cake will be separated from the inner wall. At this time, you can invert it upside down on a plate and complete the Qifeng cake.6
Use a 6-inch mousse ring to press out a 6-inch cake, then cut the cake slices horizontally about 2 cm, and trim the circumference to a small circle. Then prepare mousse materials.7
Drain the gelatine tablets (5 grams soaked in 35 grams of cold water for about 10 minutes), drain the water, heat with the milk over water, and stir until the gelatine tablets melt and form a gelatine solution (do not boil). Pour the gelatine solution into the yogurt and stir well. At this time, the yogurt paste is very thin. Put the mixed yogurt paste in the refrigerator and refrigerate for a while (about 15 minutes, not too long) until the sour cream has a certain consistency.8
Whisk the light cream (until about 60%), pour into the yogurt paste in portions, and use a rubber spatula to stir evenly to form a yogurt mousse filling. Add 2/3 of the yogurt mousse filling to the mango grains, stir well, pour into the mold, smooth, and then pour in the remaining 1/3 of the yogurt mousse filling, smooth. About 1cm should be left on the upper part of the mousse ring to be used as a mirror. Refrigerate in the refrigerator for 2 hours.9
The production process of mirror pectin: Juice oranges, heat 80ml of orange juice and soaked gelatine slices over water until melted, pour onto the surface of the solidified cake, and then place in the refrigerator for 4 hours. (Before pouring in the orange juice, spread some mango slices on the surface of the cake to decorate it, and then pour in the orange juice)
10
Finally, after refrigerating, take it out from the refrigerator and blow it around the mold with a hair dryer for a while or cover it with a hot towel. You can easily remove the mold and decorate it according to your preferences.Mango yogurt mousse cake Make Tips
1. When heating the gelidine until it melts, it must not be too hot. If the gelidine solution is too hot, it will affect the coagulation ability of the gelidine. 2. Enzymes in some fruits will decompose protein (the main component of gelatine is protein), which will prevent gelatine from being solidified. Such fruits include kiwis, papaya, etc. Before adding gelatine to such fruits, boil the fruit first.