Tropical Fest fruit mousse
By VicentaLakin
Recipe Recommendations
- protein 100g
- fine sugar 37g
- Medium gluten flour 17g
- frosting
- almond powder 37g
- fine coconut paste 65g
- Passion fruit mashed fruit 200g
- white chocolate 100g
- gelatin tablets 2.5G
- whole egg
- egg yolk
- butter 40g
- Coconut fruit mashed 500G
- coconut wine 50g
- sugar 100g
- water 30g
- light cream 300g
- glucose syrup 150g
- Water-soluble orange toner appropriate amount
- salt 1g
- sweet and sour
- frozen
- a day
- senior
Steps for Tropical Fest fruit mousse
1
The protein is added to the sugar to the protein frosting。
2
Coconut flour cream almond powder mixed。
3
A mixture of protein cream and coconut flour。
4
Pumping into the plate and spreading a preheating coconut oven 170°C for 15 to 20 minutes After cooling, 16 circle substrates were cut out with round molds。
5
After melting, white chocolate blends to chocolate melt fully mixed off fire and well-breeded Galidin。
6
Inverted molds for one night (I don't have a suitable tin-paper for myself, with tin-paper wrapping on a cardboard or scepter, with a double-sided glue or translucent glue to wrap the film and)。
7
The whole egg yolk is added to the fine sugar so that it boils down to the boiled-out egg fluid and then boils back to the sticky little fire。
8
When entering the fire into the gilitine to drop to about 30°C, the softened butter was added and the remouldering moulds were smoothed with an egg-beater for the night。
9
Coconut fire melts up to 50 °C and is mixed with bubbled glittin and coconut wine。
10
Water and sugar proteins are made of protein frosting (the flow of proteins begins when they heat up to more than 80 °C, when the temperature of sugar water rises to 118 °C, and the flow continues)。
11
Protein frost mixed with coconut berries。
12
After light cream is released and mixed with a condensed protein mixture, it becomes mousse fluid。
13
Frozen chocolates and creams cut into 16 pieces。
14
The molds were squeezed into a third of the coconut mousse and then into the chocolate clot and then into the moose, and then into the latte。
15
Moose fills up with 80% of the fluid, and then puts tacked Dakvez in the fridge for the night。
16
The material other than the egg fluid is mixed with the egg-cutting instrument and added to the egg fluid (I only added protein) in the form of a noodle of two to three millimeters thick and a circle of seven centimetres。
17
The oven is preheated at 170°C for 10 minutes to cool。
18
Sugar glucose is heated。
19
Heated to 103°C off fire。
20
The white chocolate and the bubbled glitting tablets are then evened and the appropriate water soluble orange powder is evenly mixed and the skin film is frozen with liquid surface for the night。
21
After demodeling, white chocolate sprays (white chocolate and cocoa fat 1:2 mixed with an appropriate amount of lipid soluble white powder) continue to freeze for half an hour, cooling back up to 35°C and pouring in half the mousses on the ground floor of the sand-sprayed mousses with the last coating of gold beaks (because yellow and red are so much red when there is no orange 7 powder)。Tropical Fest fruit mousse Make Tips
Bacon is sour and sour and sweet to eat with coconut mousse outside and cake bottoms because they don't like too much sour, it's supposed to be all tropical fruit that hasn't tasted like mango and clot。