Fresh fruit mousse cake
By VicentaLakin
It was supposed to be muss cake, and it ended up being hard to make mirrors because the glitches were not enough; the mango that was left to decorate and was given early by his son; and finally, the simple decoration. There was no white chocolate crumbs on the face of Moose, a little cream on the side of the cake, and a bit of gold and chocolate beans; because mangoes had been swallowed by their sons, they had been cut up with walnuts and strawberries and would have been finished. Come on, it's cold ice, moose's smooth and a little creamy。
Recipe Recommendations
- low powder 115 grams
- eggs of 3
- white sugar 80 grams
- corn oil 30 grams
- soybean milk 45 grams
- vanilla powder 1 teaspoon
- cream of tartar a little
- mango 325 grams
- gelatin tablets 13 grams
- Golden Diamond Cream 75 grams
- Yellow peach pulp appropriate amount
- strawberry appropriate amount
- white chocolate chips a little
- glucose a little
- chocolate beans a little
- sweetening
- skills
- several hours
- ordinary
Steps for Fresh fruit mousse cake
1
Prepare eight inches of cake raw material. This is an eight-inch heart model
2
Get ready for mousse. I'm sorry, I forgot the cream
3
Dissociate omelet and yolk. Add 40 grams of white sugar to the yolk to melt, then corn oil to mix, and finally soy sauce to melt
4
Sifting low powder, mixing it with low-speed mixers into yolk paste and freezing it in the fridge for use。
5
Hit the egg down to a thick bubble。
6
Combining 40 grams of white sugar with pyrotechnic powder was added three times to the egg purifier, which gave a high-speed stroke to dry (i.e. a small triangle with straight protein on the head of the pyroscope). Finally, a low-speed disturbance of about one minute to the point where the protein is smooth without visible bubbles。
7
The yolk paste is removed from the fridge and the protein is added three times, and it is smoothed with the upper and lower twirling, i.e., cake paste。
8
Smuggled cake into the mould and level the surface with a silicone razor (which can then preheat the oven) and then hit twice on the table so as not to have a big bubble and put it in the preheated oven. 140 degrees 15 minutes, 150 degrees 15 minutes。
9
One hundred and twenty-five grams of mango meat from the skin and nucleus to the tin。
10
The rest of the mango meat is added to a small amount of soybean soybean culinary mixer to make fine fruit mud。
11
They are immersed in 50 grams of soybean milk and melted into glint. There's a little mango juice in this bowl, so there's a little yellow in the glint
12
Creaming cream to six. (can slow the flow)
13
Add melted glydidine to the mango mud and then add a little mangotine to the mixed mud。
14
A small amount of the cream is left to be used for the bouquet, and the remaining cream is added twice to the sluice of the fruit, i.e. mango mousse。
15
The baked cake must be removed immediately in case the cake shrinks。
16
It didn't come back, but it broke. It's like it's still warm
17
Cut the cake in two。
18
Take a piece of cake and put it in the mold and put it on mangotin。
19
Half of the mango mousse paste, then freeze the fridge to a little condensed, remove the second piece of cake, and then then go to the remaining mango mousse paste, wipe the surface with a razor and put it in the freezer for at least four hours. I didn't do it, so I put some white chocolate crumbs in the back
20
In four hours (longer time), the freezer takes out frozen-condensed cakes, first with a warm towel, so that the cakes can be easily removed from the molds and then put on the plate for the rear decorations and flowers. By the way, I'm using an eight-inch core。