Bean mousse cake
By VicentaLakin
Sadly, yesterday a journal was published on soy milk, and today there is an event on soy milk that cannot be used to compete, 5555555.... ...for the first time I know the name angel cake is in King's baking book, but the cake that I made today has nothing to do with traditional angel cake, which I call an angel cake, just because she looks like the colour of purity. Yesterday's soybeans were undrinked, and in the principle of non-waste, thought for a while, and decided to make this cake. The last thing I wanted to do was to make the cake pretty, but the formula was a little bit more of a heart model, so there was no extra gap on the top of the mold, so let the roses add a little bit of romance to the cake。
Recipe Recommendations
- eggs of 3
- salad oil 24 grams
- soybean milk 24 grams
- low powder 51 grams
- white granulated sugar 18 grams
- gelatin 2 tablets
- light cream 200 grams
- powdered sugar 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Bean mousse cake
1
First, of course, with the soybean machine, the soy milk, and it's cold, and I'm not filming it。
2
Sugar is added to the yolk, without the use of an eggwasher, which is used to hit the yolk directly, and the yolk becomes lighter, evenly mixed with salad oil and soy。
3
Add sifted low powder, evenly mixed。
4
The proteins and yolk were evenly mixed three times。
5
Smash the cake into the oven and bake it。
6
In cold water, gilting softly, pouring water down, adding soybean and white sugar, insulated water soluble sugar and glitting。
7
The melted soya soy is cold。
8
Cream cream with sugar powder can be used to keep the pattern。
9
Add cold soy and light cream。10
The dried cake is cut in three pieces, two of which are taken, and please cut where it is not available, making the cake smaller than the cake mold。
11
Put a piece of cake in the mold, drop half the mousse sauce, put another piece of cake。
12
Put the rest of the moose in, freeze the fridge for the night and blow the cake mold around the wind when it's out。Bean mousse cake Make Tips
6-inch cake embryo: eggs, 3 salad oil, 24 g soy milk, 24 g low flour, 51 g white granulated sugar, 18 g (add egg yolk), 36 g white granulated sugar,(add egg white)
Baking: 150 degrees, middle and lower oven, 55 minutes
Mousse sauce recipe: soy milk 180g white sugar 20g gelatine 2 slices (5g/slice) light cream 200g powdered sugar 20g
1. The heart-shaped 6-inch cake mold is indeed much smaller than the 6-inch round mold. I used the formula of the 6-inch round mold, but it feels more when poured into the heart-shaped mold.
2. By the same token, the formula of mousse sauce feels more when used in a heart-shaped mold, and the excess can be frozen in the refrigerator as a general dessert.
3. Whether soy milk is filtered can be based on your preferences. The soy milk I used to make cake blanks is not filtered. When making mousse sauce, the soy milk is filtered in order to have a smoother taste.
Baking: 150 degrees, middle and lower oven, 55 minutes
Mousse sauce recipe: soy milk 180g white sugar 20g gelatine 2 slices (5g/slice) light cream 200g powdered sugar 20g
1. The heart-shaped 6-inch cake mold is indeed much smaller than the 6-inch round mold. I used the formula of the 6-inch round mold, but it feels more when poured into the heart-shaped mold.
2. By the same token, the formula of mousse sauce feels more when used in a heart-shaped mold, and the excess can be frozen in the refrigerator as a general dessert.
3. Whether soy milk is filtered can be based on your preferences. The soy milk I used to make cake blanks is not filtered. When making mousse sauce, the soy milk is filtered in order to have a smoother taste.