Strawberry blueberry mousse
By VicentaLakin
P.P.'s birthday's coming up, even though it's not Sunday, it's probably a regular celebration. Just learning how to bake, and then trying to make a statement about the whole cake. It's nice to have a strawberry mousse in mind. It's a little monotonous, and it's got blueberry sauce in it. Ah, it's delicious. It's good to mix cream and strawberry!
Recipe Recommendations
- low powder 100 grams
- milk 100 grams
- edible oil 50 grams
- powdered sugar 100 grams
- eggs of 5
- strawberry of 25
- blueberry sauce 100 grams
- sweetening
- baking
- a day
- simple
Steps for Strawberry blueberry mousse
1
Milk + yolk + oil + sugar powder to paste (details can be found in raisins)
2
Medium-speed protein distribution up to 9 (details can be found in raisin twirl)
3
Put a third of the protein in the paste and cut it evenly
4
Slice it and fall into the rest of the protein
5
I've mixed up the paste with a baker's toast
6
Preheat 200 degrees oven, 180 degrees and 30 minutes on fire
7
Fish powder with cold water
8
Blueberry sauce with water
9
The blueberry sauce is boiled to the ground
10
Fish powder insulated the bubble, no particles for good
11
Good fish powder and blueberry sauce mixed together, cooled and condensed in ice water
12
Strawberry cut to Tintin
13
Cream from ice to about seven
14
Pour cooled blueberry sauce with strawberries in the cream, and hand-to-man egg-to-eaters are evenly mixed into moose sauce
15
Cut out the first piece of cake on the cake with a 6-inch model
16
The first piece of cake goes into the active model
17
Put the moose in
18
Cut the second piece of cake
19
Put the second piece in
20
继续Put the moose in
21
It cools for at least four hours, takes out electric wind blowing along the edges for about one minute, puts out the cake and then decorates。
22
This cake is not thick enough to taste good. Too bad I don't know how to decorate。
23
Oh, my girl can eat three bucks for a while。Strawberry blueberry mousse Make Tips
I baked this cake in a pan because every time I use a springform pan, I can't seem to get it right, and the rise isn't ideal. Using a pan is much simpler, though it only yields enough to cut out two 6-inch cake layers.