Bacon mousse
By VicentaLakin
Bacon fruit is grown on a vine originally produced in the tropics of the Americas, with the reputation of the King of Juice. It is also common in Africa, Australia and Malaysia, where fresh fruit is in the form of eggs and juice is in the form of egg yolk, so it has to be called “eggs”. Its fruit is sweet and sour, fragrance and fragrance. In addition to this, there is a high nutritional value of clot nuts. The sweetness of the fragrance of the fragrances in the fruits is greatly reduced, and its fragrance is abundant, and it tempts everyone with its glamour。
Recipe Recommendations
- Almond sponge cake ingredient: whole egg liquid 75 grams
- protein of 2
- almond powder 60 grams
- powdered sugar 60 grams
- low powder 20 grams
- fine sugar 15 grams
- salt a little
- butter 10 grams
- chocolate sauce appropriate amount
- Mousse stuffing: passion fruit juice
- brandy 15 ml
- the gelatine powder 5 grams
- Italian meringue: water 20 ml
- sugar 60 grams
- light cream 120 grams
- Jelly layer: passion fruit juice 50 ml
- water 50 ml
- blueberry appropriate amount
- cherry appropriate amount
- sweet and sour
- baking
- several hours
- senior
Steps for Bacon mousse
1
Almond powders, sugar powders, low powder mixed twice。
2
The whole egg fluid is insulated with hot water, so thick。
3
Protein with salt to rough bubbles and sugar to neutral hair bubbles。
4
The protein paste is mixed with the whole egg paste on two occasions。
5
Add pre-screened powder, evenly mixed。
6
It's evenly mixed with water-smelted butter。
7
The paste fell into the grilled oilpaper, flattening, bulging a few large bubbles and drawing lines with chocolate sauce。
8
The oven is preheated at 190 degrees for 10 to 12 minutes, is taken out and cooled, is torn to shreds of oil paper, is to be cut off from an untidy perimeter, and is to be covered with spare film。
9
The bottom of the cake is crushed with a round, square moose。
10
The rest of the cake slices out of a long, long triangle with a little sugar powder。
11
Muzmo's outside with a tablet of tin paper and a piece of cake in the Moose Circle。
12
The cloves are cut in half, and they're taken from them。
13
Add a small amount of water (approximately 20 ml) to the blender for a few seconds, so that the soup in the fruit can be fully diagnosed and the juice filtered out。
14
The water is mixed with fish glue。
15
During the insulation of the water, the mixing continued, leaving the fire in constant heat。
16
The protein in the Italian protein frost and 30 grams of sugar hit the wet hair bubble。
17
Thirty grams of sugar mixed with 22 ml of water to heat up to 100°C。
18
Slowly pour the syrup into the distributed proteins, with a low-to-medium rotation of the egg-beater。
19
Protein hits neutral hair bubbles and remains cold。
20
Brahma juice with brandy, evenly mixed。
21
A small amount of pasta juice is inverted into the idiosyncrasy, evenly mixed。
22
The light cream is added to the fine sugar, with a median rate of 60%, a slight sense of mobility, and the texture will not disappear immediately。
23
The mixed meringue of the meringue is poured into the red cream and mixed into moose paste。
24
Half of the mold is pouring into the vanilla mousse and adding the blueberries that wash and dry the water。
25
and then the rest of moose into the mould, with a gap of 0.5 centimetres, cooled to condensate。
26
Combination of the materials in the face of the cloves, water from which to be boiled, and fire。
27
It was cooled down on the surface of Moose and frozen in the fridge for more than two hours。
28
Demolition, surface fruit decoration is enough。Bacon mousse Make Tips
1. Stages of beaten egg whites: soft, medium, and stiff. Basically, the peak of the egg whites gets shorter and shorter as it goes from soft to medium to stiff. (1) Soft peaks: When lifting the whisk head, the egg white batter hangs down with a long peak of about 10cm without dripping. (2) Medium peaks (soft side): When lifting the whisk head, the egg white batter forms a shorter peak that bends over. This state is best for making light cheesecakes. (3) Medium peaks (stiff side): When lifting the whisk head, the peak is visibly shorter but still droops due to gravity. At this point, the batter will not flow out if the bowl is inverted, but it is not dry enough for making a chiffon cake. (4) Stiff peaks (also called hard peaks). When lifting the whisk head, the tip points straight up and does not bend at all. This stage is appropriate for making chiffon cakes. 2. When heating the syrup for Italian meringue, do not exceed 120 degrees, as it will cause solidification. 3. Making Italian meringue is slightly more complicated compared to French meringue, but the results are excellent. 4. When making mousse cakes using a mold, you can use a hairdryer to heat the edges of the mold or use a hot towel to wrap around the edges to facilitate unmolding.