Peach mousse cake
By VicentaLakin
Recipe Recommendations
- low powder 100 grams
- light cream 380 grams
- salt a little
- salad oil 50 grams
- milk
- soft white sugar
- fish film appropriate amount
- eggs five
- yellow peach one
- sweetening
- fried
- several hours
- senior
Steps for Peach mousse cake
1
Make a twilight cake first, separate the protein, and then put it in an oil-free basin, or the protein won't pass out easily
2
Twenty of the 50 grams of white sugar is in yolk, and the remaining 30 grams are put into the protein three times, hitting a dry hair bubble, and when you lift an egg-beater, there's a strong little triangle of protein that forms a protein paste
3
The yolk with 20 grams of sugar, the salad oil is evenly mixed, the milk is evenly mixed again
4
Add painted low powder to the yolk and cut it with a razor to a fine paste without particles
5
A third of the protein paste is added to the yolk paste, which is then evened with a shaving knife. It's in the yolk paste
6
Put the mixed cake in the eight inches quickly and shake a few times. Put it down in the preheat oven
7
The time the cake was baked, the time it was made, the time it was made, the time the fish film was softened in the water, and the light cream was added to 40 grams of sugar to 6-7, which was a tattoo
8
Cake is baked, cold and dry, milk is hot, fish film is mixed to non-particle-free, cake is cut into light cream, two slices of cake are cut, cut walnuts are placed on the inside of the mold, the first cake is poured into light cream, the second piece of cake is released, all light cream is poured into the fridge for four hours
9
Take it out of the fridge in four hours
10
A little light cream with sugar, a little bouquet, a little walnut on the cake