27's Baking Diary-lemon Yogurt Cheese Mousse
1.
Ingredients: A slice of majestic cake (6 inches) for specific methods, please refer to http://home.meishichina.com/recipe-162025.html here. Steps 2-11 to make the batter of majestic cake, pour it into a 6-inch mold and place Put it into the preheated oven, middle level, upper and lower heat, 175℃, 40 minutes. Cheese mousse filling: 100g cream cheese, 20g caster sugar, 1g salt, 1/8 teaspoon of lemon zest, 1/8 teaspoon of vanilla extract, 12g fresh lemon juice, half a slice of gelatin, 20g cold water, light animal 100ml of cream. Yogurt mousse filling: 120g of original yogurt, 10g of powdered sugar, 12g of lemon juice, 1 piece of gelatin, 35g of cold water, 100ml of animal whipped cream.
2.
Treatment of gelatine tablets: half of the gelatin tablets are soaked in 20g of cold water, and 1 tablet is soaked in 35g of cold water for later use.
3.
Use an electric whisk to whip 200ml of animal whipped cream until it is soft and foamy, and there are lines on the surface that can’t stand upright. Seal it well and put it in the refrigerator for later use.
4.
After the cream cheese becomes soft at room temperature, add fine sugar and beat with an electric whisk until there are no particles.
5.
Add lemon zest, lemon juice, vanilla extract, salt, and continue to beat evenly.
6.
Heat half of the soaked gelatine tablets in water and stir until the gelatine tablets are completely melted.
7.
Add the gelatin solution to the beaten cheese paste and mix well.
8.
Add 100ml of refrigerated whipped cream to the cheese paste, stir evenly with a spatula, and the cheese mousse filling is complete.
9.
Put a piece of awe-inspiring cake in a 6-inch live-bottom cake mold, pour the cheese mousse filling, flatten the surface, and shake it twice to make the big bubbles in the filling escape. (This step is important, 27 is Forgot, so the finished surface is a bit uneven!) Then put it in the freezer for quick freezing.
10.
While freezing the cheese filling, start making the yogurt mousse filling. Pour the yogurt and powdered sugar together, stir the knife powdered sugar to dissolve in the yogurt completely, add lemon juice and stir well.
11.
Turn the soaked gelatin sheet into a solution according to the method of half a slice, pour it into the yogurt, and stir evenly. Then put it in the refrigerator for a while to let the yogurt paste have a certain consistency.
12.
After the yogurt paste reaches a certain consistency, add the remaining refrigerated cream, stir evenly with a spatula, and the yogurt mousse filling is complete~
13.
Take out the solidified cheese mousse filling, pour in the yogurt mousse filling, and smooth it.
14.
Seal it and put it in the refrigerator for more than 4 hours.
15.
When demoulding, you can wrap it with a hot towel or blow it with a hair dryer to easily demould.
16.
The sugar and lemon parts increase or decrease according to your preference! Hee hee~ See how happy grandpa laughs~ I wish everyone a good appetite~ See you next time~~
