6 Inch Square Yogurt Coffee Mousse
1.
The ingredients are weighed and prepared; the rectangular baking pan is filled with silicone oil paper that is slightly larger than the baking pan, and a piece of silicone oil paper of the same size is prepared, and the cake is placed on the grill when the cake is out of the oven.
2.
Sift the cake flour for later use; boil a pot of boiling water; remove the eggs from the refrigerator, clean the surface, wipe clean with a kitchen paper towel, and set aside; cut the butter into a small pot.
3.
4 unshelled eggs are about 256 grams. Separate the yolks and egg whites into 2 oil-free and water-free egg beaters. The egg whites can be refrigerated for later use. First make the egg yolk paste, beat the egg yolks, and set aside.
4.
34 grams of instant coffee powder, pour into 60 grams of boiling water, stir until the coffee powder is completely melted and there are no particles at the bottom of the bowl.
5.
Heat the butter in the small pot to melt, pour the brewed coffee liquid, stir evenly, then pour in 102 grams of cake powder, quickly stir evenly, remove the fire source, this is the coffee egg yolk batter, set aside.
6.
Preheat the oven to 170°C up and down; start to beat the egg whites at level 1 of the electric whisk. When thick bubbles appear, add 10 grams of fine sugar and continue to beat.
7.
Beat until the thick bubbles disappear, add 10 grams of fine sugar and continue to beat.
8.
When the meringue is slightly textured, add 5 grams of caster sugar and continue to whisk.
9.
After the lines appear, check the state of the meringue from time to time to avoid over-spending. The meringue that has been whipped is upright and pointed.
10.
Use a silicone spatula to dig out a small amount of meringue and mix it into the coffee egg yolk batter.
11.
Pour the batter mixed in the previous step back into the remaining meringue, and stir it with a silicone spatula or zig-zag evenly.
12.
Pour the cake batter into the prepared baking pan filled with silicone oil paper, scrape it flat, lift the baking pan with both hands and shake it down a few times.
13.
Put the baking tray into the oven, on the third floor, heat up and down at 170 degrees, bake for about 15 minutes.
14.
Take out the baked cake, buckle it upside down on the cooling rack with silicone oil paper, leave it for a while and then tear off the silicone oil paper at the bottom of the cake; I forgot to put the silicone oil paper on the cooling rack, and stripes are printed on the surface of the cake.
15.
Use 6-inch square mousse ring to mark the size of the cold cake, and then cut it with a knife. You can also use the mousse ring to print a square, a total of 2 slices.
16.
Mix 124 grams of whipped cream and 25 grams of fine sugar, and beat until thick and lines appear; pour in homemade sugar-free yogurt and mix evenly with a silicone spatula.
17.
8 grams of gelatine slices, cut into pieces and put them in a ceramic bowl, pour in the cold water that has just submerged the surface, pour out the excess water after soaking, put it in the microwave to melt, and then mix it with the light cream yogurt in the previous step. It is mousse liquid; if the weather is very cold, put the basin containing the mousse liquid in warm water, and keep the water insulated to prevent it from freezing.
18.
Combine, wrap the bottom of the mousse ring with tin foil, padded a piece of cake, and brush the surface of the cake with a layer of coffee liqueur.
19.
Pour in most of the mousse. If there are bubbles, pierce it with a toothpick. Send it to the refrigerator for 30 minutes to 1 hour. The mousse will become slightly thicker. Take it out and add the remaining piece of cake. Pour a little bit of mousse liquid on the surface of the cake and continue to send it to the refrigerator for refrigeration; the second refrigeration time is longer than the first refrigeration. I didn’t look at the time, I covered it and kept it in the refrigerator for several hours.
20.
After the mousse is completely solidified, start to make the last layer of coffee jelly: 17 grams of instant coffee powder, 10 grams of granulated sugar, and 170 grams of boiling water to make it; 5 grams of gelatine slices are cut into pieces, soaked in soft, and melted in a microwave oven. Then pour into the coffee liquid and mix well, let it cool for a while, then pour it on the mousse cake, return to the refrigerator for 8 hours; when unmolding, first use a sharp knife to freeze the top coffee layer along the edge of the mousse ring Make a few strokes and blow the edge of the mousse ring with a hot air blower.
Tips:
1. The coffee jelly layer is very soft, I accidentally knocked off its edge a little; when demolding, it is recommended to use a sharp knife to gently scratch the edge of this layer to separate it from the mold for easy demolding.
2. For the recipe for homemade sugar-free yogurt, please refer to my oven version yogurt. When using it, you can add sugar according to personal taste; some instant coffee powder will be very sweet, and the fine sugar can be reduced as appropriate; I use this one with less sugar, so it is appropriate Add sugar.
3. The oven has a capacity of 38 liters, and the grill is set with 5 layers. Please adjust the baking time and temperature of the cake according to the actual situation.
4. Cut mousse cake, pour freshly boiled water into a tall cup, soak the knife with boiling water, dry the water with a paper towel, and quickly cut it from top to bottom.
5. Making mold: 6-inch square carbon steel mousse ring from suncity.
