1. Separate the white and egg yolk, beat the white into a clean container without water and oil, and beat the egg yolk into the mixture of milk and oil;
2. Add 30 grams of sugar and mix well;
3. Add sifted low-gluten flour, cocoa powder and salt and mix;
4. After mixing evenly, the mixture of egg yolks is ready;
5. After the egg whites are beaten into fish-eye bubbles, add sugar three times to beat;
6. Add a few drops of white vinegar;
7. Continue to beat the egg whites until the noggin can stand up small corners with a stirrer;
8. Pour 1/2 of the whipped egg whites into the egg yolk mixture and stir evenly;
9. Then pour the stirred mixture into the egg whites and mix;
10. Stir well and set aside;
11. Pour the stirred cocoa mixture into the baking pan;
12. When entering the oven, shake the baking tray twice, preheat the oven to 170 degrees, the middle and lower layer, and bake in 20 minutes;
13. Remove the baking paper from the baked cake and cut into mold-sized pieces;
14. .Wrap the bottom of the mold with tin foil, and put the cake in after cooling;
15. Soak the gelatin tablets in cold water to soften;
16. Take out the gelatin sheet and squeeze out the moisture;
17. Pour 50 grams of coffee liquid into it;
18. Melt the coffee liquid and gelatin tablets in water;
19. Adding sugar to the animal cream and whipping to 60% or 70%, semi-liquid;
20. Pour the melted coffee gelatin liquid into the whipped cream;
21. Stir evenly;
22. Put the cocoa cake into the bottom of the mold, put in the coffee mousse, then put a piece of cake, and pour the mousse;
23. Then the coffee mousse cake is ready, put it in the refrigerator for more than three hours;
24. White chocolate melts in water;
25. Put the melted chocolate into the fresh-keeping bag and fry a small mouthful underneath;
26. Put baking paper on it, draw random lines with white chocolate liquid, and let it cool;
27. Take out the refrigerated coffee mousse cake from the refrigerator, and use a hair dryer to blow hot air around the mold.
28. Until the outside mold falls off;
29. Cut the coffee mousse cake into long strips,
30. The white chocolate decoration pieces are uncovered;
31. Decorate white chocolate chips on top;
32. Place the fork and spoon on the plate and the cocoa powder through a sieve to leave a shape;
33. Then put various fruit pieces on the side.
Tips:1. The egg white should be beaten in a water-free and oil-free container; when the beaten egg white and egg yolk mixture are stirred, attention and method should be selected from the bottom to the top;
2. When making vinegar at home, avoid adding chemicals such as tartar powder; the beaten egg white should be upside down into a small triangle with a mixer;
3. Soak the gelatine slices in cold water, squeeze out the water, add the coffee liquid to melt it in water, stir evenly, take it out, cool the temperature to mix 60% or 70% of the cream, so that the mousse is complete;
4. Pack the mold with tin foil, put the cake and mousse into the mold one by one, and put it in the refrigerator for more than three hours to set the shape;
5. Take out the shaped mousse cake, use a hair dryer or hot towel to raise the temperature around the mold, it can be easily demoulded, then cut into suitable size pieces, put them on the plate, and make some decorations next to it. .
