#aca Fourth Session Baking Competition#pink Mirror Mousse Cake

#aca Fourth Session Baking Competition#pink Mirror Mousse Cake

1. First make cake slices, emulsify milk, corn oil, add sieved low-gluten flour and red yeast rice powder, mix well, add egg yolk to make red yeast egg yolk paste.

2. Add egg whites with confectioner's sugar and beat to nine to distribute.

3. First take a small part of the egg whites and mix well with the red yeast rice yolk paste. Stir well with the remaining egg whites. Pour into a 28*28 square baking pan.

4. The ACA box is preheated in advance, and when the preheating is completed, there will be a voice prompt to put the ingredients, and the baking will automatically stop if the ingredients are not placed out of date. Even if you are busy with other things, you can't delay the baking, let alone waste electric energy. Bake the middle layer on the upper and lower heat at 150 degrees for 32 minutes.

5. Take out the cake slices, remove the greased paper and let cool.

6. Carve out 6 small round cakes with small mousse rings. It is one circle smaller in diameter than the semicircular mold.

7. Add milk and sugar and cook on low heat to 100 degrees away from the heat.

8. Add the gelatin slices soaked in cold water to fully melt, add the white chocolate and stir until it is completely melted.

9. Beat the whipped cream to 6 and add it.

10. In order to make the mousse more powdery, I added 4 grams of red yeast rice powder. The red yeast rice must be sifted and then added. In fact, it is fine to leave the red yeast rice powder. The finished product will be lighter in pink.

11. The mixed mousse is sieved to remove impurities and bubbles.

12. First scoop a small spoonful of mousse liquid to the bottom of the semi-circular silicone mold. Spoon the mousse liquid on the inner wall so that the spheres are not easy to separate. Put it in the refrigerator and freeze for 5 minutes to set. It can't be long, and the mousse liquid will be separated from the back.

13. Take it out and put in the pre-made cake slices and press lightly to make the cake slices stick to the mousse liquid.

14. Pour the mousse liquid and put it in the refrigerator for more than 4 hours until it is completely solidified.

15. Make sure the mousse is solidified before making the chocolate glaze. Water, icing sugar, glucose syrup or corn syrup are also available. Cook on a low heat to 103 degrees off the heat.

16. Add the soaked gelatin flakes and condensed milk.

17. Finally, add strawberry-flavored pure chocolate. Melt well and mix well.

18. Sieving to remove impurities and air bubbles.

19. The solidified mousse cake is released from the mold and placed on the net, and a container is placed under it to catch the dripping liquid.

20. After the chocolate glaze is warmed by hand, pour it on top of each mousse cake in turn. I'm afraid that the dripping will be uneven and only four will be dripped at a time. Pour it out and put it in the refrigerator for a while to set the shape.

21. Use a spatula to gently drag the bottom of the cake to the plate, dress it up, beautifully.

22. Does it look like a little pink hat?

Tips:

The ACA oven is beautiful and atmospheric, very easy to operate, suitable for new and old baking enthusiasts.