#aca Fourth Session Baking Contest# Making An Erotic Pregnant Chocolate Crown Mousse Cake

Name: #aca Fourth Session Baking Contest# Making An Erotic Pregnant Chocolate Crown Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 50g Sugar; 40g Corn oil; 40g milk; 4 egg; 100g Light cream; a little Butterfly Pea Flower; 5g Fish film; 100g White chocolate

by Pointed Lotus

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Butterfly pea flower is also called blue butterfly. It is rich in vitamins A, C and E, and can improve immunity, help and promote skin elasticity and collagen. At the same time, it can replenish the brain, promote brain vitality, prevent stomach pain, anti-depression, Natural health benefits such as anti-stress, sedation, anti-convulsions, and alleviation of emotions.
The natural blue pigment in butterfly pea flowers is also effective. If you add it to lemon and make it into a scented tea drink, it is an excellent drink for heart blood vessel health. The edible parts of butterfly pea flowers are leaves, flowers and tender pods. The tender leaves and blooming flowers can also be used for boiling soup, deep frying, etc. It is delicious when fried with tender sprouts or cooked and eaten. Butterfly pea flower leaves and flower extracts can be used as natural food dyes.
The chocolate crown is hand-painted with white milk chocolate. "

Ingredients

#aca Fourth Session Baking Contest# Making An Erotic Pregnant Chocolate Crown Mousse Cake

1. Weigh all the ingredients of the cake base.

2. Pour milk and corn oil into a basin and stir until emulsified.

3. Sift in low powder.

4. Stir well and add egg yolk.

5. Stir evenly with zigzag technique.

6. Add white sugar to the egg whites in three times and beat with a whisk until wet and foamy.

7. Add in egg yolk paste three times, cut and mix evenly.

8. Pour into a non-stick baking pan and use a spatula to smooth the surface.

9. Preheat the oven at 180 degrees for 10 minutes in advance, put it in the baking tray and turn the upper and lower fire at 150 degrees to bake the lower layer for 30 minutes and take it out immediately.

10. Prepare a little bit of dried butterfly pea flowers.

11. Put it in the milk and heat it in water.

12. Heat until the color of butterfly pea flower is completely blended with milk.

13. Filter out the residue.

14. Soak the fish film in cold water to soften it.

15. Remove and put into the milk in insulated water and stir until completely melted.

16. Add white sugar to the whipped cream and beat it over ice until it foams.

17. Pour the cool butterfly pea flower liquid denim and mix well.

18. Use a round mold to press out the cake base.

19. Put it in a live cake tin.

20. Pour the mousse liquid and put it in the refrigerator for about five hours.

21. The white chocolate heats up and the water melts.

22. Let cool.

23. Put it in a piping bag.

24. Cut a piece of oiled paper and draw the crown on it.

25. The side of the oil paper drawing the picture is facing inside, stick the cup with tape, and squeeze the pattern with chocolate, as shown in the picture. Put it in the refrigerator for 20 minutes.