#aca Fourth Session Baking Contest# Making Pornographic Puff Towers with Cherry Mousse
1.
Make the cherry bavarut first: add the egg yolks in the cherry bavarut ingredients to the fine sugar and mix well. After the milk is heated to a boiling state, take half of the milk and slowly pour it into the egg yolks, and stir while pouring.
2.
Pour the egg yolk milk into the milk pan and continue to cook on a low heat, stirring while cooking.
3.
Cook the egg yolk and milk until it is thick, turn off the heat, and add the soaked gelatine flakes.
4.
The cherry sauce is pureed with a food processor, and then added to the egg yolk paste.
5.
Beat the whipped cream to five and distribute.
6.
Mix the whipped cream and the 4-step cherry custard paste.
7.
Pour it into the mousse mold and put it in the refrigerator.
8.
Next, make the bottom of the biscuit: add butter, low powder, cocoa powder, icing sugar to crumbs, add egg whites, and make a dough. Roll the dough into a round sheet, and use the bottom of the live cake mold to make a circle.
9.
Put the bottom of the cake into the mold, pierce the dough with a fork, and let it stand for half an hour. Bake at 180 degrees in the middle of the oven for 15 minutes.
10.
Put milk, eggs, purple sweet potato, and softened cream cheese into a cooking cup and beat into a delicate paste.
11.
Add cornstarch and mix well.
12.
Pour the mixed purple potato yoghurt onto the bottom of the baked biscuit.
13.
Put it in the oven again with hot air at 160 degrees for about 30 minutes.
14.
Finally, make the puffs: Put the butter and milk in a milk pot and boil until it boils.
15.
Turn to the lowest heat and sift in low-gluten flour.
16.
Stir evenly with a wooden spatula. After the temperature of the batter drops down, add the egg liquid in portions.
17.
Stir it into an inverted triangle without dripping.
18.
Put the batter into a piping bag and squeeze it onto a non-stick baking pan.
19.
In the middle of the oven, 180 degrees, about 20 minutes.
20.
Squeeze the whipped cream from the bottom.
21.
Assembly: The purple sweet potato tower is placed on the bottom layer, with cherry bavarut on top.
22.
A circle of puffs surround the cherry bavarut, and the top is decorated with cream, cherries, and puffs.
23.
Puffs should be eaten freshly squeezed cream to prevent moisture absorption of puffs and affect its crispy taste.
24.
Finished product.
25.
Finished product.
26.
Finished product.
