#aca烤明星大赛#mirror Cake
1.
Mousse part: Add the isinglass powder to cold water five minutes in advance, mix and stir, wait until it absorbs enough water before use.
2.
After mixing all the ingredients in Part B, heat it over water until the egg is thick (the temperature is about 80 degrees). After leaving the pot to cool down, add the soaked fish gelatin powder and stir until it is completely melted.
3.
Add raspberry jam and stir well.
4.
Add whipped cream and fine sugar and beat to 60%, then lift the eggbeater to have a curved chicken tail.
5.
Add the whipped cream to the completely cooled egg yolk, mix and stir evenly.
6.
Pour all the mousse paste into the mousse ring to smooth the surface, put it in the refrigerator for about 40 minutes, take it out, spray it with a fire gun or cover the side with a hot towel, and then release it to complete the mousse part.
7.
Mirror part: Add water to the isinglass powder and quickly stir it to allow the isinglass powder to absorb enough water for later use.
8.
Add dextrose and sugar to the water and boil to about 103 degrees. Stir until the granulated sugar is completely melted.
9.
Add the soaked isinglass powder from the pot, then add condensed milk and white chocolate and stir to melt, the foam disappears (the temperature should not be lower than 35 degrees, which is almost the temperature of the human body).
10.
Sift the syrup so that there are no bubbles or particles. Finally, add any color to use. If you want to make a gradual color, don't mix the color evenly.
11.
Finally, let the syrup cool and have a certain consistency (the spoon flows slowly in advance) and gently pour it into the center of the mousse cake. The mirror surface is completely solidified.
12.
After refrigerating for an hour, take it out of the refrigerator for surface decoration and ready to eat.
Tips:
If the sauce is too cold, it is likely to cause the glaze to be too thick, so that it will not be easy to spread when it is topped, and the glaze is likely to be too thick and uneven. No matter which kind of sauce, it will gradually solidify. If the action is slow, it will cause smear marks or spots of poor ductility. Don't be too lazy, remember to sift the sauce and then glaze the noodles, otherwise bubbles will easily appear.
