#aca烤明星大赛# Multiple Delicious Temptations-mango Mousse Cake
1.
First make chocolate chiffon cake, 50g dark chocolate is melted in insulated water, then add 20g warm water and stir to make a delicate chocolate paste;
2.
Separate the yolks of the three eggs from the egg whites, put the egg whites in a water-free and oil-free egg beater, add the egg yolks to the chocolate paste three times, stir well each time, and then add another;
3.
Add 30g of salad oil and 20g of milk to the chocolate paste, stir evenly, sift in 55g of low-gluten flour, and stir into a delicate chocolate egg yolk paste;
4.
Put a few drops of white vinegar into the egg whites, beat them at low speed until the fish eyes are soaked;
5.
Add fine sugar in three times to beat the egg whites until hard foaming, lift the egg beater and the egg whites show upright sharp corners;
6.
Take one-third of the egg white and add it to the chocolate egg yolk paste, use a rubber spatula to stir evenly from the bottom, then add one third of the egg white to the chocolate egg yolk paste, stir evenly with the same method, then pour the chocolate egg yolk paste Into the remaining egg whites, stir evenly into a delicate cake batter with the same method. Do not stir in circular motions to prevent the egg whites from defoaming;
7.
Pour the cake batter into the mold at a higher position (so that bubbles are not easy to produce), smooth, shake twice to remove large bubbles;
8.
Put it in the oven and bake at 130°C for half an hour. Turn to 160°C and continue to bake for half an hour. The baked chiffon cake is immediately upside down and allowed to cool. After cooling, divide the chiffon cake into three equal pieces, and take two of them. , Cut off the edge to make it smaller than a six-inch mold for use (my three eggs are small, the egg whites are not too much, and the height of the baked cake is not very high);
9.
To make the mousse filling: take the mango pulp and use a food processor to beat into a delicate mango puree for later use;
10.
200g whipped cream, add 20g fine sugar;
11.
Whisk with a whisk until lines appear while still flowing;
12.
Add 300g of mango puree to the whipped cream and stir into a delicate mango cream paste;
13.
Add 55g of cold boiled water to 10g of gelatin powder, let the gelatin powder fully absorb water and swell for a few minutes, and then melt into gelatin liquid with insulated water;
14.
After the gelatin liquid cools slightly, add it to the mango cream paste and stir to form a uniform and delicate mango mousse paste;
15.
Put a piece of chocolate chiffon cake in a six-inch live mold, pour half of the mango mousse paste, shake it flat, and add another piece of chocolate chiffon cake;
16.
Pour in the remaining mango mousse paste, smooth the surface with a silicone spatula, shake twice to remove air bubbles, and refrigerate for more than 4 hours;
17.
To make a mirror surface, add 20g of cold water to 3g of gelatin powder, let the gelatin powder fully absorb water and swell for a few minutes, and then melt into gelatin liquid with insulated water;
18.
Add 50g of mango juice to the gelatin solution and mix well;
19.
Pour the gelatin liquid containing mango juice on the surface of the mousse cake, put it in the refrigerator for 3 hours to form a mirror surface;
20.
Take 100g of whipped cream, add 10g of fine sugar, and whip over ice water until it can be decorated (100g of whipped cream is not actually used, but considering that too little cream is difficult to whip, so beat 100g);
21.
Take the mousse cake out of the refrigerator, and use the hot air of a hair dryer to blow around the cake and demould;
22.
Put the light cream in the piping bag, and use the chrysanthemum-shaped piping mouth to squeeze out the cream flowers;
23.
Just decorate the whipped cream with appropriate amount of fruit, I used mango, blueberry and raspberry;
24.
The cut is also beautiful, there is wood and O(∩_∩)O~
Tips:
1. To make chocolate chiffon cake, use the cutting and mixing method when mixing the egg yolk and egg whites. The speed should be fast, the action medicine is gentle, and it must not be drawn in circles, otherwise it will defoam, especially the egg yolk paste with chocolate. It's very scary to bubble!
2. The amount of sugar in the chocolate windy cake can be adjusted according to personal taste. I don't like it to be too sweet, so the amount of sugar is too small. The cake tastes a bit bitter, and it goes well with mango mousse;
3. The mango puree used in the mango mousse paste can be whipped into a mango puree by adding an appropriate amount of fine sugar according to the sweetness of the mango and personal preference;
4. Add gelatine powder to cold boiled water and let it swell naturally for a few minutes, and then the insulating water will quickly dissolve!
