Bihai Mousse Cake
1.
Let's make the mousse cake base first. Put the crushed Oreo biscuits into a fresh-keeping bag and crush them with a rolling pin
2.
Into powder
3.
Melt 50 grams of butter into liquid
4.
Then add the Oreo cookie powder and mix the two with a silicone spatula.
5.
Put the butter Oreo biscuit powder into the cake mold, smooth and compact it with a silicone spatula
6.
Then put the mold in the refrigerator to refrigerate
7.
Next, let's make shells for decorative surface. Put the white chocolate in the piping bag and melt it in hot water at about 40°C. The tip of the piping bag should be cut after the chocolate has melted
8.
When squeezing the chocolate into the shell mold, pay attention to squeeze it from the deepest part of the mold to prevent the molded shell from being hollow and affecting the appearance. Finally, put the mold into the freezer compartment of the refrigerator to freeze the hardened chocolate
9.
Come down to make the blue ocean part of the decorative surface. Put 1 and a half slices and half a slice of gelatin into two bowls respectively, soak them in cold drinkable water first, and then control them to remove excess water
10.
Then heat it into a clear gelatin liquid
11.
Divide the Sprite into 150 grams and 50 grams, and add appropriate amounts of blue food coloring. 150 grams of the color should be darker, and 50 grams of the color should be lighter. The amount of pigment is very small, just use a toothpick to dip it slightly
12.
Then pour 1.5 slices of gelatine into 150 grams of Sprite, and 0.5 slices of gelatin into 50 grams of Sprite, stir well and put it in the refrigerator compartment
13.
The beach is made with digestive biscuits. Put the digestive biscuits in the fresh-keeping bag and use a rolling pin to crush the biscuits
14.
The biscuits should be crushed as much as possible
15.
Let's make mousse body below. Pour cream cheese, yogurt, and caster sugar into the egg beater
16.
Place the basin in hot water at about 50℃ and stir it with an electric whisk until it is smooth
17.
Stir the animal cream with an electric whisk until the lines just appear, do not need to be completely beaten
18.
Make 3 gelatine tablets into gelatine solution according to step 5. Mix the cheese yogurt liquid and the animal cream evenly, add the gelatine liquid, and stir again evenly
19.
Pour into the cake mold and put it in the refrigerator until the mousse is solidified (approximately 2~3 hours)
20.
Take out the solidified mousse cake from the refrigerator and place a glass cup under the cake mold
21.
Then gently cover the periphery of the mold with a hot towel for about 8~10 seconds to let the mold fall naturally and separate from the cake
22.
Surround the cake with transparent mousse, and then start decorating the cake. The blue sprite jelly is divided into small pieces (not very regular). Dark Sprite Jelly on top
23.
Then spread the light-colored one to about the middle position, and then spread the bottom of the digestive biscuits from the bottom to the top.
24.
Sprinkle the coconut paste on the junction of the two, and finally put the chocolate shells. Tie a decorative ribbon around the edge, and the cake can be packed and given away
Tips:
1. The soft gelatin must be cold water, and the water should be drunk. Tap water is not allowed because the mousse cake does not have a high-temperature sterilization process.
2. For the eggplant powder with food processor, use the dry grinding cup of the food processor to grind the biscuits into powder better.
3. The cream cheese must be heated and whipped in water, so that the processed cream cheese paste is smooth and has no particles, and the taste is good.
4. If vegetable cream is used instead of animal cream, because vegetable cream generally contains sugar, it is necessary to reduce the amount of sugar in the cheese yogurt liquid by an appropriate amount, and adjust it according to personal taste.
5. The chocolate used to make shells must be melted in water, and cut the mouth after it has melted. The temperature of the water should not be too high.
