1.
Chocolate Chiffon Practice
Separate the egg yolk from the egg white, and sift the flour for later use.
2. Add 30 grams of sugar to the egg yolks and use a manual whisk to disperse them. Do not beat them. Still add corn oil and mix the milk evenly.
3. Sift in the low-gluten flour and mix it evenly with a rubber spatula without excessive mixing.
4. Add 60 grams of sugar to the egg whites, beat them with an electric whisk until they are stiff, and pick them up with a whisk to make them short and sharp.
5. Take 1/3 of the egg white and mix the chocolate egg yolk evenly.
6. Pour all the egg yolk paste into the remaining egg whites and stir evenly with a spatula.
7. Don't put oil paper and tin foil on the cake mold, add cake batter, shake twice to remove large bubbles, and bake in the oven at 175 degrees for 45 minutes.
8. After the pan is out of the pan, the cake is buckled upside down on the grill, and demoulded after cooling.
9.
How to make cherry mousse:
Prepare the main ingredients, cream, sugar and cherry fruit paste. The cherry fruit paste is squeezed into a cherry puree in a cooking machine.
10. The squeezed cherry puree is added with fine sugar and boiled in water until the sugar dissolves.
11. The fish film is soaked in water in advance to soften, add the sugar-dissolved cherry puree and mix well, then add the rum and stir well.
12. Beat the whipped cream to 70%, so that the cream is still flowing.
13. Add the whipped cream to the cherry puree in portions.
14. Stir well each time after adding the cream, then add the next time, and finally make the cherry mousse filling.
15.
How to make mousse cake:
Take two cake slices, and use a 6-inch square mousse mold to press out the cake slices.
16. Put a piece of cake into the mousse ring, put the mousse filling into the piping bag, cut out a small opening at the top of the bag, and squeeze a layer of the mousse filling on the cake slice.
17. Add the whole cherries.
18. Add another layer of cake slices.
19. Pour in the remaining mousse filling, smooth with a spatula, and freeze in the refrigerator for 3-4 hours.
20. After taking out the frozen mousse cake, blow the mousse ring around to warm with a hair dryer.
21. The warmed mousse ring can be taken out, and the cake is easily demoulded.
22. Just decorate the surface of the cake with large cherries.
Tips:Make a mousse and beat the cream to 100%
