Durian Mousse
1.
Mix the milk, soybean oil and a part of sugar. Stir until the sugar melts
2.
Add the egg yolk and stir until uniform
3.
Add sifted low-gluten flour and cornstarch, stir until smooth and no particles
4.
Add the last part of sugar to the egg white and refrigerate for later use
5.
Beat the refrigerated egg whites with an electric whisk until wet and foamy
6.
Take one third of the meringue, mix with the egg yolk paste, and mix well
7.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles
8.
After the evened batter, the baking pan is lined with greased paper, pour all into the golden baking pan, and smooth it with a spatula.
9.
Preheat the oven in advance, turn on the heat for 180, lower the heat for 150, and bake for 15 minutes
10.
Let cool after being out of the oven, and plant small cake embryos the size of a mold for later use
11.
Add durian meat to sugar and milk and mix well
12.
The apricot powder is melted by adding proper amount of water to heat insulation water, then add the batter
13.
Whip the whipped cream until thick with an electric whisk. Add the whipped cream to the batter and mix well.
14.
Put the prepared batter into the piping bag and squeeze it into the mold 8 minutes full
15.
After the batter is squeezed, shake the plate to flatten, and finally put on the small cake dough. Keep frozen for 4 hours
16.
Add white sugar to whipped cream and use an electric whisk to beat until moist milk froth. Then, add yellow-green pigment and continue to blow until dry foaming, and set aside
17.
Unmold the frozen mousse cake upside down. Then, use a spatula to mark the middle line on the surface of the mousse cake
18.
Put the whipped cream into the piping bag, cut out small holes, and squeeze small nails on the middle line
19.
Then, squeeze the durian nails from the bottom up.
20.
Finally, insert a chocolate bar on the end of the durian cake for decoration
21.
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