Fire Dance High School Depp Baking Lab
1.
First make a sponge cake base. 1. Sift low-gluten flour, mix almond flour and set aside.
2.
2. Whip the whole egg with icing sugar until the figure 8 does not disappear immediately after the egg beater is lifted.
3.
3. Add the liquid butter and mix evenly with eggs. Sift into the powder twice, and mix evenly without particles.
4.
4. Whisk the egg whites with sugar until the egg beater has a small hook, take 1/3 and mix with the egg batter until it is not completely uniform, add the remaining meringue and stir evenly. Line the baking pan with greased paper, pour in the mixed batter, and use a scraper to smooth it.
5.
5. Preheat the oven at 180°C at the baking level, and bake for 20 minutes, then uncover the greased paper and cover it lightly, let cool for later use
6.
Make the raspberry cream filling for the sponge cake while it cools. 6. Take out the butter from the refrigerator in advance to soften it at room temperature, soak the gelatine slices in cold water and set aside.
7.
7. The whole egg, egg yolk and sugar, and stir evenly. Heat the raspberry puree until the edges begin to boil. While stirring the egg liquid, pour the raspberry puree in small amounts and mix well, then pour the whole back into the pot and cook to 83°C. Add gelatin, melt and mix well, and cool to 20°C.
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8. Beat the softened butter until fluffy, pour the raspberry egg liquid into the beaten butter in portions, and continue to stir evenly.
9.
9. Take the square mousse and cut two pieces of sponge cake. Spread a layer of cake base on the bottom of the mousse ring, pour in the raspberry cream filling, cover with a piece of sponge cake and put it in the refrigerator to freeze and shape.
10.
#芒果百香果慕斯#10, gelatin slices are soaked in cold water, and the mango puree and passion fruit puree are mixed to prepare
11.
11. Add the egg yolk and sugar and stir evenly. The milk is boiled until slightly boiling, and the milk is poured into the egg yolk liquid in a thin line while stirring continuously. Pour all back into the milk pan, cook to 83°C and turn off the heat. Add gelatine while it is hot and stir to melt, sieve and reduce to room temperature.
12.
12. Mix the mixed fruit puree and the cooled custard well and set aside
13.
13. Beat the whipped cream to 7 and distribute, take 1/3 and mix evenly with the puree egg yolk paste, pour into the remaining whipped cream, stir evenly, pour into the frozen mousse ring, freeze and shape
14.
#芒果百香果镜面#14. Gelatin is soaked in cold water, the fruit puree is mixed, and the transparent pectin is added, and the insulated water is melted and mixed well.
15.
15.Add the soaked gelatin, melt and mix well, cool down to thick with ice water
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16. The frozen cake is demoulded, topped with mirror surface, refrigerated until the mirror surface is shaped, and finally decorated.
