#新良first Baking Competition# Blueberry Yakult Cheese Mousse
1.
Start making chiffon cakes first. Prepare materials and clean molds.
2.
Mix pure milk and salad oil, sift into low powder, mix well! The egg white and yolk of the egg are separated, and the container for the egg white must be clean, water-free and oil-free. Divide the egg yolks into the low-flour mixture and mix well. Mix the egg yolk until there are no particles, and set aside for later use. (At this time, you also need to turn on the oven to preheat.)
3.
Now it’s time to deal with the egg white part. Add half of the white sugar to the egg white first. After whisking until the white sugar is completely dissolved, about 2 minutes, continue to add the remaining white sugar to continue whisking.
4.
The egg whites have a straight and curved hook when they are lifted, and the undercuts will not fall off. The state shown in Figure 3 is just fine.
5.
Add the beaten egg whites to the egg yolk in 2 times and mix well. Remember to mix or cut and mix, don't use stirring, otherwise it will defoam badly.
6.
After mixing the egg white and egg yolk liquid evenly without particles, you can put it into the mold for baking! This amount of ingredients is normal for the cake liquid to be 7-8 minutes full of the mold. Install the mold, shake it a few times, and put it in the pre-booked oven! Bake at 150 degrees for 40 minutes, then turn at 170 degrees and bake for another 20 minutes. (It should be noted that each oven has a temperature difference, so be sure to know whether the temperature of your oven is too high or low, and adjust it appropriately.)
7.
After baking, take it out and shake it a few times, and let it cool down. Take care to prevent it from being scalded... After demoulding, slice it, take one of the pieces and cut off some edges to cushion it at the bottom of the mold, so that the mousse will not expose the cake slices. Affect the appearance. The rest of the cake is not wasted, it can be eaten for breakfast. I often bake a chiffon for breakfast!
8.
After the cake base is ready, let's process the blueberry mousse part! Materials prepared in advance...
9.
Take the cream cheese out of the refrigerator in advance to soften it, put it in a clean bowl and stir it smoothly with a whisk; I made the blueberry jam before and put it in the refrigerator, so don’t make it again, and use the gelatine slices in advance. Soak in ice water until softened.
10.
Mix the smooth cheese paste into Yakult in batches, each time you add Yakult, you must mix it thoroughly before adding it again! Stir everything evenly without particles.
11.
Then put the whipped cream in white sugar and whipped to about 7 to distribute; the soaked gelatin sheet filters out the water and then melts into a liquid with water; add the whipped cream to the mousse paste and mix well with a spatula, and then melt the good Add the gelatin liquid to the mousse paste and stir well, and finally add the blueberry jam to the cheese paste. The blueberry jam will clump after refrigeration, so use a spoon to beat it and mix it evenly before adding the cheese paste!
12.
After mixing evenly, the mousse is ready. Pour the finished mousse into the 8-inch mold with the cake slices. Gently smooth it with a spatula. Shake it left and right and smooth it with a spatula. Then you can put it on. Keep it in the refrigerator; keep it in the refrigerator for at least 5 hours, preferably overnight before taking it out for demoulding.
13.
After the refrigerated mousse is taken out of the refrigerator, it can be easily demolded by blowing it around the mold with hot air for about 2 minutes with a hair dryer. The unmolded blueberry Yakult cheesecake will look good under any decoration!
14.
Cutaway.
15.
Delicious cakes can be eaten. The fluffy cake and the refreshing blueberry mousse are delicious. Don’t don’t don’t don’t don’t don’t don’t don’t don’t don’t don’t leave them alone...
Tips:
This cake has a refreshing taste, and the natural coloring is not only good-looking but also makes people eat healthy and assured. It is my favorite mousse cake!
Mousse-type desserts generally have a shelf life of 48 hours. They should be kept in a refrigerator, and it is best to be sealed, otherwise the edges will become dry because they are exposed in the refrigerator.
