Name: # Fourth Baking Contest and is Love to Eat Festival#dream Planet Cheese Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 75g Low powder; 55g milk; 100g Cream cheese; 1.5 tablets Gillian; 200g Light cream; 45 Powdered sugar; 10g butter; 200g Sugar; 180g water; 150g condensed milk; 227g White chocolate; 170g Corn syrup; 100g Blue cream; 10 capsules Sugar beads; 5 drops Edible gold powder; 35g Passion fruit juice

# Fourth Baking Contest and is Love to Eat Festival#dream Planet Cheese Mousse

1. The egg whites are put into oil- and water-free basins

2. Add icing sugar when it's thick, and continue to beat at high speed

3. Pour in the remaining powdered sugar in the middle of the process, and beat it until it has a hard foaming shape as shown in the figure, with upright sharp corners.

4. Pour in egg yolks and beat evenly

5. Pour in the sifted low-gluten flour and mix evenly

6. Heat butter and milk to liquid, pour into cake batter, mix quickly

7. Pour into the baking tray, bake at 175°C for 15 minutes, and let it cool for later use

8. Stir the cream cheese in insulated water until it is creamy

9. Add milk and passion fruit juice and mix well

10. Soak the gelatine tablets in cold water to soften

11. Put the soaked gelatin slices into the cheese paste and mix well

12. Whip the whipped cream to an ointment

13. Mix the whipped cream with the cream cheese paste before

14. This is the mixed mousse

15. Pour the mousse paste into a semi-circular mold, slice the sponge cake baked before on the top, and put it in the refrigerator for 2 hours

16. To make the glaze, heat the sugar, corn syrup and 120 grams of water to a boil and turn off the heat

17. Gelatine tablets + 60g blisters soft

18. Pour into the syrup

19. Pour the condensed milk and stir evenly. My milk pot is too small. It is recommended to change to a larger one for better mixing operation.

20. Pour the crushed hundred chocolates into the hot syrup

21. Melt the chocolate with the remaining temperature of the syrup, stir evenly, and the glaze is ready

22. Use a hair dryer to blow heat around the mold, and the mousse will naturally separate from the mold

23. Take a small bowl, put the glaze made before, add coloring, put the mousse cake on the plate, it is best to use a small cup to raise the bottom, just pour the glaze directly on

24. Use cream to squeeze out the texture

25. Put on sugar beads and spray with gold powder

Tips:
1: When making the cheese mousse paste, the gelatine slices should be added while the yoghurt paste is still lukewarm. If the gelatine slices are not completely melted into the cheese paste, they can be heated again in water so that the gelatine will be completely melt
2: When making the glaze, the soaked gelatin should be put in the syrup when it is still hot, so that it can be completely melted
3: If the white chocolate is not completely blended into the syrup, there are still a few particles, you can take the method of sieving to remove the granular chocolate