# Fourth Baking Contest and Love Eat Festival#chocolate Mousse
1.
All the cake ingredients are reserved.
2.
Separate the egg yolk and egg white, mix the egg yolk, milk, and corn oil together, sift into low-gluten flour and mix well to form an egg yolk paste.
3.
The egg whites are sweetened to make the city dry foaming.
4.
Add the meringue to the egg yolk batter in portions and mix evenly to form a cake batter.
5.
Put it into the mold, take it out of the oven at 170 degrees for 18 minutes and let it cool for later use. (Silicone molds can be used for baking cakes or as mousse molds, which is very convenient)
6.
Wash the mold, set aside the mousse paste material, put the chocolate in the milk, heat and mix well, soak the fish film in cold water to soften it.
7.
Sift the milk chocolate liquid, add fish flakes and mix well.
8.
Whip the whipped cream with sugar and pour in the chocolate milk.
9.
Mix well into a mousse paste.
10.
Pour the mousse batter into the mousse mold, add the cake slices (I forgot to take the picture when adding the cake slices, so I can’t see the cake, forgive me), pour the mousse batter and put it in the refrigerator to freeze.
11.
It can be demoulded directly after freezing.
12.
Sift the cocoa powder.
13.
It melts in your mouth and has a rich chocolate flavor. .
Tips:
The silicone mold can be used for multiple purposes, and it can be baked directly. It is non-toxic and tasteless. It is very easy to release as a mousse mold. So there is a silicone mold that can be used for multiple purposes.
Buy on JD
Buy on Amazon
