1. The ingredients are ready, the custard sauce is made in advance, and the recipe has been posted before.
2. The quinoa flour and baking powder are sifted and mixed with almond flour.
3. Wrap the bottom of the mousse ring with greased paper.
4. Mix 60 grams of egg liquid with fine sugar and stir evenly without whisking.
5. Add the melted butter and mix well.
6. Add powder, rum and mix well.
7. Spread the batter flat on a plate, put plastic wrap on the top and bottom, stick the plastic wrap on the surface, exhaust the air, and refrigerate for 30 minutes.
8. Put the batter into a piping bag with a round mouth piping mouth, squeeze it in a spiral shape in the middle of the mousse circle, and stack two more circles along the outer edge of the mold. A total of 3 laps.
9. The pre-made custard sauce is smoothed and put into the piping bag, and squeezed into the batter of the previous step in a spiral shape. Smooth with the back of a spoon.
10. Squeeze the remaining batter in the same way and cover the custard sauce. Smooth it with the back of a spoon dipped in water. Brush the surface with egg wash to increase the color, and use a fork or toothpick to draw a pattern you like.
11. In the middle of the oven, 160 to 170 degrees, 50 to 60 minutes. After cooling down, unmold and refrigerate for consumption.
Tips:1. The original recipe uses 180 degrees and bake for 60 minutes. My oven is small and the temperature is already burnt. So the actual use is 160 degrees for the upper heat and 170 degrees for the lower heat. You can adjust it according to your own oven.
2. You can also add jam or cherries to the custard sauce to change the flavor.
