#柏翠大赛#french Mousse Cup
1.
Cake base: prepare the ingredients
2.
Cake embryo: Blanch the spinach in water, remove the stems and leave the leaves, put it in a food processor, and make a fine spinach puree. Set aside
3.
Cake embryo: 4 egg yolks, add 20g of fine sugar and 2ml of vanilla extract and beat evenly
4.
Cake embryo: add corn oil and stir evenly
5.
Cake base: Add spinach puree and mix well
6.
Cake embryo: Sift in cornstarch and low-gluten flour, stir and cut evenly to a particle-free batter! Stand aside. At this time, the oven is preheated to 160 degrees and the fire is up and down (pay attention to the technique, do not draw a circle)
7.
Cake embryo: beat 4 egg whites until fisheye bubbles, add 20g fine sugar
8.
Cake embryo: beat egg whites until thick, add 20g fine sugar
9.
Cake embryo: beat the egg whites until the lines appear slightly, add 20g fine sugar
10.
Cake embryo: Whip the egg whites until the picture, and the wet foam is slightly harder
11.
Cake embryo: scoop out 1/3 of the meringue into the spinach puree and egg yolk paste, stir and cut evenly (pay attention to the technique, don’t draw circles)
12.
Cake embryo: Pour the evenly mixed cake batter into the meringue, stir and cut evenly until it is well mixed and there is no protein (idea, don’t draw circles)
13.
Cake embryo: Put a silicone mat in the baking pan, pour the cake batter, smooth the surface, and shake out big bubbles
14.
Cake embryo: put it into the preheated oven for baking, the middle layer of the upper and lower fire at 160 degrees, bake for about 30 minutes.
15.
Cake embryo: It's out of the oven, it's upside down on the cooling rack! Cut into pieces after cooling completely!
16.
Mousse making: prepare the ingredients
17.
Mousse making: Put the cake chips into the bottom of the cake container
18.
Mousse making: Gelatin soak in cold water
19.
Mousse making: boil pure milk to about 95 degrees
20.
Mousse production: The boiled pure milk is slowly poured into the egg yolk container along the inner wall of the container, and it is poured while stirring continuously
21.
Mousse preparation: Drain the gelatin slices, add the egg yolk milk liquid, and stir until the gelatin dissolves
22.
Mousse making: Put the yogurt into the container, mix well, add the egg yolk milk liquid, mix well! Stand aside~
23.
Mousse making: prepare animal whipped cream
24.
Mousse making: add caster sugar and rum
25.
Mousse making: hand whipped to the state as shown in the picture
26.
Mousse making: Pour the egg yolk milk liquid into the whipped cream, stir evenly to make the mousse paste!
27.
Making mousse cake: scoop the mousse paste into the container, and put in another piece of cake dough
28.
Mousse cake making: Scoop in the remaining mousse paste, leaving 0.5 cm at the top to make a mirror. Put it in the refrigerator for more than 10 hours
29.
Mirror: Add QQ sugar and pure water and stir evenly
30.
Mirror: simmer until the sugar melts
31.
Mirror surface: The boiled sugar liquid is distributed on the surface of each mousse and decorated with dried cranberries. Put it in the refrigerator for more than 10 hours
32.
Decorated with chocolate biscuit sticks on the surface, ready to be eaten in rows~
33.
That’s how delicious French desserts are made~
Tips:
Cake base:
1. Pay attention to the technique when sifting the egg yolk paste into the flour. Don't draw a circle to avoid the flour vigorously. Use the words "J, G, N, Z" to stir and mix evenly, until the batter is without particles.
2. When blowing the meringue, it should be moist foaming. After the whisk stops working, make a large turn in the whisk, lift the whisk, and the meringue in the container will show a slightly curved corner.
3. When meringue is mixed with 1/3 meringue, pay attention to the technique, the range can be large, but the intensity should be gentle. Same as method 1, do not draw circles to avoid defoaming the meringue, which may result in poor puffing and organization of the cake. The technique still uses the "Z, J, G, N" wording, and just mix it evenly without meringue.
Mousse paste:
1. After the pure milk is boiled, add it to the egg yolk. The pure milk does not need to be cooled. Pour it slowly along the inner wall of the container. Stir continuously while pouring it in until the egg yolk appears white.
2. When whipping the whipped cream, try to pump it by hand, so that it tastes better. If you are really lazy, use a whisk. The taste is inferior to hand pumping! Whipped cream can be distributed by hitting 6 or 7. The state of flowability with slight lines.
3. Refrigerate mousse cake cups, you can refrigerate or choose to freeze, so the taste of frozen is inferior to that of cold storage. Choose refrigeration if you are not in a hurry to eat at home. The best taste!
