Fruit Yogurt Mousse
1.
Put three egg whites into a basin without water and oil, add white vinegar, add 40g sugar in three times, beat until stiff foaming
2.
Put the egg yolks in a bowl, add vanilla extract
3.
Put the egg yolks in a bowl, add vanilla extract
4.
Stir thoroughly
5.
Sift in quinoa flour and low-gluten flour
6.
Stir evenly in a "Z" way
7.
Put in one-third of the egg white
8.
Stir evenly
9.
Pour the egg yolk paste into the remaining egg whites
10.
Continue to stir evenly
11.
Pour into an 8-inch live-bottom cake mold and shake off large bubbles
12.
Preheat the oven, fire up and down at 200 degrees, bake for about 22 minutes
13.
The baked cake is upside down and let cool naturally, and cut into three pieces
14.
Soak gelatine tablets in cold water to soften
15.
Put it in a microwave oven, 60 degrees for about 20 seconds (remember that the temperature does not exceed 80 degrees), bite until completely melted
16.
Pour whipped cream and yogurt into a bowl
17.
Dispense first until big bubbles are formed, add 25g sugar
18.
Slowly pour the gelatin liquid in portions until the lines are formed and do not disappear easily.
19.
The cake slice is trimmed into a circle smaller than the cake mold (cake mold: 8-inch live bottom cake mold)
20.
Strawberries cut in half are placed around
21.
Pour the whipping cream
22.
Put another piece of cake, pour in the remaining whipped cream
23.
Put it in the refrigerator and chill for more than 8 hours
24.
After you finish it, apply it with a hair dryer or a hot towel, and you can easily demould it
25.
Can decorate some chocolate
26.
Decorate some fruits, wafers, sugar beads
27.
Cut it out
28.
Full of strawberries
29.
Haha~ Let's eat~
Tips:
1. The oven settings are for reference only.
2. When the gelatin is melted, the temperature can not exceed 80 degrees, otherwise it will affect the later solidification effect.
3. The molds used for cake and mousse are all 8-inch movable bottom molds.
