1. Chiffon or sponge can be used for the bottom of the cake. I like Chiffon. Preparation materials: four eggs (separated), milk (65g), corn oil (50g), low flour (80g), sugar (50g)
2. Beat the egg yolks, beat them until the volume becomes larger, add oil, continue beating, fully emulsify, and then add milk to beat well.
3. Add low flour and mix well. (Some people often say that there are small lumps when mixing. I often use a whisk to mix. Low-grade, just one click, very even, lazy people can try it. If you are not sure, mix honestly.)
4. Sugar is all added to egg whites. (It can also be added in three times, but the requirements for making the bottom are not too high, and it is no problem to add it once.) Just let it be wet.
5. Mix well with egg yolk paste. Divide it into three times and make sure to mix it by hand, like a stir-fry.
6. Pour the mixed batter a little higher into the baking pan. Shake evenly. Put it in the oven at 170 degrees for 20 minutes.
7. Cool it out of the oven, and use a mold to press it out as you want.
8. Yogurt mousse ingredients: 250 grams of yogurt, 200 grams of whipped cream, 70 grams of water, 12 grams of gelatin flakes, 30 grams of sugar. Soak the auspicious tablets in 70 grams of water.
9. Pour the yogurt and sugar in a bowl, and stir until the yogurt and sugar are dissolved together and the sugar dissolves. Heat the soaked gelatine tablets together with the cold water soaked in water and stir until the gelatine tablets melt and become a gelatine solution. Pour the gelatin solution into the yogurt paste and mix well. (The yogurt paste is very thin at this time. Put the mixed yogurt paste in the refrigerator and refrigerate for a while until the yogurt paste has a certain consistency.)
10. Whipped cream
11. After the yogurt paste has a certain consistency (the yogurt will become very thin after adding gelatine solution and lemon juice, it is best to store it in the refrigerator until it becomes thick, otherwise it will easily defoam the whipped cream when it is mixed with the whipped cream , Resulting in the finished yogurt mousse taste not soft enough.) Pour the whipped cream into the yogurt paste, and stir evenly with a rubber spatula. Prepare the fruit. Cut into small pieces
12. Put the fruit paste mold in place. Pour in the mousse paste. Keep in the refrigerator. (I missed an inverted picture)
13. Mirror: This mirror is very simple. QQ sugar, cold boiled water, 1:1, melt into water in a microwave oven in 40 seconds, pour it into a mold when it is warm, and put it in the refrigerator to shape. (The dosage on the picture is 20 grams of sugar and 20 grams of water per bowl)
14. Pour the mirror surface into the mold separately, after setting the shape, put your favorite fruit to decorate, and you are done
15. Some friends said, what should I do if I don’t have a mold? Ha ha, is there a bowl at home?
16. Deduct it upside down, don't want the beauty!
