Give You A Piece of Starry Sky, Just Because You are The Person I Care about The Most-starry Sky Cake
1.
Take a container larger than the egg beater, put some hot water in the egg beater, place the egg beater in the container with hot water, knock three whole eggs into the beater, and pour all 70 grams of fine sugar , Began to use an electric whisk to beat at high speed;
2.
The first three pictures show the state of the whole egg being sent one by one. The whole egg has no egg white to be sent, so you need some patience;
3.
When the electric egg beater lifts the egg head, the dripping cake batter will not disappear quickly, indicating that it has been beaten. At this time, the oven is preheated by 180 degrees;
4.
Sift in 100 grams of low-gluten flour in 3 times. After each sifting, use a rubber spatula to mix the low-gluten flour and batter from the bottom up before sifting into the next time;
5.
Melt 25 grams of coconut oil in advance, then pour in the coconut oil and roux from the bottom up and turn it evenly;
6.
Put the round biscuit paper in the mold, pour the stirred batter into a 6-inch round mold, knock out the bubbles in the batter, hold both ends of the mold with both hands and knock to the table, then send it into the oven to bake at 180 degrees for 20 -25 minutes;
7.
Take out the baked cake and let it cool naturally. Use a stripper to remove the cake from the mold;
8.
Use a cake separator to divide the sponge cake into three evenly and put it aside for later use; congratulations on the completion of the first step of the sponge cake body, and the top of the cake can be eaten as a snack.
9.
Cream mousse filling: Take a bowl of cold water, add 8 grams of gelatin slices and wait for a few minutes to soften;
10.
Take another small pot, pour 170ml milk and 40g caster sugar, turn on the fire to melt the caster sugar and turn off the fire;
11.
Put the softened gelatin flakes into the milk and mix well until it melts, then pour all into a small bowl and put it in the refrigerator to set;
12.
When the milk in the small bowl becomes pudding, take it out;
13.
Pour 200ml of whipped cream into the egg beater, and use an electric whisk to beat until there are slight fine lines and flow;
14.
Mix milk and whipped cream evenly;
15.
Put the bottom cake embryo in the mold;
16.
Pour half of the mousse, put a piece of cake dough on the mousse, and finally pour in the remaining mousse, hold the mold with both hands, knock out the air in the mousse, cover with plastic wrap, and send the mold to the refrigerator for refrigeration At least 4 hours;
17.
Chocolate decoration: prepare all the ingredients in advance, and chop the white chocolate;
18.
Soak gelatine tablets in cold water to soften;
19.
Put the milk, sugar, dextrose, and condensed milk in a small saucepan over a small fire, heat and stir evenly, being careful not to boil;
20.
Turn off the heat and pour in the white chocolate and stir to melt;
21.
Add the softened gelatin slices and stir until melted;
22.
Strain the white chocolate syrup;
23.
Pour the filtered white chocolate syrup into different bowls according to the specific gravity of the color;
24.
Drop the food coloring into the white chocolate syrup and stir evenly with chopsticks;
25.
Spread plastic wrap on the baking tray and put a grill on it;
26.
Put the refrigerated cream mousse cake from the mold and put it on the grill for glazing;
27.
When the temperature of the chocolate syrup becomes cold, pour the light blue into the dark blue bowl, stir it properly with chopsticks, and don't stir it for too long to prevent the colors from mixing;
28.
Pour the blue chocolate syrup gently from the middle of the mousse to the outside, don't pour too hard on the edge to prevent the mousse from collapsing;
29.
Pour in purple chocolate syrup and pink chocolate syrup one by one, draw the glaze according to your preference, you can use chopsticks to dip it to help embellish it
30.
Dip an appropriate amount of edible silver powder with a brush to embellish the "starry sky";
Tips:
Say a few more words:
1. The method of mousse cake is simple and practical. Before this starry sky cake, I have made a passion fruit mousse filling. It tastes sour and sour. I wanted to neutralize the sour taste and the sweetness of chocolate, but I did it. I came out and found that the appearance was a bit worse than that of the white mousse, so I got this starry sky cake today;
2. I have some small mistakes in making this cake, and I will share it with you. I hope that everyone can successfully make the starry sky; starting from the cake embryo, there are many types of basic cakes. Chiffon and sponge are the most commonly used mousses. The basic cake, chiffon is very soft, but I am still used to using stronger sponge cake for mousse;
3. Sponge cakes are usually sent with whole eggs, which takes longer than chiffon. You must insist on sending them until the dripping marks on the egg head will not disappear immediately. The cake batter after being poured into the mold must be blown out of bubbles. Otherwise, the cake slices cut out are all big holes;
4. For the sake of beauty, I cut off the dark part around the cake slice after I cut the cake slice, so that the cake is a circle smaller than the mold, and when pouring the mousse filling, it fills in the gap and freezes. The cake embryo will not be visible on the outer layer of the mousse cake, and it will be more beautiful when it is glazing;
5. When making the mousse filling, put the milk pudding in the refrigerator and let it cool until it coagulates. Don’t wait too long. If it coagulates, you can make a pot of hot water and put the pudding bowl on it to melt the pudding;
6. Finally, let’s talk about the glaze. I made the glaze many times, and finally adjusted it to a suitable shape. The glaze is too thin and the chocolate syrup will not stay on the surface of the mousse. It is too thick and very thick. It will solidify soon. Personally, I feel that a larger amount of chocolate is needed for the syrup to solidify. When the syrup cools, the chocolate will solidify on the surface of the mousse, and I found that the glucose also solidifies when it cools, so these are all factors that promote the solidification of the syrup ；
7. When making glaze noodles, you need to pay attention to the temperature and strength when pouring. The temperature, the temperature of the chocolate syrup is too high, and the cold mousse will deform the mousse. Similarly, if the pouring force is too strong, it will Pour the mousse out of the pit (this is lesson 5555), and slowly pour the edge of the mousse, otherwise the circular starry sky will be missing a piece!
