Hot Weather Makes Us Fall in Love with Mousse------------blueberry Mousse Cake
1.
Let me briefly introduce the method of sponge cake. When I first made mousse, I like to use chiffon to make the cake body, but now I like to use sponge body because I feel that the sponge is not as soft as chiffon, and it has a bit of strength when holding the mousse. :
Beat the eggs into the basin.
2.
Add sugar and salt to the eggs, then squeeze in lemon juice.
3.
Use an egg beater to beat the egg liquid. The whole egg is not easy to beat. It is best to place the egg beater in warm water of about 40 degrees to beat. When the egg beater is lifted, the lines of the egg liquid will not disappear quickly. Up.
4.
Sift the low flour and add it to the egg batter three times. After mixing well each time, add the back. Pay attention to the mixing method. Use a rubber spatula to mix from bottom to top. Do not stir in a circular motion or the batter will easily defoam.
5.
Add butter to the mixed egg batter, mix well, and it's fine. Coat the sides of the cake mold with oil, slowly pour the egg batter, and when it is done, lift the cake mold and shake it vigorously to eliminate large bubbles. Preheat the oven to 170 degrees, lower the floor, and bake for 40 minutes.
6.
Save a little more than two-thirds of the cake, divide it into two sides, and cut off the edges to make the cake smaller than the cake tin.
7.
Place a slice on the bottom of the cake tin.
8.
Prepare the ingredients for the mousse filling.
9.
Whip the whipped cream to the state of the pattern.
10.
Put the blueberry and blueberry jam in the food processor, puree the fruit, and mix the puree with yogurt.
11.
Gelatine is soaked in cold water to soften it and melts in heat-insulating water.
12.
Mix the puree yogurt and light cream gelatin liquid evenly.
13.
Pour half of the mousse sauce into the prepared cake mold.
14.
Wait for a while to make the surface smooth.
15.
Place another slice of cake after the surface is level.
16.
Pour in the remaining mousse sauce. After the surface is flat, put it in the refrigerator for more than two hours until it is completely set.
17.
Prepare the raw materials for the mirror pectin.
18.
Pour blueberry juice into QQ sugar.
19.
The insulated water completely melts the QQ sugar.
20.
After it has cooled slightly, pour it onto the surface of the refrigerated cake and put it in the refrigerator for more than four hours.
21.
After demoulding, cut into pieces and start eating. It is also good to decorate with some blueberries.
22.
Not bad with blueberries
23.
My cake always feels badly cut. I read some introductions on the Internet, but it still doesn't cut well. What should I do? If I just eat it, I think it's good, but as soon as I take a photo, I always feel that there is a problem with the cutting.
Tips:
1. The living model usually needs to be wrapped with tin foil, or the mousse sauce will flow out from below, but because my mousse sauce is thicker this time, I didn't wrap it.
2. When demoulding, use a hair dryer to blow around.
6-inch sponge cake ingredients: 2 eggs, 48 grams of caster sugar, 1 gram of salt, 5 drops of lemon juice (white vinegar), 48 grams of low powder, 24 grams of butter (vegetable oil)
Blueberry yogurt filling ingredients: 200g light cream, 20g blueberry, 30g blueberry jam, 150g yogurt, 2 pieces of gelatin
Mirror material: 38 grams of blueberry flavor QQ candy, 45 grams of blueberry juice
