Lily Mousse Cake
1.
Separate egg whites and egg yolks
2.
Add 10 grams of sugar to the egg yolk, add salad oil and milk, and beat evenly until the oil and water merge. Sift 80 grams of low flour into the egg yolk bowl. Stir evenly to a paste without particles
3.
Use a whisk to beat the egg whites, add 5 drops of lemon juice or white vinegar, and when it is thickly foamed, add 50 grams of sugar in three times
4.
Continue to beat and lift the egg whites of the egg beater to have small tips. To make chiffon cakes, just beat the egg whites to this level
5.
Add the egg white and egg yolk paste in portions
6.
Stir evenly into a cake batter
7.
Pour into the baking dish, shake out the big bubbles inside
8.
Put it in the middle of the preheated oven and bake at 180 degrees for 15 minutes
9.
Take the baking pan out of the oven and buckle it upside down on the grilling net. Take advantage of the heat and carefully tear open the greased paper around
10.
Use powder sieve and wringing mechanism to make dragon fruit liquid
11.
Gelatine tablets soak in cold water and soften. Pour the water and put it in a bowl to melt into gelatin liquid
12.
Add 30 grams of powdered sugar to whipped cream. Pour into the pre-frozen egg beater. (It is easier to whip the cream in a frozen eggbeater) Beat the whipped cream to 60%. The kind that flows slowly
13.
Add gelatine liquid to dragon fruit liquid and stir evenly
14.
Mix one-third of the whipped cream and dragon fruit liquid, then pour in the remaining cream and stir evenly into dragon fruit mousse liquid
15.
Pour the anti-pitaya mousse paste into the mold and put it in the refrigerator for more than 4 hours
16.
Take the solidified mousse out of the refrigerator and apply it with a hot towel or blow it with a hair dryer to put it on the stripper.
17.
Put the cream into the piping bag, and use the No. 1 flower mouth to pull out the thread
18.
Squeeze out the lily flower with No. 68 nozzle. Freeze hard in the refrigerator
19.
Use decorating scissors to transfer to the cake
20.
Squeeze the leaves with the 352 flower mouth
21.
carry out
Tips:
Pitaya can also be replaced with other sauces.
