1. Salad oil 20ml, yogurt 30ml, salt 0.5g, icing sugar 10g, rum 10ml; low-gluten flour 20g, corn starch 15g, baking powder 1g; egg yolk 40g, vanilla extract 1g; protein 70g, 30 grams of powdered sugar and 1ml of white vinegar.
2. 2 bananas, 1 mango, 5 lychees, 10 cherries, 2 raisins, 3 grams of isinglass powder, 25 grams of sugar.
3. Separate the egg whites and yolks with an egg separator and put them into two steel pots.
4. Put 10 grams of powdered sugar in the egg whites, and then beat the egg whites with a whisk.
5. The egg whites are whipped until they are close to stiff foaming.
6. Then put yogurt, salad oil, powdered sugar, vanilla extract, rum, salt, baking powder, etc. in the egg yolk and beat evenly.
7. Sift the flour and cornstarch in the beaten egg yolk liquid with a flour sieve and mix well, then mix the beaten egg white into the egg yolk paste twice.
8. Use an oil brush to smear a layer of vegetable oil on the baking tray.
9. Pour the mixed cake batter into the baking tray.
10. Then put the baking tray into the baking tray.
11. Pour a small amount of water into the baking pan, then put the baking pan into the preheated oven under the shelf.
12. Bake for 30 minutes at 160 degrees.
13. The filling can be made during the baking process, and the mango is peeled and cored first.
14. Put the pulp into the food processor.
15. The processor beats the mango flesh at high speed.
16. Beat until there are no particles and pour into the milk pan, add 3 grams of isinglass powder to the mango paste, boil and stir evenly.
17. Pour the cooked mango puree onto the cake in the baking tray.
18. After cooling, refrigerate for half an hour and then pour the mold.
19. On the refrigerated mousse cake base, put the fruit soaked with isinglass, and put two balls of ice cream on the fruit.
20. Use a piping bag to squeeze the chocolate sauce to decorate, then pour a little strawberry jam on the ice cream, and finally use a piece of mango skin to make a sail-like insert on it. The mousse banana boat is made and ready to serve.
Tips:The characteristics of mousse banana boat: variety, gorgeous color, beautiful appearance, cool and refreshing taste, sweet taste and rich nutrition.
Tips:
1. After baking the cake, let it cool in the mold before starting to make it.
2. Fruit raw materials can be chosen at will, as long as the color is well matched.
3. The ice cream used to make this dessert can be homemade or purchased from stock. I used the vanilla ice cream and chocolate ice cream made last time. The amount of ice cream placed depends on the size of the boat. Many, two or three goals are best.
4. When placing fruits, it is best to dip the fruit with isinglass juice before making the shape. It will be easy to shape and the color will be more beautiful. The banana is not easy to change color, because it plays a role in isolating the air, otherwise, you The bananas have changed color before they are finished.
