Name: Millet Mousse Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 65g Powdered sugar; 150g Peeled scallops; 100g milk; 150g butter; 150g Cream cheese; 60ML water; 35g Gillette powder; 2 Strawberry; 1/4 Monkey Peach; 8 slices Orange slices; Some Chocolate Flower Chips; 3 pcs egg; 20g Vegetable oil; 20g cocoa powder

Millet Mousse Cake

by Tuo Tuo Ma

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Today this cake was actually made on Christmas Eve, my son’s birthday cake.

The gingerbread house asked him to take it to school. This one was eaten at home.
For me as a mother, I don't want him to be successful and famous, but I want him to be safe and happy. This is my only requirement.

Finally, I want to wish my dear baby a happy birthday! Grow up healthy and healthy! "

Millet Mousse Cake

1. Beat the eggs at a low speed to make a coarse foam, and add powdered sugar.

2. Sit in hot water at about 80 degrees and beat until the egg beater is lifted, and the egg liquid is in a ribbon-like state.

3. Add oil and beat evenly.

4. Sift in the flour and cocoa powder.

5. Stir evenly with a rubber spatula.

6. Pour into the mold, pier flat surface.

7. Preheat the oven, 160 degrees, upper and lower fire, middle level, 25-30 minutes, after baking, take it out and let cool.

8. When baking the cake, cook the millet and drain the water.

9. Pour the millet into the juice cup of the food processor, and then add the milk (remember to take out the filter first, because this does not require filter residue).

10. Press the food processor to whipped into millet puree.

11. The butter and cream cheese are placed in warm water at 60 degrees. After being heated in water to soften, whipped at low speed until smooth.

12. Add powdered sugar and beat well on low speed.

13. Add millet puree and beat evenly at low speed.

14. After immersing the gelatin powder in cold water, microwave heating for 40 seconds until it becomes transparent, then pour the gelatin liquid into the cheese paste and beat evenly.

15. Pour the cheese paste into the cake mold, flatten the surface, put it in the refrigerator for 2 hours, and wrap the circumference with a hot towel to demould.