Orange Mousse Cake-qq Sugar Edition
1.
Add 10g sugar to 4 egg yolks and beat evenly
2.
Add 20g corn oil and continue to beat evenly
3.
Add 30g milk and beat evenly
4.
Sift in low-gluten flour
5.
Mix well
6.
Add 70g sugar to 4 egg whites and beat
7.
Dig a part of the egg white and pour it into the egg yolk paste
8.
Stir evenly
9.
Pour back into the egg white bowl
10.
Continue to stir evenly
11.
Pour into a non-stick baking pan, and scrape the surface with a scraper
12.
Put it into the middle layer of the preheated oven after a few light drops, 180 degrees for about 20 minutes
13.
Let out and let cool (no need to buckle)
14.
After cooling down, release the mold and buckle it on the greased paper
15.
Use a cutting die to extrude the desired shape
16.
Find the chassis, put the cut cake slices and the cutting mold together for later use
17.
Mix 70g of QQ sugar and 60g of boiling water and stir well, melt the sugar in the water, let cool for later use
18.
Add 20g of icing sugar to 200g of whipped cream, beat with ice water until 6~7 to distribute
19.
Add QQ syrup in portions
20.
Continue to beat evenly, the mousse is ready
21.
Pour the mousse paste into the cutting mold with the cake slices (be careful not to fill up, leave about 1/3 of the height of the space), and then put it in the refrigerator for at least 4 hours
22.
Take another 210g of QQ sugar into 180g of boiling water, let cool
23.
Pour in 60g milk
24.
Stir it well, it is the jelly liquid
25.
Take out the frozen and shaped mousse cake, pour the jelly liquid until it is full, and then continue to send it to the refrigerator to freeze until it is solidified, and it can be eaten after demoulding
Tips:
1. Pour the mixed cake batter directly into the non-stick baking pan for baking, the baking pan does not need any treatment;
2. After the baked cake is out of the oven, there is no need to upside down, just let it cool in the baking tray; then cut the edge of the cake around the baking tray and buckle upside down on the padded grease paper;
3. When mixing the QQ sugar base with the whipped cream, pay attention to adding it in batches to prevent the QQ sugar liquid from forming a lump on the bottom of the basin and not easy to beat;
