Passion Fruit Mousse
1.
Ingredients for making cake blanks: 8-inch recipe bake 2 6-inch cakes: 5 eggs, 60g white sugar, 60g salad oil, 75g milk, 100g low-gluten flour, a few drops of lemon juice) milk, corn oil, 10g white sugar Into a large bowl without water and oil.
2.
Stir evenly with a manual whisk.
3.
Sift the low powder into the milk mixture, and use a manual whisk or spatula to gently stir evenly.
4.
The egg white and egg yolk are separated, the egg white is poured into the bucket of the cook machine, and the egg yolk is added to the batter.
5.
Stir it evenly with a manual whisk, and the mixed egg yolk paste is very delicate and smooth.
6.
Prepare the egg whites.
7.
Install the cook machine bucket on the cook machine, install the egg beater hook, put down the raised machine head, and hear a "click" to indicate that the machine is locked.
8.
Turn on the power, add a few drops of lemon juice and start the cook machine, first select the low gear to start the egg whites, and adjust to the 4th gear to beat the egg whites when thick bubbles appear.
9.
Add 50g of white granulated sugar to the egg whites in 3 times and beat them together. When the egg whites are beaten until the moist foaming, adjust to level 3 and continue to beat.
10.
Continue to beat until the egg beater is lifted, and the egg white can pull out a small sharp corner to indicate that the beat is complete. To check the beaten state of the egg whites, first stop the operating state of the cook machine, take off the egg beater and take an appropriate amount of egg whites from the bucket to observe the state.
11.
After the egg whites are beaten, take 1/3 and pour into the egg yolk paste.
12.
Use a rubber spatula to gently stir and mix evenly. Use cutting or mixing from the bottom up. The action should be light and fast.
13.
After stirring evenly, pour all the egg yolk paste into the bucket of the cook machine.
14.
Use the same method to stir evenly until the egg white and egg yolk paste are thoroughly mixed.
15.
Pour the mixed cake batter into two 6-inch cake molds, hold the cake mold with your hands and gently shake it a few times to shake out the bubbles inside.
16.
Put the cake mold into the lowermost layer of the preheated oven at 150 degrees and bake for 35 minutes.
17.
After the cake is out of the oven, it is immediately upside-down and allowed to cool.
18.
Cut the cooled and unmolded cake into 3 slices, and then cut some around, so that the cake base is a circle smaller than the cake mold, and it is convenient to pour the mousse liquid.
19.
After making the cake dough, start the mousse and assembly: Passion fruit is filtered through a flour sieve to filter out the passion fruit juice.
20.
Cut the cream cheese into small pieces and put it in a bowl, heat it with insulated water, and stir frequently during the heating process.
21.
Stir until the cream cheese becomes smooth and smooth.
22.
Add the mixed liquid of milk and passion fruit juice in portions and stir evenly.
23.
Soak 2 slices of gelatin in ice water for about 15 minutes in advance.
24.
Add the soaked gelatine slices to the warm cream cheese mixture and stir until the gelatine is completely melted. After cooling, sift it with flour.
25.
Pour the whipped cream into the bucket of the cook machine, install the egg beater, put down the raised machine head, and hear a "click" to indicate that the machine is locked, turn on the power, start the cook machine, select the low gear to run for 2 minutes and change 3 gears.
26.
It takes about 8 minutes to whip the whipped cream to 70%. Stop the machine, lift the egg beater, and a small hook appears.
27.
Take one third of the whipped cream into the passion fruit paste and mix it evenly with a spatula.
28.
Continue to add the remaining whipped cream to the passion fruit paste in portions, and mix evenly with a spatula. At this step, the mousse is all made.
29.
Take a piece of cake dough and place it in a 6-inch cake mold.
30.
Pour half of the mousse into the cake mold, take the cake mold and shake it a few times and put it in the refrigerator to freeze for 5 to 8 minutes.
31.
Take out the frozen cake mold from the refrigerator and place another piece of cake dough.
32.
Pour all the remaining mousse into the mold, and also shake the mold a few times and put it in the refrigerator for about 2 hours.
33.
Next, start making mousse mirror: prepare passion fruit juice.
34.
Soak 1 piece of gelatine in ice water for about 15 minutes in advance and remove it. Add a little pure water and heat it in the microwave for about 10 seconds to melt.
35.
Mix passion fruit juice, gelatin liquid, purified water, and white sugar all together, stir evenly and sieve.
36.
Take out the refrigerated cake from the refrigerator and pour the prepared mousse mirror liquid.
37.
Put a few passion fruit seeds at will and put them in the refrigerator again for more than 2 hours.
38.
Take out the refrigerated passion fruit mousse from the refrigerator, spread it around the mold with a hot towel for about 30 seconds, and then release it.
39.
Finished picture
Tips:
1. The mousse cake uses chiffon cake blanks as the base. If you don't like the taste of the cake, you can also replace it with butter biscuit crumbs as the base.
2. The amount of white granulated sugar in the mousse liquid and the mousse mirror is recommended to be adjusted appropriately according to the sweetness and sourness of the passion fruit juice. If the passion fruit juice is slightly acidic, the amount of white sugar can be appropriately increased.
3. Decorate the prepared mousse cake according to your favorite style. If you don't like mirror, you can omit the next few steps.
