Popped Yogurt Mousse
1.
Put the egg whites in a water-free and oil-free basin, add white vinegar, add 30g sugar in three times, and beat until moist foaming.
2.
Put the egg yolks in a large bowl, add vanilla extract, corn oil and water.
3.
Stir well and sift into low-gluten flour.
4.
Continue to stir gently.
5.
Put in one-third of the egg whites.
6.
Stir evenly.
7.
Pour the egg yolk paste into the remaining egg whites.
8.
Stir evenly.
9.
Pour the cake batter into an 18*18 square baking pan.
10.
Preheat the oven and fire up and down at 190 degrees for about 25 minutes.
11.
After baking, carve out the shape according to the 8-inch movable bottom mold. (Remember to use the upper part of the mold, not the live bottom part.)
12.
Put the cake in the mold.
13.
Cut off the bottom of Qingti and cut it in half.
14.
Place a circle around the cake.
15.
Next, soak the gelatin tablets in cold water to soften them.
16.
Melt the gelatine at a temperature of 60° and stir well.
17.
Put 250g whipped cream in a large bowl and add 30g sugar.
18.
Beat to 50~60%, pour in the cream, add gelatine liquid in three times, and beat evenly with a manual whisk.
19.
Pour a part of the mousse paste and put the jam in the middle.
20.
Pour in the remaining mousse paste. Put it in the refrigerator overnight.
21.
Take out the refrigerated mousse and put it on the surrounding area with a hot towel.
22.
For the decoration part, put 100g of whipped cream in a bowl and add 10g of sugar.
23.
Send it to piping state.
24.
Use the decorating nozzle to extrude the shape on the surface.
25.
Decorate blueberries and mint leaves~
26.
Dense and cool taste~
27.
Cut it out~
28.
O(∩_∩)O haha~ Let’s eat~
Tips:
1. The oven settings are for reference only.
2. You can choose any flower-mounting nozzle you like to squeeze out the pattern.
3. You can also decorate and place your favorite fruits.
