Pumpkin Mousse
1.
Stir egg yolks + fine sugar, then add milk corn oil and stir until the emulsification is complete
2.
Sift the low-gluten flour and cocoa powder twice in advance, sift into the egg yolk paste and stir evenly without particles
3.
Melt the chocolate in water for use
4.
Pour the melted dark chocolate into the egg yolk paste and stir well
5.
The egg whites are added three times with fine sugar and beaten until it is hard, then pulled up into sharp corners
6.
Take 1/3 of the beaten egg white and egg yolk paste, cut and mix evenly
7.
Then take 1/3 of the egg white and egg yolk paste, cut and mix evenly, pour the egg yolk paste into the remaining egg white, stir evenly into the mold, shake a few times to eliminate excess bubbles, and bake in a preheated oven
8.
Soak the gelatine slices in cold water, then squeeze out the water, put it in a milk bowl, put the milk bowl in hot water, melt the gelatine slices with heat insulation water, and add the melted gelatine liquid water to the pumpkin puree, stir Evenly, cooling for standby
9.
The whipped cream is mixed with sugar and beaten until 6-7 to distribute. The traces of the cream liquid on the whisk will not disappear quickly, and it can barely flow. Mix the whipped cream and pumpkin puree evenly to make the mousse liquid, put a piece of chiffon cake in the square mold, pour in the mousse liquid and spread it evenly, then put in the second piece of chiffon piece, pour the remaining mousse liquid and refrigerate 4 -5 hours to solidify
