Purple Potato Mousse

Purple Potato Mousse

1. The raw materials for the cake base are reserved. Three eggs, 50 grams of fine sugar, 60 grams of low-gluten flour, 40 grams of milk, 40 grams of edible oil, and a few drops of white vinegar.

2. Three egg yolks with 20 grams of sugar.

3. Stir evenly with a manual whisk,

4. Then add 40 grams of milk and 40 grams of edible oil, and mix well.

5. Sift 60 grams of low powder into the egg yolk paste.

6. Stir into a particle-free egg yolk paste.

7. Add a few drops of white vinegar to the egg whites and beat them slowly at a slow speed until they become thick. Then add 30 grams of sugar in three times, and quickly beat until the lines appear, and finally the state is small and straight.

8. Take one third of the egg white and add it to the egg yolk paste.

9. Stir evenly with a spatula, then add the remaining egg whites and gently scrape from the bottom of the container to mix evenly.

10. Pour the batter into the mould covered with greased paper.

11. Use a spatula to smooth out the egg batter.

12. Preheat the oven, 150 degrees, up and down, bake for about 25 minutes. Just paint it. Immediately after baking, take the broken cake out of the mold, tear off the four corners of grease paper and place it on the drying rack to cool. After cooling through, tear off the greased paper.

13. The mousse stuffing ingredients are set aside. Milk 100g, 2 gelatine flakes (about 10g), 200g animal fresh cream, 25g fine sugar, purple sweet potato.

14. Wash and slice the purple sweet potato after peeling.

15. After being basketed and steamed, it is pressed into mashed potatoes without large particles.

16. Heat the milk with insulated water, put in the soaked gelatin slices, and stir evenly. Then set aside to cool down (until about 40 degrees, that is, the degree of warmth and not hot).

17. Whisk the cream with ice water and sugar until it reaches 6-7 percent.

18. Pour the mashed purple potato into the cold milk and stir into a homogeneous mashed potato milk.

19. Pour the mashed potato milk into the whipped cream.

20. Stir quickly and evenly to make mousse filling.

21. Use mousse rings and buckle directly onto the cake base. Press out two cake blanks the same size as the mold.

22. Place the mousse ring in the center of the plate and spread a piece of cake dough underneath.

23. Pour in the mousse filling (the same thickness as the cake base).

24. Spread another layer of cake base.

25. Pour in the remaining mousse filling and smooth.

26. Refrigerate in the refrigerator for two hours. After the surface has solidified, add a small amount of water to the QQ candy and heat it in a small pot until it melts.

27. The sugar liquid is evenly poured on the surface of the cake to form a cake mirror.

28. The surface is decorated with silver beads, put in the refrigerator and refrigerate for more than two hours. When demolding, you can use a hair dryer and hot air to blow the mousse ring around, or you can use a hot towel to coat the surface of the mousse ring.