Raspberry Breeze

Name: Raspberry Breeze
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Light cream; 100g milk; 60g Egg yolk; 40g Caster sugar; 1 tablespoon Orange peel; Some Raspberry; 60g protein; 40g Powdered sugar; 30g Low powder; 40g butter; 30g Almond powder; 5g Black sesame; a little Red currant; a little mint

by Little Lotus in the Wind

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

[Works of Bai Cui's Fifth Food Contest]
When the first ray of sunlight in the morning shines through the screen window and diagonally into the room, you are awakened by the brisk birdsong outside the window, everything is so beautiful and so sweet. What kind of morning determines the mood of the day, so let the morning be beautiful and sweet, this cup of sweet, smooth and tender roasted brulees, it is hard not to make the morning beautiful. The beautiful colors make you marvel at it. When you use a small spoon to break the thin caramel on the surface, the crisp click sounds so sweet. Scoop a spoonful and serve it in your mouth. The smooth and tender taste and the crunch of caramel are blended together seamlessly. Occasionally, I turned out a spoonful of raspberries. The strong fruity aroma and slight acidity neutralized the sweetness of Bulei. If you have children, you will also use tiles as a spoon, dig up the buds and send them to your mouth. When you and your family are enjoying this sweet Breeze happily, the mood of the day will be extraordinarily beautiful.

Raspberry Breeze

1. Add whipped cream to milk and orange peel and heat to about 60 degrees

2. Add spun sugar to the egg yolk to beat

3. Take part of the heated milk and pour it into the beaten egg yolks, stir until the sugar melts

4. Pour the egg yolk back into the milk and mix well

5. Strain the well-stirred custard

6. The filtered custard is allowed to stand for half an hour to make the bubbles generated during stirring disappear

7. Put three raspberries in the bottom of the baking cup, pour in the custard, and it will be 8 minutes full

8. Fill the baking tray with water, put the baking cup into the baking tray, and the water will reach half of the baking cup.

9. Set the oven to 150 degrees for up and down for 40 minutes. After preheating is complete, put the baking tray in the middle of the oven for baking. After the bake has cooled, put it in the refrigerator for more than 3 hours

10. Baked tiles: melt the butter, add powdered sugar and stir evenly

11. Add egg whites and stir well

12. Add low powder and stir until there are no particles

13. Add almond flour and black sesame seeds, mix well

14. Put the tarp on the tarp, scoop the tile paste onto the tarp with a small spoon, and spread it out into a thin round cake.

15. Set the oven to 170°C for 8 minutes. After the preheating is completed, put the gauze on the middle layer and bake. After the end, take out the tiles and cut them into the desired shape