Red Panda Mousse

Red Panda Mousse

1. Ingredients: 60g milk, 50g baking oil, 4 egg yolks, 20g caster sugar, 90g low-gluten flour, 4 egg whites, 60g caster sugar

2. Production: Separate the eggs with an egg separator for later use

3. Stir the milk and oil together first

4. Then add egg yolk and 20 grams of fine sugar and stir well

5. Sift in the low-gluten flour and stir evenly until there is no powder and set aside

6. After the egg whites are foamed, add 60 grams of fine sugar and beat until hard foaming

7. Take one-third of the beaten egg white and add it to the yolk part and stir evenly with a spatula

8. Pour the remaining egg whites and stir evenly with a spatula

9. Pour the mixed batter into a baking pan lined with greased paper

10. Use a trowel to smooth the surface of the batter, shake the air in the batter twice on the table, and put it in the middle of the oven

11. Bake at 170°C for about 25 minutes, until the surface is golden brown and when you take it out with a toothpick, there is no wet sticky material on the toothpick.

12. After roasting, take it out and buckle it upside down on the cold shelf

13. After being cold and not hot, tear off the oily paper at the bottom for use

14. Ingredients: yogurt: 250g, powdered sugar: 25g, light cream: 250g, isinglass powder: 13g, cold water: 52g

15. Production: first pour the isinglass powder in cold water to dissolve it and set aside

16. Pour the powdered sugar into the yogurt and mix well with insulated water and heat it until the powdered sugar melts.

17. Just beat the whipped cream until there are obvious lines, don't need to beat it very much, set aside

18. The soaked isinglass heat-insulating water melts into a liquid state

19. Pour the melted fish gelatine into the yogurt paste and stir evenly

20. Then pour the yogurt paste into the beaten whipped cream and stir evenly with a manual whisk

21. Pour the prepared yogurt paste into the measuring cup, and then pour the yogurt paste into the mold 80% full

22. Use a round mousse ring to carve out the round embryo of the thin cake prepared in advance

23. Put the round cake embryo in the mold and cover the mousse surface, put it in the refrigerator for several hours until it is set

24. After the mousse is solidified, take it out of the refrigerator and apply a hot towel to the bottom of the mold for a few seconds to heat the bottom of the mold and release it.

25. Pressing the side of the cake base with your hand, slowly push out the mousse, and the demoulding is successful.

26. Turn over the demolded mousse and put it on the plate

27. Insert the decorated chocolate ears on both sides

28. Decorated chocolate eyes are placed symmetrically in front of the ears

29. Decorate the chocolate mouth and nose in the middle of the two chocolate eyes

30. Finally, put the decorative chocolate blush on both sides of the mouth symmetrically to complete it.