Spring Sakura Love-quintet Mousse Cake
1.
Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters.
2.
Pour water and salad oil into the egg-beating bowl, draw a "Z" and stir evenly.
3.
Sift in low-gluten flour, draw "Z" and mix well.
4.
Add egg yolks, draw "Z" and stir to form a smooth and smooth shape, set aside for later use. At this time, the oven can be preheated to 180°C.
5.
Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)
6.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
7.
Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth.
8.
Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.
9.
Put it into the preheated oven, heat up and down at 180°C, and bake for 20 minutes. After the cake came out of the oven, it fell from a high place and shook the heat. When demoulding, put a piece of greased paper on the baking net, and buckle the cake body directly on the greased paper. Remember to cover the greased paper on top to prevent it from drying out.
10.
After cooling the cake slices, use circles to buckle out several original cake slices and place them in the mold.
11.
Add the whipped cream to the powdered sugar and pass until 7 is distributed, and set aside for later use.
12.
The cream cheese is softened with heat insulation water, whipped until it is smooth, and set aside for later use.
13.
The salted cherry blossoms are soaked in water to remove the salty taste. The gelatin slices are divided into 4 portions, 5g blueberry mousse, 10g matcha mousse, 15g yogurt mousse, and 8g cherry jelly. Soak them in ice water to soften them.
14.
Add milk to the gelatin flakes, microwave it for 1 minute until the gelatin flakes melt, and place at room temperature.
15.
Take out 80g of whipped cheese, add the gelatin milk liquid that has been brought to room temperature, and stir evenly.
16.
Add the blueberry jam and mix evenly.
17.
Add 50g of yogurt and continue to mix evenly to form a delicate mousse paste.
18.
Put the prepared blueberry mousse paste into a piping bag, squeeze it into a lollipop mold, and freeze it in the refrigerator for more than an hour.
19.
Add the matcha powder to the milk, microwave it for 1 minute until the milk is warm, stir them evenly, and sift them twice.
20.
Add the soaked gelatin flakes, melt them in the language of milk, and stir evenly.
21.
Take out 170g of cream cheese, add matcha gelatin liquid, and mix well.
22.
Add 150g of whipped whipped cream and continue to mix evenly to form a delicate matcha mousse paste.
23.
Pour the matcha mousse into a paper cup and a 4-inch round mold with the cake slices, and put it in the refrigerator for half an hour.
24.
Soak the soft gelatine slices in the microwave oven for 1 minute until melted, and put it to room temperature.
25.
Add 300g of yogurt to the gelatin liquid and mix well.
26.
Add 180g of whipped cream and continue to mix evenly to form a delicate yogurt mousse paste.
27.
Take out the frozen blueberry mousse hemisphere and matcha mousse. After unmolding, put the blueberry mousse hemisphere into the middle of the paper cup.
28.
Pour the yogurt mousse into a paper cup and a 4-inch round mold and put it in the refrigerator for half an hour.
29.
Soak the soft gelatine slices in the microwave oven for 1 minute until melted, and put it to room temperature.
30.
Sprite is poured out in advance to eliminate bubbles. The soaked cherry blossoms are pressed dry with kitchen paper towels and placed in the middle of the frozen paper cup mousse paste.
31.
Add the gelatin liquid to the Sprite, stir well, pour it onto the paper cup mousse paste, put it in the refrigerator for more than four hours, and finally overnight.
32.
Sakura Mousse, Sakura Plate...
33.
When unmolding, just tear off the paper outside of the paper cup.
34.
After cutting open, the cut surface can clearly see that this cake has 5 flavors.
35.
Simple beauty.
36.
It can be simply made into matcha cheese with cherry blossom jelly, which is also beautiful.
37.
The jelly is crystal clear.
Tips:
1. Remember to drink the water for soaking gelatine tablets. I use mineral water.
2. If there is a mousse ring mold, just use mousse ring. I don't have it, so I used a paper cup instead. The effect is great and it is very convenient to carry.
3. When unmolding, just tear off the paper outside of the paper cup. The mousse ring or live bottom cake mold can be covered with a hot towel.
