Starry Sky Cake
1.
I used chocolate mousse for the inside of the cake. First prepare two slices of cocoa chiffon cake.
2.
Soak the gelatin tablets in cold water. Use ice water in summer.
3.
Add white sugar to the egg yolk and mix well, then add milk and mix well.
4.
Pour into a non-stick pan and heat it over a medium-to-low heat, stirring constantly during this time, to prevent sticking to the pan. Heat it until the custard starts to steam and gradually thickens. Sift the custard into a clean bowl and set aside.
5.
The chocolate melts in water.
6.
Mix the custard with the melted chocolate.
7.
The gelatin tablets were taken out and melted in water.
8.
The melted gelatin is mixed well with the previous chocolate custard.
9.
Whip the whipped cream and white sugar to 60%. That is, the lines can be seen until it can still flow.
10.
Mix the whipped cream and the previous chocolate paste evenly, and the mousse paste is ready.
11.
I use this kind of silicone mold, you can also use ordinary 6-inch mold. If you use my mold, a layer of mousse paste, a slice of cake, refrigerate for 20 minutes. Then continue with a layer of mousse paste and a piece of cake. Freeze in the refrigerator for more than 5 hours. (If you use ordinary anode molds, the order is one piece of cake, one layer of mousse paste. Another piece of cake, one layer of mousse paste.)
12.
The cake jelly is firm and ready to make glaze.
13.
Soak the gelatin powder and sprinkle layer by layer. Make sure that the first layer is moistened and then sprinkle the second layer.
14.
Add water, corn syrup, white sugar, and condensed milk to a non-stick pan, and cook until it just boils.
15.
Add the white chocolate and let it soak for five or six minutes, soak it until soft, and then cook until it is completely melted.
16.
Add the soaked gelatine powder and mix well.
17.
Sieve the glaze and sift it into a clean bowl without oil and water.
18.
Then divide the glaze into 5 portions of varying sizes.
19.
Call up the color you like.
20.
Don't worry if there are bubbles, cover it with plastic wrap.
21.
The mousse is demoulded, and the uneven edges should be repaired with a spatula, without being too strict. Put a cup under the mousse. I spread a layer of greased paper on the bottom baking tray for easy cleaning.
22.
32-35 degrees is the best glaze temperature, just estimate it without a thermometer, it is slightly lower than the hand temperature. I called the small bowl on the left azure blue, and the big bowl on the right called the sea blue.
23.
Pour the azure blue into the sea blue and stroke it lightly. Don't over-mix to prevent the two from mixing together.
24.
Start glazing!
25.
Let's design and play by yourself, and draw the starry sky in your heart.
26.
Drizzle it with a spoon.
27.
Wipe it lightly with a spatula to create a smudge effect.
28.
Sprinkle bright powder.
29.
Finished product
30.
Finished product
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