Summer Love Song
1.
Let me introduce the mold for this cake first
2.
Stuffing the raspberry jelly: heat the raspberry puree + fine sugar until the gelatine can be melted, then add the gelatine, mix well, and freeze in a 6-inch round mousse ring for later use.
3.
The method of white chocolate mousse: soften the cheese in water, beaten with eggs until smooth, add white chocolate in portions and mix well (in warm water);
4.
The method of white chocolate mousse: the egg yolk is pumped and stirred evenly by hand, whipped cream 1 (75g) + milk + vanilla pod is heated until it is about to boil, stop the fire, slowly pour into the egg yolk, stir while pouring, filter, and pour Heat in a heavy-bottomed pot over medium heat. When it is about to boil, remove from the heat, and when the temperature is lowered to 45℃, add 1 and mix well, then add gelatine, and stir until smooth;
5.
The method of white chocolate mousse: When 4 is lowered to hand temperature, add whipped cream in portions and mix well.
6.
Assemble: Pour a part of the white chocolate mousse, freeze it for ten minutes, then add the frozen raspberry gel;
7.
Assemble: Put the first round 6-inch chiffon cake body; pour the remaining mousse body, and then put the second chiffon cake body, smooth it, put it in the refrigerator and freeze it to harden, and then it can be hardened. I performed glaze and simple decoration.
8.
Topping: Boil water, powdered sugar and glucose syrup in a thick-bottomed pot to 103°C;
9.
Spreading noodles: remove from the heat, add the temperature to about 50 ℃, add white chocolate to melt, add gelatine, condensed milk, mix well, add white pigment and mix well, then emulsify with a homogenizer at low speed to remove bubbles, and sieve;
10.
Glazed noodles: After being naturally cooled to room temperature, cover them with plastic wrap and put them in the refrigerator. Leave them to stand overnight for use. The best glazing temperature is 30~32℃.
11.
Freeze demoulding appearance (bare)
12.
The white glaze made in advance is used when the temperature is lowered to between 32~35℃ after the temperature is thawed
13.
Simply decorate it, a bit monotonous, and make a yellow chocolate accessory for decoration
14.
Finished picture
15.
Cutaway.
Tips:
1. The whole assembled cake must be completely frozen and hardened in the freezer before glazing can be done;
2. The temperature of the glaze must be well controlled. If it is too high, the glaze will not hang up; if it is too low, the glaze will be uneven;
3. After the remaining glaze is melted and filtered in warm water, put it in a box and refrigerate it for use within one week.
