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1. First, let's review the materials needed for the cake question. Still the same sentence, I love chiffon more than sponge cake. This cake question is to use 5 large eggs. Cake body: egg, 5 durian meat, 30 g sugar, 110 g low-gluten flour, 110 g vegetable oil, 40 g salt, a little baking powder, 2 g
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2. After removing about 30 grams of durian flesh, use 30-40 grams of water to make a durian solution. I personally like the feeling of a little durian silk left.
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3. According to my previous "two-color chiffon cake", 70 grams of coffee solution was replaced with durian solution.
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4. The durian flesh is faintly visible in the cake syrup.
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5. Then bake it in the oven at 375°F for 35-40 minutes.
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6. Cut the outer ring of the 8-inch cake to about 0.5 inch, and then put it into the 8-inch cake mold.
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7. Next we will make the mousse. The ingredients needed for the mousse are: mousse: durian, 200 grams of fresh cream, 250 grams of coconut water, 30 grams of sugar, 30 grams of milk powder, 10 grams of gelatin powder, 7 grams of hot water, 10 grams of lemon juice, appropriate amount
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8. Add durian meat, sugar, milk powder and coconut water to the blender and beat until smooth, add the warm water to the gelatin powder, and mix well.
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9. On the other side, beat the whipped cream until it becomes foamy.
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10. Mix the two evenly and remember to use the Fold method.
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11. Pour into cake molds, wrap in plastic wrap, and refrigerate for at least 4 hours.
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12. Let's review the main materials of the mango mirror. Take out the mango flesh and mash it with a food processor. Fry the mango puree, sugar, coconut water, and lemon juice until it boils slightly. Pour the gelatin solution boiled with warm water from the heat and stir well. Mango mirror mango flesh, 100 g coconut water, 1 tablespoon sugar, 15 g gelatin powder, 5 g hot water, 10 g lemon juice, appropriate amount
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13. Fry the mango puree, sugar, coconut water, and lemon juice until slightly boiling, remove from the heat and pour the gelatine solution boiled with warm water, and stir evenly.
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14. Pour evenly on the mousse cake body.
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15. Finally, we come to appreciate the finished picture.
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Tips:1. As long as the amount of gelatin is used in the mousse cake, it will basically not fail.
2. The purpose of lemon juice is to minimize the oxidation of fruits.
3. Without coconut water, white water is also possible.
4. Friends who use gelatin tablets must remember to soak them in ice water. Then the formula for converting tablets and fans is:
1 envelope-sized gelatin sheet = 3 leaf-sized gelatin sheets = 1 tablespoon of gelatin powder (15 ml)
