1. 3 eggs, white and yolk separated
2. The egg whites should be placed in a clean egg-beating bowl that is oil-free and water-free
3. Add 15g of fine sugar to the egg yolk and mix well
4. Add corn oil to the egg yolk and mix well
5. Add the red pitaya puree that has been mashed in advance to the egg yolk, and mix well
6. Sift the low-gluten flour into the egg yolk paste, mix well, set aside
7. Add 50g of caster sugar to the egg whites in 3 times. Whisk the egg whites with an electric whisk at low speed until the fish eyes are filled with one-third of the fine sugar
8. Continue to beat, add 1/3 of the sugar when the egg whites are fine and doubled
9. When the egg white has obvious lines and resistance appears, add the last third of the fine sugar, and send it until the whisk has a small pointed hook.
10. Add one-third of the egg whites to the egg yolk paste and stir evenly with a rubber spatula
11. The evenly mixed batter is poured back into the egg whites
12. Stir well
13. Pour the well-stirred batter into a baking pan lined with tin foil in advance
14. Put it in an oven preheated 170 degrees in advance and bake for 20 minutes. After baking, take it out and let it cool. Use a bear mold to press out 2 pieces of cake embryos for later use
15. Take 210g mango
16. Add 30g of passion fruit juice after filtering and mash it with a blender for equipment use
17. Soak 10g gelatin powder in 40g cold water
18. Pour the mango puree and 45g of caster sugar into the pot for heating
19. Heat until the caster sugar is completely melted, then pour in the soaked gelatin powder and stir evenly
20. 150g whipped cream, whip at high speed with an electric whisk until it is fine and sticky, with lines appearing and disappearing quickly
21. Mix the whipped cream and mango puree evenly
22. After mixing well, prepare to make mousse
23. Take a piece of cake embryo into the bottom of the bear mold
24. Pour half of the mousse paste and smooth it with a rubber spatula
25. Pour half of the mousse paste and smooth it with a rubber spatula
26. Put in the second piece of cake base and press it lightly
27. Pour 5g gelatin powder into 30g cold water and soak, and heat the soaked gelatin powder in water to melt
28. After the gelatin powder has melted, add 30g of mango puree and mix well
29. Let it cool slightly, pour it into the refrigerated mousse mold, smooth the surface with a spatula, and continue to put it in the refrigerator for about 4 hours
30. After taking out the refrigerated mousse, cover the edge of the mold with a hot towel for a while, then gently lift the mold to release
31. Use the chocolate pen to draw your favorite pattern
32. Use the chocolate pen to draw your favorite pattern
33. The sweet and sour, delicious and nutritious cute bear mousse is OK. Let's enjoy a relaxing afternoon tea time together.
34. Cut open to see the tissue
35. Delicate and soft
36. Cut a small piece
37. Take a bite, sweet and sour
Tips:1. In order to increase the nutrition and flavor, I deliberately use passion fruit, mango, and red dragon fruit. After all, I made it specifically for babies, so if you think passion fruit is a bit acidic, you can choose not to add it.
2. If you like passion fruit, you can adjust the amount of passion fruit according to the sweetness and sourness of the mango when adding it, and the sugar can also be slightly modified by yourself. May this cute bear mousse bring you a sweet and pleasant afternoon tea Time
