Two-color Mousse Cup

Two-color Mousse Cup

1. Prepare the required main ingredients.

2. Put the eggs into the egg-beating bowl, and pour the soft white sugar.

3. The electric whisk beats the egg liquid at a low speed, lifts the egg head, and the traces of the egg liquid can keep for 10 seconds without disappearing.

4. Sift the low-gluten flour into the egg-beating bowl twice, stirring well each time

5. Mix corn oil and milk evenly.

6. Mixed cake batter.

7. Pour the mixed milk liquid into the cake batter and stir evenly.

8. Pick up the cake batter and let it fall down slowly and smoothly.

9. Pour the cake batter into the Baoermeike cake mold, 80% full, lift the mold and shake it lightly to shake out the big bubbles in the cake batter. Put the mold into the middle layer of the preheated oven, 150 degrees, up and down, 25 minutes.

10. The baked cake cups are buckled upside down on the drying rack, and they are removed from the mold after they are completely cooled.

11. The fish flakes are soaked in 30 grams of milk in advance and melted in warm water, and the chocolate is also melted in warm water.

12. Add soft white sugar to the whipped cream until it has lines.

13. Add the melted fish film and stir evenly.

14. Take some parts into the melted chocolate and stir well.

15. Pour the stirred mousse into the cake cup and put it in the refrigerator for three hours.

Tips:

The chocolate is a little less, you can increase it a little.