Vanilla Chocolate Mousse

Vanilla Chocolate Mousse

1. All the ingredients for making a cake.

2. Separate egg yolk and egg white.

3. The separated egg yolk and egg white.

4. Put egg yolk, salad oil, water (or) milk in the basin.

5. Mix the egg yolk, salad oil, water (or) milk first.

6. Then sift the flour and baking powder.

7. Sift the flour and baking powder evenly into it.

8. Simply mix it with no particles, cover it with plastic wrap and don't let it air dry.

9. Add white sugar and salt to the egg white.

10. Use an electric whisk to beat the egg whites, sugar, and salt into fish-eye bubbles at a low speed until there are no particles in the sugar.

11. Continue to beat at high speed for 1 to 2 minutes to make fine bubbles.

12. Scratched and hung on the bullet.

13. Beat again at medium speed until the tip of the egg hangs and it won't fall anymore.

14. Take one third of the egg white liquid and put it in the egg yolk liquid.

15. Mix well (do not mix in circles), and mix from the bottom up.

16. Then put the mixed egg white and egg yolk mixture into the remaining egg white liquid and mix well.

17. Put the mixed egg liquid into an 8-inch mold, lift it up and throw it out several times.

18. Chiffon cake baked.

19. Materials for making mousse.

20. Put milk in the pot.

21. Add 70 grams of butter cream and mix well.

22. Add granulated sugar, heat to 45°C and stir until the sugar melts.

23. Add chopped white chocolate.

24. Stir the chocolate until melted.

25. Add the soaked gelatin slices.

26. Add vanilla powder.

27. Mix all the ingredients well.

28. Beat the cream to 60%.

29. Put 60% of the creamy cream in the pot, add it to the mixture from the previous step, and mix well.

30. Prepare a piece of cake.

31. Squeeze the mixed mousse into the mold with the cake body in a piping bag, smooth the surface, and freeze it in a -10°C freezer for about 4 hours.

32. Put the demoulded mousse on the paper cushion, ready to decorate.

33. The side of the mousse cake.

34. Decoration material for mousse.

35. Chopped chocolate chips.

36. On the surface of the mousse, use the mouthpiece to squeeze the whipped cream into a spiral ball shape, put a half-cut strawberry, put chocolate chips in the middle, and insert a decorative ornament (card) in the middle.

Tips:

1. The egg whites are easiest to beat at around 20°C, so many chiffon cake recipes mention that the eggs should be taken out of the refrigerator to warm up in advance when the egg whites are beaten. This is the reason.

2. Because the chiffon cake needs to rely on the adhesion of the mold wall to climb up when baking the chiffon cake, the anti-stick cake mold cannot be used when the chiffon cake is baked, and the oil around the mold cannot be used, otherwise the chiffon will not grow high (of course , Spreading grease paper around the cake mold is also prohibited)

3. If you don't have enough production experience and professional knowledge, don't adjust Chiffon's formula at will. A successful Qi Feng is not only intact and not retractable, but also has a cloud-like texture and a soft and delicate taste. This complete shape is more important.

4. There are two keys to the success of Chiffon. One is that the egg white must be fully beaten, and the other is that the egg yolk paste must be mixed with the beaten egg white to avoid defoaming. The method of stir-frying should be used from the bottom. The technique of turning up.

5. Be sure to use odorless vegetable oils. Absolutely do not use heavy-tasting oils such as peanut oil and olive oil, otherwise the light taste of chiffon will be completely destroyed, and butter cannot be used.