Cherry mousse

Cherry mousse

Introduction:

"Attractive color, attractive cake, just a simple operation"

Production steps:

Step 1: Chocolate Qifeng method < br > < br > separate the egg yolk and egg white, sift the flour and set aside.

Step 2: add 30 grams of sugar to the yolk, beat it with a manual beater, do not send it, still add corn oil, and stir the milk evenly.

Step 3: sift in the low gluten flour and mix it evenly with a rubber scraper without over mixing.

Step 4: add 60 grams of sugar to the protein, beat it with electric beater until it foams hard, and pick it up with beater to form a short sharp shape.

Step 5: Mix 1 / 3 protein and chocolate yolk paste evenly.

Step 6: pour all the egg yolk paste into the remaining protein and stir evenly with a scraper.

Step 7: do not pad the cake mold with oil paper and tin foil, add the cake paste, shake twice to remove the bubbles, and bake at 175 ℃ in the oven for 45 minutes.

Step 8: turn the cake upside down on the grill, cool and demould.

Step 9: the method of cherry mousse: < br > < br > prepare the main raw materials, cream, sugar and cherry jam, put the cherry jam into the cooking machine and press it into cherry puree.

Step 10: add fine granulated sugar into the squeezed cherry puree and cook until the sugar dissolves.

Step 11: soften the fish film in water in advance, add the sugar dissolved cherry puree to mix well, and then add rum to mix well.

Step 12: beat the cream to 70% of the hair, and the cream can still flow.

Step 13: add the whipped cream into the cherry puree.

Step 14: stir the cream each time, then add the next time, and finally make the cherry mousse filling.

Step 15: how to make Mousse Cake: < br > < br > take two pieces of cake and press them out with a 6-inch square mousse mold.

Step 16: put a piece of cake into the mousse circle, put the mousse stuffing into the flower mounting bag, cut a small opening at the top of the bag, and squeeze the mousse stuffing on the cake.

Step 17: add the whole cherry.

Step 18: add another layer of cake.

Step 19: pour in the remaining mousse filling, smooth it with a spatula, and refrigerate for 3-4 hours.

Step 20: after the frozen mousse cake is taken out, use an electric hair dryer to blow around the mousse ring until it is warm.

Step 21: you can take out the warm mousse ring, and the cake can be easily demoulded.

Step 22: decorate the cake with a large cherry.

Materials required:

Eggs: 5

Low gluten flour: 80g

Chocolate powder: 5g

Corn oil: 40g

Fresh milk: 40g

Fine granulated sugar: 25g

Cherry Puree: 60g

Fish glue slice: 2 pieces

Fresh cream: 200g

Whole cherry: moderate amount

Note: when making mousse, beat the cream to 100%

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet