What cream is used to make mousse cakes?

Ingredients: whipped cream 250g, sugar 35g, blueberry juice with fish film 2 pieces, beverage 100ml, fish film 1 piece.

Accessories: 3 eggs, 60ml milk, 30ml cooking oil, 40g fine sugar and 60g low-gluten flour.

step

1. Add the fine sugar to the protein three times and divide it into eight parts. Add cooking oil, milk and low flour to the egg yolk, stir well, add 1/3 protein and stir well, then add another 2/3 protein and stir well, pour into a baking tray with baking paper, and bake for 170 15 minutes.

2. After the cake slices are cooled, cut out two pieces of cake slices slightly smaller than 6 inches and three pieces of cake slices with a width of 3cm, coat them with blueberry sauce, cut them into cake strips with a width of 1cm, and put one of them and the cake bar code into a circular mold.

3. Soak the fish fillets in ice water until they are soft, and then put them in blueberry sauce heated with warm water.

4. Add fine sugar to the light cream at one time and send it to 6 with ice water.

5. Add blueberry sauce to the whipped cream and stir well.

6. 1/2 mousse stuffing is poured into the circular mold of the paved cake slice, and after refrigerating for 15 minutes, the second cake slice is added, and the mousse stuffing is continuously poured, and the cake slice is refrigerated for 1-2 hours.

7. Heat the blueberry juice drink, add the soaked fish film, pour it into the top of the mousse cake, refrigerate for 1 hour, and then demould. Sprinkle the right amount of fruit.

pay attention to

When the mousse cake is demoulded, you can use a hair dryer and a hot air stall to blow around the circular mold.