Tomorrow is Children's Day, I want to make a cute cake for my child, just have a kitty cat mousse cake mold, make it immediately.
By Bao'er's Small Kitchen 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Cake body
Queen low gluten flour 40 g
3 eggs
Caster sugar 40 g
Milk 25 g
Corn oil 25 g
Mousse body
Cheese 70 g
Cream 130 g
Milk 30 g
Yogurt 50 g
Gelatin tablets 2 tablets
Red Dragon Juice 20 g
Caster sugar 33 g
ornament
Dark chocolate to taste
Yellow chocolate to taste
Pink chocolate to taste
<h2>Practice steps</h2>
1. Prepare all the materials
2: Separate the egg whites and egg yolks, put the egg whites into an oil-free and water-free beaten egg dish, and then put them in the refrigerator and freeze for 15 minutes
3: Add milk, corn oil and beat the yolks with a manual whipping whip.
4: Sift in low gluten flour and continue to mix well with beaten eggs, preheat the oven, heat up and down at 130 degrees for 10 minutes
5, take out the egg white and send, add caster sugar three times, first open the low speed, beat the egg white to the fish eye state and add 1/3 sugar.
6: Push to medium speed to the eye of the needle and add 1/2 sugar
7, then hit until the clear lines add the remaining sugar,
8, push high-speed beating, hit until you lift the egg beater to pull out the small upright sharp corners on the egg beater.
9, put 1/3 of the egg white into the egg yolk paste, use an eraser scraper to gently stir well, from the bottom to the top, do not make circles Oh, so as not to defoam the egg white
10: After mixing well, pour the egg yolk paste into the egg white dish and mix well with the same technique until the egg white and egg yolk paste are completely mixed.
11: Pour the mixed egg yolk paste into the mold and fill it at 6 points. Pick up the mold and shake it three times on the table. Shake out large bubbles.
12: Put in the lower layer of the oven, bake at 120 degrees for 20 minutes, then adjust to 160 degrees and bake for 15 minutes. Pay attention to the coloring of the cake, you can properly cover tin foil, and the temperature is adjusted according to the spleen of your own oven.
13, after baking, take it out, immediately shake the mold, and then invert the buckle and let it cool
14. Cut into shapes with kitchen kitty mousse molds. Wrap the bottom in tin foil and cut a circle out of a round mold.
15: Add 20g sugar to the cheese and stir and melt. Then add the yogurt and stir well.
16: After the milk is heated, cool to warm, add the gelatin flakes soaked in cool water and stir until melted.
17: Pour into the cheese and stir well.
18: Add 12g of sugar to the cream and whisk until flowing.
19: Pour into the cheese and stir well
20, divide half of the liquid and add the red dragon juice, stir well,
21: Pour into the mold and refrigerate for 2 hours.
22: Add the round cake body, pour in the rest and refrigerate for another 2 hours.
23: After the chocolate melts, pour it into the mold and refrigerate and solidify. Put it on top of the mousse cake.
24. Finished product
25. Finished product
26. Finished product
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