<h1 class="pgc-h-arrow-right" data-track="1" > sweet potatoes are you still roasting and eating? Made into a mousse cake, everyone praises</h1>
When the cold dew season arrives, the weather gradually enters the cold climate. Especially the feelings of the northern small partners are more obvious than the south, listening to the northern partners said, the day before wearing short-sleeved shorts, when you wake up, the long-sleeved cotton clothes and cotton pants are tightly wrapped. In the south, I still wear short sleeves to travel, but I have to wear thin long sleeves in the morning and evening, and it is still quite hot at noon.
On cold days, there will be roasted sweet potatoes sold along the street, and the northern friends will also bake sweet potatoes themselves, peel and eat, look at it, and their mouths are hungry. Hum, don't tempt me, you roast sweet potatoes, I'll seduce you by making a dessert that tastes better than roasted sweet potatoes.
After repeatedly improving the quality of sweet potatoes, there are many varieties and the quality is becoming more and more fragrant, sweet and sticky. If it is only used to roast sweet potatoes, it is a bit oversized, sorry for the R & D team that worked hard for it day and night.
Mousse cake sounds foreign, Western-style desserts have always given people a sense of tallness, and the price is also bullish. Musli add sweet potatoes to make a dessert with no borders, or more accurately, a Cake with Chinese Style.
Shortly after the Golden Week, for the three or five friends who have not traveled far during the holiday, find a reason to have a romantic Chinese afternoon tea? The mountain is not high, there are immortals and spirits, good friends do not have to be more, three or five confidants are enough, talk about "right and wrong" to alleviate the trouble, tomorrow is full of energy.
Whipped cream, mixed with soft sweet potato puree, after a while, they will merge with each other, can not tell who is who, smooth as silk, full of milk, wrapped in chiffon cake embryos, frozen sweet potato mousse, eat like ice cream, only smooth and sweet, aftertaste, there can be sweet potato aroma in it.
The biggest advantage of this cake is that the taste is not greasy, so the little companion who tastes it together will let go of the belly one by one and enjoy it beautifully.
<h1 class="pgc-h-arrow-right" data-track="13" > sweet potato mousse cake</h1>
〔Material Purchase〕
Mousse part: 1 sweet potato (about 150 grams), 30 grams of milk, 150 grams of light cream, 30 grams of sugar, 10 grams of gelatin
Chiffon cake embryo part: 60 grams of low flour, 4 eggs, 40 grams of sugar, 50 grams of milk, 30 grams of corn oil
Garnish part: pomegranate to taste, one kiwifruit
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Shaanxi sandy sweet potatoes are now dug and now watermelon sweet potatoes farmhouse sweet potatoes 5 pounds 9 pounds free shipping ¥19.99 purchase
〔Specific Method〕
Step 1
Sweet potatoes can choose chestnut aroma, the taste is better. Peel and slice, steam for 20 minutes.
Step 2
The steamed sweet potatoes are placed in a meat grinder and beaten with milk to form a puree. Sift through a sieve for a smoother taste.
Step 3
Start making chiffon cake embryos.
Add corn oil to sugar, eggs, milk, low flour sift and mix well into egg yolk paste. Egg whites with sugar and a few drops of lemon juice and whipped until the hook is the protein paste.
Dig 1/3 of the egg white paste into the egg yolk paste and mix, repeat once, and finally pour into the egg white paste and mix well. Pour into a 6-inch cake mold, preheat the oven at 160 degrees and bake for 25 minutes. After taking out a few shocks, flip the shelf high, and after half an hour, remove the cake embryo and let it cool.
Step 4
Light cream with sugar and whisked through ice water to make cream cream.
Step 5
Pour the milk into the pot and add the softened gelatin slices and cook.
Step 6
Milk gelatin, pour into cream cream several times and mix well. Add the sweet potato puree.
Step 7
Chiffon cake embryo, cut horizontally into two pieces, the surrounding repair is smaller, because this has room for mousse. (Or use a 6-inch cake mold to combine)
A layer of cake embryos, coated with 1/3 of the sweet potato mousse, and then put a layer of cake embryos, and finally all the sweet potato mousse is filled in, scraped flat, and sent to the refrigerator for 3 hours. (It is best to add a tin foil cover to it to prevent skewers)
Step 8
The pomegranate is cut open, the pomegranate seeds are peeled and sliced.
Take out the sweet potato mousse cake, use a hair dryer next to the mold, and blow a hot air to facilitate the integrity of the mold release. Garnet seeds and kiwifruit can be garnished on top.
#福州头条 #