Two girls together, there are really too many topics to talk about together, cosmetics, work, weight, fat loss, desserts, milk tea, hair, nail art and all other beautiful things, the mood is also suddenly cheerful!
Speaking of desserts
She's the one who loves to eat in the summer
High-value desserts
『Strawberry Mousse』
A pale pink color mixed with the delicate aroma of strawberries
It was so delicious that it was simple and delicious
"Today I brought you two models, let's take a look at it together."
Punch card net red dessert
『Low Calorie Strawberry OatMeal Mousse』
→ Berry antioxidant, low in water polysaccharides, eat it! ←
The material is simple! Just a few steps!!!
Dessert control treasure, be sure to try!
"Let's Learn ⬇ Together"
formulation
— —
Sugar-free yogurt 250 g Skim milk 200 g
Instant oatmeal 50 g Gelatin flakes 15 g
0 caramel 25 g Strawberries 100 g
Get ready
1. Cut the strawberries in half and stick to the mold
steps
1. Gelatin tablets are soaked in advance to soften
2. Dice the strawberries
3. Milk, 0 caratose, gelatin tablets over low heat
4. Heat until the gelatin tablets melt and set aside
5. Stir strawberries, yogurt and cereal well
6. Step 3/4 mix together
7. Pour into the mold and refrigerate for more than three hours
8. Simple free-roast strawberry yogurt oatmeal mousse is done. Strawberry milk is super rich in flavor, beautiful and delicious, low calorie, low glycemic, and full stomach is also very strong
TIPS：
1️⃣ It is recommended to use a thicker yogurt
2️⃣ The mold does not need to brush oil or lay oil paper, and can be poured directly into the mousse liquid
3️⃣ The hair dryer heats the outer ring of the mold to remove the mold better
"Cakes without fruit always feel like a fake summer"
Here's a classic
『Strawberry Mint Mousse Cake』
Friends can also do it at home
Strawberry jam
Strawberry puree 820g
NH pectin powder 12g
Golden baby sugar 110g
Invert sugar 110g
Production process:
1. Boil the strawberry fruit paste with invert sugar;
2. NH pectin powder and sugar mix well;
3. Add Step 2 to Step 1 and mix well.
Almond shortbread
Butter 380g
380g golden juvenile sugar
Chopped almonds 900g
Low gluten flour 40g
1. Beat the softened butter and golden baby sugar until saccharified
2. Add the roasted almonds and mix well
3. Add the sifted low gluten flour and mix well
4. Pour into a 60*40cm frame, smooth and bake in the oven at 180°C for 10 minutes
Mint cream
Milk 720g
Fresh mint leaves in one bunch
180g juvenile sugar
Egg yolks 220g
Gilliptin 15g
Water 75g
Whisk up light cream 900g
1. Boil the milk;
2. Mix egg yolks and baby sugar well;
3. Add a little step 1 to step 2, and then add all of it to step 1, heating to 82 °C;
4. Add the soft gillified gelatin with water and melt it with residual temperature;
5. Add the mint leaves, crush them with a grinder, cool to 22 ° C, add the beaten light cream and mix well.
Almond sponge cake
Whole eggs 675g
Almond flour 495g
Powdered sugar 300g
Low gluten flour 150g
Egg white 450g
270g juvenile sugar
Butter 105g
1. Mix whole eggs, almond flour, powdered sugar and low gluten flour.
2. Beat the egg white and baby sugar until it is neutral and foamed;
3、 Dissolve the butter, pour it into step 1, mix well;
4. Mix step 2 into step 3 and mix it in parts;
5: Pour into a baking sheet covered with oil paper, put it in the oven and bake at 180°C for 9 minutes.
combination
1: Spread a layer of mint cream on the almond shortbread, then cover with almond sponge cake;
2. Spread a layer of strawberry jam on the almond sponge cake;
3, cover the strawberry jam with mint cream, into the refrigerator to freeze and demold;
4. After demolding, apply a layer of mint mirror pectin on the surface of the mousse;
5. Cut the sweet tap into pieces of the size you need and put it on the paper holder;
6, put on the marshmallow and chocolate accessories to decorate;
If you are also interested in baking pastries
I want to learn professional pastry knowledge and production techniques
Xiamen Omiqi Western Food Academy!
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