A baking depth like the sea, a variety of molds to buy and buy.
Since entering the baking pit, have you found that the various molds have dazzled you? So many types, so many shapes, so many sizes, so many brands, I can't figure it out.
And every time you try to make a new product, you find that a mold is missing, even if you have bought a lot of molds.
As someone who has been in the baking pit for a while, you can tell that the more molds, the better, learn to reuse your molds.
For example, we generally use more of the chiffon molds, which are also suitable for making mousse cakes, cheese cakes, and bread, etc. I shared before, the hand-torn meat wrap bread and the Xuefeng cheese bun that I shared before are all shaped with chiffon cake molds.
Today to share with you this blueberry mousse cake, I use the mousse mold, you can also use the living bottom chiffon mold to make.
Backstage a lot of small friends private messages I mousse cake method, I was going to buy strawberries, went to a few fruit shops, said strawberries off the shelves. So I bought blueberries, in fact, blueberries to make cake is also very beautiful, light purple.
The exterior of this cake is simple and the surprise is on the inside.
Unexpectedly, after cutting it, there was a white filling hidden!
I didn't use any special molds to make, just two framed bags.
Master this method, you can make 2 kinds of 3 kinds of gradient color filling, so that your cake is different, creative and beautiful.
The mixture of jam and cream, natural lilac, simple atmosphere and elegance.
The mousse paste has a faint blueberry aroma, smooth in the mouth, sweet and sour, not greasy at all.
· Production Materials ·
Mousse ring diameter 9cm, or 4 inch live bottom mold
Cake base: Digest biscuits 40g liquid butter 18g
Blueberry sauce: Blueberry 130g caster sugar 15g Lemon juice 10g
Blueberry cream: Blueberry sauce 50g light cream 70g
Yogurt cheese mousse: cream cheese 150g caster sugar 20g yogurt 30g gelatin tablets 5g light cream 100g
Gelatin tablets and gelatin powder can be replaced in a 1:1 ratio.
Before using gelatin tablets, soak them in cold or ice water to soften them, and then melt them into gelatin solution in hot water.
The method of use of gelatin powder is to mix with gelatin powder with about 5 times cold water to use it.
1. Cake base
If it is a mousse mold, the bottom is surrounded by plastic wrap, and then surrounded by tin foil, and the live bottom mold is directly surrounded by tin foil. I also wrapped a transparent film in the middle of the mold to make it easier to remove the mold. If not, you can also use a hot towel to apply some peripherals without adding, and it is easy to remove the mold.
Crush the digestion biscuits, add liquid butter and stir well.
Digestive biscuits can also be exchanged for Oreo biscuits.
Pour into the mousse mold, compact tightly and refrigerate for use.
2. Blueberry jam
Washed blueberries are pureed with a blender, and if you want a little pulpy blueberry sauce, you can directly pour the blueberries into a small pot and add caster sugar to bring to a boil.
Then add the lemon juice and cook over low heat until thick.
Lemon juice can adjust the sweetness and sourness of the jam, but also prevent oxidation, but the jam color is better.
3. Blueberry cream
Soak the gelatin tablets in cold water in advance to soften.
Pour in the light cream in the blueberry jam and stir well, now the blueberry cream is dark purple.
4. Mousse paste
The softened gelatin flakes drain the water and melt into gelatin liquid through warm hot water.
Cream cheese is separated by warm hot water, and the pressure is smooth and smooth, without small particles.
Then add the caster sugar, the original yogurt and the gelatin solution in turn and stir thoroughly.
The well-mixed cheese paste is very delicate and has no small particles, so the cream cheese must be softened and mixed smoothly. If you make a lot of small particles of cheese paste, you can sift it once.
Whisk the light cream into yogurt shape.
Pour into the cheese batter and stir to combine.
Place one-third into a framed bag and make the original cake paste, which is used to squeeze into the middle of the cake.
Pour the blueberry cream into the remaining cheese batter and stir well into a mounting bag.
5. Combination
Squeeze two-thirds of the blueberry mousse paste into the bottom of the mold.
Insert the white mousse paste directly, squeeze in, and slowly lift it up, so that the filling is a small white circle.
Squeeze in the remaining blueberry paste on top, shake flat, refrigerate for more than 2 hours and then release the mold.
6. Decoration
Because of the use of transparent film, it is very convenient to release the mold.
If you do not use a transparent film, you can use a hot towel to apply the surrounding area and it is easy to release the mold.
After demolding, the periphery is uneven, you can soak the spatula with warm hot water, wipe a circle of the periphery, it becomes flat and smooth.
The surface decoration can be squeezed with light cream or drizzled with chocolate ganache.
Light cream 25g heat over low heat, do not need to boil, slightly hot, add chocolate 20g, melt and mix well. Put it in a flower bag, put it in a warm and warm place, and you can drizzle the noodles.
Make simple mousse more refined. The natural fruit color can also be very good-looking.
The surprise filling can also be transformed into different styles.