@Good Time in Autumn
Hello hello everyone, I'm your monster.
I don't know if you have the experience of making cakes many times? Alas, there are monsters. Very distressed, to be honest, it is really not easy to make a successful cake, and the taste of making it is different every time the ratio is different.
Tried a lot of proportions but made unsatisfactory, easy to layer and cake cake body retracted, not fluffy, the material to the foot, is particularly delicious, very fragrant, but the taste is not good.
To share with you a cake recipe that is 100% successful, that is, mousse cake.
Mousse cake is the lowest cost and most successful matching method.
Yellow peach mousse cake
The first ingredients to be prepared are not complicated, 10 grams of gelatin tablets, 250 ml of light cream, 35 grams of white sugar, 200 grams of yellow peaches, 40 grams of butter or milk, and 80 grams of orio crushed.
Without further ado, let's get started.
First, let's deal with our O'ao.
First break our Ao Ao, you can buy no stuffing Ao biscuits on the Internet to hammer themselves, so that the taste will be better, you can also buy ready-made Ao Ao to make.
Like this.
Oio cookie crush
Aibik O'O cookies
Both of them are fine, and they taste great after I've eaten them, and they're easy to use to make cake blanks.
After preparing the Oao crushed, we use butter or milk to make a cake blank. However, I personally prefer to use milk, because the butter is more greasy, and I generally like to use milk. Mix the Eau crushed with the milk.
Then prepare a cake mold, compact and press flat on the bottom surface, and then put it in the refrigerator to freeze it hard, otherwise it is easy to put the cake filling in, and Ao Ao is easy to float out.
Then we can start to prepare to make mousse, first of all, the yellow peach meat is beaten into jam, generally not limited to the variety of fruits, we can also make strawberry filling, and mango, or chocolate filling, the same method.
Then put the gelatin tablets in cold water and soak them for later.
Then heat the yellow peach jam in a pot until it bubbles slightly, let it cool to about 60 degrees, and then put the soft gelatin slices into the yellow peach jam and stir well.
Then beat the light cream, put white sugar in 3 times, light cream generally I recommend using Nestlé's 250 ml light cream is the best, the taste is the best, and it is easier to pass.
Then mix the jam with the light cream, put it in the cake mold, and add a lot of yellow peach grains.
Finally, tap the cake mold wall to remove excess bubbles.
Then the rest of the work can be left to the refrigerator, and it can be placed in the fresh layer for about 3 hours.
This mousse cake is really the only one of so many cakes I've made that would never roll over. As long as you make your own according to the ingredient list, you can add more sugar or reduce sugar appropriately if you love to eat sweet, which is very free to match.
Well, that's it for today's sharing.
I'm a monster, let's meet again next time [Teeth] [Teeth]