Osmanthus flowers are the private fragrance of autumn
But the incense wafting through the city was never the real purpose of her appearance
Let foodies miss her for a whole year with just one sip
This is the core of Osmanthus's seductiveness
Especially in the Gangnam area
Didn't eat osmanthus = not autumn
This osmanthus dessert shared today
One look will make you intoxicated!
- Osmanthus wine stuffed cheese mousse cake -
Size: 6 inches, here is a 10x15 square
and 4 round mold rings with a diameter of 6 cm
Sponge cake part recipe:
3 eggs, 70g sugar
Sugar osmanthus flower 40g, low powder 93g
Steps: 1, beat the whole egg, add sugar, sugar osmanthus and stir well;
2, heat the water to body temperature, while heating while stirring Oh, sugar Osmanthus ice is not easy to break up, need patience Wow!
3. Beat with an egg beater, then sift through and add low gluten flour;
4: Bake at 170 degrees in the oven for 30 minutes (15 minutes for laying), and then cool and set aside.
Osmanthus cheesecake section:
Sugar 30g, sugar osmanthus 40g
Cream cheese 218g, low flour 6g
47g light cream, 1.5 eggs
steps:
1. Let the cream cheese be soft at room temperature (it can also be heated in water), and then stir continuously until smooth;
2, add sugar, sugar osmanthus flower stir smoothly;
3. Add eggs and light cream in parts and stir well;
4. Finally, add low powder and stir;
5: Cut the top of the osmanthus sponge cake flat, then put the bottom half back into the mold, and then add the osmanthus cheese sauce;
6: Bake at 150 degrees in the oven for 30 minutes (my size bakes for 20 minutes).
Wine Mousse Cake Part:
250g of sake and 200g of light cream
Sugar osmanthus 50g, gelatin tablets 5g
Steps: 1, the wine is made into puree, then heated on low heat, add sugar osmanthus flowers and stir well;
2. Add the soft gelatin tablets and continue to stir well;
3, light cream beaten to 6 distribution, pour into the cooled wine puree can be;
4, wine brewed mousse into the mold frozen, and finally sprinkle osmanthus flowers.